|Title||Annotation of Different Dehydrocatechin Oligomers by MS/MS and Their Occurrence in Black Tea|
|Author(s)||Verloop, Annewieke J.W.; Gruppen, Harry; Vincken, Jean Paul|
|Source||Journal of Agricultural and Food Chemistry 64 (2016)30. - ISSN 0021-8561 - p. 6011 - 6023.|
Food Chemistry Group
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||black tea - catechins - dehydrocatechins - MALDI-TOF-MS - procyanidins - tyrosinase - UHPLC-MS/MS|
Dehydrocatechins (DhC's), oligomeric oxidation products of (epi)catechins, were formed in model incubations of epicatechin with mushroom tyrosinase. DhC oligomers up to tetramers were detected by reversed-phase ultrahigh-performance liquid chromatography mass spectrometry (RP-UHPLC-MS) analysis. Measurements with matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) showed formation of oligomers up to at least 15 catechin subunits. Isomeric DhC's were obtained, and a method based on MS2 fragment ratios was set up to distinguish between the different interflavanic configurations of the isomers. In the model incubation, 8 dehydrodicatechins (DhC2's) and 22 dehydrotricatechins (DhC3's) were tentatively annotated by their MS2 signature fragments. Three different interflavanic configuration types were determined for the DhC2's. DhC2's and DhC3's were shown to occur in a black tea extract for the first time. For the DhC2's, at least two isomeric types, i.e., DhC β and DhC ϵ, could be annotated in black tea.