Change of Polyphenol Oxidase Activity during Oolong Tea Process

Nguyen Ngoc Tram; Phan Phuoc Hien; Huynh Ngoc Oanh

doi:doi:10.11648/j.jfns.s.2015030102.27

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Change of Polyphenol Oxidase Activity during Oolong Tea Process

Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

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

Nguyen Ngoc Tram

Faculty of Chemistry, Department of Biochemistry, University of Technology HCMC, Vietnam
Phan Phuoc Hien

Faculty of Food and Life Sciences, University of Hung Vuong, HCMC, Vietnam
Huynh Ngoc Oanh

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

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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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