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Hypochromic effect of an aqueous monoglucosyl rutin solution caused by green tea catechins
Tomomi Ujihara1, Nobuyuki Hayashi
1National Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization, Shimada, Shizuoka, Japan. ujiharat@affrc.go.jp
Abstract:
Eight catechins reduced the color of a monoglucosyl rutin solution, the gallate-type catechins having a greater effect than the non-gallate-type catechins. Each catechin formed a 1:1 complex with monoglucosyl rutin. The binding constants of the gallate-type catechins were larger than those of the non-gallate type. These results indicate that the degree of color change in the monoglucosyl rutin solution depended on the ability of each catechin to form a complex with monoglucosyl rutin.
