1998Journal article

Pheophorbide a Content and Chlorophyllase Activity in Green Tea.

Kohata K, Hanada K, Yamauchi Y, Horie H

Bioscience, biotechnology, and biochemistry

Abstract

We investigated the total content of pheophorbide a (PB a), which is sum of the contents of newly produced PB a, including PB a initially present and that converted from chlorophyllide a (Chd a) by the chlorophyllase reaction during incubation, in green tea samples, and found that the total content of PB a markedly increased in both Sencha and Matcha, compared with the initially present PB a content in each. This result demonstrates that chlorophyllase activity still remains in green tea, even after processing fresh green leaves. A comparison of the total contents of PB a produced during the incubation of chlorophyll a (Chl a) with Sencha and fresh green leaf acetone powder indicates that the ratio of chlorophyllase activity in Sencha and in fresh green leaves was about 1:20.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Other / not stated

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality

Matcha is a main subject here (named in the keywords).

Keywords and subject terms

chlorophyll chlorophyllase chlorophyllide green tea pheophorbide a sencha matcha chlorophyllide a chlorophyll a green tea processing Chlorophyll Chlorophyllase

Cite this study

Kohata K, Hanada K, Yamauchi Y, Horie H. (1998). Pheophorbide a Content and Chlorophyllase Activity in Green Tea. Bioscience, biotechnology, and biochemistry. https://doi.org/10.1271/bbb.62.1660

DOI: 10.1271/bbb.62.1660 · PubMed ID: 27392680 · Cited by 13 (OpenAlex)

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