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Bibliographic record number: 686685

Journal

Authors: Mihelj, Tea; Belščak-Cvitanović, Ana; Komes, Draženka; Vojvodić, Aleksandra; Cvrtila, Ivana
Title: Effect of multiple extractions and water-ethanol ratio on the bioactive composition and antioxidant capacity of Yinzhen tea
Source: Proceedings of the 1st International Conference on Food Properties (iCEO 2014) / Rahman, Mohammad Shafiur (ed). - Kuala Lumpur : Universiti Kebangsaan Malaysia , 2014. 510-516 (ISBN: 978-0-9808251-2-1).
Meeting: International Conference on Food Properties (1 ; 2014)
Location and date: Kuala Lumpur, Malezija, 24.-26.01.2014.
Keywords: extraction solvent; HPLC; polyphenols; methylxanthines; multiple extraction; yellow tea
Abstract:
Tea is one of the most widely consumed beverages in the world. Its health benefits attributed to antioxidant, anticarcinogenic, and antiallergic activities are the results of a rich polyphenolic content and composition. This study examined the effect of extraction solvents (water, 10%, 25%, 50%, 75% and 100% ethanol) and multiple extractions(1st, 2nd, 3rd) on the composition and antioxidant capacity of Yinzhen tea in loose leaf form. Total polyphenol and flavonoid contents, as well as the antioxidant capacity were measured spectrophotometrically, while individual catechins and methylxanthines were quantified using HPLC-PDA. The highest polyphenol content and antioxidant capacity were determined in 75% ethanol tea extract. The most abundant catechin was EGCG, with the highest content determined in 50% ethanol extract (429.82 mg/L). The application of lower ethanol concentration (50% or less) was the most efficient for extraction of catechins.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 058-0000000-3470
Original language: ENG
Category: Znanstveni
Research fields:
Chemistry,Food processing technology
Contrib. to CROSBI by: Ana Belščak (abelscak@pbf.hr), 3. Vel. 2014. u 11:05 sati



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