Effects of tannase and ultrasound treatment on the bioactive compounds and antioxidant activity of green tea extract

Xiao Yu Xu, Jin Ming Meng, Qian Qian Mao, Ao Shang, Bang Yan Li, Cai Ning Zhao, Guo Yi Tang, Shi Yu Cao, Xin Lin Wei, Ren You Gan, Harold Corke, Hua Bin Li*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

The present study investigated the Effects of tannase and ultrasound treatment on the bioactive compounds and antioxidant activity of green tea extract. The single-factor experiments and the response surface methodology were conducted to study the Effects of parameters on antioxidant activity of green tea extract. The highest antioxidant activity was found under the optimal condition with the buffer solution pH value of 4.62, ultrasonic temperature of 44.12 °C, ultrasonic time of 12.17 min, tannase concentration of 1 mg/mL, and ultrasonic power of 360 W. Furthermore, phenolic profiles of the extracts were identified and quantified by high-performance liquid chromatography. Overall, it was found that tannase led to an increase in gallic acid and a decrease in epigallocatechin gallate, and ultrasounds could also enhance the efficiency of enzymatic reaction.

Original languageEnglish
Article number362
JournalAntioxidants
Volume8
Issue number9
DOIs
StatePublished - Sep 2019
Externally publishedYes

Keywords

  • Antioxidant activity
  • Green tea
  • Response surface methodology
  • Tannase
  • Ultrasound

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