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 3

Antioxidant activity and total phenolic content of tea leaf extract treated with tyrosinase.

Treatment	Tyrosinase activity (U/mL)	Total phenolic content (mg GAE/g db)	DPPH radical scavenging activity (mg GAE/g db)	Reducing power (mg AAE/g db)
Control		^d	^e	^d
Tyrosinase	111	^c	^d	^c
	446	^c	^c	^b
	1785	^b	^b	^a
Commercial black tea (BOP)		^a	^a	^a

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