Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea

Chen, Dequan; Ji, Wei-Bin; Granato, Daniel; Zou, Chun; Yin, Jun-Feng; Chen, Jianxin; Wang, Fang; Xu, Yong-Quan

doi:10.1016/j.lwt.2022.113972

Cited by 4 publications

(2 citation statements)

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“…The health benefits of tea drinks have also been discussed [ 11 ]. Various extraction techniques have been employed to extract the antioxidants from tea leaves [ 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 ]. They include subcritical water extraction [ 16 ], pressurized hot water extraction (the same as subcritical water extraction) [ 15 ], microwave-assisted extraction [ 19 ], and cold and hot water extraction [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…While the polyphenols in tea leaves have been well studied, as mentioned above, the optimized tea-brewing temperature and time have rarely been studied [ 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 ]. The polyphenol studies reported in the literature have mostly focused on organic solvent extraction of antioxidants from tea leaves [ 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 ]. Obviously, the tea extracts obtained by toxic organic solvents cannot be consumed by human tea drinkers.…”

Section: Introductionmentioning

confidence: 99%

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Hot Water Extraction of Antioxidants from Tea Leaves—Optimization of Brewing Conditions for Preparing Antioxidant-Rich Tea Drinks

Cheng

Yang

2023

Molecules

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There are billions of tea drinkers around the world. However, the optimized tea-brewing temperature and time conditions for achieving a higher concentration of antioxidants in tea drinks have not been thoroughly studied. Finding out the optimized brewing conditions can benefit tea drinkers significantly. In this work, we have studied ten antioxidants from seven different popular green, Oolong, black, and scented teas using hot water extraction followed by HPLC analysis. The antioxidant yield was evaluated at 25–100 °C with 5 to 720 min of brewing time. Our results show that the extraction efficiency was enhanced by increasing the water temperature and the highest yield of antioxidants was achieved at 100 °C. The antioxidant yield increased with prolonged brewing time. However, the degradation of antioxidants occurred when tea leaves were extracted for 120 to 720 min. Caffeine was found in all seven tea samples. At 100 °C, the caffein concentration in the tea extract ranged from 7.04 to 20.4 mg/g in Rizhao green tea. Longjing green tea contained the highest concentration of antioxidants (88 mg/g) in the 100 °C extract. Epigallocatechin and caffeine were the most abundant compounds found in all tea samples studied, ranging from 4.77 to 26.88 mg/g. The antioxidant yield was enhanced by increasing the extraction time to up to 60–120 min for all ten compounds studied.

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