Food and Bioprocess Technology

, Volume 5, Issue 7, pp 2858–2870 | Cite as

Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts

  • Dunja HoržićEmail author
  • Anet Režek Jambrak
  • Ana Belščak-Cvitanović
  • Draženka Komes
  • Vesna Lelas
Original Paper


Yellow tea is the least investigated type of tea (Camellia sinensis), therefore, this study is focused on characterization of bioactive content of yellow tea extracts as well as application of inovative extraction techniques (ultrasound bath and probe) compared to conventional extraction, in water and aqueous ethanol media. Comparison of obtained extracts was based on total flavonoid (TFC) and nonflavonoid (TNC) content, HPLC analysis of individual polyphenols and methylxanthines, and antioxidant capacity. The highest TFC was detected in extracts obtained by ultrasound probe assisted extraction in aqueous ethanol as an extraction medium and the lowest in extracts obtained by ultrasound bath extraction (water and aqueous ethanol) with a trend of increase with prolonged extraction time. Conventional extraction was successful when combined with 75% aqueous ethanol as an extraction medium. Results of HPLC analysis and antioxidant capacity assays were generally in compliance with these results. This study proves that ultrasound probe extraction could succesfully be used for extraction of polyphenols and methylxanthines from yellow tea.


Yellow tea HPLC Antioxidants Extraction Ultrasound 



This work was supported by the Ministry of Science, Education and Sports, Republic of Croatia project 058 3470.


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Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • Dunja Horžić
    • 1
    Email author
  • Anet Režek Jambrak
    • 1
  • Ana Belščak-Cvitanović
    • 1
  • Draženka Komes
    • 1
  • Vesna Lelas
    • 1
  1. 1.Faculty of Food Technology and BiotechnologyUniversity of ZagrebZagrebCroatia

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