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Storage deterioration in Central African tea: Methods of reducing the rate of theaflavin degradation
Author(s) -
Cloughley John B.
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740321214
Subject(s) - theaflavin , chemistry , food science , fermentation , degradation (telecommunications) , enzyme assay , residual , enzyme , biochemistry , polyphenol , telecommunications , computer science , antioxidant , algorithm
Processes which reduced residual enzyme activity were successful in reducing the rate of loss of theaflavin (TF) during storage. The rate of TF deterioration was also reduced when tea was stored under extreme conditions of low temperature, low moisture and low oxygen availability. Acid treatment of tea during the fermentation stage of manufacture markedly reduced residual enzyme activity and effectively conserved TF levels in commercial consignments of tea.