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

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

Izvornik
Food and Bioprocess Technology (1935-5130) 5 (2012), 7; 2858-2870

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Yellow tea; HPLC; antioxidants; extraction; ultrasound

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA