INCREASING THE ANTIOXIDANT ACTIVITY OF CATECHIN EXTRACT FROM GREEN TEA (CAMELLIA SINENSIS) BY BIOTRANSFORMATION OF POLYPHENOLS USING TANNIN ACYL HYDROLASE ENZYME

• Main Author: Lygia
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/34581
• Institution: Institut Teknologi Bandung

Green tea (Camellia sinensis) is greatly produced in China, India, Japan, Sri Lanka, Indonesia, and the centre of Africa. Many researches have been conducted to study the advantages of green tea for human health. Green tea is known for its high antioxidant activity. Polyphenol contents in green tea responsible for its antioxidant activity, such as catechin and its derivatives : epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), epicatechin (EC), catechin (C), and gallocatechin (GC). The purpose of this research is to increase the antioxidant activity of green tea by enzymatic biotransformation using tannase enzyme. Tannase enzyme could hydrolyzed the ester and depside bonds in catechin compounds and its derivatives. In this research, tannase enzyme is isolated from Aspergillw; niger and then fractinated by ammonium sulfate precipitation. Antioxidant activity of catechin is measured by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method. Tannase have been successfully isolated from A. niger with spesific activity of 51.87 U/mg. IC50 value of green tea 95% ethanol fraction before enzymatic biotransformation is 23.2 ppm. IC50 value of green tea 95% ethanol fraction decrease 74.8% to 5.85 ppm after enzymatic biotransformation. It shows that enzymatic biotransformation of catechin using tannase enzyme increase its antioxidant activity.