A Comparative Study of Several Mixed Natural Polyphenol Oxidases on Oxidizing Tea Polyphenols

Abstract:

Effects of several mixed natural polyphenol oxidases (PPO) on the transform of tea polyphenols into theaflavins were compared in this paper. Results showed a ranking of pear and potato PPO＞pear PPO＞pear and yam PPO＞pear and apple PPO＞pear and sweet potato PPO for the oxidative activities of five enzyme systems. The pear and potato PPO mixture also led to a higher content of theaflavins (88.13%) than the pear PPO (76.95%). So the mixed pear and potato PPO system is optimal for the oxidation of tea polyphenols.