Open AccessUse of Viscozyme L to extract polyphenols from Kim Tuyen green tea
Author(s) -
Phuong Thi Huynh,
Oanh Ngoc Huynh,
Hien Phuoc Phan
Publication year - 2014
Publication title -
khoa học công nghệ
Language(s) - English
Resource type - Journals
ISSN - 1859-0128
DOI - 10.32508/stdj.v17i2.1348
Subject(s) - polyphenol , dpph , green tea , chemistry , food science , antioxidant , extraction (chemistry) , traditional medicine , chromatography , biochemistry , medicine
Polyphenol production in Kim Tuyen green tea extract was surveyed in this study by optimizing appropriate conditions for Viscozyme L. The optimum amount of water added was 1:20 (w material: w water), the ratio 0.06 v enzyme: w extract, Viscozyme L showed the highest activity at 40 - 450C in 90 min at 60 rpm. Total polyphenol in green tea extract collected from the conditions above reached its peak at 23.49% of dry content (w/w). The total polyphenol and antioxidant activities by carried out by DPPH (1,1-diphenyl-2-picrylhydrazyl) assay of green tea extract (collected by the conditions above) treated with Viscozyme L (23.98%) showed IC50 value at 276.98μL, which was significantly higher antioxidant activities of those treated with non-enzyme extraction (15.75% w/w), with IC50 value at 328.98μL.