ArticleCurrent research in food science2022
Green extraction, chemical composition, and
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Discovery and Characterization of Antioxidant Compounds in the Pericarp and Seed Byproducts of Different Litchi (Antioxidants (Basel, Switzerland) · 2026Article
- Structural Characterization and Gut Microbiota Modulation of Theabrownins Prepared by Macroporous Resin AB-8 Combined With Ultrafiltration Fractionation.Journal of food science · 2026Article
- Combined ethanolic extracts ofVeterinary world · 2026Article
- Effects of Different Citrus Varieties and Harvesting Time on the Quality of Citrus Dark Tea.Foods (Basel, Switzerland) · 2025Article
- Compositional and biochemical activity evaluation of highly polymerized tea pigments in black tea based on natural deep eutectic solvent extraction.Food chemistry: X · 2025Article
- The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Foods (Basel, Switzerland) · 2024Article
- Theabrownin from Dark Tea Ameliorates Insulin Resistance via Attenuating Oxidative Stress and Modulating IRS-1/PI3K/Akt Pathway in HepG2 Cells.Nutrients · 2023Article
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Authors and funding
7 authors.
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Abstract
Theabrownins (TBs) in dark tea have received increasing attention for their multiple health benefits. In this study, ultrasound assisted extraction with deep eutectic solvent (UAE-DES) was developed for the extraction of TBs from Kangzhuan dark tea (KZDT). The highest yield (12.59%) of TBs was obtained using UAE-choline (ChCl)/malic acid (MA) with a liquid to solid ratio of 20:1 (v/w), ultrasonic power of 577 W, ultrasonic time of 25 min, and water content of 30%. TBs were further eluded by silica gel to obtain six theabrownine fractions (TBFs), namely, TBFs1, TBFs2, TBFs3, TBFs4, TBFs5, and TBFs6. LC-MS/MS revealed that flavonoids, terpenes, phenolic acids, alkaloids, lipids, and amino acids are the leading components of TBFs. The TBFs4, with the DPPH, ABTS, and FRAP values of 45.08 ± 0.42 μM Ascorbic acid/g DW, 178.52 ± 0.29 μM Trolox/g DW, and 370.85 ± 6.00 μM Fe(II)/g DW, respectively, showed the highest antioxidant activity among all the TBFs. Overall, this study first provided the evidence that UAE-ChCl/MA combining with silica gel was effective to extract TBs from KZDT, and the 6,7-dihydroxycoumarin-6-glucoside and neohesperidin were found as the leading compounds in the TBFs, providing a guidance for the chemical research and further utilization of dark tea and its TBs.
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