Improve ment of Antioxidant Activity and Sensory Quality of Pagilaran’s Tea Clones Treated by Tannase

Abstract

PT. Pagilaran was developing five new clones that were named as PGL 9, PGL 10, PGL 11, PGL 12 and PGL 15 as superior clones for black tea. That clones are very potential to be used as ready to drink (RTD) instant tea beverages.  Ready to Drink (RTD) from black tea have a weakness, which was low antioxidant activity. Tannase was an industrial enzyme of the great potential for application in the food industry. Tannase has used to hydrolyze gallated ester green tea catechin. There was no study about the changes in chemical composition by tannase enzymatic treatment of PT Pagilaran’s tea clones.  The objectives of this study were to observe the effects of tannase treatment on five clones black tea extracts to the antioxidant activity,  profile of phenolic compounds, the tea brew color, consumer acceptance, and volatile compounds. Tea leaves of medium plucking were traditionally processed into black tea. The tea brew was added with tannase at a concentration of 100mg/100mL then incubating for 1 hour at a temperature of 37ºC.  Additional tannase tent to increase their antioxidant activities, the gallic acid, EC, and EGC concentrations due to hydrolysis of ECG, EGCG, or their derivatives. The color of tea brew was getting brighter and yellowing than untreated ones. Even so, the level of consumer acceptance was still good. Profile aroma and volatile compounds of tea brew showed that there were no significant changes after enzymatic treatment.