Extraction of ingredients from tea leaves using oxidative enzymatic reaction and optimization of extraction conditions

Abstract Peroxidase (POD) and polyphenol oxidase (PPO) are used as biocatalyst in many processes such as oxidization reactions, wastewater treatment, phenol synthesis and so on. The purpose of current study is enzymes extraction from biomass (tea leaves) as well as evaluation of their activation. Di...

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Autores principales:	Rasool Pelalak, Afrasyab Khan, Masoud Habibi Zare, Mohammad Hasan Sadeghi, Azam Marjani
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/bed4c73d700341cfa98a2d873270a7a6
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spelling	oai:doaj.org-article:bed4c73d700341cfa98a2d873270a7a62021-12-02T14:04:39ZExtraction of ingredients from tea leaves using oxidative enzymatic reaction and optimization of extraction conditions10.1038/s41598-021-83232-x2045-2322https://doaj.org/article/bed4c73d700341cfa98a2d873270a7a62021-02-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-83232-xhttps://doaj.org/toc/2045-2322Abstract Peroxidase (POD) and polyphenol oxidase (PPO) are used as biocatalyst in many processes such as oxidization reactions, wastewater treatment, phenol synthesis and so on. The purpose of current study is enzymes extraction from biomass (tea leaves) as well as evaluation of their activation. Different parameters including temperature, buffer concentration, buffer type, buffer/tea leaves ratio, addition of high molecular weight polymers and emulsifiers, and pH were optimized in order to obtain the highest enzymes activity. Response Surface Methodology (RSM) procedure is employed for statistical analysis of enzymes extraction. It is understood from the result that PPO and POD possess the highest activity at temperatures of 25 °C and 50 °C, pH 7 and 5, buffer molarity of 0.1, and 0.05, buffer/tea leaves ratio = 5 for both, contact time = 20 min and 10 min, and presence of 6% and 3% PVP, 5% and 0% Tween 80 for PPO and POD, respectively. Amounts of highest activity for PPO and POD biocatalysts were calculated 0.42 U/mL and 0.025493 U/mL, respectively. Moreover, the entire inactivation of PPO took place after 30 min at 40 °C and 60 °C and 20 min at 80 °C. However, POD lost 35% of its activity after 30 min at 40 °C and 60 °C. The amount of 6% POD activity was kept after 45 min at 80 °C. Generally, it was indicated that POD was more resistant to thermal treatment than PPO.Rasool PelalakAfrasyab KhanMasoud Habibi ZareMohammad Hasan SadeghiAzam MarjaniNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-19 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Rasool Pelalak Afrasyab Khan Masoud Habibi Zare Mohammad Hasan Sadeghi Azam Marjani Extraction of ingredients from tea leaves using oxidative enzymatic reaction and optimization of extraction conditions
description	Abstract Peroxidase (POD) and polyphenol oxidase (PPO) are used as biocatalyst in many processes such as oxidization reactions, wastewater treatment, phenol synthesis and so on. The purpose of current study is enzymes extraction from biomass (tea leaves) as well as evaluation of their activation. Different parameters including temperature, buffer concentration, buffer type, buffer/tea leaves ratio, addition of high molecular weight polymers and emulsifiers, and pH were optimized in order to obtain the highest enzymes activity. Response Surface Methodology (RSM) procedure is employed for statistical analysis of enzymes extraction. It is understood from the result that PPO and POD possess the highest activity at temperatures of 25 °C and 50 °C, pH 7 and 5, buffer molarity of 0.1, and 0.05, buffer/tea leaves ratio = 5 for both, contact time = 20 min and 10 min, and presence of 6% and 3% PVP, 5% and 0% Tween 80 for PPO and POD, respectively. Amounts of highest activity for PPO and POD biocatalysts were calculated 0.42 U/mL and 0.025493 U/mL, respectively. Moreover, the entire inactivation of PPO took place after 30 min at 40 °C and 60 °C and 20 min at 80 °C. However, POD lost 35% of its activity after 30 min at 40 °C and 60 °C. The amount of 6% POD activity was kept after 45 min at 80 °C. Generally, it was indicated that POD was more resistant to thermal treatment than PPO.
format	article
author	Rasool Pelalak Afrasyab Khan Masoud Habibi Zare Mohammad Hasan Sadeghi Azam Marjani
author_facet	Rasool Pelalak Afrasyab Khan Masoud Habibi Zare Mohammad Hasan Sadeghi Azam Marjani
author_sort	Rasool Pelalak
title	Extraction of ingredients from tea leaves using oxidative enzymatic reaction and optimization of extraction conditions
title_short	Extraction of ingredients from tea leaves using oxidative enzymatic reaction and optimization of extraction conditions
title_full	Extraction of ingredients from tea leaves using oxidative enzymatic reaction and optimization of extraction conditions
title_fullStr	Extraction of ingredients from tea leaves using oxidative enzymatic reaction and optimization of extraction conditions
title_full_unstemmed	Extraction of ingredients from tea leaves using oxidative enzymatic reaction and optimization of extraction conditions
title_sort	extraction of ingredients from tea leaves using oxidative enzymatic reaction and optimization of extraction conditions
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/bed4c73d700341cfa98a2d873270a7a6
work_keys_str_mv	AT rasoolpelalak extractionofingredientsfromtealeavesusingoxidativeenzymaticreactionandoptimizationofextractionconditions AT afrasyabkhan extractionofingredientsfromtealeavesusingoxidativeenzymaticreactionandoptimizationofextractionconditions AT masoudhabibizare extractionofingredientsfromtealeavesusingoxidativeenzymaticreactionandoptimizationofextractionconditions AT mohammadhasansadeghi extractionofingredientsfromtealeavesusingoxidativeenzymaticreactionandoptimizationofextractionconditions AT azammarjani extractionofingredientsfromtealeavesusingoxidativeenzymaticreactionandoptimizationofextractionconditions
_version_	1718392045554368512

Extraction of ingredients from tea leaves using oxidative enzymatic reaction and optimization of extraction conditions

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