It was believed that catechins produced theaflavins (TF) and low molecular weight, chromatographically resolved thearubigins (TR) in the presence of polyphenol oxidase (PPO). So, the changes of oolong tea PPO activity, tannin, TF, TR contents were considered. Green tea leaves were going through the stages: fresh tea → withering → fermentation → dried inactivated enzyme → final products. Tea samples in the stages were conducted. Enzyme PPO from tea samples was extracted by 0.1M phosphate buffer (pH 7.5), addition of 1% PEG (v/v). PPO activity was determined by a spectrophotometer at 420nm with pyrocatechol as standard. The results showed that the PPO activity increased from fresh tea leaves (100%) to the withering stage (111.89%), decreased steadily in the rolled 1 (96.83%). Then, the PPO activity fluctuated continuously, peaked at the incubated 2 and 3 and fell sharply after that. The enzyme activity in the final product was 7.95% compared with the fresh one. PPO activity had a positive influence on the TF/TR ratio and catechins depletion.
| Published in |
Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)
This article belongs to the Special Issue Food Processing and Food Quality |
| DOI | 10.11648/j.jfns.s.2015030102.27 |
| Page(s) | 88-93 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Polyphenol, Polyphenol Oxidase, PPO, Microwave-Treated, Oolong tea, Tannin, Theaflavins, Thearubigins
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APA Style
Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh. (2015). Change of Polyphenol Oxidase Activity during Oolong Tea Process. Journal of Food and Nutrition Sciences, 3(1-2), 88-93. https://doi.org/10.11648/j.jfns.s.2015030102.27
ACS Style
Nguyen Ngoc Tram; Phan Phuoc Hien; Huynh Ngoc Oanh. Change of Polyphenol Oxidase Activity during Oolong Tea Process. J. Food Nutr. Sci. 2015, 3(1-2), 88-93. doi: 10.11648/j.jfns.s.2015030102.27
AMA Style
Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh. Change of Polyphenol Oxidase Activity during Oolong Tea Process. J Food Nutr Sci. 2015;3(1-2):88-93. doi: 10.11648/j.jfns.s.2015030102.27
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Download@article{10.11648/j.jfns.s.2015030102.27,
author = {Nguyen Ngoc Tram and Phan Phuoc Hien and Huynh Ngoc Oanh},
title = {Change of Polyphenol Oxidase Activity during Oolong Tea Process},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {1-2},
pages = {88-93},
doi = {10.11648/j.jfns.s.2015030102.27},
url = {https://doi.org/10.11648/j.jfns.s.2015030102.27},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.27},
abstract = {It was believed that catechins produced theaflavins (TF) and low molecular weight, chromatographically resolved thearubigins (TR) in the presence of polyphenol oxidase (PPO). So, the changes of oolong tea PPO activity, tannin, TF, TR contents were considered. Green tea leaves were going through the stages: fresh tea → withering → fermentation → dried inactivated enzyme → final products. Tea samples in the stages were conducted. Enzyme PPO from tea samples was extracted by 0.1M phosphate buffer (pH 7.5), addition of 1% PEG (v/v). PPO activity was determined by a spectrophotometer at 420nm with pyrocatechol as standard. The results showed that the PPO activity increased from fresh tea leaves (100%) to the withering stage (111.89%), decreased steadily in the rolled 1 (96.83%). Then, the PPO activity fluctuated continuously, peaked at the incubated 2 and 3 and fell sharply after that. The enzyme activity in the final product was 7.95% compared with the fresh one. PPO activity had a positive influence on the TF/TR ratio and catechins depletion.},
year = {2015}
}
TY - JOUR T1 - Change of Polyphenol Oxidase Activity during Oolong Tea Process AU - Nguyen Ngoc Tram AU - Phan Phuoc Hien AU - Huynh Ngoc Oanh Y1 - 2015/01/29 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.s.2015030102.27 DO - 10.11648/j.jfns.s.2015030102.27 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 88 EP - 93 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.s.2015030102.27 AB - It was believed that catechins produced theaflavins (TF) and low molecular weight, chromatographically resolved thearubigins (TR) in the presence of polyphenol oxidase (PPO). So, the changes of oolong tea PPO activity, tannin, TF, TR contents were considered. Green tea leaves were going through the stages: fresh tea → withering → fermentation → dried inactivated enzyme → final products. Tea samples in the stages were conducted. Enzyme PPO from tea samples was extracted by 0.1M phosphate buffer (pH 7.5), addition of 1% PEG (v/v). PPO activity was determined by a spectrophotometer at 420nm with pyrocatechol as standard. The results showed that the PPO activity increased from fresh tea leaves (100%) to the withering stage (111.89%), decreased steadily in the rolled 1 (96.83%). Then, the PPO activity fluctuated continuously, peaked at the incubated 2 and 3 and fell sharply after that. The enzyme activity in the final product was 7.95% compared with the fresh one. PPO activity had a positive influence on the TF/TR ratio and catechins depletion. VL - 3 IS - 1-2 ER -
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