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Effect of withering on the polyphenol oxidase level in the tea leaf
Author(s) -
Ullah Mohammed R.,
Roy Prafulla C.
Publication year - 1982
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.2740330515
Subject(s) - camellia sinensis , polyphenol oxidase , desiccation , polyphenol , black tea , botany , theaceae , chemistry , horticulture , catechol oxidase , biology , food science , enzyme , biochemistry , antioxidant , peroxidase
Abstract The level of polyphenol oxidase in tea leaf ( Camellia sinensis ) decreased on partial desiccation of the leaf during the withering process of black tea manufacture. However, sufficient activity remained, even after withering, to oxidise the available substrate in the leaf. The loss in activity due to desiccation was restored on rehydration.