Tannase application in secondary enzymatic processing of inferior Tieguanyin oolong tea |
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| Affiliation: | 1. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China;2. Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China;3. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian Province 361021, China |
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| Abstract: | BackgroundInferior Tieguanyin oolong tea leaves were treated with tannase. The content and bioactivity of catechins in extracts from the treated tea leaves were investigated to assess the improvement in the quality of inferior Tieguanyin oolong tea.ResultsAnalysis showed that after treatment, the esterified catechin content decreased by 23.5%, whereas non-galloylated catechin and gallic acid contents increased by 15.3% and 182%, respectively. The extracts from tannase-treated tea leaves showed reduced ability to bind to BSA and decreased tea cream levels. The extracts also exhibited increased antioxidant ability to scavenge OH and DPPH radicals, increased ferric reducing power, and decreased inhibitory effects on pancreatic α-amylase and lipase activities.ConclusionsThese results suggested that tannase treatment could improve the quality of inferior Tieguanyin oolong tea leaves. |
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