期刊
FOOD CHEMISTRY
卷 253, 期 -, 页码 22-29出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.01.080
关键词
Agitation extraction; Ultrasonic extraction; Green tea; Bioactive compounds
资金
- Cooperative Research Program for Agriculture Science & Technology Development Rural Development Administration, Republic of Korea [PJ01256503]
The aim of this study was to compare methods for efficient extraction of green tea metabolites. Aqueous green tea leaf powder extracts were prepared by ultra-sonication extraction (UE), agitation extraction (AE), and the conventional extraction method (control) at different temperatures (60, 70, and 80 degrees C) and times (5-30 min). Compared to the control, both UE and AE techniques significantly increased the yields of polyphenols (threefold), catechins (two-fold), and flavonoids (two-fold), and resulted in higher antioxidant activity. For both techniques, highest extraction efficiency of bioactive metabolites occurred at 80 degrees C for 20 min. Caffeine, total free amino acid, vitamin C, and total soluble solid contents were also significantly increased using either technique compared to the control. Thus, AE and UE have similar extraction efficiencies and could be used to prepare antioxidant-rich green tea extract or green tea extract powder.
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