VARIATION OF HEMIN PROTEIN CONCENTRATION IN GREEN TEA AFTER SWEETENING

Abstract

Green tea is obtained by processing the leaves of the Camellia sinensis plant. Tea contains active substances that act on the central nervous system, the circulatory system and is a good diuretic. It is rich in mineral salts and vitamins, especially vitamin C, and helps to strengthen the immune system. Tea leaves contain tannins, amino acids, carbohydrates and essential oils that give the tea its colour and flavour. Green tea is recognized for its high antioxidant potential, being very rich in polyphenolic compounds, vitamins, and pro-vitamins.
Chlorophyll is remarkably similar in structure to hemoglobin, the oxygen-carrying pigment found in the red blood cells of mammals and other vertebrates
Hemoproteins are the photosynthetic and respiratory cytochromes, involved in electron transfer, and the globin that bind oxygen.
In order to determine the variation of heme protein concentration in green tea after sweetening, UV-VIS optical spectrometry and mathematical statistics were used.