Enzymatic tannase treatment of green tea increases in vitro inhibitory activity against N-nitrosation of dimethylamine

Catalytic properties of immobilized tannase produced from Aspergillus aculeatus compared with the free enzyme

“…N-nitrosamines Lu and Chen, 2007). Furthermore, improvement of the color and organoleptic properties of tea occurred when it was treated with tannase (Lu et al, 2009).…”

Effect of tannase treatment on protein–tannin aggregation and sensory attributes of green tea infusion

“…The beakers were then immediately placed in a water bath at 85 C for 20 min (Lu & Chen, 2007). The tea infusions were then filtered through Whatman No.…”

Enzymatic modification by tannase increases the antioxidant activity of green tea

“…Soong and Barlow (2006) demonstrated the ethanolic extracts of mango kernel had higher concentrations of gallic acid and ellagic acid after heat treatment and acid hydrolysis, this contributed to more potent antioxidant activity as a good correlation between increase in the concentration of gallic acid and ellagic acid and the antioxidant activity was obtained. Moreover, green tea with or without tannase treatment was previously examined for their inhibitory activity against nitrosation of dimethylamine, the results revealed that the tannase-treated green tea had stronger inhibition ability than the untreated tea did (Lu & Chen, 2007). However, Hagerman et al (1998) reported a higher antioxidant activity of condensed and hydrolyzable tannins at quenching peroxyl radicals over simple phenolics.…”