Solubility study of green tea extracts in pure solvents and edible oils

• Published in: Journal of food engineering Vol. 40; no. 3; pp. 161 - 165
• Main Authors: Nwuha, Victor, Nakajima, Mitsutoshi, Tong, Jihong, Ichikawa, Sosaku
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1999; Elsevier
• Subjects: Biological and medical sciences; caffeine; catechin; ethanol; flavanols; Food industries; Fundamental and applied biological sciences. Psychology; mixtures; oleic acid; plant extracts; Research and development. New food products, dietetic foods and beverages; solubility; sunflower oil; tea; water; Catechin; Tea extract; Edible oil; Green tea; Biological activity; Solubility
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(99)00050-3

The current study was aimed at the recovery of valuable bioactive components of green tea extracts (group of catechins) left over in industrial tea waste. The extraction and purification of green tea extracts (caffeine, (−)-epicatechin (EC), (+)-catechin (+C), (−)-epigallocatechin (EGC), (−)-epigallocatechin gallate (EGCg) and (−)-epicatechin gallate (ECg)) by use of 99.5%-ethanol and edible oils (oleic acid (OA) and sunflower oil (SFO)) were determined respectively. The solubility results were compared with the data obtained by the stability test after storing the samples for 14 days.