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Biotransformation Of Tea Polyphenols To Value Added Products

Umesh Kumar, Roy (2004) Biotransformation Of Tea Polyphenols To Value Added Products. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: <p align="justify">The most abundant components of green tea are polyphenols, such as gallic acid and catechin, and their derivatives theogallin, gallocatechin, epiatechin, and epigallo catechin. The fresh leaves contain 3%–4% caffeine (depending upon development), theobromine (0.15%–0.2%), theophylline (0.02%–0.04%), and other methylxanthines. With fermentation, catechins partially change into oligomeric quinones, including theaflavine, theaflavine acid and thearubigene. Green tea contains B-vitamins and ascorbic acid, which are destroyed in the process of making black tea. The essential oil contains more than 300 components including aldehydes, phenylethyl alcohols, phenols, hexenal, hexenol, linalool, dihydroactinidiolide and p-vinyl phenol. The biotransformed products of green tea polyphenols are known have tremendous therapeutic potential which can be used for cure, prevention and treatment of several devastating disease. In view of the beneficial effects of biotransformed tea polyphenols, this work was carried out to study the Microbial bioconversion of green tea polyphenols, Enzymatic conversion of green tea polyphenols to Theaflavin and Thearubigin, Characterization of the Biotransformed products and Studies on antioxidant properties of the biotransformed products. A process for the biotransformation of tea polyphenols has been investigated. The microbial biotransformation process was found to be slow to convert catechin to Tf. However all the three enzymes used for biotransformation were found to be efficient in transforming tea polyphenols. Among all the three enzymes, Tyrosinase immobilized by cross linking was found to be more efficient in the bioconversion process to Tf. The total polyphenol and HPLC analysis showed that the quality is not degraded during the initial hours and having very good antioxidant activity. These studies also provide an insight into the development of an enzymatic process for the production of these compounds on a commercial scale. Added to this, it leaves scope for improvement of tea quality by externally supplementing suitable amounts of enzyme during the fermentation step of tea manufacture.</p>
Uncontrolled Keywords: Tea Polyphenols Microbial Biotransformation Biotransformation Tea Tea
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 05 Chemical engineering > 03 Enzyme Biotechnology and Engineering
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/67

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