Radical scavenging conserves from unused fresh green tea leaves

B. B. Borse, H. Vijay Kumar, L. Jagan Mohan Rao

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

Green teas were made by inactivating the enzymes present in fresh leaves of coarse/pruned (unused) and normal (used for tea) grades using different sources of thermal energies. Green teas were extracted in a Soxhlet using different solvents. The obtained miscella was subjected to concentration to give the extract. The extract was subjected to solvent-solvent extraction. Solvent extract was concentrated to obtain conserve. The yields of conserves are 17 ± 0.8 and 15 ± 0.8% from green teas of normal and coarse tea leaves, respectively. The radical scavenging activity of these extracts was evaluated using a DPPH in vitro model system. The total polyphenol content was also determined and found to be higher in conserves from normal tea leaves. However, radical scavenging activity of conserves from coarse and normal green tea leaves was found to be >90% at 15 ppm concentration. The HPLC profiles of these conserves were used to quantify the total catechin content with the help of calibration curves prepared using authentic samples at known concentrations. The total catechin content is found to be in the range of 55-85%. Results indicated that the extracts from coarse leaves also possess potential biological activity and could be used as nutraceuticals as well as for preservation purposes in food formulations.

Original languageEnglish (US)
Pages (from-to)1750-1754
Number of pages5
JournalJournal of agricultural and food chemistry
Volume55
Issue number5
DOIs
StatePublished - Mar 7 2007

Keywords

  • Camellia sinensis
  • Coarse leaves
  • Crossflow dryer
  • Green tea and radical scavenging activity
  • Infrared dryer
  • Tea
  • Theaceae

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