ArticleFood science & nutrition2024
Optimizing catechin extraction from green tea waste: Comparative analysis of hot water, ultrasound-assisted, and ethanol methods for enhanced antioxidant recovery.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Light-driven bacterial inactivation using Plumeria rubra extract: a promising natural photosensitizer.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Epigallocatechin -3- gallate mitigates diazinon neurotoxicity via suppression of pro-inflammatory genes and upregulation of antioxidant pathways.BMC neuroscience · 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
- Protective effects of green tea (Camellia sinensis (L.) Kuntze) against kidney diseases: a narrative review.Jornal brasileiro de nefrologiaReview
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Abstract
This study aimed to develop an efficient method for the extraction of bioactive compounds from green tea waste (GTW) toward its potential application in the food industry. GTW, which is generated during the harvesting and processing of green tea products, accounts for a global annual loss of nearly 1 million tonnes. Notably, this waste is rich in polyphenolic compounds, particularly catechins, which are renowned for their significant health benefits. We assessed the optimization of catechin extraction from GTW employing hot water extraction (HWE), ultrasound-assisted extraction (UAE), and ethanol extraction (EthE) techniques at different sample-to-solvent ratios (1:100, 1:50, and 1:20 w/v). The extraction temperature was set at 80°C for both HWE and UAE; however, for EthE, the temperature was slightly lower at 70°C, adhering to the boiling point of ethanol. High-performance liquid chromatography was used to determine the extraction efficiency by quantifying various catechins (i.e., catechin, epicatechin [EC], epicatechin gallate [ECG], epigallocatechin [EGC], and epigallocatechin gallate [EGCG]). In terms of the concentration for individual catechins, EC was found to be the highest concentration detected, ranging from 30.58 ± 1.17 to 37.95 ± 0.84 mg/L in all extraction techniques and ratios of solvents, followed by EGCG (9.71 ± 1.40-20.99 ± 1.11 mg/L), EGC + C (7.95 ± 0.66-12.58 ± 0.56 mg/L), and ECG (1.85 ± 0.71-6.05 ± 0.06 mg/L). The findings of DPPH (2,2-diphenyl-1-picryl-hydrazyl) free radical assay illustrated that HWE demonstrated the highest extraction efficiency at all ratios, ranging from 61.41 ± 1.00 to 70.36 ± 1.47 mg/L. The 1:50 ratio exhibited the highest extraction yield (25.98% ± 0.75%) compared to UAE (24.16% ± 0.95%) and EthE (22.59% ± 0.26%). Moreover, this method of extraction (i.e., HWE) produced the highest total catechins and %DPPH reduction. Consequently, HWE was the most efficient method for extracting catechins from GTW, underscoring its potential for valorizing waste within the food manufacturing industry.
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