VARIATION IN THE CONCENTRATION OF HEMIN PROTEIN IN SWEETENED BLACK TEA
DOI:
https://doi.org/10.52846/aamc.v54i2.1564Abstract
Today, tea in the form of black or green tea, is the most widely consumed beverage in the world, next to water. About three billion kilograms of tea is produced and consumed yearly. Tea, made from the plant Camellia sinensis is consumed in different parts of the world. Of the tea produced worldwide, 78% is black tea (produced by fermentation), which is preferred by consumers in Western countries, 20% is green tea, which is commonly consumed in Asian countries, and 2% is Oolong tea (produced by partial fermentation).
The possible beneficial health effects of tea are being extensively investigated and have received a great deal of attention in recent times. Several studies show that black tea contains a number of compounds that reduce the risk of disease.
Heme proteins, that is, proteins containing one or several heme groups, are of immense importance for life on earth). They are involved in a wide range of fundamental cellular processes such as storage and transport of gaseous molecules (e.g. globins), energy conservation (photosynthetic and respiratory cytochromes), catalysis (e.g. detoxification enzymes such as catalase and cytochrome P450), and sensing changes in redox state or concentration of gaseous molecules.
Molecular absorption spectra of the proposed experimental variants were obtained using a T92 Plus UV-VIS spectrophotometer manufactured by PG Instruments U.K.