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Catechin concentrates of garden tea leaves (Camellia sinensis L.): extraction/isolation and evaluation of chemical composition.

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Relation http://ir.cftri.com/11648/
http://dx.doi.org/10.1002/jsfa.6633
 
Title Catechin concentrates of garden tea leaves
(Camellia sinensis L.): extraction/isolation and
evaluation of chemical composition.
 
Creator Pravin Vasantrao, Gadkari
Udaya Sankar, K.
Manohar, B.
 
Subject 08 Tea
32 Antioxidants
 
Description BACKGROUND: Solid–liquid (SLE) and liquid–liquid (LLE) extraction techniques were applied to extract catechins and caffeine
from quick mechanically expelled tea leaf juice (QMETLJ) and freeze-dried (FD)-QMETLJ of Camellia sinensis L. The concentrates
obtained were analyzed for total polyphenol content and antioxidant activity (DPPH• inhibition, FRAP and phosphomolybdenum
assay). Catechins were identified and quantified using HPLC.
RESULTS: Overall, 95% (v/v) ethanol was the best solvent system for extracting total polyphenols (355.26±23.68 to
457.89±28.94 g GAE kg−1 extractable solid yield (ESY)) and antioxidants (DPPH• inhibition, 16.97±0.52 to 20.83±3.11%;
FRAP, 4.15±0.32 to 6.38±0.57 mmol TE g−1 ESY; Mo(V) reduction, 2.47±0.19 to 3.84±0.39 mmol AAE g−1 ESY) from
FD-QMETLJ. Similarly, in LLE, ethyl acetate showed the best results for recovering polyphenols (960.52±7.89 g GAE kg−1 ESY)
and antioxidants (DPPH• inhibition, 42.39±0.91%; FRAP, 11.39±0.83 mmol TE g−1 ESY; Mo(V) reduction, 6.71±1.14 mmol
AAE g−1 ESY) fromQMETLJ.
CONCLUSION: It was found that 95% ethanol can be used to increase the total polyphenols and antioxidants in extracts from
FD-QMETLJ, while ethyl acetate can be effectively employed for concentrating catechins fromQMETLJ.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11648/1/J%20Sci%20Food%20Agric%202014%2094%2814%29.pdf
Pravin Vasantrao, Gadkari and Udaya Sankar, K. and Manohar, B. (2014) Catechin concentrates of garden tea leaves (Camellia sinensis L.): extraction/isolation and evaluation of chemical composition. Journal of the Science of Food and Agriculture, 94. pp. 2921-2928.