* Corresponding Author
Improvement of Antioxidant Activity and Sensory Quality of Pagilaran’s Tea Clones Treated by Tannase
https://doi.org/10.22146/agritech.57006 Tri Wahyuni Apriyani(1), Supriyadi Supriyadi(2), Rachmad Gunadi(3*)
(1) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora No. 1, Bulaksumur, Yogyakarta 55281 & Dinas Pertanian dan Perkebunan Provinsi Jawa Tengah, Gatot Subroto Kompleks Pertanian Tarubudaya, Ungaran, Semarang 50517
(2) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora No. 1, Bulaksumur, Yogyakarta 55281
(3) Department of Soil Science, Faculty of Agriculture, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
PT. Pagilaran developed five new clones named PGL 9, PGL 10, PGL 11, PGL 12, and PGL 15 for black tea. These clones can be potentially made into ready-to-drink (RTD) instant tea beverages with low antioxidant activity. Tannase is an industrial enzyme with great potential for application in the food industry used to hydrolyze gallated ester catechin in green tea. There were no findings on the effects of this enzyme treatment on the chemical composition of PT Pagilaran’s tea clones. Therefore, this study is aimed to observe the effects of tannase treatment on five clones of black tea extracts to the antioxidant activity, profile of phenolic compounds, the tea brew color, consumer acceptance, and volatile compounds. The leaves of the plucking medium were traditionally processed into black tea. Furthermore, the tea brew was added at a 100 mg/100 mL concentration and then incubated for 1 hour at 37 °C. Additional tannase increased their antioxidant activities, the gallic acid, EC, and EGC concentrations due to hydrolysis of ECG, EGCG, or their derivatives. The color of the tea brew was brighter and yellower than the untreated, but the level of consumer acceptance was still good. The profile aroma and volatile compounds showed no significant changes after enzymatic treatment.
Keywords
Full Text:
PDFReferences
Baik, J. H., Suh, H. J., Cho, S. Y., Park, Y., & Choi, H. S. (2014). Differential activities of fungi-derived tannases on biotransformation and substrate inhibition in green tea extract. Journal of Bioscience and Bioengineering, 118(5), 546–553. https://doi.org/10.1016/j.jbiosc.2014.04.012
Beniwal, V., Kumar, R., Kumari, A., & Chhokar, V. (2014). Microbial Production of Tannase. Microbes in the Service of Mankind, (January), 463–488. https://doi.org/10.1145/634067.634234.
Borse, B. B. (2012). Novel Bio-chemical profiling of indian black teas with reference to quality parameters. Journal of Microbial & Biochemical Technology, s14(14). https://doi.org/10.4172/jbb.s14-004
Chandini, S. K., Rao, L. J., Gowthaman, M. K., Haware, D. J., & Subramanian, R. (2011). Enzymatic treatment to improve the quality of black tea extracts. Food Chemistry, 127(3), 1039–1045. https://doi.org/10.1016/j.foodchem.2011.01.078
Han, W. Y., Huang, J. G., Li, X., Li, Z. X., Ahammed, G. J., Yan, P., & Stepp, J. R. (2017). Altitudinal effects on the quality of green tea in east China: a climate change perspective. European Food Research and Technology, 243(2), 323–330. https://doi.org/10.1007/s00217-016-2746-5
Haslam, E. (2003). Thoughts on thearubigins. Phytochemistry, 64(1), 61–73. https://doi.org/10.1016/S0031-9422(03)00355-8
He, H. F. (2017). Research progress on theaflavins: Efficacy, formation, and preparation. Food and Nutrition Research, 61(July). https://doi.org/10.1080/16546628.2017.1344521
Hong, Y. H., Jung, E. Y., Shin, K. S., Yu, K. W., Chang, U. J., & Suh, H. J. (2013). Tannase-converted green tea catechins and their anti-wrinkle activity in humans. Journal of Cosmetic Dermatology, 12(2), 137–143. https://doi.org/10.1111/jocd.12038
Ichsan, O. A. N. (2019). Seleksi Klon Teh Unggul PT Pagilaran Sebagai Bahan Baku Teh Hitam Kualitas Premium. Universitas Gadjah Mada.
Jiménez-Zamora, A., Delgado-Andrade, C., & Rufián-Henares, J. A. (2016). Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion. Food Chemistry, 199, 339–346. https://doi.org/10.1016/j.foodchem.2015.12.019
Jun, M., Fu, H-Y., Hong, J., Wan, X., Yang, C.S., & Ho, C. T. (2003). Comparison of antioxidant activities of isoflavones from kudzu root (Pueraria lobata Ohwi). Journal of Food Science, 68(6), 2117–2122.
Karori, S.M., Wachira, F.N., Ngure, R.M., and Mireji, P. O. (2014). Polyphenolic composition and antioxidant activity of Kenyan Tea cultivars. Journal of Pharmacognosy and Phytochemistry JPP, 105(34), 105–116.
Kaur, A., Suri, R., Rana, K., Thakur, V., Dimri, P., & Mittal, N. (2019). Antioxidant levels in Indian rose, hibiscus, chrysanthemum and marigold tea and their comparison with black and green tea. International Research Journal Of Pharmacy, 10(10), 52–55. https://doi.org/10.7897/2230-8407.1010298
Kearney, J. (2010). Food consumption trends and drivers. Philosophical Transactions of the Royal Society B: Biological Sciences, 365(1554), 2793–2807. https://doi.org/10.1098/rstb.2010.0149
Krisyando, P., Indradewa, D., dan W. S. (2012). Potensi hasil dan toleransi kekeringan seri klon teh (Camellia sinensis (L.) Kuntze) PGL di Kebun Produksi Pagilaran Bagian Andongsili. Vegetalika, 1(1), 160–172.
Küster-Boluda, I., & Vidal-Capilla, I. (2017). Consumer attitudes in the election of functional foods. Spanish Journal of Marketing - ESIC, 21(S1), 65–79. https://doi.org/10.1016/j.sjme.2017.05.002
Liu, R., Guo, X., Park, Y., Huang, X., Sinha, R., Freedman, N. D., Chen, H. (2012). Caffeine intake, smoking, and risk of parkinson disease in men and women. American Journal of Epidemiology, 175(11), 1200–1207. https://doi.org/10.1093/aje/kwr451
Lu, M. J., & Chen, C. (2008). Enzymatic modification by tannase increases the antioxidant activity of green tea. Food Research International, 41(2), 130–137. https://doi.org/10.1016/j.foodres.2007.10.012
Martono, B. Falah, S. Nurlaela, E. (2016). Aktivitas antioksidan teh varietas GMB 7 pada beberapa ketinggian tempat. Jurnal Tanaman Industri dan Penyegar, 3(1), 53–60.
Martono, Y. & Martono, S. (2013). Analisis kromatografi cair kinerja tinggi untuk penetapan kadar asam galat, kafein dan epigalokatekin galat pada beberapa produk teh celup. agriTECH, 32(04), 362–369. https://doi.org/10.22146/agritech.9578
Mitrowihardjo, S., Mangoendidjojo, W., Hartiko, H., and Yudono, P. (2012). Kandungan katekin dan kualitas (warna air seduhan, flavor, kenampakan) enam klon teh (Camellia sinensis (L.) O. Kuntze) di ketinggian yang berbeda. agriTECH, 32(02), 199–206. https://doi.org/10.22146/agritech.9632
Murugesh, C. S., & Subramanian, R. (2014). Applications of Enzymes in Processing Green Tea Beverages. Impact on Antioxidants. In Processing and Impact on Antioxidants in Beverages. https://doi.org/10.1016/B978-0-12-404738-9.00011-8
Pou, K. R. J. (2016). Fermentation : The Key Step in the Processing of Black Tea. 41(2), 85–92.
Qiu, X., Wang, J., Yu, X., Lv, S., Wu, Y., Wang, C., Meng, Q. (2017). Aroma formation in Dianhong black tea: Effects of baking. International Journal of Food Properties, 20(11), 2724–2735. https://doi.org/10.1080/10942912.2016.1249797
Raghuwanshi, S., Misra, S., & Saxena, R. K. (2013). Enzymatic treatment of black tea (ctc and kangra orthodox) using Penicillium charlesii tannase to improve the quality of tea. Journal of Food Processing and Preservation, 37(5), 855–863. https://doi.org/10.1111/j.1745-4549.2012.00721.x
Sereshti, H., Samadi, S., & Jalali-Heravi, M. (2013). Determination of volatile components of green, black, oolong and white tea by optimized ultrasound-assisted extraction-dispersive liquid-liquid microextraction coupled with gas chromatography. Journal of Chromatography A, 1280, 1–8. https://doi.org/10.1016/j.chroma.2013.01.029
Shimamura, T., Sumikura, Y., Yamazaki, T., Tada, A., Kashiwagi, T., Ishikawa, H.,Ukeda, H. (2014). Applicability of the DPPH assay for evaluating the antioxidant capacity of food additives - inter-laboratory evaluation study. Analytical Sciences, 30(7), 717–721. https://doi.org/10.2116/analsci.30.717
Sudaryat, Y., Kusmiyati, M., Pelangi, C. R., & Rustamsyah, A. (2015). Aktivitas antioksidan seduhan sepuluh jenis mutu teh hitam (Camellia sinensis (L.) O. Kuntze) Indonesia antioxidant activity of ten grades of Indonesia black tea. Jurnal Penelitian Teh dan Kina, 18(2), 95–100.
Ullah, M. R. (1986). A rapid procedure for estimating theaflavins and thearubigins of black tea. Two and a Bud, 33, 46–48.
Viswanath, V., Leo, V. V., Prabha, S. S., Prabhakumari, C., Potty, V. P., & Jisha, M. S. (2015). Biosynthesis of tannase from cashew testa using Aspergillus niger MTCC5889 by solid state fermentation. Journal of Food Science and Technology, 52(11), 7433–7440. https://doi.org/10.1007/s13197-015-1858-4
Zeng, L., Ma, M., Li, C., & Luo, L. (2017). Stability of tea polyphenols solution with different pH at different temperatures. International Journal of Food Properties, 20(1), 1–18. https://doi.org/10.1080/10942912.2014.983605
DOI: https://doi.org/10.22146/agritech.57006
Article Metrics
Abstract views : 2453
| 
views : 1969
Refbacks
- There are currently no refbacks.
Copyright (c) 2022 tri wahyuni apriyani, supriyadi - -
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.