Separation of catechins from green tea using carbon dioxide extraction

This study presents a novel packed-column extractor coupled with an absorption system to improve the quality of green tea essential oils, extracted by using high-pressure carbon dioxide. The effects of various co-solvents on the extract are also examined. In addition, gravimetric measurement and HPL...

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Bibliographic Details
Published inFood chemistry Vol. 68; no. 1; pp. 109 - 113
Main Authors Chang, Chiehming J, Chiu, Kou-Lung, Chen, Ying-Ling, Chang, Ching-Yuan
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 2000
Elsevier
Subjects
Biological and medical sciences
Caffeine
Carbon dioxide
Catechins
Co-solvent
Coffee, tea and other stimulative beverage industries
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
Polyphenols
Polyphenols
Catechins
Co-solvent
Carbon dioxide
Caffeine
Solvent effect
Gravimetric analysis
Catechin
Soxhlet extraction
Gallic acid
Extraction process
Stimulative beverage
HPLC chromatography
Solvent extraction
Flavonoid
Polyphenol
Analysis method
Xanthine derivatives
Essential oil
Green tea
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Summary:This study presents a novel packed-column extractor coupled with an absorption system to improve the quality of green tea essential oils, extracted by using high-pressure carbon dioxide. The effects of various co-solvents on the extract are also examined. In addition, gravimetric measurement and HPLC chromatographic analyses individually determine the amount of essential oil and the concentration of four major catechins. Results show that the mean contents in the extract are 4.4-fold higher by addition of 95% ethanol than by addition of water. The ratio of polyphenols to caffeine is highest in the Soxhlet ethanol extraction.
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(99)00176-4