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THE CHEMISTRY OF TEA. BY : KESSHIA ROBALINO PD: 4. APPLICATIONS!!!. Reactions: Enzymes polyphenol oxidase (PPO) Peroxidase ( PO) Polyphenols Catechin -> C Picatechin -> EC Epichatechin gallate -> ECG Epigallocatechin gallate -> EGCG Gallocatechin -> GC  Epigallocatechin(EGC).

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the chemistry of tea

THE CHEMISTRY OF TEA

BY : KESSHIA ROBALINO

PD: 4

applications
APPLICATIONS!!!
  • Reactions:
    • Enzymes
      • polyphenol oxidase (PPO)
      • Peroxidase (PO)
  • Polyphenols
      • Catechin -> C
      • Picatechin -> EC
      • Epichatechin gallate -> ECG
      • Epigallocatechin gallate -> EGCG
      • Gallocatechin -> GC 
      • Epigallocatechin(EGC)
  • Inorganic components:
    • K, Ca, Ph, Mg, Mn, Fe, S, Al, Na, Si, Zn, and Cu.
    • Three-quarters of the nitrogen: amino acids (theanine)
    • alkaloid caffeine.
    • carbohydrates
slide3

STRUCTURES

OF

TEA (CATECHINS)

what happens during tea processing
What Happens during Tea Processing?
  • Tea comes from one plant, Camellia Sinensis
  • C, EC, ECG, GC, EGC, & EGCG are oxidized by the enzyme PPO
  • 1st : orthoquinones (very unstable & reactive)
  • Function: hydrogen acceptors /hydrogen donors
  • combinations :C-O or C-C bonds [theaflavins (TF)]
  • EGC + EC = Theaflavin
  • EGCG + EC = Theaflavin-3 monogallate
  • EGCG + ECG = Theaflavin 3’3’ digallate
  • EGC + ECG = Theaflavin –3’- monogallate
  • GC + EC = sotheaflavin
  • GC + C = Neotheaflavin
comparisons between enzimes
COMPARISONS BETWEEN ENZIMES

FRUIT & VEGETABLES

TEA

  • ANTIOXIDANTS
citations
CITATIONS
  • http://www.angelfire.com/pro/chemist_emily_f/chemistsinabigworld.html
  • http://antoine.frostburg.edu/chem/sense/101/consumer/faq.shtml
  • http://www.i-sis.org.uk/graphics/Tea-polyphenols.jpg
  • http://www.greenteatoday.com/wp-content/uploads/2009/12/green-tea-catechin.png
  • http://www.cerbona.hu/en/Womens_magazine_Teahouse_The_active_ingredients_of_tea.html
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