Comparison of in vitro antioxidant activities and bioactive components of green tea extracts by different extraction methods

International Journal of Pharmaceutics

Volumn 408, Issue 1-2, 2011, Pages 97-101

  Jun, Xi ^a   Deji, Shen ^a   Ye, Li ^a   Rui, Zhang ^a  

^a SICHUAN UNIVERSITY   (China)

Author keywords

Bioactive components; Different extraction methods; DPPH radical scavenging assay; Ferric thiocyanate assay; In vitro antioxidant activities

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOPHEROL; CATECHIN; GREEN TEA EXTRACT; IRON THIOCYANATE; POLYPHENOL; REACTIVE OXYGEN METABOLITE; THIOCYANIC ACID DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHROMATOGRAPHY; DRUG ACTIVITY; EXTRACTION; HEAT REFLUX EXTRACTION; IN VITRO STUDY; MICROWAVE EXTRACTION; PRIORITY JOURNAL; SOXHLET EXTRACTION; ULTRAHIGH PRESSURE EXTRACTION; ULTRASONIC EXTRACTION;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CAMELLIA SINENSIS; CHEMICAL FRACTIONATION; FREE RADICALS; PICRATES; PLANT LEAVES; TEA;

EID: 79953251542     PISSN: 03785173     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijpharm.2011.02.002     Document Type: Article

References (26)

1. Ahmed, J., Ramaswamy, H.S., 2006. High pressure processing of fruits and vegetables. Stewart Postharvest Rev. 1, 1-10.
2. Barbosa-Canovas, G.V., Pothakamury, U.R., Palou, E., Swanson, B.G., 1998. Nonthermal Preservation of Foods. Marcel Dekker, New York, USA.
3. Butz, P., Kolle, W.D., Tauscher, B., Wolf, S., 1994. Ultra-high pressure processing of onions: chemical and sensory changes. LWT-Food Sci. Technol. 27, 463-467.
4. Chang, C.J., Chiu, K.L., Chen, Y.L., Chang, C.Y., 2000. Separation of catechins from green tea using carbon dioxide extraction. Food Chem. 68 (1), 109-113. (Pubitemid 29488686)
5. Corrales, M., Avelina, F.G., Peter, B., Bernhard, T., 2009. Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure. J. Food Eng. 90 (4), 415-421.
6. Gómez-Guillén, M.C., Giménez, B., Montero, P., 2005. Extraction of gelatin from fish skins by high pressure treatment. Food Hydrocolloids 19, 923-928. (Pubitemid 40552868)
7. Kikuzaki, H., Nakatani, N., 1993. Antioxidant effects of some ginger constituents. J. Food Sci. Technol. 58, 1407-1410.
8. Lowry, O.H., Rosebrough, N.J., Farr, A.L., Randall, R.J., 1951. Protein measurement with the Folin phenol reagent. J. Biol. Chem. 193 (1), 265-275.
9. Prasad, K.N., Yang, B., Zhao, M.M., Ruenroengklin, N., Jiang, Y.M., 2009. Application of ultrasonication or high-pressure extraction of flavonoids from Litchi fruit pericarp. J. Food Process Eng. 32 (6), 828-843.
10. Prasad, K.N., Yang, B., Shi, J., Yu, C., Zhao, M., Xue, S., Jiang, Y., 2010. Enhanced antioxidant and antityrosinase activities of longan fruit pericarp by ultra-high-pressure-assisted extraction. J. Pharm. Biomed. Anal. 51 (2), 471-477.
11. Oey, I., Lille, M., Loey, A.V., Hendrickx, M., 2008. Effect of high pressure processing on colour, texture and flavour of fruit and vegetable-based food products: a review. Trends Food Sci. Technol. 19, 320-328.
12. Park, H.S., Im, N.G., Kim, K.H., 2008. Response surface analysis of caffeine and chlorophyll extraction in supercritical decaffeination of green tea. J. Biotechnol. 136 (1), 477-478.
13. Rice-Evans, C.A., Miller, N.J., Paganga, G., 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci. 2, 152-159. (Pubitemid 27158898)
14. Rusak, G., Komes, D., Likic, S., Dunja, H., Maja, K., 2008. Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chem. 110, 852-858.
15. Saito, T., Noguchi, S., Matsumoto, T., Sasaki, M., Goto, M., 2008. The investigation of degradation reaction of various saccharides in high temperature and high pressure water, Joint 21st AIRAPT and 45th EHPRG Int. Conf. on High Pressure Science and Technology. J. Phys.: Conference Series 121, 082010.
16. Sheng, J.C., Zhou, J., Wang, L., Xu, J., Hu, Q.H., 2007. Antioxidant activity of ethanol and petroleum ether extracts from Brazilian propolis. Eur. Food Res. Technol. 225 (2), 249-253.
17. Shin, J.S., Ahn, S.C., Choi, S.W., Lee, D.U., Kim, B.Y., Baik, M.Y., 2010. Ultra high pressure extraction of ginsenosides from Korean panax ginseng powder. Food Sci. Biotechnol. 19 (3), 743-748.
18. Tanaka, T., Kusano, R., Kouno, I., 1998. Synthesis and antioxidant activity of novel amphipathic derivatives of tea polyphenol. Bioorg. Med. Chem. Lett. 8, 1801-1806.
19. US Food and Drug Administration Center for Food Safety and Applied Nutrition, 2000. Kinetics of microbial inactivation for alternative food processing technologies - high pressure processing (http://vm.cfsan.fda.gov/ ~comm/ift-hpp.html).
20. Xi, J., Zhao, S., Lu, B., Zhang, R., Li, Y., Shen, D., Zhou, G., 2010. Separation of major catechins from green tea by ultrahigh pressure extraction. Int. J. Pharm. 386, 229-231.
21. Xi, J., 2006. Application of high hydrostatic pressure processing of food to extracting lycopene from tomato paste waste. High Pressure Res. 26 (1), 33-41.
22. Xi, J., 2009. Caffeine extraction from green tea leaves assisted by high pressure processing. J. Food Eng. 94, 105-109.
23. Xi, J., Shen, D., Zhao, S., Lu, B., Li, Y., Zhang, R., 2009. Characterization of polyphenols from green tea leaves using a high hydrostatic pressure extraction. Int. J. Pharm. 382, 139-143.
24. Yen, G.C., Duh, P.D., 1994. Scavenging effect of methanolic extracts of peanut hulls on free-radical and active-oxygen species. J. Agric. Food Chem. 42 (3), 629-632.
25. Yu, F., Sheng, J.C., Xu, J., An, X.X., Hu, Q.H., 2007. Antioxidant activities of crude tea polyphenols, polysaccharides and proteins of selenium-enriched tea and regular green team. Eur. Food Res. Technol. 225 (5), 843-848.
26. Yuko, Y., Masaaki, K., Tetsuhisa, G., 1999. Efficiency of the extraction of catechins from green tea. Food Chem. 67 (4), 429-433.