SpringerLink
Log in

Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Yellow tea is the least investigated type of tea (Camellia sinensis), therefore, this study is focused on characterization of bioactive content of yellow tea extracts as well as application of inovative extraction techniques (ultrasound bath and probe) compared to conventional extraction, in water and aqueous ethanol media. Comparison of obtained extracts was based on total flavonoid (TFC) and nonflavonoid (TNC) content, HPLC analysis of individual polyphenols and methylxanthines, and antioxidant capacity. The highest TFC was detected in extracts obtained by ultrasound probe assisted extraction in aqueous ethanol as an extraction medium and the lowest in extracts obtained by ultrasound bath extraction (water and aqueous ethanol) with a trend of increase with prolonged extraction time. Conventional extraction was successful when combined with 75% aqueous ethanol as an extraction medium. Results of HPLC analysis and antioxidant capacity assays were generally in compliance with these results. This study proves that ultrasound probe extraction could succesfully be used for extraction of polyphenols and methylxanthines from yellow tea.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Beltz, L. A., Bayer, D. K., Moss, A. L., & Simet, I. M. (2006). Mechanisms of cancer prevention by green and black tea polyphenols. Anti-Cancer Agents in Medicinal Chemistry, 6(5), 389–406.

    Article  CAS  Google Scholar 

  • Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70–76.

    Article  CAS  Google Scholar 

  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. LWT—Food Science and Technology, 28, 25–30.

    CAS  Google Scholar 

  • Chang, C. J., Chiu, K.-L., Chen, Y.-L., & Chang, C.-Y. (2000). Separation of catechins from green tea using carbon dioxide extraction. Food Chemistry, 68, 109–113.

    Article  CAS  Google Scholar 

  • Chen, L., Chen, Q., Zhang, Z., & Wan, X. (2009). A novel colorimetric determination of free amino acids content in tea infusions with 2,4-dinitrofluorobenzene. Journal of Food Composition and Analysis, 22, 137–141.

    Article  CAS  Google Scholar 

  • Dawidowicz, A. L., & Wianowska, D. (2005). PLE in the analysis of plant compounds: Part I. The application of PLE for HPLC analysis of caffeine in green tea leaves. Journal of Pharmaceutical and Biomedical Analysis, 37, 1155–1159.

    Article  CAS  Google Scholar 

  • Friedman, M., Kim, S.-Y., Lee, S.-J., Han, G.-P., Han, J.-S., Lee, K.-R., et al. (2005). Distribution of catechins, theaflavins, caffeine, and theobromine in 77 teas consumed in the United States. Journal of Food Science, 70(9), C550–C559.

    Article  CAS  Google Scholar 

  • Friedman, M., Levin, C. E., Choi, S.-H., Kozukue, E., & Kozukue, N. (2006). HPLC analysis of catechins, theaflavins, and alkaloids in commercial teas and green tea dietary supplements: comparison of water and 80% ethanol/water extracts. Journal of Food Science, 71(6), C328–C337.

    Article  CAS  Google Scholar 

  • Fukino, Y., Shimbo, M., Aoki, N., Okubo, T., & Iso, H. (2005). Randomized controlled trial for an effect of green tea consumption on insulin resistance and inflammation markers. Journal of Nutritional Science and Vitaminology, 51, 335–342.

    Article  CAS  Google Scholar 

  • Goto, T., Yoshida, Y., Amano, I., & Horie, H. (1996). Chemical composition of commercially available Japanese green tea. Foods and Food Ingredients Journal of Japan, 170, 46–51.

    CAS  Google Scholar 

  • Horžić, D., Komes, D., Belščak, A., Kovačević Ganić, K., Iveković, D., & Karlović, D. (2009). The composition of polyphenols and methylxanthines in teas and herbal infusions. Food chemistry, 115, 441–448.

    Article  Google Scholar 

  • Jun, X. (2009). Caffeine extraction from green tea leaves assisted by high pressure processing. Journal of Food Engineering, 94, 105–109.

    Article  CAS  Google Scholar 

  • Jun, X., Shuo, Z., Bingbing, L., Rui, Z., Ye, L., Deji, S., et al. (2010). Separation of major catechins from green tea by ultrahigh pressure extraction. International Journal of Pharmaceutics, 386(1–2), 229–231.

    Article  Google Scholar 

  • Khan, M. K., Abert-Vian, M., Fabiano-Tixier, A.-S., Dangles, O., & Chemat, F. (2010). Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel. Food Chemistry, 119(2), 851–858.

    Article  CAS  Google Scholar 

  • Komes, D., Horžić, D., Belščak, A., Kovačević Ganić, K., & Vulić, I. (2010). Green tea preparation and its influence on the content of bioactive compounds. Food research international, 43(1), 167–176.

    Article  CAS  Google Scholar 

  • Kramling, T. E., & Singleton, V. E. (1969). An estimate of the nonflavonoid polyphenols in wines. American Journal of Enology and Viticulture, 20(2), 86–92.

    CAS  Google Scholar 

  • Lachman J, Hosnedl V, Pivec V & Orsak M (1998). Polyphenols in cereals and their positive and negative role in human and animal nutrition. In: Proceedings of conference cereals for human health and preventive nutrition, pp. 118–125. Brno, Czech Republic.

  • Lin, S.-D., Liu, E.-H., & Mau, J.-L. (2008). Effect of different brewing methods on antioxidant properties of steaming green tea. LWT—Food Science and Technology, 41, 1616–1623.

    CAS  Google Scholar 

  • Mandel, S. A., Amit, T., Kalfon, L., Reznichenko, L., & Youdim, M. B. H. (2008). Targeting multiple neurodegenerative diseases etiologies with multimodalacting green tea catechins. Journal of Nutrition, 138(8), 1578S–1583S.

    CAS  Google Scholar 

  • Margulis, M. A., & Margulis, I. M. (2003). Calorimetric method for measurement of acoustic power absorbed in a volume of a liquid. Ultrasonics Sonochemistry, 10, 343–345.

    Article  CAS  Google Scholar 

  • Mason, T. J. (1998). Power ultrasound in food processing—the way forward. In M. J. W. Povey & T. J. Mason (Eds.), ultrasound in food processing (pp. 105–126). London, UK: Thomson Science.

    Google Scholar 

  • Mason, T. J., & Zhao, Y. Y. (1994). Enhanced extraction of tea solids using ultrasound. Ultrasonics, 32(5), 375–377.

    Article  Google Scholar 

  • Mejria, M., Souissib, A. B., Aroulmojib, V., & Rogéb, B. (2009). Hydration and self-association of caffeine molecules in aqueous solution: comparative effects of sucrose and β-cyclodextrin. Spectrochimica Acta A, 73, 6–10.

    Article  Google Scholar 

  • Najafia, N. M., Hamidb, A. S., & Afshina, R. K. (2003). Determination of caffeine in black tea leaves by Fourier transform infrared spectrometry using multiple linear regression. Microchemical Journal, 75, 151–158.

    Article  Google Scholar 

  • Nkhili, E., Tomao, V., El Hajji, H., El Boustani, E.-S., Chemat, F., & Dangles, O. (2009). Microwave-assisted water extraction of green tea polyphenols. Phytochemical Analysis, 20, 408–415.

    Article  CAS  Google Scholar 

  • Paniwnyk, L., Beaufoy, E., Lorimer, J. P., & Mason, T. J. (2001). The extraction of rutin from flower buds of Sophora japonica. Ultrasonics Sonochemistry, 8(3), 299–301.

    Article  CAS  Google Scholar 

  • Paniwnyk, L., Cai, H., Albu, S., Mason, T. J., & Cole, R. (2009). The enhancement and scale up of the extraction of anti-oxidants from Rosmarinus officinalis using ultrasound. Ultrasonics Sonochemistry, 16(2), 287–292.

    Article  CAS  Google Scholar 

  • Potterat, O. (1997). Antioxidants and free radical scavengers of natural origin. Current Organic Chemistry, 1, 415–440.

    CAS  Google Scholar 

  • Rall, T. W. (1993). The pharmacological basis of therapeutics (pp. 618–637). New York, NY, USA: McGraw-Hill.

    Google Scholar 

  • Rusak, G., Komes, D., Likić, S., Horžić, D., & Kovač, M. (2008). Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chemistry, 110(4), 852–858.

    Article  CAS  Google Scholar 

  • Salisova, M., Toma, S., & Mason, T. J. (1997). Comparison of conventional and ultrasonically-assisted extraction of pharmaceutically active compounds from Salvia officinalis. Ultrasonics Sonochemistry, 4, 131–134.

    Article  CAS  Google Scholar 

  • Seeley, D., Mills, E. J., Wu, P., Verma, S., & Guyatt, G. H. (2005). The effects of green tea consumption on incidence of breast cancer and recurrence of breast cancer: a systematic review and meta-analysis. Integrative Cancer Therapies, 4, 144–155.

    Article  Google Scholar 

  • Sharangi, A. B. (2009). Medicinal and therapeutic potentialities of tea (Camellia sinensis L.)—a review. Food Research International, 42, 529–535.

    Article  CAS  Google Scholar 

  • Suslick, K. S. (1988). Ultrasound: its chemical, physical, and biological effects. In K. S. Suslick (Ed.), Ultrasound, VCH Press, New York.

  • Vinatoru, M., Toma, M., & Mason, T. J. (1999). Ultrasound-assisted extraction of bioactive principles from plants and their constituents. Advances in Sonochemistry, 5, 209–247.

    Article  CAS  Google Scholar 

  • Wanasundara, P. K. J. P. D., Shahidi, F., & Shukla, V. K. S. (1997). Endogenous antioxidants from oilseeds and edible oils. Food Reviews International, 13, 225–292.

    Article  CAS  Google Scholar 

  • Wang, L.-F., Lee, J.-Y., Chung, J.-O., Baik, J.-H., So, S., & Park, S.-K. (2008). Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds. Food Chemistry, 109, 196–206.

    Article  CAS  Google Scholar 

  • Wanga, D., Lua, J., Miaob, A., **ea, Z., & Yanga, D. (2008). HPLC-DAD-ESI-MS/MS analysis of polyphenols and purine alkaloids in leaves of 22 tea cultivars in China. Journal of Food Composition and Analysis, 21, 361–369.

    Article  Google Scholar 

  • **a, T., Shi, S., & Wan, X. (2006). Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion. Journal of Food Engineering, 74, 557–560.

    Article  CAS  Google Scholar 

Download references

Acknowledgement

This work was supported by the Ministry of Science, Education and Sports, Republic of Croatia project 058 3470.

Author information

Authors and Affiliations

  1. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia

    Dunja Horžić, Anet Režek Jambrak, Ana Belščak-Cvitanović, Draženka Komes & Vesna Lelas

Authors
  1. Dunja Horžić
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Anet Režek Jambrak
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ana Belščak-Cvitanović
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Draženka Komes
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Vesna Lelas
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Dunja Horžić.

Additional information

This work was supported by the Ministry of Science, Education and Sports, Republic of Croatia project 058 3470.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Horžić, D., Jambrak, A.R., Belščak-Cvitanović, A. et al. Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts. Food Bioprocess Technol 5, 2858–2870 (2012). https://doi.org/10.1007/s11947-012-0791-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-012-0791-z

Keywords

Search

Navigation