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THE CHEMISTRY OF TEA

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

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  1. THE CHEMISTRY OF TEA BY : KESSHIA ROBALINO PD: 4

  2. 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

  3. STRUCTURES OF TEA (CATECHINS)

  4. 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

  5. COMPARISONS BETWEEN ENZIMES FRUIT & VEGETABLES TEA • ANTIOXIDANTS

  6. CAFFEINE CONTENT IN TEA

  7. 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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