Pheophorbide a content and chlorophyllase activity in green tea
1998
Kohata, K. (yacha-ky) | Hanada, K. | Yamauchi, Y. | Horie, H.
We investigated the total content of pheophorbide a (PB a), which is sum of the contents of newly produced PB a, including PB a initially present and that converted from chlorophyllide a (Chd a) by the chlorophyllase reaction during incubation, in green tea samples, and found that the total content of PH a markedly increased in both Sencha and Matcha, compared with the initially present PH a content in each. This result demonstrates that chlorophyllase activity still remains in green tea, even after processing fresh green leaves. A comparison of the total contents of PB a produced during the incubation of chlorophyll a (Chl a) with Sencha and fresh green leaf acetone powder indicates that the ratio of chlorophyllase activity in Sencha and in fresh green leaves was about 1:20
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