Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques
The aim of current research was to determine the effect of different extraction techniques on the antioxidant capacity of green tea, black tea and ginger polyphenols. Initially, the raw materials were subjected to compositional analysis. Afterward, the bioactive moieties from all the samples were ex...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2021-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2021.1953524 |
| _version_ | 1819290560456818688 |
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| author | Ali Imran Muhammad Umair Arshad Hafsah Sherwani Rabia Shabir Ahmad Muhammad Sajid Arshad Farhan Saeed Ghulam Hussain Muhammad Afzaal Muhammad Imran Usman Naeem Ali Ikram Faqir M. Anjum |
| author_facet | Ali Imran Muhammad Umair Arshad Hafsah Sherwani Rabia Shabir Ahmad Muhammad Sajid Arshad Farhan Saeed Ghulam Hussain Muhammad Afzaal Muhammad Imran Usman Naeem Ali Ikram Faqir M. Anjum |
| author_sort | Ali Imran |
| collection | DOAJ |
| description | The aim of current research was to determine the effect of different extraction techniques on the antioxidant capacity of green tea, black tea and ginger polyphenols. Initially, the raw materials were subjected to compositional analysis. Afterward, the bioactive moieties from all the samples were extracted through ultrasound and conventional solvent extraction method using different solvents (i.e. ethanol, methanol and water). Furthermore, the functional ingredients, namely, catechins and theaflavins were isolated by solvent partition method from green and black tea, respectively. In addition, the extracts and isolates were analyzed for their total phenolic and antioxidant profile using various spectrophotometric assays. For the quantification of theaflavins and catechins, a reverse phase HPLC system was used. Results showed that ultrasound (P > .005) proved more effectual for the extraction and isolation of polyphenols (757.33 mg/100 g GAE) from the tested materials among the other extraction techniques (741.66 mg/100 g GAE). Likewise, green tea showed better performance than the rest and in solvents ethanol performed better as compared to their counter parts. Similarly, the isolates showed higher antioxidant potential as compared to their extracts and order of effectiveness was catechins > theaflavins > Ginger freeze dried extract (GFDE). |
| first_indexed | 2024-12-24T03:24:41Z |
| format | Article |
| id | doaj.art-a4076a19809f45eaa82747d9916c621c |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-24T03:24:41Z |
| publishDate | 2021-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-a4076a19809f45eaa82747d9916c621c2022-12-21T17:17:22ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862021-01-012411097111610.1080/10942912.2021.19535241953524Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniquesAli Imran0Muhammad Umair Arshad1Hafsah Sherwani2Rabia Shabir Ahmad3Muhammad Sajid Arshad4Farhan Saeed5Ghulam Hussain6Muhammad Afzaal7Muhammad Imran8Usman Naeem9Ali Ikram10Faqir M. Anjum11Government College UniversityGovernment College UniversityRHC (Rural Health Centre) MustafabadGovernment College UniversityGovernment College UniversityGovernment College UniversityGovernment College UniversityGovernment College UniversityThe University of LahoreGovernment College UniversityGovernment College UniversityUniversity of the GambiaThe aim of current research was to determine the effect of different extraction techniques on the antioxidant capacity of green tea, black tea and ginger polyphenols. Initially, the raw materials were subjected to compositional analysis. Afterward, the bioactive moieties from all the samples were extracted through ultrasound and conventional solvent extraction method using different solvents (i.e. ethanol, methanol and water). Furthermore, the functional ingredients, namely, catechins and theaflavins were isolated by solvent partition method from green and black tea, respectively. In addition, the extracts and isolates were analyzed for their total phenolic and antioxidant profile using various spectrophotometric assays. For the quantification of theaflavins and catechins, a reverse phase HPLC system was used. Results showed that ultrasound (P > .005) proved more effectual for the extraction and isolation of polyphenols (757.33 mg/100 g GAE) from the tested materials among the other extraction techniques (741.66 mg/100 g GAE). Likewise, green tea showed better performance than the rest and in solvents ethanol performed better as compared to their counter parts. Similarly, the isolates showed higher antioxidant potential as compared to their extracts and order of effectiveness was catechins > theaflavins > Ginger freeze dried extract (GFDE).http://dx.doi.org/10.1080/10942912.2021.1953524green teablack teahplctheaflavinsisolates |
| spellingShingle | Ali Imran Muhammad Umair Arshad Hafsah Sherwani Rabia Shabir Ahmad Muhammad Sajid Arshad Farhan Saeed Ghulam Hussain Muhammad Afzaal Muhammad Imran Usman Naeem Ali Ikram Faqir M. Anjum Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques International Journal of Food Properties green tea black tea hplc theaflavins isolates |
| title | Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques |
| title_full | Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques |
| title_fullStr | Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques |
| title_full_unstemmed | Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques |
| title_short | Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques |
| title_sort | antioxidant capacity and characteristics of theaflavin catechins and ginger freeze dried extract as affected by extraction techniques |
| topic | green tea black tea hplc theaflavins isolates |
| url | http://dx.doi.org/10.1080/10942912.2021.1953524 |
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