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Change of Polyphenol Oxidase Activity during Oolong Tea Process

Received: 12 January 2015     Accepted: 17 January 2015     Published: 29 January 2015
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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.

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), 2015. Published by Science Publishing Group

Keywords

Polyphenol, Polyphenol Oxidase, PPO, Microwave-Treated, Oolong tea, Tannin, Theaflavins, Thearubigins

References
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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

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    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

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    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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  • @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}
    }
    

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  • 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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Author Information
  • Faculty of Chemistry, Department of Biochemistry, University of Technology HCMC, Vietnam

  • Faculty of Food and Life Sciences, University of Hung Vuong, HCMC, Vietnam

  • Faculty of Chemistry, Department of Biochemistry, University of Technology HCMC, Vietnam

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