Valorisation of
Camellia sinensis branches as a raw product with green technology extraction methods.
Curr Res Food Sci 2019;
2:20-24. [PMID:
32914107 PMCID:
PMC7473358 DOI:
10.1016/j.crfs.2019.11.006]
[Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
This work deals with the study of tea stalks from pruning debris using environmental friendly extraction technology to offer new healthy properties. In the manufacturing tea industry, tea trees require to be pruned every year and most of their remains are discarded as a waste with no economic value. Microwave aqueous extraction and pressurized hot water extraction process (autohydrolysis) were used to recover bioactive compounds from the tea branches. Operating at a fixed solid: liquid ratio (1:15), the effect of the maximum heating temperatures from 140 to 220 °C was studied. Liquid extracts were analysed for total phenolic, oligosaccharides, protein, mineral and heavy metals content, as well as for antioxidant capacity. The antitumoral possibilities were also determined for selected samples. The obtained results indicated that both processes could be used as an alternative to recover bioactive compounds from tea wastes, although microwave-assisted extraction allowed saving time when compared with autohydrolysis processing. The temperature exhibited a relevant effect on the total phenolic content and antioxidant capacity, decreasing with the microwave treatment and increasing with the autohydrolysis temperature. The obtained extracts could be adequate for incorporation in food and non-food fields.
Tea pruning remains were valorised using green extractions by microwave (MW) and autohydolysis (AH).
MW and AH were efficient technologies to recover bioactive compounds.
Values above 40 mg gallic acid equivalents/g extract and 0.10 g Trolox/g extract were identified.
Future applications in cosmetics, pharmacy or food industries should be explored.
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