ENZYMATIC TREATMENT OF BLACK TEA (CTC AND KANGRA ORTHODOX) USING PENICILLIUM CHARLESII TANNASE TO IMPROVE THE QUALITY OF TEA

摘要

Tannase mediated biotransformation of black tea (CTC and Kangra orthodox)nwas investigated. Black tea infusion treated with tannase showed that both epigallocatechinn(EGC) gallate and epicatechin (EC) gallate of tea catechins were hydrolyzednby this enzyme into EGC and EC, respectively, accompanied by 11.2-foldn(CTC tea) and 10.29-fold (Kangra orthodox tea) increase in gallic acid concentration.nThe tannase treated tea infusion showed reduction in tea cream formationnand an increase in antioxidant activity to 1.73- and 1.61-fold, respectively.nHowever, there was no change in the content and concentration of volatile compounds.nMoreover, the results also showed that there was an improvement in thenquality of tannase treated black tea infusion in relation to color, brightness,nstrength and flavor as compared with control.