Comparison of lipoxygenase activity and lipid composition in various harvests of northeastern Indian tea.
Mahanta P.K. | Tamuly P. | Bhuyan L.P.
Study on the specific activity of tea shoot lipoxygenase in eight different genotypes at different pH levels from 6.5 to 9.5 revealed the presence of three lipoxygenase isoenzymes. However, all of the clones were assayed for activity in two separate peaks around pH 9.0 ant 7.5. The role of lipoxygenase and lipid in different seasons and harvests of teas was studied to have some insights into its physical characteristics' control of volatile flavor compounds. With the maturation of tea shoot components, a rise in lipoxygenase activity and an increase of lipid content have been observed. The relative proportions of neutral and structural lipids such as phospho- and glycolipids also increase throughout maturation. Further, relative amounts of unsaturated fatty acids in different lipid fractions that may be crucial for the distribution of naturally occurring volatiles in the leafy.
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