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Extraction of bioactive compounds from different types of tea by high hydrostatic pressure

Tea is one of the most popular drinks in the world, well known for its beneficial health effects arising from many bioactive compounds in its diverse composition. In this study, the high hydrostatic pressure was applied for the extraction of bioactive compounds from green, yellow, white, oolong and black tea. Extractions were carried out varying ethanol (50%, v/v) and water as solvents, while pressure level (200 and 500 MPa) and pressure holding time (5 and 10 min) were chosen as extraction parameters. Total phenolic content and antioxidant capacity were determined spectrophotometrically, while the content of individual catechins and caffeine were determined by HPLC-DAD methodology. Extractions with ethanol yielded extracts with a higher content of investigated bioactive compounds than water, but different combinations of investigated pressure levels and their holding times showed the best results regarding the extraction efficiency depending on the type of tea.

high hydrostatic pressure extraction ; tea, polyphenols ; catechins ; caffeine

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