Abstract
The oxidation of black tea components such as theaflavin, theaflavin monogallates, and theaflavin digallate by partially purified polyphenol oxidase from tea leaves in the presence and absence of equimolar concentrations of (-)-epicatechin was studied in model fermentation experiments under aerobic conditions. The oxidation of theaflavin monogallates was more rapid than that of theaflavin digallate, which was very slow. (-)-Epigallocatechin was not effective in oxidizing theaflavin components, instead it prevented their oxidation.
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