Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction Techniques
The aim of this study was to investigate the catechin levels and antioxidant activities as manipulated by roasting temperature and roasting time of green tea. Roasting temperature and time varied between 100–300 °C and 60–240 s in green tea production. The main interactions measured were effects on...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
|
| Series: | Horticulturae |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/8/4/338 |
| _version_ | 1797434586599260160 |
|---|---|
| author | Kanjana Singh Somdet Srichairatanakool Teera Chewonarin Charles Stephen Brennan Margaret Anne Brennan Wannaporn Klangpetch Niramon Utama-ang |
| author_facet | Kanjana Singh Somdet Srichairatanakool Teera Chewonarin Charles Stephen Brennan Margaret Anne Brennan Wannaporn Klangpetch Niramon Utama-ang |
| author_sort | Kanjana Singh |
| collection | DOAJ |
| description | The aim of this study was to investigate the catechin levels and antioxidant activities as manipulated by roasting temperature and roasting time of green tea. Roasting temperature and time varied between 100–300 °C and 60–240 s in green tea production. The main interactions measured were effects on the antioxidant activities, total phenolic content, DPPH, ABTS, FRAP and catechin content (catechin (C), epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG) and epicatechin (EC)). Optimum roasting conditions were determined as 270 °C for 240 s, since this enabled high catechin contents, antioxidant activities and production yield. The extraction methods for green tea including traditional extraction (TDE), microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) using 60% ethanol as solvent were investigated to evaluate the highest bioactive compound and yield of extraction. MAE was found to be more efficient in green tea extraction compared to UAE and TDE. The extracts showed significant cytotoxic potential against the Huh-7 cell line, in concentrations ranging from 31.25 to 1000 µg/mL. The results are useful in understanding the relationship between thermal treatment and extraction conditions on the chemical and nutritional properties of tea catechins, making it possible to select the production and extraction conditions that maximize the levels of beneficial tea ingredients. |
| first_indexed | 2024-03-09T10:35:31Z |
| format | Article |
| id | doaj.art-caae1fadb3a54c5e9961af6a12c7503c |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-09T10:35:31Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-caae1fadb3a54c5e9961af6a12c7503c2023-12-01T21:00:46ZengMDPI AGHorticulturae2311-75242022-04-018433810.3390/horticulturae8040338Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction TechniquesKanjana Singh0Somdet Srichairatanakool1Teera Chewonarin2Charles Stephen Brennan3Margaret Anne Brennan4Wannaporn Klangpetch5Niramon Utama-ang6Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, ThailandDepartment of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50100, ThailandDepartment of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50100, ThailandSchool of Science, RMIT University, Melbourne 3000, AustraliaSchool of Science, RMIT University, Melbourne 3000, AustraliaCluster of High Value Products from Thai Rice and Plant for Health, Chiang Mai University, Chiang Mai 50100, ThailandDivision of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, ThailandThe aim of this study was to investigate the catechin levels and antioxidant activities as manipulated by roasting temperature and roasting time of green tea. Roasting temperature and time varied between 100–300 °C and 60–240 s in green tea production. The main interactions measured were effects on the antioxidant activities, total phenolic content, DPPH, ABTS, FRAP and catechin content (catechin (C), epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG) and epicatechin (EC)). Optimum roasting conditions were determined as 270 °C for 240 s, since this enabled high catechin contents, antioxidant activities and production yield. The extraction methods for green tea including traditional extraction (TDE), microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) using 60% ethanol as solvent were investigated to evaluate the highest bioactive compound and yield of extraction. MAE was found to be more efficient in green tea extraction compared to UAE and TDE. The extracts showed significant cytotoxic potential against the Huh-7 cell line, in concentrations ranging from 31.25 to 1000 µg/mL. The results are useful in understanding the relationship between thermal treatment and extraction conditions on the chemical and nutritional properties of tea catechins, making it possible to select the production and extraction conditions that maximize the levels of beneficial tea ingredients.https://www.mdpi.com/2311-7524/8/4/338roasting processmicrowave-assisted extractiongreen tea extractscatechinanticancer |
| spellingShingle | Kanjana Singh Somdet Srichairatanakool Teera Chewonarin Charles Stephen Brennan Margaret Anne Brennan Wannaporn Klangpetch Niramon Utama-ang Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction Techniques Horticulturae roasting process microwave-assisted extraction green tea extracts catechin anticancer |
| title | Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction Techniques |
| title_full | Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction Techniques |
| title_fullStr | Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction Techniques |
| title_full_unstemmed | Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction Techniques |
| title_short | Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction Techniques |
| title_sort | manipulation of the phenolic quality of assam green tea through thermal regulation and utilization of microwave and ultrasonic extraction techniques |
| topic | roasting process microwave-assisted extraction green tea extracts catechin anticancer |
| url | https://www.mdpi.com/2311-7524/8/4/338 |
| work_keys_str_mv | AT kanjanasingh manipulationofthephenolicqualityofassamgreenteathroughthermalregulationandutilizationofmicrowaveandultrasonicextractiontechniques AT somdetsrichairatanakool manipulationofthephenolicqualityofassamgreenteathroughthermalregulationandutilizationofmicrowaveandultrasonicextractiontechniques AT teerachewonarin manipulationofthephenolicqualityofassamgreenteathroughthermalregulationandutilizationofmicrowaveandultrasonicextractiontechniques AT charlesstephenbrennan manipulationofthephenolicqualityofassamgreenteathroughthermalregulationandutilizationofmicrowaveandultrasonicextractiontechniques AT margaretannebrennan manipulationofthephenolicqualityofassamgreenteathroughthermalregulationandutilizationofmicrowaveandultrasonicextractiontechniques AT wannapornklangpetch manipulationofthephenolicqualityofassamgreenteathroughthermalregulationandutilizationofmicrowaveandultrasonicextractiontechniques AT niramonutamaang manipulationofthephenolicqualityofassamgreenteathroughthermalregulationandutilizationofmicrowaveandultrasonicextractiontechniques |