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Enhancement of Bioactive Components Content and the Antioxidant Activity of Green Tea after Continuous Anaerobic Incubation
J. Agr. Sci. Tech
Although several methods have been developed to make gamma-aminobutyric acid (GABA) accumulate in tea, the active ingredients and health benefits vary widely depending on the manufacturing process of tea products. In this study, the levels of bioactive compounds and antioxidant activity in tea leaves given the continuous anaerobic condition were investigated. GABA and other free amino acids such as alanine, valine, leucine, isoleucine, proline, and asparagine were increased in tea leaves afterfatcat:7cvbc2j6kvhrvcmgqoypl5tnjq