Analysis of some selected catechins and caffeine in green tea by high performance liquid chromatography

In commercial tea production, plenty of tea leaf waste is generated, which may not only exert pollution risk to environment, but also a huge waste of bioactive ingredients in tea. In this study, the 4th to 7th leaves of tea bush were collected and used as substrate for mycelial culture of two renown medicinal mushrooms Grifola frondosa and Tianzhi (new variants of Ganoderma lucidum) to obtain a new type of solid-state fermented tea. Result showed that the polysaccharides of Grifola frondosa and Tianzhi fermented tea were 1.52 and 4.14 %, tea polyphenols were 1.51 and 1.85 %, the free amino acids were 1.52 and 0.94 %, caffeine were 1.16 and 1.70 %, polyphenols/amid acids ratio were 1.0 and 1.98, water extractions were 35.53 and 32.86 %, protein contents were 17.63 and 6.13 mg/g, respectively. The volatile components were mainly composed of alcohols, esters, aldehydes and ketones. The contents of major flavor compositions of fermented tea had changed and their relation tended to be harmonious, and the variety of amino acids significantly increased. Therefore, the sensory flavor and therapeutic qualities of fermented tea were significantly improved.

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“…The free amino acids were determined by the Ninhydrin method [18]. Caffeine was measured by high-performance liquid chromatography (HPLC) [19].…”

Section: Detection Methods For Active Componentsmentioning

confidence: 99%

Chemical Composition and Sensory Evaluation of Fermented Tea with Medicinal Mushrooms

Wei-fang

Guo

et al. 2013

Indian J Microbiol

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“…Freeze drying is a multi-stage operation that includes freezing, primary drying, secondary drying and finally storage. Freeze drying is mainly used for thermo-labile compounds (Ezhilarasi, Indrani, Jena, & Anandharamakrishnan, 2013;Rajam, Karthik, Parthasarathi, Joseph, & Anandharamakrishnan, 2012). Spray drying is the widely used technique for microencapsulation.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

Pasrija

Ezhilarasi

Indrani

et al. 2015

LWT - Food Science and Technology

175

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“…Tea infusion not only gives specific taste and flavor, but also many essential dietary components for human health (El-Shahawi et al, 2012). Recently, catechin compounds of green tea have attracted significant attention, both in the scientific and in consumer communities for its multiple health benefits for a variety of disorders, ranging from cancer to weight loss and functionality such as anti-oxigenicity, antimutagenicity, and anticarcinogenecity (Bansal et al, 2012;Yoshida et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Some Extraction Methods for Isolation of Catechins and Caffeine from Turkish Green Tea

Demir¹,

Serdar²,

Sökmen³

2016

International Journal of Secondary Metabolite

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Effective extraction of anticancer and antioxidant principles from Turkish green tea were main purpose of this work. The pre-optimized experimental condition for liquid extraction was employed for comparative appraisal. Not only extraction methods also nature of the green tea samples (fresh, dried or frozen) and quantitative yields related to collection periods were investigated. After extraction of the green tea with various techniques the extract was partitioned with chloroform to remove caffeine, after that the extract was partitioned with ethyl acetate to obtain catechin mixture. Quantification of individual catechins was carried out by HPLC and analysis results proved that epigallocatechin gallate (EGCG) was main catechin specie present in all extracts. The results indicate that hot water extraction (at 80 0 C) provides higher catechin yield when compared to other methods. The highest extract yields were obtained with dried leaves collected in second collection period. The crude catechin mixture contains high amount of EGCG and might be used as raw material for production of plant remedies at industrial scale.

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Analysis of some selected catechins and caffeine in green tea by high performance liquid chromatography

Cited by 97 publications

References 55 publications

Chemical Composition and Sensory Evaluation of Fermented Tea with Medicinal Mushrooms

Chemical Composition and Sensory Evaluation of Fermented Tea with Medicinal Mushrooms

Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

Comparison of Some Extraction Methods for Isolation of Catechins and Caffeine from Turkish Green Tea

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