PheophorbideaContent and Chlorophyllase Activity in Green Tea | Zendy

Katsura Kohata | Zendy; Kayoko Hanada | Zendy; Yuji Yamauchi | Zendy; Hideki Horie | Zendy

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PheophorbideaContent and Chlorophyllase Activity in Green Tea

Author(s) -

Katsura Kohata,

Kayoko Hanada,

Yuji Yamauchi,

Hideki Horie

Publication year - 1998

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.62.1660

Subject(s) - pheophorbide a , chemistry , green tea , incubation , acetone , food science , chlorophyll , biochemistry , organic chemistry

We investigated the total content of pheophorbide a (PB a), which is sum of the contents of newly produced PB a, including PB a initially present and that converted from chlorophyllide a (Chd a) by the chlorophyllase reaction during incubation, in green tea samples, and found that the total content of PB a markedly increased in both Sencha and Matcha, compared with the initially present PB a content in each. This result demonstrates that chlorophyllase activity still remains in green tea, even after processing fresh green leaves. A comparison of the total contents of PB a produced during the incubation of chlorophyll a (Chl a) with Sencha and fresh green leaf acetone powder indicates that the ratio of chlorophyllase activity in Sencha and in fresh green leaves was about 1:20.

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