Effects of ultrasound-assisted extraction procedure on total phenolics, catechin and caffeine content of green tea extracts

Autor:	Mustafa Bayra, Esra Esin Yücel, Cemal Kaya, Emine Ateş
Rok vydání:	2022
Předmět:	Animal Science and Zoology Agronomy and Crop Science Applied Microbiology and Biotechnology Food Science
Zdroj:	Emirates Journal of Food and Agriculture.
ISSN:	2079-0538 2079-052X
DOI:	10.9755/ejfa.2022.v34.i8.2911
Popis:	This study was conducted to investigate the changes encountered in water soluble dry matter (ºBrix), total phenolics, caffeine and some important catechins of green tea extracts extracted through ultrasound-assisted extraction procedures. Extractions were conducted at 70°C temperature, different tea: water ratios (5:100; 10:100) and brewing times (5, 10 and 20 min) and resultant extracts were also supplemented with tannase enzyme. Total phenolics of green tea extracts varied between 2.68 - 3.87 g GAE/100 g dry green tea. The greatest total phenolics (3.87 g GAE/100 g dry green tea) was obtained from 20 min brewing at 70°C and 10:100 tea: water ratio of tannase enzyme-supplemented extract. As compared to the control samples, decreasing EGCG and ECG contents and increasing EGC and EC contents were observed with tannase enzyme supplementations.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a47b66f66ca112164d11ee32a86a62e6 https://doi.org/10.9755/ejfa.2022.v34.i8.2911 Zobrazit plný text záznamu