Thermal inactivation kinetics of polyphenol oxidase in Tea (Camellia sinensis)

  • Purna Venkatesh Unilever R and D Bangalore, 64, Whitefield Road, Bangalore - 560066, India
  • Payal Gupta Unilever R and D Bangalore, 64, Whitefield Road, Bangalore - 560066, India
  • Kuldeep Mamtani 125 A, Koffolt Laboratories, Department of Chemical and Bimolecular Engineering, MOW. 19thAve. Columbus, OH43210,USA
  • Gurmeet Singh Unilever R and D Bangalore, 64, Whitefield Road, Bangalore - 560066, India
  • Sreeramulu Guttapadu Unilever R and D Bangalore, 64, Whitefield Road, Bangalore - 560066, India

Abstract

Green teas are rich in catechins. Catechins are prone to oxidation. The enzyme poljqjhenol oxidase present in
tea leaves mediates the oxidation of the catechins. Therefore, inactivation of polyphenol oxidase (PPO) is one of the andst steps
in green tea manufacture. This is primarily done by heating the freshly harvested tea leaves and the process step is commonly
referred to as 'fixing' in the tea industry. Various kinetic models for thermal inactivation of PPO were assessed. These included
the first order model, fractional model, series model and the two traction model. The "two-fi-action" model was found to explain
the thermal inactivation kinetics data of PPO (R^>0.99) in the tea leaves. Kinetic parameters corresponding to both the heatlabile
and the heat-resistant fractions of the enzyme were established from the model. It was found that variation in rate constants
with temperature was not governed by Arrhenius relationship
Keywords: Camellia sinensis; Polyphenol Oxidase; Thermal inactivation Kinetics; Mathematical modeling

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