Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS
Two green tea types, leaf grade and sanding, were extracted at different time intervals: 20, 40, and 120 min at a constant temperature of 50°C. The extracts were analyzed by GC/MS technique. The major compounds identified were myristic acid, palmitic acid, stearic acid, oleic acid, 1H-purine-2,6-dio...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2015-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2015.1106387 |
| _version_ | 1828494184429912064 |
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| author | Mudasir Ahmad Waqas N. Baba Adil Gani Touseef Ahmed Wani Asir Gani F.A. Masoodi |
| author_facet | Mudasir Ahmad Waqas N. Baba Adil Gani Touseef Ahmed Wani Asir Gani F.A. Masoodi |
| author_sort | Mudasir Ahmad |
| collection | DOAJ |
| description | Two green tea types, leaf grade and sanding, were extracted at different time intervals: 20, 40, and 120 min at a constant temperature of 50°C. The extracts were analyzed by GC/MS technique. The major compounds identified were myristic acid, palmitic acid, stearic acid, oleic acid, 1H-purine-2,6-dione, caffeine, linoleic acid, diethyl ester, and 1H-purine-6-amine. Stearic acid, palmitic acid, linoleic acid, and myristic acid were more abundantly present in the leaf-grade variety than sanding. However, some levels of acetic acid, cyclobutanol, hexadecanoic acid, octadecanoic acid, 9-octadecenoic acid, and caffeine were also found in both the tea types. Most of the volatile compounds were detected between 20–40-min time of extraction. The 40-min time of extraction also showed the maximum content of polyphenols and antioxidants in both the tea types. Thus, 40 min was suggested as the most suitable time for maximum extraction of bioactive volatiles, antioxidants, and polyphenols from green tea. |
| first_indexed | 2024-12-11T11:51:49Z |
| format | Article |
| id | doaj.art-31e1d504b6f34cc3b5125c051328d94c |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-12-11T11:51:49Z |
| publishDate | 2015-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-31e1d504b6f34cc3b5125c051328d94c2022-12-22T01:08:20ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322015-12-011110.1080/23311932.2015.11063871106387Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MSMudasir Ahmad0Waqas N. Baba1Adil Gani2Touseef Ahmed Wani3Asir Gani4F.A. Masoodi5University of KashmirUniversity of KashmirUniversity of KashmirUniversity of KashmirPrince of Songkla UniversityUniversity of KashmirTwo green tea types, leaf grade and sanding, were extracted at different time intervals: 20, 40, and 120 min at a constant temperature of 50°C. The extracts were analyzed by GC/MS technique. The major compounds identified were myristic acid, palmitic acid, stearic acid, oleic acid, 1H-purine-2,6-dione, caffeine, linoleic acid, diethyl ester, and 1H-purine-6-amine. Stearic acid, palmitic acid, linoleic acid, and myristic acid were more abundantly present in the leaf-grade variety than sanding. However, some levels of acetic acid, cyclobutanol, hexadecanoic acid, octadecanoic acid, 9-octadecenoic acid, and caffeine were also found in both the tea types. Most of the volatile compounds were detected between 20–40-min time of extraction. The 40-min time of extraction also showed the maximum content of polyphenols and antioxidants in both the tea types. Thus, 40 min was suggested as the most suitable time for maximum extraction of bioactive volatiles, antioxidants, and polyphenols from green tea.http://dx.doi.org/10.1080/23311932.2015.1106387Camellia sinensisextractionGC–MSantioxidantspolyphenols |
| spellingShingle | Mudasir Ahmad Waqas N. Baba Adil Gani Touseef Ahmed Wani Asir Gani F.A. Masoodi Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS Cogent Food & Agriculture Camellia sinensis extraction GC–MS antioxidants polyphenols |
| title | Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS |
| title_full | Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS |
| title_fullStr | Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS |
| title_full_unstemmed | Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS |
| title_short | Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS |
| title_sort | effect of extraction time on antioxidants and bioactive volatile components of green tea camellia sinensis using gc ms |
| topic | Camellia sinensis extraction GC–MS antioxidants polyphenols |
| url | http://dx.doi.org/10.1080/23311932.2015.1106387 |
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