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Open AccessCommunication

Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract

1
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
2
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
3
Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China
*
Authors to whom correspondence should be addressed.
Antioxidants 2019, 8(9), 362; https://doi.org/10.3390/antiox8090362
Received: 12 July 2019 / Revised: 20 August 2019 / Accepted: 22 August 2019 / Published: 1 September 2019
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Plants)
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. View Full-Text
Keywords: green tea; tannase; ultrasound; antioxidant activity; response surface methodology green tea; tannase; ultrasound; antioxidant activity; response surface methodology
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Xu, X.-Y.; Meng, J.-M.; Mao, Q.-Q.; Shang, A.; Li, B.-Y.; Zhao, C.-N.; Tang, G.-Y.; Cao, S.-Y.; Wei, X.-L.; Gan, R.-Y.; Corke, H.; Li, H.-B. Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract. Antioxidants 2019, 8, 362.

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