Highly simplified preparation of tea flavonoids from surplus tea leaves by the novel three-phase extraction and purification

References

• Chowdhury, A.; Sarkar, J.; Chakraborti, T.; Pramanik, P.K.; Chakraborti, S. (2016) Protective role of epigallocatechin-3-gallate in health and disease: a perspective. Biomedicine & Pharmacotherapy = Biomedecine & Pharmacotherapie, 78: 50–59. doi:10.1016/j.biopha.2015.12.013.
   PubMed Web of Science ®Google Scholar
• Khan., N.; Mukhtar, H. (2013) Tea and health: studies in humans. Cur. Pharmaceut. Design, 19: 6141–6147. doi:10.2174/1381612811319340008.
   PubMed Web of Science ®Google Scholar
• Oh, E.-G.; Kim, K.-L.; Shin, S.B.; Son, K.-T.; Lee, H.-J.; Kim, T.H.; Kim, Y.M.; Cho, E.J.; Kim, D.-K.; Lee, E.W.; Lee, M.-S.; Shin, I.-S.; Kim, J.H. (2013) Antiviral activity of green tea catechins against feline calicivirus as a surrogate for norovirus. Food Science and Biotechnology, 22: 593–598. doi:10.1007/s10068-013-0119-4.
   Web of Science ®Google Scholar
• Li, Q.R.; Wu, M.; Huang, R.J.; Chen, Y.F.; Chen, C.J.; Li, H.; Ni, H.; Li, H.H. (2017) Extraction and preparation of high-aroma and low-caffeine instant green teas by the novel column chromatographic extraction method with gradient elution. Journal Food Sciences Technological, 54: 2186–2192. doi:10.1007/s13197-017-2655-z.
   PubMed Web of Science ®Google Scholar
• Ling, Y.C.; Su, D.; Wang, L.S. (2010) Comparative analysis of production processes of tea polyphenols. China Tea, 32: 12–14.
   Google Scholar
• Kumar, A.; Thakur, B.K.; De, S. (2012) Selective extraction of (-)epigallocatechin gallate from green tea leaves using two-stage infusion coupled with membrane separation. Food Bioprocess Technological, 5: 2568–2577. doi:10.1007/s11947-011-0580-0.
   Web of Science ®Google Scholar
• Banerjee, S.; Chatterjee, J. (2015) Efficient extraction strategies of tea (Camellia sinensis) biomolecules. Journal Food Sciences Technological, 52: 3158–3168.
   PubMed Web of Science ®Google Scholar
• D’Archivio, A.A.; Maggi, M.A.; Ruggieri, R. (2016) Investigation by response surface methodology of extraction of caffeine, gallic acid and selected catechins from tea using water-ethanol mixtures. Food Analysis Methods, 9: 1–7. doi:10.1007/s12161-016-0469-7.
   Web of Science ®Google Scholar
• Piñeiro, Z.; Palma, M.; Barroso, C.G. (2004) Determination of catechins by means of extraction with pressurized liquids. Journal Chromatographic A, 1026: 19–23.
   PubMed Web of Science ®Google Scholar
• Wang, L.; Gong, L.H.; Chen, C.J.; Han, H.B.; Li, H.H. (2012) Column chromatographic extraction and separation of polyphenols, caffeine and theanine from green tea. Food Chemistry, 131: 1539–1545. doi:10.1016/j.foodchem.2011.09.129.
   Web of Science ®Google Scholar
• Choung, M.G.; Hwang, Y.S.; Lee, M.S.; Lee, J.; Kang, S.T. (2014) Comparison of extraction and isolation efficiency of catechins and caffeine from green tea leaves using different solvent systems. Intl Journal Food Sciences Technological, 49: 1572–1578. doi:10.1111/ijfs.12454.
   Web of Science ®Google Scholar
• Row, K.H.; Jin, Y. (2006) Recovery of catechin compounds from Korean tea by solvent extraction. Bioresource Technology, 97: 790–793. doi:10.1016/j.biortech.2005.04.001.
   PubMed Web of Science ®Google Scholar
• Vuong, Q.V.; Golding, J.B.; Nguyen, M.H.; Roach, P.D. (2013) Preparation of decaffeinated and high caffeine powders from green tea. Powder Technological, 233: 169–175. doi:10.1016/j.powtec.2012.09.002.
   Web of Science ®Google Scholar
• Vuong, Q.V.; Roach, P.D. (2014) Caffeine in green tea: its removal and isolation. Separation Purification Reviews, 43: 155–174. doi:10.1080/15422119.2013.771127.
   Web of Science ®Google Scholar
• Ye, H.H.; Liang, Y.R.; Jin, J.; Liang, H.L.; Du, Y.Y.; Lu, J.L. (2007) Preparation of partially decaffeinated instant green tea. Journal of Agricultural and Food Chemistry, 55: 3498–3502. doi:10.1021/jf070046c.
   PubMed Web of Science ®Google Scholar
• Shiono, T.; Yamamoto, K.; Yotsumoto, Y.; Kawai, J.; Imada, N.; Hioki, J.; Naganuma, H.; Eguchi, T.; Kurihara, M.; Yoshida, A.; Deuchi, K. (2017) Selective decaffeination of tea extracts by montmorillonite. Journal Food Engineer, 200: 13–21. doi:10.1016/j.jfoodeng.2016.12.015.
   Web of Science ®Google Scholar
• Peluso, I.; Palmery, M.; Vitalone, A. (2016) Green tea and bone marrow transplantation: from antioxidant activity to enzymatic and multidrug-resistance modulation. Critical Reviews Food Sciences, 56(14): 2251–2260. doi:10.1080/10408398.2013.826175.
   PubMed Web of Science ®Google Scholar