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

doi:10.3390/antiox8090362

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 journal › Article › peer-review

35 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 language	English
Article number	362
Journal	Antioxidants
Volume	8
Issue number	9
DOIs	https://doi.org/10.3390/antiox8090362
State	Published - Sep 2019
Externally published	Yes

Keywords

Antioxidant activity
Green tea
Response surface methodology
Tannase
Ultrasound

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title = "Effects of tannase and ultrasound treatment on the bioactive compounds and antioxidant activity of green tea extract",

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.",

keywords = "Antioxidant activity, Green tea, Response surface methodology, Tannase, Ultrasound",

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

note = "Publisher Copyright: {\textcopyright} 2019 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2019",

month = sep,

doi = "10.3390/antiox8090362",

language = "英语",

volume = "8",

journal = "Antioxidants",

issn = "2076-3921",

publisher = "MDPI Multidisciplinary Digital Publishing Institute",

number = "9",

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TY - JOUR

T1 - Effects of tannase and ultrasound treatment on the bioactive compounds and antioxidant activity of green tea extract

AU - Xu, Xiao Yu

AU - Meng, Jin Ming

AU - Mao, Qian Qian

AU - Shang, Ao

AU - Li, Bang Yan

AU - Zhao, Cai Ning

AU - Tang, Guo Yi

AU - Cao, Shi Yu

AU - Wei, Xin Lin

AU - Gan, Ren You

AU - Corke, Harold

AU - Li, Hua Bin

PY - 2019/9

Y1 - 2019/9

N2 - 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.

AB - 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.

KW - Antioxidant activity

KW - Green tea

KW - Response surface methodology

KW - Tannase

KW - Ultrasound

UR - http://www.scopus.com/inward/record.url?scp=85073376614&partnerID=8YFLogxK

U2 - 10.3390/antiox8090362

DO - 10.3390/antiox8090362

M3 - 文章

AN - SCOPUS:85073376614

SN - 2076-3921

VL - 8

JO - Antioxidants

JF - Antioxidants

IS - 9

M1 - 362

ER -

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

Abstract

Keywords

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