ArticleSaudi journal of biological sciences2019
Ultrasound-assisted extraction of some branded tea: Optimization based on polyphenol content, antioxidant potential and thermodynamic study.
Article in Saudi journal of biological sciences, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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15 citing papers in PubMed, 63 citations in OpenAlex.
- Extraction of Phenolic Compounds from the Pulp ofACS omega · 2026Article
- Ultrasound-Assisted Extraction of Antioxidant Polyphenols from Zheng'an White Tea: Process Optimization and Bioactivity.Foods (Basel, Switzerland) · 2026Article
- Enhancement of Gluten Quality and Rheology in Sunn Pest (Eurygaster spp.)-Damaged Wheat Flour Using Plant Extracts.Journal of food science · 2026Article
- Extraction-Dependent Antioxidant Activity of Red Horse Chestnut (Molecules (Basel, Switzerland) · 2025Article
- Optimization of extraction and enrichment process of cannabidiol from industrial hemp and evaluation of its bioactivity.Frontiers in plant science · 2025Article
- Optimizing catechin extraction from green tea waste: Comparative analysis of hot water, ultrasound-assisted, and ethanol methods for enhanced antioxidant recovery.Food science & nutrition · 2024Article
- Effect of Ultrasound-Assisted Extraction and Drying Methods on Bioactive Compounds, Phenolic Composition, and Antioxidant Activity of Assam Tea Cultivar (Advances in pharmacological and pharmaceutical sciences · 2024Article
- Recent advancement in ultrasound-assisted novel technologies for the extraction of bioactive compounds from herbal plants: a review.Food science and biotechnology · 2023Review
- Optimization of Ultrasonic-Assisted Extraction Conditions for Bioactive Components and Antioxidant Activity ofFoods (Basel, Switzerland) · 2023Article
- Ultrasound promoted green synthesis, anticancer evaluation, and molecular docking studies of hydrazines: a pilot trial.Journal of enzyme inhibition and medicinal chemistry · 2022Article
- Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment.Ultrasonics sonochemistry · 2021Article
- Recent innovations of ultrasound green technology in herbal phytochemistry: A review.Ultrasonics sonochemistry · 2021Review
- Coumaroyl Flavonol Glycosides and More in Marketed Green Teas: An Intrinsic Value beyond Much-Lauded Catechins.Molecules (Basel, Switzerland) · 2020Article
- An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice.Molecules (Basel, Switzerland) · 2020Article
- Antimicrobial and Antioxidant Performance of Various Essential Oils and Natural Extracts and Their Incorporation into Biowaste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Layers Made from Electrospun Ultrathin Fibers.Nanomaterials (Basel, Switzerland) · 2019Article
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7 authors at 4 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Tea is one of the top beverages used around the world every day, which contains a high amount of polyphenols and antioxidants. The main aim of this research is to quantify some marketed black tea (Rabea, Lipton, Alkbous, Green gold and Haritham) for phenolic contents and antioxidant potential evaluation by ultrasound solvent extraction and was compared with conventional extraction. Ultrasonic extraction was optimized by considering frequencies (26 kHz, 40 kHz), temperature (30, 40 and 50 °C), and power (30, 40 and 50%) at a fixed time of 30 min. In both the ultrasonic frequencies, 40 °C temperature and 40% power combination exhibited highest cumulative yield (mg/100 g DW), total phenolic content (mg gallic acid/g DW), flavonoids (mg/g DW) and DPPH radical scavenging activity (%) in all branded tea. Within each brand of tea, at any temperature-power combination at particular frequency results were not significantly different. But, at a similar condition of temperature power results were found significantly different between two frequencies. Furthermore, ultrasonic extraction process was analyzed thermodynamically by selecting some basic parameters. Thermodynamics results showed the extraction process was feasible, spontaneous and irreversible. Also, 26 kHz ultrasonic probe is more appropriate for the extraction purpose and thermodynamically more acceptable as compared to 40 kHz ultrasonic bath. Moreover, Haritham was selected as the best tea brand due to its high polyphenol contents and antioxidant potential.
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