STUDY ON THE IMPORTANCE OF REDOX PROCESSES CATALYZED BY NAD- AND FMN- DEPENDENT OXIDOREDUCTASES IN OBTAINING A FOOD SUPPLEMENT BASED ON BLACK TEA

Abstract

Tea consumption worldwide is on the rise and is one of the most popular beverages worldwide. Black tea is a stimulant because it contains active substances that act on the central nervous system, the circulatory system and has a diuretic action. The antioxidants found in this type of tea neutralize oxygen free radicals, which attack the body's cells and degrade their functioning. Black tea is a "living food", with an extremely valuable chemical composition, in a continuous biodynamics, with the ability to change concentrations in nanoseconds. In these types of foods, the activity of enzymes such as oxidoreductases, which have NAD- (Nicotinamide adenine dinucleotide) or FMN- (Flavin mononucleotide) dependent coenzymes is very important in this biodynamics. To enhance the sensory qualities of black tea, the main food additives used are natural and synthetic sweeteners. Molecular absorption spectra of the proposed experimental variants were obtained using a T92 Plus UV-VIS spectrophotometer manufactured by PG Instruments U.K.
The spectrophotometer was set up to work at a wavelength bandwidth of 1cm and record molecular absorption values from nanometre to nanometre in both the UV range (190-400 nm) and the visible range (400-700 nm)