Extraction of Antioxidants and Caffeine from Green Tea (Camelia sinensis) Leaves: Kinetics and Modeling

2010 ◽  
Vol 16 (6) ◽  
pp. 505-510 ◽  
Author(s):  
A. Ziaedini ◽  
A. Jafari ◽  
A. Zakeri
Keyword(s):  
Green Tea ◽  
Diffusion Processes ◽  
Epigallocatechin Gallate ◽  
Extraction Process ◽  
Effect Of Temperature ◽  
Epicatechin Gallate ◽  
Solubility In Water ◽  
Intra Particle Diffusion ◽  
Effects Of Temperature ◽  
Optimum Extraction

The effects of temperature (50, 60, 70, 80, 90 °C) and time (5, 10, 20, 40, 80 min) on catechins and caffeine solubility in water from Iranian green tea were investigated, The best combinations of temperature and time extraction with water were 20—40 min, 80 °C for epigallocatechin (EGC), epicatechin (EC) and caffeine (Caff), and 80 min, 90 °C for catechin (C), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). A mathematical model derived from Fick’s second law was then used to calculate the diffusivity of the components, and to monitor the effect of temperature on the diffusivities. The extraction of these components is governed by two diffusion processes: fast and slow. The results showed that the intra-particle diffusion was the rate-governing step of the extraction process. The slow stage diffusivities of these components at their optimum extraction temperatures were calculated as: 1.94e-9 (EGC), 8.1e-10 (EC), 3.9e-10 (Caff), 1.34e-8 (C), 4.2e-9 (ECG) and 4.63e-9 (EGCG).

Versatile Health Benefits of Catechin from Green Tea (Camellia sinensis)

2019 ◽  
Vol 15 (1) ◽  
pp. 3-10 ◽  
Author(s):  
Satheesh Babu Natarajan ◽  
Suriyakala Perumal Chandran ◽  
Sahar Husain Khan ◽  
Packiyaraj Natarajan ◽  
Karthiyaraj Rengarajan
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Health Benefits ◽  
Epigallocatechin Gallate ◽  
Extraction Methods ◽  
Major Constituent ◽  
Epicatechin Gallate ◽  
Wide Range ◽  
Green Tea Catechin ◽  
Anti Inflammatory

Background: Tea (Camellia sinensis, Theaceae) is the second most consumed beverage in the world. Green tea is the least processed and thus contain rich antioxidant level, and believed to have most of the health benefits. </p><p> Methods: We commenced to search bibliographic collection of peer reviewed research articles and review articles to meet the objective of this study. </p><p> Results: From this study, we found that the tea beverage contains catechins are believed to have a wide range of health benefits which includes neuroprotective, anti-inflammatory, antiulcer, antiviral, antibacterial, and anti-parasitic effects. The four major catechin compounds of green tea are epigallocatechin (EGC), epicatechin (EC), epigallocatechin gallate (EGCG), and epicatechin gallate (ECG), of which EGCG is the major constituent and representing 50-80% of the total catechin content. And also contain xanthine derivatives such as caffeine, theophylline, and theobromine, and the glutamide derivative theanine. It also contains many nutritional components, such as vitamin E, vitamin C, fluoride, and potassium. We sum up the various green tea phytoconstituents, extraction methods, and its medicinal applications. </p><p> Conclusion: In this review article, we have summarized the pharmacological importance of green tea catechin which includes antioxidant potential, anti-inflammatory, antimicrobial, anticancer, antidiabetic and cosmetic application.

Separation of epigallocatechin gallate and epicatechin gallate from tea polyphenols by macroporous resin and crystallization

2021 ◽  
Author(s):  
Li Wang ◽  
Xin Huang ◽  
Huijuan Jing ◽  
Xin Ye ◽  
Chao Jiang ◽  
...  
Keyword(s):  
Green Tea ◽  
Epigallocatechin Gallate ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols ◽  
Macroporous Resin ◽  
Epicatechin Gallate

Epigallocatechin gallate (EGCG) and epicatechin gallate (ECG) are the most abundant ester catechins of green tea polyphenols (GTPs) with numerous potential bioactivities, which have a wide application prospect in the...

scholarly journals Green tea phytocompounds targets Lansterol 14-α demethylase against ergosterol biosynthesis in Candida glabrata

2021 ◽  
Vol 12 (3) ◽  
pp. 1793-1797
Author(s):  
Priyanka Sirari ◽  
Jigisha Anand ◽  
Devvret ◽  
Ashish Thapliyal ◽  
Nishant Rai
Keyword(s):  
Green Tea ◽  
Candida Glabrata ◽  
Scientific Evidence ◽  
Epigallocatechin Gallate ◽  
Ergosterol Biosynthesis ◽  
Epicatechin Gallate ◽  
P450 Monooxygenase ◽  
Antifungal Potential ◽  
Inhibitory Potential

Green tea is credited as one of the world’s healthiest drinks with enriched antioxidants. It is known for its multi-beneficial health benefits against diabetes, blood pressure, hypertension, gastro-intestinal upset and is bestowed with significant antimicrobial potential. There are previous scientific evidence highlighting the antifungal potential of green tea and has identified it as a potential inhibitor of non-albicans Candida species. Lansterol 14-α demethylase (Erg 11) or CYP51 protein belongs to the cytochrome P450 monooxygenase (CYP) superfamily. Erg 11 is involved in ergosterol biosynthesis and has a significant role in azole drug resistance in Candida glabrata. The present study attempted to identify the inhibitory potential of green tea phytocompounds against inhibition of Erg 11 in Candida glabrata using bioinformatics tool viz., autodock vina software. Out of 15 green tea phytocompounds investigated, the study identified, Rutin (-10.5 kcal) Kaempferitrin (-9.4kcal), Epigallocatechin gallate (-10kcal), Epicatechin gallate (-8.7kcal), and Coumaroylquinic acid (-8.6kcal) acid as the potent phytocompounds which showed significant molecular interaction with Erg 11 in Candida glabrata. In attribution to the constant emergence of azole-resistant isolates, this preliminary analysis therefore, indicated the potential of green tea phytocompounds against inhibition of non-albicans Candida specific candidiasis. However, further, in vitro antimicrobial efficacy of these phytocompounds, the dose regime, drug likeliness, and cytotoxic analysis are required to be investigated and validated.

scholarly journals CENTRAL COMPOSITE DESIGN FOR OPTIMIZING EXTRACTION OF EGCG FROM GREEN TEA LEAF (CAMELLIA SINENSIS L.)

2018 ◽  
Vol 10 (6) ◽  
pp. 211
Author(s):  
Eka Indra Setyawan ◽  
Erna Prawita Setyowati ◽  
Abdul Rohman ◽  
Akhmad Kharis Nugroho
Keyword(s):  
Water Temperature ◽  
Green Tea ◽  
Epigallocatechin Gallate ◽  
Extraction Yield ◽  
Hot Water ◽  
Extraction Condition ◽  
Optimum Extraction ◽  
Central Composite ◽  
Brewing Time ◽  
Optimum Extraction Condition

Objective: This study was intended to optimize the extraction condition using central composite design.Methods: Central composite cesign with three independent variables, namely water temperature, brewing time, and brewing number were used to obtain the optimum extraction condition. Two dependent variables, namely yield of extraction and epigallocatechingallate level were used as a response parameter. Epigallocatechin gallate level was determined by using high-performance liquid chromatography method.Results: Extraction yield was varied from 0.30 g to 0.72 g. All variables, namely water temperature, brewing time, and brewing number were able to increase the extraction yield. Epigallocatechingallate level was varied from 190.23 mg/g to 301.74 mg/g. Water temperature, brewing time, and both interaction were able to increase the epigallocatechin gallate level in green tea extract.Conclusion: Optimum extraction condition was shown using hot water at a temperature of 95 °C for 20 min and two-times infusions. The condition obtained extraction yield and epigallocatechingallate of 0.70 g and 286.87 mg/g dry weight, respectively.

scholarly journals Anti-Trypanosoma cruzi Activity of Green Tea (Camellia sinensis) Catechins

2004 ◽  
Vol 48 (1) ◽  
pp. 69-74 ◽  
Author(s):  
Cristina Paveto ◽  
María C. Güida ◽  
Mónica I. Esteva ◽  
Virginia Martino ◽  
Jorge Coussio ◽  
...  
Keyword(s):  
Trypanosoma Cruzi ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Developmental Stages ◽  
Arginine Kinase ◽  
Epigallocatechin Gallate ◽  
Array Detector ◽  
Epicatechin Gallate ◽  
Active Compounds ◽  
Gallocatechin Gallate

ABSTRACT The trypanocidal action of green tea catechins against two different developmental stages of Trypanosoma cruzi is reported for the first time. This activity was assayed with the nonproliferative bloodstream trypomastigote and with the intracellular replicative amastigote parasite forms. An ethyl acetate fraction from Camellia sinensis green tea leaves, which contains most of the polyphenolic compounds and the maximal trypanocidal activity, was obtained by fractionation of the aqueous extract with organic solvents. The active compounds present in this extract were further purified by LH-20 column chromatography and were identified by high-performance liquid chromatography analysis with a photo diode array detector and gas chromatography coupled to mass spectroscopy. The following flavan-3-ols derivatives, known as catechins, were identified: catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate. The purified compounds lysed more than 50% of the parasites present in the blood of infected BALB/c mice at concentrations as low as 0.12 to 85 pM. The most active compounds were gallocatechin gallate and epigallocatechin gallate, with minimal bactericidal concentrations that inhibited 50% of isolates tested of 0.12 and 0.53 pM, respectively. The number of amastigotes in infected Vero cells decreased by 50% in the presence of each of these compounds at 100 nM. The effects of the catechins on the recombinant T. cruzi arginine kinase, a key enzyme in the energy metabolism of the parasite, were assayed. The activity of this enzyme was inhibited by about 50% by nanomolar concentrations of catechin gallate or gallocatechin gallate, whereas the other members of the group were less effective. On the basis of these results, we suggest that these compounds could be used to sterilize blood and, eventually, as therapeutic agents for Chagas' disease.

scholarly journals Matcha Green Tea Exhibits Bactericidal Activity against Streptococcus pneumoniae and Inhibits Functional Pneumolysin

Antibiotics ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1550
Author(s):  
Karin Sasagawa ◽  
Hisanori Domon ◽  
Rina Sakagami ◽  
Satoru Hirayama ◽  
Tomoki Maekawa ◽  
...  
Keyword(s):  
Streptococcus Pneumoniae ◽  
Green Tea ◽  
Pneumococcal Pneumonia ◽  
Epigallocatechin Gallate ◽  
Community Acquired Pneumonia ◽  
Antibacterial Drug ◽  
Pneumococcal Infections ◽  
Epicatechin Gallate ◽  
Natural Substances

Streptococcus pneumoniae is a causative pathogen of several human infectious diseases including community-acquired pneumonia. Pneumolysin (PLY), a pore-forming toxin, plays an important role in the pathogenesis of pneumococcal pneumonia. In recent years, the use of traditional natural substances for prevention has drawn attention because of the increasing antibacterial drug resistance of S. pneumoniae. According to some studies, green tea exhibits antibacterial and antitoxin activities. The polyphenols, namely the catechins epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), and epicatechin (EC) are largely responsible for these activities. Although matcha green tea provides more polyphenols than green tea infusions, its relationship with pneumococcal pneumonia remains unclear. In this study, we found that treatment with 20 mg/mL matcha supernatant exhibited significant antibacterial activity against S. pneumoniae regardless of antimicrobial resistance. In addition, the matcha supernatant suppressed PLY-mediated hemolysis and cytolysis by inhibiting PLY oligomerization. Moreover, the matcha supernatant and catechins inhibited PLY-mediated neutrophil death and the release of neutrophil elastase. These findings suggest that matcha green tea reduces the virulence of S. pneumoniae in vitro and may be a promising agent for the treatment of pneumococcal infections.

scholarly journals Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4076
Author(s):  
Lin Chen ◽  
Wei Wang ◽  
Jianyong Zhang ◽  
Weiwei Wang ◽  
Dejiang Ni ◽  
...  
Keyword(s):  
Green Tea ◽  
Sensory Quality ◽  
Epigallocatechin Gallate ◽  
Dehydroascorbic Acid ◽  
Dual Function ◽  
Epicatechin Gallate ◽  
Series Of Experiments ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

Although tea catechins in green tea and green tea beverages must be stable to deliver good sensory quality and healthy benefits, they are always unstable during processing and storage. Ascorbic acid (AA) is often used to protect catechins in green tea beverages, and AA is easily oxidized to form dehydroascorbic acid (DHAA). However, the function of DHAA on the stability of catechins is not clear. The objective of this study was to determine the effects of DHAA on the stability of catechins and clarify the mechanism of effects by conducting a series of experiments that incubate DHAA with epigallocatechin gallate (EGCG) or catechins. Results showed that DHAA had a dual function on EGCG stability, protecting its stability by inhibiting hydrolysis and promoting EGCG consumption by forming ascorbyl adducts. DHAA also reacted with (−)-epicatechin (EC), (−)-epicatechin gallate (ECG), and (−)-epigallocatechin (EGC) to form ascorbyl adducts, which destabilized them. After 9 h of reaction with DHAA, the depletion rates of EGCG, ECG, EC, and EGC were 30.08%, 22.78%, 21.45%, and 13.55%, respectively. The ability of DHAA to promote catechins depletion went from high to low: EGCG, ECG, EGC, and EC. The results are important for the processing and storage of tea and tea beverages, as well as the general exploration of synergistic functions of AA and catechins.

scholarly journals Comparison of catechin profiles in human plasma and urine after single dosing and regular intake of green tea (Camellia sinensis)

2012 ◽  
Vol 109 (12) ◽  
pp. 2199-2207 ◽  
Author(s):  
Shing-Tack Fung ◽  
Cyrus K. Ho ◽  
Siu-Wai Choi ◽  
Wai-Yuen Chung ◽  
Iris F. F. Benzie
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Epigallocatechin Gallate ◽  
Free Form ◽  
Epicatechin Gallate ◽  
Fasting Plasma ◽  
Blood And Urine Samples ◽  
High Level ◽  
Single Dosing ◽  
Regular Intake

Green tea (Camellia sinensis) catechin profiles in plasma and urine following single dosing and regular ingestion of green tea are not clear. We performed a placebo-controlled intervention study with sixteen healthy volunteers to determine changes in total and free catechins after a single dose and following 1 week of twice-daily green tea. Blood and urine samples were collected before (fasting) and after (60 and 120 min for blood; 90 and 180 min for urine) drinking 200 ml of 1·5 % (w/v) green tea or water (n 8 each), and fasting samples were again collected after 7 d of 150 ml of 1 % (w/v) supplemental green tea or water twice daily. After a 4-week washout, subjects were crossed onto the other treatment and procedures repeated. Plasma results at 1 h post-ingestion showed elevated (P< 0·05) mean epigallocatechin gallate (EGCG; 310 (sd 117) nmol/l; all in free form), epigallocatechin (EGC; 192 (sd 67) nmol/l; 30 % free) and epicatechin gallate (ECG; 134 (sd 51) nmol/l; 75 % free). Fasting plasma after 7 d of regular intake showed increased (P< 0·05) EGCG (80 v. 15 nmol/l at baseline) and ECG (120 v. 40 nmol/l), with ≥ 90 % of both in their conjugated forms. Total EGC was < 10 nmol/l. Post-ingestion conjugation and renal loss of EGC and epicatechin were rapid and high, but were negligible for EGCG and ECG. In the green tea consumed, the content was EGCG >EGC >ECG, and the acute plasma response mirrored this. However, after chronic consumption there was almost no EGC found in fasting plasma, some EGCG was present, but a rather high level of ECG was maintained.

Effects of phenolic compounds on the heat stability of milk and concentrated milk

1999 ◽  
Vol 66 (3) ◽  
pp. 399-407 ◽  
Author(s):  
JOHN E. O'CONNELL ◽  
PATRICK F. FOX
Keyword(s):  
Phenolic Compounds ◽  
Green Tea ◽  
Skim Milk ◽  
Epigallocatechin Gallate ◽  
Quinic Acid ◽  
Heat Stability ◽  
Green Tea Polyphenols ◽  
Epicatechin Gallate ◽  
Ph Profile ◽  
Concentrated Milk

A methanol extract of green tea was fractionated on Sephadex LH-20. The compounds eluted were identified by thin layer chromatography as catechin–epicatechin, gallocatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. When added to milk at 2·0 g/l, these polyphenols, apart from the catechin–epicatechin mixture, increased the heat stability of skim milk, particularly in the region of the minimum (pH 6·8–7·1). When added at 0·4 g/l, green tea polyphenols also increased the heat stability of concentrated milk. The effects of other phenolic compounds on the heat stability of milk were also examined. Chlorogenic acid, guaiacol, thymol, vanillin, butylene hydroxyanisole, propyl gallate and butylene hydroxytoluene did not affect the heat stability of milk or concentrated milk. Quinic acid markedly reduced the heat stability of skim milk. Pyrogallol, catechol, tannic acid, ellagic acid, phloroglucinol and gallate converted a type A heat coagulation time–pH profile to a type B profile. Ferulic acid and vanillic acid increased heat stability in the region of the maximum, with little effect on the minimum, and stability did not recover at pH values on the alkaline side of the minimum. Caffeic acid increased the heat stability of milk while the related non-phenolic compounds 2,5-dimethoxycinnamic acid and 3,4-dimethoxycinnamic acid had no effect.

scholarly journals Prospective randomized trial evaluating blood and prostate tissue concentrations of green tea polyphenols and quercetin in men with prostate cancer

2020 ◽  
Vol 11 (5) ◽  
pp. 4114-4122
Author(s):  
Susanne M. Henning ◽  
Piwen Wang ◽  
Ru-Po Lee ◽  
Amy Trang ◽  
George Husari ◽  
...  
Keyword(s):  
Prostate Cancer ◽  
Randomized Trial ◽  
Green Tea ◽  
Epigallocatechin Gallate ◽  
Potential Effect ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols ◽  
Prostate Tissue ◽  
Epicatechin Gallate ◽  
Tissue Concentrations

Epigallocatechin gallate, epicatechin gallate (Green Tea Polyphenols – GTPs) and quercetin (Q) were taken up in prostate tissue after Q and GTP consumption. Our findings herein suggest a potential effect of Q on GTP metabolism.

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