Journal
JOURNAL OF SEPARATION SCIENCE
Volume 33, Issue 21, Pages 3415-3428Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/jssc.201000438
Keywords
Catechins; Extraction; Isolation; Separation; Tea
Categories
Funding
- Australian Government Department of Education, Employment and Workplace Relations (DEEWR)
Ask authors/readers for more resources
Tea is a major source of catechins, which have become well known for their antioxidant potential. Numerous human, animal, and in vitro studies have linked tea catechins with prevention of certain types of cancers, reduction of the risks for obesity, diabetes, and cardiovascular disease, and improvement of the immune system. Tea catechins are widely used in various neutraceuticals, pharmaceuticals, and cosmetics for either enhancing product shelf-life or for enhancing human health. Thus, the demand for catechins has increased considerably. Catechins have been extracted and isolated from tea leaves by numerous methods through several steps including: treatment of the tea leaves, extraction of catechins from teas into solvents, isolation of catechins from other extracted components, and drying the preparations to obtain catechin extracts in a powder form. This paper outlines the physical and chemical properties of the tea catechins and reviews the extraction steps of the various extraction methods, as a basis to improve and further develop the extraction and isolation of the tea catechins.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available