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the lipase is selective for the (R)- -lactone

Its processing involves only withering and drying, significantly reducing the moisture content of the leaves, enhancing enzyme activity, partially oxidizing polyphenols, and degrading chlorophyll, which contributes to its distinctive color, aroma, and flavor (2729)

Usually, the formation of these AGEs modifies the chemical nature of protein residues (i.e., Lys and Arg), amino phospholipids (i.e., phosphatidylserine and phosphatidylethanolamine), or deoxyribonucleic acids (mainly guanosine (Jaramillo et al

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