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dc.contributor.author Van der Westhuizen, M
dc.contributor.author Steenkamp, Lucia H
dc.contributor.author Steenkamp, P
dc.contributor.author Apostolides, Z
dc.date.accessioned 2016-07-22T07:47:10Z
dc.date.available 2016-07-22T07:47:10Z
dc.date.issued 2016-03
dc.identifier.citation Van der Westhuizen, M. Steenkamp, L.H. Steenkamp, P. and Apostolides, Z. 2016. Alternative pathway implicated as an influencing factor in the synthesis of theaflavin. Biocatalysis and Biotransformation, 33(5-6), 298-309 en_US
dc.identifier.issn 1024-2422
dc.identifier.uri http://www.tandfonline.com/doi/abs/10.3109/10242422.2016.1163341?journalCode=ibab20
dc.identifier.uri http://hdl.handle.net/10204/8686
dc.description Copyright: 2016 Taylor & Francis. . Due to copyright restrictions, the attached PDF file only contains the abstract of the full text item. For access to the full text item, please consult the publisher's website. The definitive version of the work is published in Biocatalysis and Biotransformation,33(5-6), 298-309 en_US
dc.description.abstract The principal pigments present in black tea, theaflavins (TF), have been indicated to be of potential clinical significance in various fields of research which has been hampered by the very low levels of TFs from black tea extractions, being the original method employed to acquire TFs. Forelle pear (44µM TF/g dry weight/h) and Yacon leaf (65µM TF/g dry weight/h) homogenates were tested for their TF synthesis capacity and found to have a larger TF synthesis capacity than a green tea leaf homogenate (26µM TF/g dry weight/h) based upon the flavognost method. In an incubation system of green tea leaf extract utilizing endogenous enzymes present in Forelle pear and Yacon homogenates to synthesize TF, the formation of an unknown peak [m/z 563.1349; (23.95)(sup5); C(sub26)H(sub28)O(sub14)] was detected by mass spectrometry with a molecular mass similar to TF. This is in contrast to TF being solely synthesized in an in vitro model incubation system using isolated catechins and purified Forelle pear polyphenol oxidase. The preferential formation of the unknown compound could explain the low levels of TFs in black tea. en_US
dc.language.iso en en_US
dc.publisher Taylor & Francis en_US
dc.relation.ispartofseries Workflow;17239
dc.subject Bioconversion en_US
dc.subject Forelle pear en_US
dc.subject Polyphenol oxidase en_US
dc.subject Theaflavins en_US
dc.subject Yacon en_US
dc.title Alternative pathway implicated as an influencing factor in the synthesis of theaflavin en_US
dc.type Article en_US


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