Research in Plant Metabolites

Research in Plant Metabolites

Investigating the effect of different extraction methods on the antioxidant properties of green tea extract

Document Type : Original Article

Authors
reza esmaeilzadeh kenari
razie razavi
Department of food science and technology, Sari agricultural sciences and natural resources university.
10.22034/jrpsm.2024.453519.1036
Abstract
Today, attention has been paid to natural antioxidant compounds as an alternative to synthetic types. Green tea is one of the most well-known medicinal plants. In this research, green tea leaf extract was obtained using maceration, ultrasound, subcritical water, supercritical fluid, and microwave extraction methods. Extraction efficiency, total phenolic content, flavonoids, antioxidant properties and oxidative stability of the extracts were measured. The results showed that the highest extraction efficiency (23.18 %), total phenolic (28.57 mg GA/g DM) and flavonoid (5.21 mg QE/g DM) content were respectively related to the extract obtained using microwave > supercritical > ultrasound > subcritical water methods. With the increase in the concentration of the extract due to the increment in the content of bioactive compounds, the antioxidant activity of the extract increased in all investigated methods. The results of this research suggest the use of microwave method to extract bioactive compounds from green tea leaves. The obtained extract can be used as a natural antioxidant in the food industry.
Keywords
extraction
antioxidant
bioactive compounds
green tea