Aug 2026· ACS Food Science & Technology· Vol 6, pp. 2563-2569· 0 citations· 27 references
Abstract
In this study, the effects of roasting on the xanthine oxidase (XO) inhibitory activity of green tea were investigated based on chemical analysis. It was found that XO inhibitory activity increased with roasting temperature, reaching a maximum of 91% inhibition at 200 °C, before declining at higher temperatures. High-performance liquid chromatography (HPLC) analysis revealed that major tea catechins, such as epigallocatechin gallate (EGCG), were eliminated upon roasting at 200 °C, while flavonols (myricetin, quercetin, and kaempferol) formed and exhibited strong XO inhibitory activity. A newly defined activity-contributing value (ACV) analysis indicated that these flavonols became the primary contributors to XO inhibition in roasted tea among the compounds identified by HPLC. Additionally, pyrogallol, likely generated from EGCG during roasting, was identified as another potent inhibitor with a high ACV. These results demonstrate that controlled roasting at approximately 200 °C enhances the XO inhibitory activity of green tea through the formation of flavonols and pyrogallol.
Polyphenol oxidase (PPO) is a key enzyme responsible for enzymatic browning in fresh-cut fruits and vegetables, severely compromising their quality and shelf life. This study aimed to investigate the combined inhibitory mechanism of oxyresveratrol (OXY) and epigallocatechin gallate (EGCG) on PPO through multi-spectrosc...
Ruo-Bing Liu, Zhi-Qiang Ren, Nuo-Ran Rong et al.· Foods· 0 citations
The rising global prevalence of hyperuricemia has intensified the search for natural xanthine oxidase (XO) inhibitors from food-grade botanicals. This study screened leaf extracts from four plant species for XO inhibitory activity and identified raspberry leaf as the most potent source. Among seven extraction and pre-t...
Zuo-Ming Cao, Yan Wang, Yong-Hui Zhang et al.· Foods· 0 citations
This study was conducted to investigate processing-induced compositional modification of flavonoids in Lespedeza cyrtobotrya and its impact on food-relevant bioactivity using a quantitative and validated analytical approach. Extracts, fractions, and isolated compounds from the aerial parts were systematically evaluated...
Hyoung-Geun Kim, Su-Ah Lee, Ji-Hong Kim et al.· ACS Omega· 0 citations
Diastase activity is a key international criterion for assessing honey quality, indicative of freshness and the absence of excessive heat treatment. This study found that the diastase activity of Triadica cochinchinensis honey (TCH) was only 3.45, significantly lower than other 11 common honeys with range of 9.96 to 23...
Enzymatic browning, primarily catalyzed by polyphenol oxidase (PPO), is a major cause of postharvest losses and quality degradation in fresh-cut fruit and vegetable processing. To control this browning, conventional methods such as sulfite treatment and thermal inactivation have been widely used, yet they increasingly...
H. T. Tran, X. Tran, Hoang Duy Huynh et al.· Catalysts· 0 citations
In this study, the phytochemical profile, antioxidant activity, enzyme inhibitory effects, and molecular docking properties of the methanol extract obtained from the aerial parts of Salvia longipedicellata were investigated. The total phenolic and flavonoid contents of the extract were determined as 57.06 mg GAE/g and...
E. I. Torunoğlu, Gökhan Zengin, S. Doğu et al.· Natural Product Research· 0 citations
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