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

Abstract

Worldwide, tea is the second most consumed beverage after water. Tea contains active substances that act on the central nervous system, the circulatory system and is a good diuretic. Tea is rich in polyphenols - antioxidants that protect the cells of the human body. In these types of foods, the activity of enzymes such as oxidoreductases, which have NAD- or FMN-dependent coenzymes is very important in this biodynamics.
Tea is usually consumed with sweeteners, both natural and synthetic. These are added to improve sensory qualities. Green tea has a high concentration of chlorophyll pigments, which is maintained at high levels even after boiling. However, this concentration is quite strongly affected by oxidation when some sweeteners were added.
In order to determine the influence of sweeteners on the basic chemical composition, UV-VIS optical spectrometry and mathematical statistics were used.