Use of Viscozyme L to extract polyphenols from Kim Tuyen green tea

Abstract

Polyphenol production in Kim Tuyen green tea extract was surveyed in this study by optimizing appropriate conditions for Viscozyme L. The optimum amount of water added was 1:20 (w material: w water), the ratio 0.06 v enzyme: w extract, Viscozyme L showed the highest activity at 40 - 450C in 90 min at 60 rpm. Total polyphenol in green tea extract collected from the conditions above reached its peak at 23.49% of dry content (w/w). The total polyphenol and antioxidant activities by carried out by DPPH (1,1-diphenyl-2-picrylhydrazyl) assay of green tea extract (collected by the conditions above) treated with Viscozyme L (23.98%) showed IC50 value at 276.98μL, which was significantly higher antioxidant activities of those treated with non-enzyme extraction (15.75% w/w), with IC50 value at 328.98μL.