Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea

Sonali Raghunath, Sravanthi Budaraju, Seyed Mohammad Taghi Gharibzahedi, Mohamed Koubaa, Shahin Roohinejad, Kumar Mallikarjunan

Research output: Contribution to journalReview articlepeer-review

9 Scopus citations


Tea (Camellia sinensis) is the most widely consumed beverage in the world, with an excellent source of bioactive compounds such as catechins, caffeine, and epigallocatechin. There is an increasing trend to extract these bioactive compounds to deliver them as value-added products. Generally, the extraction of polyphenols and other functional compounds from different parts of tea is carried out using different solvents (e.g., water, water–ethanol, ethanol, methanol, acetone, ethyl acetate, and acetonitrile). The extraction efficiency of functional compounds from tea depends on the type and polarity of the solvent as well as the applied process. Several conventional techniques, such as boiling, heating, Soxhlet, and cold extraction, are used to extract bioactive ingredients. However, these procedures are unsuitable for achieving high yields and biological activities due to the long extraction times of cold brewing and the high temperatures in other heating methods. Many efforts have been carried out in food and pharmaceutical industries to replace conventional extraction techniques with innovative technologies (e.g., microwave (MAE), ultrasonic (UAE), pressurized liquid (PLE), pulsed electric field (PEF), and supercritical fluid (SFE)), which are fast, safe, energy-saving, and can present eco-friendly characteristics. These innovative extraction techniques have proven to improve the recovery rate of phenolic-based antioxidant compounds from tea and increase their extraction efficiency. In this review, the application of novel processing technologies for the extraction of value-added compounds from tea leaves is reviewed. The advantages and drawbacks of using these technologies are also highlighted.

Original languageEnglish (US)
Pages (from-to)276-308
Number of pages33
JournalFood Engineering Reviews
Issue number2
StatePublished - Jun 2023

Bibliographical note

Funding Information:
Sonali Raghunath is thankful for the support from the Department of Food Science and Nutrition at the University of Minnesota for the Food Science and Nutrition Fellowship. Also, Seyed Mohammad Taghi Gharibzahedi acknowledges the support of the Alexander von Humboldt Foundation for his Georg Forster Research Fellowship.

Publisher Copyright:
© 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.


  • Bioactivity
  • Extraction
  • Microwave
  • Phenolic compounds
  • Pressurized liquid
  • Pulsed electric field
  • Supercritical CO
  • Tea (Camellia sinensis)
  • Ultrasound


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