Current extraction, purification, and identification techniques of tea polyphenols: An updated review

References

• Afroz Bakht, M., M. H. Geesi, Y. Riadi, M. Imran, M. Imtiyaz Ali, M. J. Ahsan, and N. Ajmal. 2019. Ultrasound-assisted extraction of some branded tea: Optimization based on polyphenol content, antioxidant potential and thermodynamic study. Saudi Journal of Biological Sciences 26 (5):1043–52. doi: 10.1016/j.sjbs.2018.07.013.
   PubMed Web of Science ®Google Scholar
• Ahmad, R. S., M. S. Butt, N. Huma, M. T. Sultan, M. U. Arshad, Z. Mushtaq, and F. Saeed. 2014. Quantitative and qualitative portrait of green tea catechins (GTC) through HPLC. International Journal of Food Properties 17 (7):1626–36. doi: 10.1080/10942912.2012.723232.
   Web of Science ®Google Scholar
• Al Jitan, S., S. A. Alkhoori, and L. F. Yousef. 2018. Phenolic acids from plants: Extraction and application to human health. In Studies in natural products chemistry, ed. R. Atta ur, Vol. 58, 389–417. Amsterdam: Elsevier.
   Google Scholar
• Ashfaq, F., M. S. Butt, A. Bilal, and H. A. R. Suleria. 2019. Impact of solvent and supercritical fluid extracts of green tea on physicochemical and sensorial aspects of chicken soup. AIMS Agriculture and Food 4 (3):794–806. doi: 10.3934/agrfood.2019.3.794.
   Web of Science ®Google Scholar
• Aziz, H. R., B. F. Raana, K. B. Fariba, and A. Aslan. 2020. Application of tea extract in food industry. Current Nutrition and Food Science 16 (7):998–1004. doi: 10.2174/1573401316666191218120443.
   Web of Science ®Google Scholar
• Balci, F., and F. Özdemir. 2016. Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea. Food Science and Technology 36 (4):737–43. doi: 10.1590/1678-457x.17016.
   Web of Science ®Google Scholar
• Bao, J., X. Wang, J. Gu, X. Dai, K. Zhang, Q. Wang, J. Ma, and H. Peng. 2020. Effects of macroporous adsorption resin on antibiotic resistance genes and the bacterial community during composting. Bioresource Technology 295 (121997):121997. doi: 10.1016/j.biortech.2019.121997.
   PubMedGoogle Scholar
• Barba, F. J., Z. Zhu, M. Koubaa, A. S. Sant’Ana, and V. Orlien. 2016. Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review. Trends in Food Science & Technology 49:96–109. doi: 10.1016/j.tifs.2016.01.006.
   Web of Science ®Google Scholar
• Bindes, M. M. M., V. L. Cardoso, M. H. M. Reis, and D. C. Boffito. 2019. Maximisation of the polyphenols extraction yield from green tea leaves and sequential clarification. Journal of Food Engineering 241:97–104. doi: 10.1016/j.jfoodeng.2018.08.006.
   Web of Science ®Google Scholar
• Both, S., F. Chemat, and J. Strube. 2014. Extraction of polyphenols from black tea-conventional and ultrasound assisted extraction. Ultrasonics Sonochemistry 21 (3):1030–4. doi: 10.1016/j.ultsonch.2013.11.005.
   PubMed Web of Science ®Google Scholar
• Cao, H. 2013. Polysaccharides from Chinese tea: Recent advance on bioactivity and function. International Journal of Biological Macromolecules 62:76–9. doi: 10.1016/j.ijbiomac.2013.08.033.
   PubMed Web of Science ®Google Scholar
• Cao, S.-Y., C.-N. Zhao, R.-Y. Gan, X.-Y. Xu, X.-L. Wei, H. Corke, A. G. Atanasov, and H.-B. Li. 2019. Effects and mechanisms of tea and its bioactive compounds for the prevention and treatment of cardiovascular diseases: An updated review. Antioxidants 8 (6):166. doi: 10.3390/antiox8060166.
   Web of Science ®Google Scholar
• Cao, X., Y. Tian, T. Zhang, and Y. Ito. 2001. Separation and purification of three individual catechins from tea polyphenol mixture by CCC. Journal of Liquid Chromatography & Related Technologies 24 (11–12):1723–32. doi: 10.1081/JLC-100104374.
   Web of Science ®Google Scholar
• Chandini, S. K., L. J. Rao, and R. Subramanian. 2011. Influence of extraction conditions on polyphenols content and cream constituents in black tea extracts. International Journal of Food Science & Technology 46 (4):879–86. doi: 10.1111/j.1365-2621.2011.02576.x.
   Web of Science ®Google Scholar
• Chen, G., Q. Yuan, M. Saeeduddin, S. Ou, X. Zeng, and H. Ye. 2016. Recent advances in tea polysaccharides: Extraction, purification, physicochemical characterization and bioactivities. Carbohydrate Polymers 153:663–78. doi: 10.1016/j.carbpol.2016.08.022.
   PubMed Web of Science ®Google Scholar
• Chen, T., and C. S. Yang. 2020. Biological fates of tea polyphenols and their interactions with microbiota in the gastrointestinal tract: Implications on health effects. Critical Reviews in Food Science and Nutrition 60 (16):2691–709. doi: 10.1080/10408398.2019.1654430.
   PubMed Web of Science ®Google Scholar
• Chen, W.-B., S.-Q. Li, L.-J. Chen, M.-J. Fang, Q.-C. Chen, Z. Wu, Y.-L. Wu, and Y.-K. Qiu. 2015. Online polar two phase countercurrent chromatography × high performance liquid chromatography for preparative isolation of polar polyphenols from tea extract in a single step. Journal of Chromatography B 997:179–86. doi: 10.1016/j.jchromb.2015.06.011.
   PubMed Web of Science ®Google Scholar
• Chen, X., Z. Feng, X. Huang, D. Pei, and D. Di. 2014. Effective on-line combination of high shear technique and continuous sample injection in high-performance counter-current chromatography for isolation and purification of polyphenols in green tea. Journal of Liquid Chromatography & Related Technologies 37 (18):2571–86. doi: 10.1080/10826076.2013.853306.
   Web of Science ®Google Scholar
• Choi, S. J., Y. D. Hong, B. Lee, J. S. Park, H. W. Jeong, W. G. Kim, S. S. Shin, and K. D. Yoon. 2015. Separation of polyphenols and caffeine from the acetone extract of fermented tea leaves (Camellia sinensis) using high-performance countercurrent chromatography. Molecules (Basel, Switzerland) 20 (7):13216–25. doi: 10.3390/molecules200713216.
   PubMed Web of Science ®Google Scholar
• Choung, M.-G., Y.-S. Hwang, M.-S. Lee, J. Lee, S.-T. Kang, and T.-H. Jun. 2014. Comparison of extraction and isolation efficiency of catechins and caffeine from green tea leaves using different solvent systems. International Journal of Food Science & Technology 49 (6):1572–8. doi: 10.1111/ijfs.12454.
   Web of Science ®Google Scholar
• Cui, Z., A. V. Enjome Djocki, J. Yao, Q. Wu, D. Zhang, S. Nan, J. Gao, and C. Li. 2021. COSMO-SAC-supported evaluation of natural deep eutectic solvents for the extraction of tea polyphenols and process optimization. Journal of Molecular Liquids 328 (115406):115406. doi: 10.1016/j.molliq.2021.115406.
   Google Scholar
• Cunha, S. C., and J. O. Fernandes. 2018. Extraction techniques with deep eutectic solvents. TrAC Trends in Analytical Chemistry 105:225–39. doi: 10.1016/j.trac.2018.05.001.
   Web of Science ®Google Scholar
• da Silva, R. P. F. F., T. A. P. Rocha-Santos, and A. C. Duarte. 2016. Supercritical fluid extraction of bioactive compounds. TrAC Trends in Analytical Chemistry 76:40–51. doi: 10.1016/j.trac.2015.11.013.
   Web of Science ®Google Scholar
• Damiani, E., T. Bacchetti, L. Padella, L. Tiano, and P. Carloni. 2014. Antioxidant activity of different white teas: Comparison of hot and cold tea infusions. Journal of Food Composition and Analysis 33 (1):59–66. doi: 10.1016/j.jfca.2013.09.010.
   Web of Science ®Google Scholar
• de Carvalho Rodrigues, V., M. V. da Silva, A. R. dos Santos, A. A. F. Zielinski, and C. W. I. Haminiuk. 2015. Evaluation of hot and cold extraction of bioactive compounds in teas. International Journal of Food Science & Technology 50 (9):2038–45. doi: 10.1111/ijfs.12858.
   Web of Science ®Google Scholar
• Du, Z., K. Wang, Y. Tao, L. Chen, and F. Qiu. 2012. Purification of baicalin and wogonoside from Scutellaria baicalensis extracts by macroporous resin adsorption chromatography. Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences 908:143–9. doi: 10.1016/j.jchromb.2012.09.024.
   PubMed Web of Science ®Google Scholar
• FAOSTAT. 2021. Food and Agriculture Organization Corporate Statistical Database. Accessed June 17, 2021. http://www.fao.org/faostat/en/#data/QC/visualize.
   Google Scholar
• Fernandes, L., T. R. Cardim-Pires, D. Foguel, and F. L. Palhano. 2021. Green tea polyphenol epigallocatechin-gallate in amyloid aggregation and neurodegenerative diseases. Frontiers in Neuroscience 15:718188. doi: 10.3389/fnins.2021.718188.
   PubMed Web of Science ®Google Scholar
• Fernando, C. D., and P. Soysa. 2015. Extraction kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing. Nutrition Journal 14 (1):74. doi: 10.1186/s12937-015-0060-x.
   PubMedGoogle Scholar
• Filly, A., X. Fernandez, M. Minuti, F. Visinoni, G. Cravotto, and F. Chemat. 2014. Solvent-free microwave extraction of essential oil from aromatic herbs: From laboratory to pilot and industrial scale. Food Chemistry 150:193–8. doi: 10.1016/j.foodchem.2013.10.139.
   PubMed Web of Science ®Google Scholar
• Gadkari, P. V., and M. Balaraman. 2017. Mass transfer and kinetic modelling of supercritical CO2 extraction of fresh tea leaves (Camellia sinensis L.). Brazilian Journal of Chemical Engineering 34 (3):799–810. doi: 10.1590/0104-6632.20170343s20150545.
   Web of Science ®Google Scholar
• Gadkari, P. V., M. Balarman, and U. S. Kadimi. 2015. Polyphenols from fresh frozen tea leaves (Camellia assamica L.,) by supercritical carbon dioxide extraction with ethanol entrainer - application of response surface methodology. Journal of Food Science and Technology 52 (2):720–30. doi: 10.1007/s13197-013-1085-9.
   PubMed Web of Science ®Google Scholar
• Gallo, M., R. Ferracane, G. Graziani, A. Ritieni, and V. Fogliano. 2010. Microwave assisted extraction of phenolic compounds from four different spices. Molecules (Basel, Switzerland) 15 (9):6365–74. doi: 10.3390/molecules15096365.
   PubMed Web of Science ®Google Scholar
• Ghasemzadeh-Mohammadi, V., B. Zamani, M. Afsharpour, and A. Mohammadi. 2017. Extraction of caffeine and catechins using microwave-assisted and ultrasonic extraction from green tea leaves: An optimization study by the IV-optimal design. Food Science and Biotechnology 26 (5):1281–90. doi: 10.1007/s10068-017-0182-3.
   PubMed Web of Science ®Google Scholar
• Guo, L., J. Guo, W. Zhu, and X. Jiang. 2016. Optimized synchronous extraction process of tea polyphenols and polysaccharides from Huaguoshan Yunwu tea and their antioxidant activities. Food and Bioproducts Processing 100:303–10. doi: 10.1016/j.fbp.2016.08.001.
   Web of Science ®Google Scholar
• He, C., H. Du, C. Tan, Z. Chen, Z. Chen, F. Yin, Y. Xu, and X. Liu. 2018. Semi-continuous pressurized hot water extraction of black tea. Journal of Food Engineering 227:30–41. doi: 10.1016/j.jfoodeng.2018.02.001.
   Web of Science ®Google Scholar
• Henríquez, C., A. Córdova, S. Almonacid, and J. Saavedra. 2014. Kinetic modeling of phenolic compound degradation during drum-drying of apple peel by-products. Journal of Food Engineering 143:146–53. doi: 10.1016/j.jfoodeng.2014.06.037.
   Web of Science ®Google Scholar
• Hu, B., L. Wang, B. Zhou, X. Zhang, Y. Sun, H. Ye, L. Zhao, Q. Hu, G. Wang, and X. Zeng. 2009. Efficient procedure for isolating methylated catechins from green tea and effective simultaneous analysis of ten catechins, three purine alkaloids, and gallic acid in tea by high-performance liquid chromatography with diode array detection. Journal of Chromatography A 1216 (15):3223–31. doi: 10.1016/j.chroma.2009.02.020.
   PubMed Web of Science ®Google Scholar
• Hu, C.-J., Y. Gao, Y. Liu, X.-Q. Zheng, J.-H. Ye, Y.-R. Liang, and J.-L. Lu. 2016. Studies on the mechanism of efficient extraction of tea components by aqueous ethanol. Food Chemistry 194:312–8. doi: 10.1016/j.foodchem.2015.08.029.
   PubMed Web of Science ®Google Scholar
• Huang, Y., K. Xing, L. Qiu, Q. Wu, and H. Wei. 2021. Therapeutic implications of functional tea ingredients for ameliorating inflammatory bowel disease: A focused review. Critical Reviews in Food Science and Nutrition:1–15. doi: 10.1080/10408398.2021.1884532.
   Web of Science ®Google Scholar
• Imran, A., M. U. Arshad, M. S. Arshad, M. Imran, F. Saeed, and M. Sohaib. 2018. Lipid peroxidation diminishing perspective of isolated theaflavins and thearubigins from black tea in arginine induced renal malfunctional rats. Lipids in Health and Disease 17 (1):157. doi: 10.1186/s12944-018-0808-3.
   PubMedGoogle Scholar
• Ismail, A., S. Akhtar, M. Riaz, Y. Y. Gong, M. N. Routledge, and I. Naeem. 2020. Prevalence and exposure assessment of aflatoxins through black tea consumption in the multan city of Pakistan and the impact of tea making process on aflatoxins. Frontiers in Microbiology 11 (446). doi: 10.3389/fmicb.2020.00446.
   Google Scholar
• Jakovljević Kovač, M., V. Pavić, A. Huđ, I. Cindrić, and M. Molnar. 2021. Determination of suitable macroporous resins and desorbents for carnosol and carnosic acid from deep eutectic solvent sage (Salvia officinalis) extract with assessment of antiradical and antibacterial activity. Antioxidants 10 (4):556. doi: 10.3390/antiox10040556.
   Web of Science ®Google Scholar
• Jiang, T., R. Ghosh, and C. Charcosset. 2021. Extraction, purification and applications of curcumin from plant materials—A comprehensive review. Trends in Food Science & Technology 112:419–30. doi: 10.1016/j.tifs.2021.04.015.
   Web of Science ®Google Scholar
• Jin, X., M. Liu, Z. Chen, R. Mao, Q. Xiao, H. Gao, and M. Wei. 2015. Separation and purification of epigallocatechin-3-gallate (EGCG) from green tea using combined macroporous resin and polyamide column chromatography. Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences 1002:113–22. doi: 10.1016/j.jchromb.2015.07.055.
   PubMed Web of Science ®Google Scholar
• Kalai Selvi, I., and S. Nagarajan. 2018. Separation of catechins from green tea (Camellia sinensis L.) by microwave assisted acetylation, evaluation of antioxidant potential of individual components and spectroscopic analysis. LWT - Food Science and Technology 91:391–7. doi: 10.1016/j.lwt.2018.01.042.
   Web of Science ®Google Scholar
• Khan, N., and H. Mukhtar. 2007. Tea polyphenols for health promotion. Life Sciences 81 (7):519–33. doi: 10.1016/j.lfs.2007.06.011.
   PubMed Web of Science ®Google Scholar
• Khan, S. A., R. Aslam, and H. A. Makroo. 2019. High pressure extraction and its application in the extraction of bio-active compounds: A review. Journal of Food Process Engineering 42 (1):e12896. doi: 10.1111/jfpe.12896.
   Web of Science ®Google Scholar
• Koiwai, H., and N. Masuzawa. 2007. Extraction of catechins from green tea using ultrasound. Japanese Journal of Applied Physics 46 (7B):4936–8. doi: 10.1143/JJAP.46.4936.
   Web of Science ®Google Scholar
• Komes, D., D. Horžić, A. Belščak, K. K. Ganić, and I. Vulić. 2010. Green tea preparation and its influence on the content of bioactive compounds. Food Research International 43 (1):167–76. doi: 10.1016/j.foodres.2009.09.022.
   Web of Science ®Google Scholar
• Kong, X.-J., C. Peng, Y.-H. Lan, W.-X. Li, S.-S. Chi, C. Zheng, L.-Y. Dong, and X.-H. Wang. 2019. Boronate decorated membrane via atom transfer radical polymerization for separation and enrichment of polyphenols from tea drinks. Analytical Methods 11 (32):4116–25. doi: 10.1039/C9AY01229J.
   Web of Science ®Google Scholar
• Lee, L.-S., N. Lee, Y. H. Kim, C.-H. Lee, S. P. Hong, Y.-W. Jeon, and Y.-E. Kim. 2013. Optimization of ultrasonic extraction of phenolic antioxidants from green tea using response surface methodology. Molecules (Basel, Switzerland) 18 (11):13530–45. doi: 10.3390/molecules181113530.
   PubMed Web of Science ®Google Scholar
• Li, B., Q. Mao, D. Zhou, M. Luo, R. Gan, H. Li, S. Huang, A. Saimaiti, A. Shang, and H. Li. 2021. Effects of tea against alcoholic fatty liver disease by modulating gut microbiota in chronic alcohol-exposed mice. Foods 10 (6):1232. doi: 10.3390/foods10061232.
   PubMed Web of Science ®Google Scholar
• Li, D.-C., and J.-G. Jiang. 2010. Optimization of the microwave-assisted extraction conditions of tea polyphenols from green tea. International Journal of Food Sciences and Nutrition 61 (8):837–45. doi: 10.3109/09637486.2010.489508.
   PubMed Web of Science ®Google Scholar
• Li, J., Z. Han, Y. Zou, and B. Yu. 2015. Efficient extraction of major catechins in Camellia sinensis leaves using green choline chloride-based deep eutectic solvents. RSC Advances 5 (114):93937–44. doi: 10.1039/C5RA15830C.
   Web of Science ®Google Scholar
• Li, W., J. Zhang, S. Tan, Q. Zheng, X. Zhao, X. Gao, and Y. Lu. 2019. Citric acid-enhanced dissolution of polyphenols during soaking of different teas. Journal of Food Biochemistry 43 (12):e13046. doi: 10.1111/jfbc.13046.
   PubMed Web of Science ®Google Scholar
• Lin, F.-J., X.-L. Wei, H.-Y. Liu, H. Li, Y. Xia, D.-T. Wu, P.-Z. Zhang, G. R. Gandhi, L. Hua-Bin, and R.-Y. Gan. 2021. State-of-the-art review of dark tea: From chemistry to health benefits. Trends in Food Science & Technology 109:126–38. doi: 10.1016/j.tifs.2021.01.030.
   Web of Science ®Google Scholar
• Liu, B., J. Liu, D. Huang, J. Wei, and D. Di. 2020. Boric acid modified macroporous adsorption resin and its adsorption properties for catechol compounds. Colloids and Surfaces A: Physicochemical and Engineering Aspects 595 (124674):124674. doi: 10.1016/j.colsurfa.2020.124674.
   Google Scholar
• Liu, Y., Q. Bai, Y. Liu, D. Di, M. Guo, L. Zhao, and J. Li. 2014. Simultaneous purification of tea polyphenols and caffeine from discarded green tea by macroporous adsorption resins. European Food Research and Technology 238 (1):59–69. doi: 10.1007/s00217-013-2073-z.
   Web of Science ®Google Scholar
• Liu, Z., and H. He. 2017. Synthesis and applications of boronate affinity materials: From class selectivity to biomimetic specificity. Accounts of Chemical Research 50 (9):2185–93. doi: 10.1021/acs.accounts.7b00179.
   PubMed Web of Science ®Google Scholar
• Lou, Y.-X., X.-S. Fu, X.-P. Yu, Z.-H. Ye, H.-F. Cui, and Y.-F. Zhang. 2017. Stable isotope ratio and elemental profile combined with support vector machine for provenance discrimination of oolong tea (Wuyi-rock tea). Journal of Analytical Methods in Chemistry 2017 (5454231):1–8. doi: 10.1155/2017/5454231.
   Google Scholar
• Luo, M., R.-Y. Gan, B.-Y. Li, Q.-Q. Mao, A. Shang, X.-Y. Xu, H.-Y. Li, and H.-B. Li. 2021. Effects and mechanisms of tea on Parkinson’s disease, Alzheimer’s disease and depression. Food Reviews International. Advance Online Publication doi: 10.1080/87559129.2021.1904413.
   Web of Science ®Google Scholar
• Luo, Q., J.-R. Zhang, H.-B. Li, D.-T. Wu, F. Geng, H. Corke, X.-L. Wei, and R.-Y. Gan. 2020. Green extraction of antioxidant polyphenols from green tea (Camellia sinensis). Antioxidants 9 (9):785. doi: 10.3390/antiox9090785.
   Web of Science ®Google Scholar
• Lv, H.-P., Y. Zhu, J.-F. Tan, L. Guo, W.-D. Dai, and Z. Lin. 2015. Bioactive compounds from Pu-erh tea with therapy for hyperlipidaemia. Journal of Functional Foods 19:194–203. doi: 10.1016/j.jff.2015.09.047.
   Web of Science ®Google Scholar
• Menezes Maciel Bindes, M., M. Hespanhol Miranda Reis, V. L. Cardoso, and D. C. Boffito. 2019. Ultrasound-assisted extraction of bioactive compounds from green tea leaves and clarification with natural coagulants (chitosan and Moringa oleífera seeds). Ultrasonics Sonochemistry 51:111–9. doi: 10.1016/j.ultsonch.2018.10.014.
   PubMed Web of Science ®Google Scholar
• Meng, J.-M., S.-Y. Cao, X.-L. Wei, R.-Y. Gan, Y.-F. Wang, S.-X. Cai, X.-Y. Xu, P.-Z. Zhang, and H.-B. Li. 2019. Effects and mechanisms of tea for the prevention and management of diabetes mellitus and diabetic complications: An updated review. Antioxidants 8 (6):170. doi: 10.3390/antiox8060170.
   Web of Science ®Google Scholar
• Mhatre, S., T. Srivastava, S. Naik, and V. Patravale. 2021. Antiviral activity of green tea and black tea polyphenols in prophylaxis and treatment of COVID-19: A review. Phytomedicine: International Journal of Phytotherapy and Phytopharmacology 85 (153286):153286. doi: 10.1016/j.phymed.2020.153286.
   PubMedGoogle Scholar
• Miyoshi, N., H. Tanabe, T. Suzuki, K. Saeki, and Y. Hara. 2020. Applications of a standardized green tea catechin preparation for viral warts and human papilloma virus-related and unrelated cancers. Molecules 25 (11):2588. doi: 10.3390/molecules25112588.
   PubMed Web of Science ®Google Scholar
• Mondal, M., and S. De. 2019. Purification of polyphenols from green tea leaves and performance prediction using the blend hollow fiber ultrafiltration membrane. Food and Bioprocess Technology 12 (6):933–53. doi: 10.1007/s11947-019-02262-6.
   Web of Science ®Google Scholar
• Pan, X., G. Niu, and H. Liu. 2003. Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves. Chemical Engineering and Processing: Process Intensification 42 (2):129–33. doi: 10.1016/S0255-2701(02)00037-5.
   Web of Science ®Google Scholar
• Pérez-Burillo, S., R. Giménez, J. A. Rufián-Henares, and S. Pastoriza. 2018. Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties. Food Chemistry 248:111–8. doi: 10.1016/j.foodchem.2017.12.056.
   PubMed Web of Science ®Google Scholar
• Plaza, M., and C. Turner. 2015. Pressurized hot water extraction of bioactives. TrAC Trends in Analytical Chemistry 71:39–54. doi: 10.1016/j.trac.2015.02.022.
   Web of Science ®Google Scholar
• Plaza, M., and M. L. Marina. 2019. Pressurized hot water extraction of bioactives. TrAC Trends in Analytical Chemistry 116:236–47. doi: 10.1016/j.trac.2019.03.024.
   Web of Science ®Google Scholar
• Ramalho, S. A., N. Nigam, G. B. Oliveira, P. A. de Oliveira, T. O. M. Silva, A. G. P. dos Santos, and N. Narain. 2013. Effect of infusion time on phenolic compounds and caffeine content in black tea. Food Research International 51 (1):155–61. doi: 10.1016/j.foodres.2012.11.031.
   Web of Science ®Google Scholar
• Rashidinejad, A., S. Boostani, A. Babazadeh, A. Rehman, A. Rezaei, S. Akbari-Alavijeh, R. Shaddel, and S. M. Jafari. 2021. Opportunities and challenges for the nanodelivery of green tea catechins in functional foods. Food Research International (Ottawa, ON) 142 (110186):110186. doi: 10.1016/j.foodres.2021.110186.
   PubMedGoogle Scholar
• Saklar Ayyildiz, S., B. Karadeniz, N. Sagcan, B. Bahar, A. A. Us, and C. Alasalvar. 2018. Optimizing the extraction parameters of epigallocatechin gallate using conventional hot water and ultrasound assisted methods from green tea. Food and Bioproducts Processing 111:37–44. doi: 10.1016/j.fbp.2018.06.003.
   Web of Science ®Google Scholar
• Saklar, S., E. Ertas, I. S. Ozdemir, and B. Karadeniz. 2015. Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions. Journal of Food Science and Technology 52 (10):6639–46. doi: 10.1007/s13197-015-1746-y.
   PubMed Web of Science ®Google Scholar
• Santana-Mayor, Á., R. Rodríguez-Ramos, A. V. Herrera-Herrera, B. Socas-Rodríguez, and M. Á. Rodríguez-Delgado. 2021. Deep eutectic solvents. The new generation of green solvents in analytical chemistry. TrAC Trends in Analytical Chemistry 134 (116108):116108. doi: 10.1016/j.trac.2020.116108.
   Google Scholar
• Sanz, V., N. Flórez-Fernández, H. Domínguez, and M. D. Torres. 2020. Clean technologies applied to the recovery of bioactive extracts from Camellia sinensis leaves agricultural wastes. Food and Bioproducts Processing 122:214–21. doi: 10.1016/j.fbp.2020.05.007.
   Web of Science ®Google Scholar
• Saxena, M., S. G. Chaudhri, A. K. Das, P. S. Singh, and A. Bhattacharya. 2019. Cross-linked thin poly(vinyl alcohol) membrane supported on polysulfone in tea polyphenol separation. Separation Science and Technology 54 (3):343–59. doi: 10.1080/01496395.2018.1519579.
   Web of Science ®Google Scholar
• Shivashankara, A. R., S. Rao, T. George, S. Abraham, M. D. Colin, P. L. Palatty, and M. S. Baliga. 2019. Tea (Camellia sinensis L. Kuntze) as hepatoprotective agent: A revisit. In Dietary interventions in liver disease, ed. R. R. Watson and V. R. Preedy, 183–92. London: Academic Press.
   Google Scholar
• Sousa, L. d S., B. V. Cabral, G. S. Madrona, V. L. Cardoso, and M. H. M. Reis. 2016. Purification of polyphenols from green tea leaves by ultrasound assisted ultrafiltration process. Separation and Purification Technology 168:188–98. doi: 10.1016/j.seppur.2016.05.029.
   Web of Science ®Google Scholar
• Tang, G.-Y., X. Meng, R.-Y. Gan, C.-N. Zhao, Q. Liu, Y.-B. Feng, S. Li, X.-L. Wei, A. G. Atanasov, H. Corke, et al. 2019. Health functions and related molecular mechanisms of tea components: An update review. International Journal of Molecular Sciences 20 (24):6196. doi: 10.3390/ijms20246196.
   PubMed Web of Science ®Google Scholar
• Turkmen, N., Y. S. Velioglu, F. Sari, and G. Polat. 2007. Effect of extraction conditions on measured total polyphenol contents and antioxidant and antibacterial activities of black tea. Molecules (Basel, Switzerland) 12 (3):484–96. doi: 10.3390/12030484.
   PubMed Web of Science ®Google Scholar
• Vinatoru, M., T. J. Mason, and I. Calinescu. 2017. Ultrasonically assisted extraction (UAE) and microwave assisted extraction (MAE) of functional compounds from plant materials. TrAC Trends in Analytical Chemistry 97:159–78. doi: 10.1016/j.trac.2017.09.002.
   Web of Science ®Google Scholar
• Vuong, Q. V., S. P. Tan, C. E. Stathopoulos, and P. D. Roach. 2012. Improved extraction of green tea components from teabags using the microwave oven. Journal of Food Composition and Analysis 27 (1):95–101. doi: 10.1016/j.jfca.2012.06.001.
   Web of Science ®Google Scholar
• Wang, L., L.-H. Gong, C.-J. Chen, H.-B. Han, and H.-H. Li. 2012. Column-chromatographic extraction and separation of polyphenols, caffeine and theanine from green tea. Food Chemistry 131 (4):1539–45. doi: 10.1016/j.foodchem.2011.09.129.
   Web of Science ®Google Scholar
• Wang, S.-T., W.-Q. Cui, D. Pan, M. Jiang, B. Chang, and L.-X. Sang. 2020. Tea polyphenols and their chemopreventive and therapeutic effects on colorectal cancer. World Journal of Gastroenterology 26 (6):562–97. doi: 10.3748/wjg.v26.i6.562.
   PubMed Web of Science ®Google Scholar
• Wang, W., C. Ma, S. Chen, S. Zhu, Z. Lou, and H. Wang. 2014. Preparative purification of epigallocatechin-3-gallate (EGCG) from tea polyphenols by adsorption column chromatography. Chromatographia 77 (23–24):1643–52. doi: 10.1007/s10337-014-2764-z.
   Web of Science ®Google Scholar
• Weggler, B. A., B. Gruber, P. Teehan, R. Jaramillo, and F. L. Dorman. 2020. Inlets and sampling. In Separation science and technology, ed. N. H. Snow, Vol. 12, 141–203. London: Academic Press.
   Google Scholar
• Wei, Y., T. Li, S. Xu, T. Ni, W.-W. Deng, and J. Ning. 2021. The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process. LWT - Food Science and Technology 139 (110792):110792. doi: 10.1016/j.lwt.2020.110792.
   Google Scholar
• Xi, J., D. Shen, S. Zhao, B. Lu, Y. Li, and R. Zhang. 2009. Characterization of polyphenols from green tea leaves using a high hydrostatic pressure extraction. International Journal of Pharmaceutics 382 (1–2):139–43. doi: 10.1016/j.ijpharm.2009.08.023.
   PubMed Web of Science ®Google Scholar
• Xi, J., D. Shen, Y. Li, and R. Zhang. 2011. Ultrahigh pressure extraction as a tool to improve the antioxidant activities of green tea extracts. Food Research International 44 (9):2783–7. doi: 10.1016/j.foodres.2011.06.001.
   Web of Science ®Google Scholar
• Xiang, L., S. Pan, X. Lai, L. Sun, Z. Li, Q. Li, Y. Huang, and S. Sun. 2018. Optimization of brewing conditions in epigallocatechin-3-gallate (EGCG) extraction from Jinxuan summer green tea by response surface methodology. Journal of Applied Botany and Food Quality 91:163–70. doi: 10.5073/JABFQ.2018.091.022.
   Web of Science ®Google Scholar
• Xu, P., L. Chen, and Y. Wang. 2019. Effect of storage time on antioxidant activity and inhibition on α-amylase and α-glucosidase of white tea. Food Science & Nutrition 7 (2):636–44. doi: 10.1002/fsn3.899.
   PubMed Web of Science ®Google Scholar
• Xu, X.-Y., C.-N. Zhao, S.-Y. Cao, G.-Y. Tang, R.-Y. Gan, and H.-B. Li. 2020. Effects and mechanisms of tea for the prevention and management of cancers: An updated review. Critical Reviews in Food Science and Nutrition 60 (10):1693–705. doi: 10.1080/10408398.2019.1588223.
   PubMed Web of Science ®Google Scholar
• Xu, X.-Y., J.-M. Meng, Q.-Q. Mao, A. Shang, B.-Y. Li, C.-N. Zhao, G.-Y. Tang, S.-Y. Cao, X.-L. Wei, R.-Y. Gan, et al. 2019. Effects of tannase and ultrasound treatment on the bioactive compounds and antioxidant activity of green tea extract. Antioxidants 8 (9):362. doi: 10.3390/antiox8090362.
   Web of Science ®Google Scholar
• Xu, Y., Y. Jin, Y. Wu, and Y. Tu. 2010. Isolation and purification of four individual theaflavins using semi-preparative high performance liquid chromatography. Journal of Liquid Chromatography & Related Technologies 33 (20):1791–801. doi: 10.1080/10826076.2010.526865.
   Web of Science ®Google Scholar
• Xue, F., C. Li, and B. Adhikari. 2020. Physicochemical properties of soy protein isolates-cyanidin-3-galactoside conjugates produced using free radicals induced by ultrasound. Ultrasonics Sonochemistry 64 (104990):104990. doi: 10.1016/j.ultsonch.2020.104990.
   PubMedGoogle Scholar
• Yanagida, A., A. Shoji, Y. Shibusawa, H. Shindo, M. Tagashira, M. Ikeda, and Y. Ito. 2006. Analytical separation of tea catechins and food-related polyphenols by high-speed counter-current chromatography. Journal of Chromatography. A 1112 (1-2):195–201. doi: 10.1016/j.chroma.2005.09.086.
   PubMed Web of Science ®Google Scholar
• Yao, L., Y. Jiang, N. Datta, R. Singanusong, X. Liu, J. Duan, K. Raymont, A. Lisle, and Y. Xu. 2004. HPLC analyses of flavanols and phenolic acids in the fresh young shoots of tea (Camellia sinensis) grown in Australia. Food Chemistry 84 (2):253–63. doi: 10.1016/S0308-8146(03)00209-7.
   Web of Science ®Google Scholar
• Zhang, H., and J. Qian. 2011. Separation and analysis of EGCG from crude tea polyphenols by high-speed countercurrent chromatography. 2011 International Conference on Consumer Electronics, Communications and Networks (CECNet) 3516–9. doi: 10.1109/CECNET.2011.5768421.
   Google Scholar
• Zhang, H., B. Tang, and K. Row. 2014. Extraction of catechin compounds from green tea with a new green solvent. Chemical Research in Chinese Universities 30 (1):37–41. doi: 10.1007/s40242-014-3339-0.
   Web of Science ®Google Scholar
• Zhang, L., S. Gui, J. Wang, Q. Chen, J. Zeng, A. Liu, Z. Chen, and X. Lu. 2020. Oral administration of green tea polyphenols (TP) improves ileal injury and intestinal flora disorder in mice with Salmonella typhimurium infection via resisting inflammation, enhancing antioxidant action and preserving tight junction. Journal of Functional Foods 64:103654. doi: 10.1016/j.jff.2019.103654.
   Web of Science ®Google Scholar
• Zhang, Q., J. Zhang, J. Zhang, D. Xu, Y. Li, Y. Liu, X. Zhang, R. Zhang, Z. Wu, and P. Weng. 2021. Antimicrobial effect of tea polyphenols against foodborne pathogens: A review. Journal of Food Protection 84 (10):1801–8. doi: 10.4315/JFP-21-043.
   PubMed Web of Science ®Google Scholar
• Zhang, W., H. Jiang, J.-W. Rhim, J. Cao, and W. Jiang. 2021. Tea polyphenols (TP): A promising natural additive for the manufacture of multifunctional active food packaging films. Critical Reviews in Food Science and Nutrition Advance online publication. doi: 10.1080/10408398.2021.1946007.
   Web of Science ®Google Scholar
• Zhang, W., X. Feng, Y. Alula, and S. Yao. 2017. Bionic multi-tentacled ionic liquid-modified silica gel for adsorption and separation of polyphenols from green tea (Camellia sinensis) leaves. Food Chemistry 230:637–48. doi: 10.1016/j.foodchem.2017.03.054.
   PubMed Web of Science ®Google Scholar
• Zhang, X., F. Xu, Y. Gao, J. Wu, Y. Sun, and X. Zeng. 2012. Optimising the extraction of tea polyphenols, (−)-epigallocatechin gallate and theanine from summer green tea by using response surface methodology. International Journal of Food Science & Technology 47 (10):2151–7. doi: 10.1111/j.1365-2621.2012.03082.x.
   Web of Science ®Google Scholar
• Zhang, Z., X. Zhang, K. Bi, Y. He, W. Yan, C. S. Yang, and J. Zhang. 2021. Potential protective mechanisms of green tea polyphenol EGCG against COVID-19. Trends in Food Science & Technology 114:11–24. doi: 10.1016/j.tifs.2021.05.023.
   PubMed Web of Science ®Google Scholar
• Zhao, C.-N., G.-Y. Tang, S.-Y. Cao, X.-Y. Xu, R.-Y. Gan, Q. Liu, Q.-Q. Mao, A. Shang, and H.-B. Li. 2019. Phenolic profiles and ­antioxidant activities of 30 tea infusions from green, black, oolong, white, yellow and dark teas. Antioxidants 8 (7):215. doi: 10.3390/antiox8070215.
   Web of Science ®Google Scholar
• Zhao, H., S. Cheng, L. Zhang, H. Dong, Y. Zhang, and X. Wang. 2019. Ultra-high-pressure-assisted extraction of wedelolactone and isodemethylwedelolactone from Ecliptae Herba and purification by high-speed counter-current chromatography. Biomedical Chromatography: BMC 33 (6):e4497. doi: 10.1002/bmc.4497.
   PubMed Web of Science ®Google Scholar
• Zhao, R., Y. Yan, M. Li, and H. Yan. 2008. Selective adsorption of tea polyphenols from aqueous solution of the mixture with caffeine on macroporous crosslinked poly(N-vinyl-2-pyrrolidinone). Reactive and Functional Polymers 68 (3):768–74. doi: 10.1016/j.reactfunctpolym.2007.11.016.
   Web of Science ®Google Scholar
• Zhao, Y., and X. Zhang. 2020. Interactions of tea polyphenols with intestinal microbiota and their implication for anti-obesity. Journal of the Science of Food and Agriculture 100 (3):897–903. doi: 10.1002/jsfa.10049.
   PubMed Web of Science ®Google Scholar
• Zhu, H., and P. Qin. 2011. Separation of epigallocatechin-3-gallate from crude tea polyphenols by using Cellulose diacetate graft β-cyclodextrin copolymer asymmetric membrane. Frontiers of Chemical Science and Engineering 5 (3):330–8. doi: 10.1007/s11705-010-1104-6.
   Google Scholar
• Zhu, M.-Z., N. Li, F. Zhou, J. Ouyang, D.-M. Lu, W. Xu, J. Li, H.-Y. Lin, Z. Zhang, J.-B. Xiao, et al. 2020. Microbial bioconversion of the chemical components in dark tea. Food Chemistry 312 (126043):126043. doi: 10.1016/j.foodchem.2019.126043.
   PubMedGoogle Scholar
• Zou, Y., G.-N. Qi, T. Xu, S.-X. Chen, T.-T. Liu, and Y.-F. Huang. 2016. Optimal extraction parameters of theabrownin from Sichuan dark tea. African Journal of Traditional, Complementary and Alternative Medicines 13 (3):191–6. doi: 10.4314/ajtcam.v13i3.22.
   PubMedGoogle Scholar