Effect of extraction methods on the chemical components and taste quality of green tea extract

Stress-Relieving Effects of Japanese Green Tea: Evaluation Using the Molar Ratio of Caffeine and Epigallocatechin Gallate to Theanine and Arginine as an Indicator

The major components of tea leaves and their infusions were analyzed for various types of green tea available in Japan in 2022. Almost all the green teas used were from the first crop, known for their high amino acid content. The amino acids theanine and arginine in green tea have been shown to reduce stress. On the other hand, epigallocatechin gallate (EGCG) and caffeine, the major components of green tea, counteract the effects of theanine and arginine. We have shown that the CE/TA ratio, which is the ratio of the molar sum of caffeine (C) and EGCG (E) to the molar sum of theanine (T) and arginine (A), can be used to evaluate the stress-relieving effects of each green tea. Green tea with a CE/TA ratio smaller than 3 can be expected to have a stress-reducing effect. The CE/TA ratios of the tea leaves and infusions of Gyokuro, Sencha, and Tamaryokucha were less than 3, indicating that these teas are expected to have stress-relieving effects. In addition, when the same tea leaves were infused repeatedly, it was found that most of the amino acids were eluted by the first and second cups; therefore, no stress-relieving effect could be expected after the third cup.

Green preparation, safety control and intelligent processing of high-quality tea extract

Tea contains a variety of bioactive components, including catechins, amino acids, tea pigments, caffeine and tea polysaccharides, which exhibit multiple biological activities. These functional components in tea provide a variety of unique flavors, such as bitterness, astringency, sourness, sweetness and umami, which meet the demand of people for natural plant drinks with health benefits and pleasant flavor. Meanwhile, the traditional process of tea plantation, manufacturing and circulation are often accompanied by the safety problems of pesticide residue, heavy metal, organic solvents and other exogenous risks. High-quality tea extract refers to the special tea extract obtained by enriching the specific components of tea. Through green and efficient extraction technologies, diversed high-quality tea extracts such as high-fragrance and high-amino acid tea extracts, low-caffeine and high-catechin tea extracts, high-bioavailability and high-theaflavin tea extracts, high-antioxidant and high-tea polysaccharide tea extracts, high-umami-taste and low-bitter and astringent taste tea extracts are produced. Furthermore, rapid detection, green control and intelligent processing are applied to monitor the quality of tea in real-time, which guarantee the stability and safety of high-quality tea extracts with enhanced efficiency. These emerging technologies will realize the functionalization and specialization of high-quality tea extracts, and promote the sustainable development of tea industry.

Development, characterization, and consumer acceptance evaluation of thermally stable capsule beads containing mixed extracts of green tea and turmeric

The aim of this study was to investigate the ability of shell (coating) formulations comprised of alginate and glucono delta lactone (GDL) to encapsulate a mixture of green tea and turmeric extracts. Three concentrations of alginate and GDL were used at 0.5%, 0.75%, and 1%, w/v and their solid ratio was varied using a factorial design. A response surface model was applied to optimize the retention of catechin and curcuminoid contents, to determine encapsulation efficiency, and to minimize undesirable flavor and taste. Increasing the concentration of alginate and GDL significantly increased the retention of catechin and curcuminoid contents, encapsulation efficiency, and consumer acceptance (p < 0.05). The encapsulating solution containing 1% of each alginate and GDL performed the best against each criterion. The thermal treatment carried out at the boiling point of water for 15 min had a significant impact on the retention of catechin and curcuminoid content which, in the thermally-treated beads, was 5.15 and 3.85 times higher than unencapsulated, respectively. The consumer acceptance of the encapsulated beads after thermal treatment was higher than that of the unencapsulated formulations as they exhibited lesser pungent flavor and bitterness. The innovative process of thermally stable microencapsulation can produce anti-cancer activity compounds involved in functional food industrial sectors.

Green Synthesis of Silver Nanoparticles: Optimizing Green Tea Leaf Extraction for Enhanced Physicochemical Properties

In this paper, we present the optimization of green tea leaf (Camellia sinensis L.) extraction, carried out using water and hydroalcoholic solvents, for the subsequent synthesis of silver nanoparticles (AgNPs). The value ranges for independent variables, including pH, time, and temperature, were selected based on single-factor experiments and used for extraction in the order presented by the Box-Behnken design. Three-dimensional response surface graphs were used to visually present the optimization results and determine the optimal extraction conditions: pH = 7, 30 min, 80 °C for water and pH = 5.5, 50 min, and 80 °C for water-ethanol. Our findings indicate that the water-ethanol mixture extracted more polyphenols. We compared the physicochemical properties of AgNPs obtained using both types of extractants via DLS and TEM analysis. We proposed a predicted mechanism for the reduction and stabilization of AgNPs based on the Fourier transform infrared data. The hydroethanolic extract leads to significant nanoparticle aggregation, which can be explained by the nucleation theory and agglomeration of nanoparticles in the presence of excess macromolecular organic substances (flocculation).

Metabolic Variations among Three New Tea Varieties Cultivated in Shandong, China

Cultivar identification is a necessary step in tea breeding programs. Rapid identification methods would greatly improve these breeding processes. To preliminarily identify the three new Lucha tea varieties (LC6, LC7, and LC17) cultivated in Shandong, we measured their main agronomic characters and biochemical components. Then, we analyzed the metabolic profiles of these tea varieties and Fuding Dabaicha (FD) using a UPLC-ESI-MS/MS system. Their biochemical components indicated that the Lucha varieties had excellent varietal characteristics, with higher amino acid contents. Furthermore, secondary metabolism changed a lot in the Lucha tea varieties compared with that in the FD, with their accumulations of flavonoids and phenolic acids showing significant differences. These differential flavonoids were dominated by flavones and flavanone, flavonols, flavonoid carbonosides, and flavanols monomer. Flavanols especially, including epicatechin glucoside, epicatechin-3-(3″-O-methyl)gallate, epigallocatechin-3-O-(3,5-O-dimethyl)gallate, and epitheaflavic acid-3-O-Gallate, showed higher levels in the Lucha varieties. The phenolic acids containing caffeoyl groups showed higher levels in the Lucha varieties than those in the FD, while those containing galloyl groups showed a reverse pattern. Nitrogen metabolism, including amino acids, also showed obvious differences between the Lucha varieties and FD. The differential amino acids were mainly higher in the Lucha varieties, including 5-L-glutamyl-L-amino acid, N-monomethyl-L-arginine, and N-α-acetyl-L-ornithine. By using these approaches, we found that LC6, LC7, and LC17 were excellent varieties with a high yield and high quality for making green teas in Shandong.

Ultrasonication Effects on Quality of Tea-Based Beverages

Tea is the most popular consumed drink after water. Teas and tea-based beverages have grown in popularity due to bioactive compounds. Tea-based beverages have started to take their place in the market. Extraction is a crucial step for the production of functional tea-based beverages. Compared to conventional methods, ultrasound is attractive due to its lower energy requirements, and shorter extraction time. This review aimed to discuss recent marketing aspects of tea-based beverages as well as the potential and challenges of a novel infusion technique. This review describes the health benefits and technological aspects of tea-based beverages in relation to how to best solve nutritional and microbial concerns. Current and future challenges and opportunities of the novel infusion technique and its scaling-up for the extraction of bioactive compounds are also covered in the present review.

Evaluation of the Brewing Characteristics, Digestion Profiles, and Neuroprotective Effects of Two Typical Se-Enriched Green Teas

As a functional beverage, selenium (Se)-enriched green tea (Se-GT) has gained increasing popularity for its superior properties in promoting health. In this study, we compared the brewing characteristics, in vitro digestion profiles, and protective effects on neurotoxicity induced through the amyloid-beta (Aβ) peptide of two typical Se-GTs (Enshi Yulu (ESYL) and Ziyang Maojian (ZYMJ), representing the typical low-Se green tea and high-Se green tea, respectively). ESYL and ZYMJ showed similar chemical component leaching properties with the different brewing methods, and the optimized brewing conditions were 5 min, 90 °C, 50 mL/g, and first brewing. The antioxidant activities of the tea infusions had the strongest positive correlation with the tea polyphenols among all of the leaching substances. The tea infusions of ESYL and ZYMJ showed similar digestive behaviors, and the tea polyphenols in the tea infusions were almost totally degraded or transferred after 150 min of dynamic digestion. Studies conducted in a cell model of Alzheimer’s disease (AD) showed that the extract from the high-Se green tea was more effective for neuroprotection compared with the low-Se green tea. Overall, our results revealed the best brewing conditions and digestion behaviors of Se-GT and the great potential of Se-GT or Se-enriched green extract (Se-GTE) to be used as promising AD-preventive beverages or food ingredients.

Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design

Tieguanyin is one of the most consumed oolong teas because of its distinctive flavor. The brewing process is crucial for the flavor performance of traditional teas, thus the effects of brewing conditions, including water/tea ratio (R), brewing temperature (T), and time (S) on the sensory traits, chemical composition, and antioxidant activity of Tieguanyin tea infusion were investigated using quadratic orthogonal regression design. Results showed that R affected all the quality variables most, its reduction could lead to the promotion of tea infusion concentration, antioxidant activity, and taste intensity, which was favored by the tea consumers drinking tea almost daily (DTD) but unacceptable for those drinking tea hardly (DTH). Based on the optimization of brewing conditions in response surface methodology (RSM), we recommended several brewing schemes for diverse consume goals: R = 34 mL/g, T = 80 °C, S = 80 s for DTH; R = 39 mL/g, T = 100 °C, S = 127 s for DTO (the consumers drinking tea occasionally); R = 20 mL/g, T = 100 °C, S = 100 s for DTD; R = 26 mL/g, T = 100 °C and S = 127 s for the common consumers seeking for flavor and health benefits. These results would be helpful for tea consumers with multiple demands.

Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction Techniques

The aim of this study was to investigate the catechin levels and antioxidant activities as manipulated by roasting temperature and roasting time of green tea. Roasting temperature and time varied between 100–300 °C and 60–240 s in green tea production. The main interactions measured were effects on the antioxidant activities, total phenolic content, DPPH, ABTS, FRAP and catechin content (catechin (C), epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG) and epicatechin (EC)). Optimum roasting conditions were determined as 270 °C for 240 s, since this enabled high catechin contents, antioxidant activities and production yield. The extraction methods for green tea including traditional extraction (TDE), microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) using 60% ethanol as solvent were investigated to evaluate the highest bioactive compound and yield of extraction. MAE was found to be more efficient in green tea extraction compared to UAE and TDE. The extracts showed significant cytotoxic potential against the Huh-7 cell line, in concentrations ranging from 31.25 to 1000 µg/mL. The results are useful in understanding the relationship between thermal treatment and extraction conditions on the chemical and nutritional properties of tea catechins, making it possible to select the production and extraction conditions that maximize the levels of beneficial tea ingredients.

Changes in Non-Volatile and Volatile Metabolites Associated with Heterosis in Tea Plants (Camellia sinensis)

Heterosis or hybrid vigor is extensively used in plant breeding. However, the contribution of metabolites to heterosis is still elusive. Here, we systematically identified the non-volatile and volatile metabolites of two hybrids and their parents in Camellia sinensis. The metabolomics analysis showed prevalent non-additive accumulation in hybrids, among which the non-additive nucleotides, alkaloids, organic acids, and tannins contribute to the positive heterosis of hybrids, including typical inosine, guanosine, adenosine, caffeine, succinic acid, adipic acid, xylonic acid, and gallic acid. The catechins and free amino acids in hybrids showed negative heterosis compared to its maternal cultivar TGY. Furthermore, the significant accumulation of non-additive terpenes combined with the mild heterosis of other types of volatiles contributes to the aroma of tea plant hybrids. The genetics of volatiles from different parents affect the aroma of hybrids processed into oolong tea. The comprehensive heterosis of these non-additive metabolites may play an important role in the formation of desirable breeding traits for hybrids. Our results provide insights into the utilization of heterosis breeding and the regulation of heterosis metabolites in tea plants.

Detection of Volatiles by HS-SPME-GC/MS and Biological Effect Evaluation of Buddha's Hand Fruit

The present work aimed to chemically characterize and evaluate the antiradical power and biological effects of Citrus medica var. sarcodactylus essential oil (EO) and hydrolate (Hy) from exocarp as well as methanol extracts, from both exocarp and mesocarp (EEX and MEX). The whole fresh fruit was also investigated by SPME-GC/MS to describe its volatile composition. EO and Hy were analyzed by GC/MS and HS-GC/MS techniques, respectively. Limonene and γ-terpinene were found to be the most abundant compounds both in the fresh parts of the fruit and in the EO, while α-terpineol and terpinen-4-ol were in the Hy. The extracts were also rich in furan and coumarin derivatives. A good antiradical activity of all samples except Hy was detected both against ABTS·+ than DPPH·, removed up to about 50%. The antibacterial activity against Bacillus cereus and Escherichia coli was evaluated by microwell dilution method to determine MIC and MBC values. EEX and MEX showed efficacy at very high concentrations against both tested bacteria. The MIC value of EO against B. cereus was 0.5% v/v, while Hy was not able to inhibit the bacterial growth at the tested concentrations. Cytotoxicity investigated on the HL60 leukemia cell line by MTT assay provided an EC₅₀ of 1.24% v/v for EO. Interesting activity of Hy was also observed.

Development and validation of an efficient HILIC-QQQ-MS/MS method for quantitative and comparative profiling of 45 hydrophilic compounds in four types of tea (Camellia sentences)

Hydrophilic constituents are significant for the taste and nutrition of tea, but their simultaneous quantification remains challenging due to the lack of efficient methods. Based on the hydrophilic interaction chromatography coupled with triple quadrupole-tandem mass spectrometry, this work developed and validated an efficient (8.5 min per run), sensitive (LOQ: 0.002-0.493 μg/mL) and accurate method. This method was successfully used to determine the contents of 45 hydrophilic constituents in Yunnan large-leaf tea. Umami amino acids and umami-enhanced nucleotides generally exhibited higher content in green tea and Pu-erh raw tea. By contrast, a few number of amino acids (e.g., proline and γ-aminobutyric acid) and most alkaloids and nucleosides showed significantly higher contents in black tea or Pu-erh ripen tea. By performing the orthogonal partial least squares discriminant analysis, classification models for distinguishing four types of tea, and green tea from Pu-erh raw tea were established.

Extraction and analysis of free amino acids and 5'-nucleotides, the key contributors to the umami taste of seaweed

Assessing the umami taste of seaweed on a chemical level can inform the use and selection of seaweed in European cuisine. Accordingly, we developed a method for the simultaneous extraction, separate clean-up and analysis of 21 free amino acids and 10 free nucleotides by reversed phase and mixed-mode HPLC respectively. Of multiple mouth emulating solvents, extracting in Milli-Q at 35 °C was found most suitable. This method showed good linearity (R² > 0.9996), resolution (R_s ≥ 1.5) and picomole detection limits, and was successfully applied to determine the Equivalent Umami Concentration (EUC) and Taste Activity Values (TAV) of seven Dutch seaweed species. Phaeophyceae showed the highest EUC, followed by Chlorophyceae and Rhodophyceae (≈ 9.5, 3.7 and 1.1 g/100 g respectively). Glutamic acid always exceeded the TAV, while other umami compounds were species specific. Our method can accurately predict umami intensity and therefore contributes towards species selection for the European palette.

Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

Roasting, a critical process for oolong tea, has been applied to Tieguanyin tea to improve flavor attributes. To investigate the effects of the roasting on the flavor of Tieguanyin, the global metabolomics analysis on the non-volatile and volatile components were proceeded. The weakening of bitterness and astringency, caused by roasting, may be attributed to the decreasing of flavonoids glycosides and procyanidins, whereas the enhancing of sweet aftertaste to the increasing of gallic acid. Besides, l-theanine flavan-3-ols adducts (N-ehtyl-2-pyrrolidinone substituted flavan-3-ols) increased dramatically at 130 °C compared with 105 °C, with the reduction of l-theanine and flavan-3-ols. Meanwhile, high temperature hampered the volatiles' diversity and intensity, resulting from the lowering of floral volatiles, i.e., β-ionone, jasmine, and nerolidol, yet the nitrogen-containing heterocyclic compounds increased, e.g., pyrroles and pyrazines. The results can help to comprehensively understand the influences of roasting technology on the flavor and chemistry of oolong tea.

Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas

The present study compares the effects of two green tea processing techniques, viz. orthodox and CTC (curl, tear and crush) on the quality parameters and sensory profiles under the geographical and climatic conditions of Assam, India. The results showed that CTC green tea infusions had 13.3, 7.5, 7.1, 9.8, 5.4, 17.3, 17.1 and 18.6% more total polyphenol, total catechin, (-)-epigallocatechin-3-gallate (EGCG), (-)-epicatechin-3-gallate (ECG), (-)-epigallocatechin (EGC), (-)-epicatechin (EC), water extract and theanine level, respectively than the infusions prepared from orthodox green tea. The sensory evaluation preferred the orthodox over CTC processing mode. Risk assessment with daily consumption of five cups (10 g) of green tea reveals that the EGCG level is free from the risk of hepatotoxicity and caffeine will not inflict any health hazard.

Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples

In order to explore the taste characteristics and molecular sensory basis of Chinese yellow tea, in this study, quantitative descriptive analysis (QDA) and partial least squares regression (PLSR) were used to analyze the sensory characteristics and chemical components of 15 yellow tea samples from different regions of China. The results showed that: 11 sensory descriptors and their definitions were obtained by QDA, namely, sweet, umami, bitter, sour, astringent, sweet after taste, mellow, neutral, after-taste, thick and tainted taste. The results of variance indicated that there were significant variation in taste sub-attributes of different samples (p <0.05). Principal component analysis indicated that there was a positive correlation between bitter and astringent, between sweet, umami and sour, and between mellow, thick, after-taste and neutral. All yellow tea samples were divided into four categories according to cluster analysis. The results of PLSR showed that there were 22 chemical components that had an important contribution to the taste characteristics of yellow tea, and the chemical components that had an important influence on each taste component were obtained. The identification of key contribution components of taste characteristics in yellow teas will provide a theoretical basis for further research on the directional adjustment and control of tea taste quality.

Antiobesity and anti-inflammation effects of Hakka stir-fried tea of different storage years on high-fat diet-induced obese mice model via activating the AMPK/ACC/CPT1 pathway

Background

As a typical representative of metabolic syndrome, obesity is also one of the extremely dangerous factors of cardiovascular diseases. Thus, the prevention and treatment of obesity has gradually become a global campaign. There have been many reports that green tea is effective in preventing obesity, but as a kind of green tea with regional characteristics, there have been no reports that Hakka stir-fried tea (HT) of different storage years has a weight loss effect.

Aims

The aim was to investigate the effect of HT in diet-induced obese mice.

Methods

The mice were divided into five groups as follows: the control group received normal diet; the obese model group received high-fat diet; and HT2003, HT2008, and HT2015 groups, after the induction of obesity via a high-fat diet, received HT of different storage years treatment for 6 weeks, respectively.

Results

It was observed that HT decreased the levels of serum and liver triglyceride; the ratio of liver to body weight; accumulation of epididymal, perirenal, and mesenteric fat; the degree of hepatic steatosis; and adipocyte hypertrophy, with the concomitant reduction of body weight. Moreover, HT decreased the expression levels of proinflammatory cytokines tumor necrosis factor α (TNF α), inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2) and reduced fatty acid synthase (FAS) activity in liver tissue of obese mice. In addition, HT treatment also increased the phosphorylation of AMP-activated protein kinase (AMPK) and its direct downstream proteins, acetyl coenzyme A carboxylase (ACC), and carnitine palmitoyltransferase I (CPT-1), which participate in FAS pathway.

Conclusions

These findings demonstrate that HT treatment has a potential protection on high-fat diet-induced obesity mice via activating the AMPK/ACC/CPT1 pathway, and to a certain extent, it has nothing to do with the storage time of three kinds of HT.

Thermostable Tannase from Aspergillus Niger and Its Application in the Enzymatic Extraction of Green Tea

Tannase is widely used in tea beverage processing because of its ability to catalyze the hydrolysis of hydrolysable tannins or gallic acid esters and effectively improve the quality of tea extracts through enzymatic extraction. A new thermophilic tannase was cloned from Aspergillus niger FJ0118 and characterized. The tannase exhibited an optimal reaction temperature of 80 °C and retained 89.6% of the initial activity after incubation at 60 °C for 2 h. The enzymatic extraction of green tea at high temperature (70 °C) for a short time (40 min) was devised on the basis of the superior thermal stability of tannase. The enzymatic reaction significantly increased the total polyphenol content of green tea extract from 137 g·kg⁻¹ to 291 g·kg⁻¹. The enzymatic reaction effectively degraded the ester catechins into non-ester catechins compared with the water extraction method. Results suggested that the thermally stable tannase exhibited potential applications in the enzymatic extraction of green tea beverage.

Untargeted metabolite profiling on the water-soluble metabolites of edible bird's nest through liquid chromatography-mass spectrometry

Background and Aim

Edible bird's nest (EBN) is the nutrient-rich salivary bioproduct produced by swiftlets in Southeast Asia. Currently, researchers are exploring the therapeutic effects of EBN, such as cell growth promotion, antioxidant content, antiviral effects, bone strengthening, eyes care, and neuroprotection bioactivities. The therapeutic effects of EBN have been studied through different extraction methods but the metabolites profile of the EBN in each extract has not yet been elucidated. This study aimed to profile the water-soluble metabolites of EBN prepared in different extraction methods. Subsequently, an extraction method will be selected as an ideal extraction method for untargeted metabolite profiling on the water-soluble metabolites in EBN.

Materials and Methods

In this study, water-soluble metabolites of EBN extracted by the four extraction methods were subjected to metabolite profiling through liquid chromatography-mass spectrometry (LC-MS). The extraction methods were acid extraction(ABN), pancreatic extraction (EzBN), eHMG extraction, and spray drying of HMG extraction (pHMG). The metabolite profiles, such as the number of metabolites and their identities in each extraction method, were evaluated through LC-MS analysis.

Results

The identity of metabolites present in the four extraction methods is inconsistent. Based on LC-MS analysis, only one and six metabolites were extracted differently through EzBN and ABN, respectively, in the first pre-screening. Through the second LC-MS screening on pHMG and eHMG extraction methods, eHMG was selected as an ideal extraction method due to the highest numbers of water-soluble metabolites with an amount of 193 was detected. Besides, eHMG extraction method was able to extract sialic acid and a high percentage of secondary metabolites.

Conclusion

This study suggests that eHMG is the ideal extraction method for extracting higher number of water-soluble metabolites from EBN and could be further developed as an extraction method for industry application. In addition, this study also has identified the types of primary and secondary metabolites present in EBN.

Quickly Identifying High-Risk Variables of Ultrasonic Extraction Oil from Multi-Dimensional Risk Variable Patterns and a Comparative Evaluation of Different Extraction Methods on the Quality of Forsythia suspensa Seed Oil

Generally, essential oils and components of interest are extracted from plants using organic solvent, distillation, ultrasound and supercritical extraction methods. Ultrasonic extraction (UE) has the advantage of high efficiency, but its process is complicated and it has numerous variables. In this study, an L18-Hunter experimental design was applied for the first time to investigate the practicability of applying UE to Forsythia suspensa seed oil. Six potential high-risk variables, including numerical and non-numeric types, were obtained from the risk analysis and their impacts on global yield and antioxidant activity were screened. Furthermore, oils obtained by different extraction processes (i.e., UE, supercritical fluid extraction (SFE), soxhlet extraction (SE) and hydrodistillation extraction (HD)) were analyzed. A comparative study of these oils was characterized and compared by FT-IR, GC-MS and antioxidant activity. The obtained results show that the type of solvent, solvent-to-solid ratio, extraction power and time were the significant variables affecting the extraction yield, whereas antioxidant activity was only affected by the type of solvent. The regression coefficients of the yield and antioxidant activity models were 0.79 and 0.91, and the ANOVA of the models were 0.013 and <0.0001, respectively. Beta-Pinene was the main abundant component in the oils for the UE, SFE, SE and HD methods and the content was about 46%~52.4%. In conclusion, the L18-Hunter design could be used as an effective experimental design method for rapid screening of high-risk variables. Regarding extraction efficiency, chemical composition and biological activity, UE not only offered a robust Forsythia suspensa seed oil extraction process, but also provided a time- and cost-effective advantage to the food and pharmaceutical industry when compared to the SFE, SE and HD extraction processes.

Extraction of Green Tea Phenolics Using Water Bubbled with Gases

Water was bubbled with gases including nitrogen (N₂ ), oxygen (O₂ ), hydrogen (H₂ ), carbon dioxide (CO₂ ), and air for 10 min and phenolics from green tea leaves were extracted using the prepared gas-bubbled water. To retain the gases in water, the extraction conditions were maintained in an air-tight container at room temperature under magnetic stirring. Radical scavenging ability, total phenolic content, and phenolic profiles of the extracts were analyzed, and gas-bubbled water was examined to explain the differences in phenolic contents. Overall, green tea infusion prepared from H₂ -bubbled water contained significantly high levels of total phenolic compounds and antioxidant activity compared to other gas-bubbled waters including N₂ , O₂ , CO₂ , and air (P < 0.05).Control samples and those bubbled with CO₂ showed the lowest antioxidant activities in green tea infusion. However, green tea extracts with O₂ bubbling showed the lowest catechin content. Green tea leaves treated with hydrogen gas-bubbled water had much greater damage to their surface morphological properties compared to the other groups, which may explain the higher yield of phenolic compounds. Overall, hydrogen gas-bubbled water showed better extraction yield of phenolics from green tea leaves than other gas-bubbled water. PRACTICAL APPLICATION: Green tea or green tea infusion has diverse health beneficial functionality due to the presence of phenolic compounds. In this study, different gases including nitrogen, oxygen, hydrogen, and carbon dioxide were treated in water and these gas-bubbled water were used to extract phenolics from green tea leaves. Among them, hydrogen-bubbled water extracted the highest phenolic contents from tea leaves and showed the highest in vitro antioxidant ability in green tea infusion compared to other gas-bubbled water. This new knowledge could help to produce green teas with higher antioxidant activity in beverage industry.

Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

The physicochemical changes of the instant green tea powders added with β-cyclodextrin and sodium ascorbate stored at 4°C and 25°C were investigated by determining moisture, polyphenols, caffeine, amino acids, catechins, color, sensory quality, and the total microbial count. The results showed that addition of both β-cyclodextrin (6%, w/w) and sodium ascorbate (2%, w/w) reduced the changes of moisture, polyphenols, and catechins contents, helped to maintain the sensory quality, and limited the microbial count. The low temperature (4°C) was also found to maintain the sensory quality and limit of the microbial count of instant green tea powder. The combination of low temperature and addition of β-cyclodextrin with sodium ascorbate were the best treatment for the storage of instant green tea powder. These results could provide useful information for the quality improvement of instant green tea powder during storage.

Preparation of antimicrobial gold and silver nanoparticles from tea leaf extracts

Gold and silver nanoparticles were prepared from the green tea and black tea extracts of the leaves of Camellia sinensis. The metal nanoparticle solutions were obtained by reacting HAuCl₄ or AgNO₃ aqueous solutions with aqueous NaHCO₃ and tea leaf extracts, which were obtained from used tea leaves at low temperature, under ambient conditions. The nanoparticles were stable at room temperature and had a uniform particle size (Au: ∼10 nm, Ag: ∼30 nm). Nanoparticle-immobilized cotton cloths were then prepared, which displayed high antibacterial activity and a characteristic color, thereby showing potential application as antimicrobial pigments. This study provides a means of utilizing used tea leaves, which would otherwise be considered waste products.

Bioactive Compound Fingerprint Analysis of Aged Raw Pu'er Tea and Young Ripened Pu'er Tea

Pu’er tea produced from Camellia sinensis var. assamica is a widely appreciated and consumed beverage that can be divided into two kinds of tea depending on the different fermentation processed used, the special sensory characteristics, and their chemical composition. However, authentication seems to be very important for such teas, as they are traded to comparatively high prices, especially in Europe. The results for selected biochemical markers showed that aged raw pu’er tea contained 210.2 mg GAE/g polyphenols, of which 2.2 mg/g were gallic acid, 16.1 mg/g theogallin, 35.1 mg/g (−)-epigallocatechin gallate, and 40.1 mg/g (−)-epicatechin gallate, on average. Young ripened pu’er tea contained about 104.6 mg GAE/g polyphenols, of which 5.5 mg/g gallic acid, 0.9 mg/g theogallin, 0.7 mg/g (−)-epigallocatechin gallate, and 1.8 mg/g (−)-epicatechin gallate, on average. An additional objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds. Infusions of nineteen commercial teas (from pu’er cakes) were obtained at different time-temperature ratios for studying the content of bioactive compounds (flavan-3-ols, flavonols, caffeoylquinic acids, methylxanthines). Brewing at 90 °C for 5 min was the best condition to obtain a high content of total polyphenols in ripened pu’er tea. Principal component analysis and hierarchical cluster analysis showed, that young ripened and aged raw pu’er tea can be successfully differentiated by the analyzed chemical compounds. Principal component analysis results indicated that young ripened pu’er tea has higher contents of gallic acid, quercetin, and kaempferol than aged raw pu’er tea.