Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm

Table 2

Theaflavin and thearubigin content of tea leaf extract treated with tyrosinase.

Treatment	Tyrosinase activity (U)	TF (%)	TR (%)	TF/TR
Control		0^a	0^a	0
Tyrosinase	111	^c	^b	1.15
	446	^d	^b	1.55
	1785	^e	^c	1.69
Commercial black tea (BOP)		^b	^d	0.06

Values are expressed as of three replication. Different letters ^a,b,c in the same column indicate significant differences () between samples.