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

Food and Bioprocess Technology volume 5, pages 2858–2870 (2012)Cite this article

Abstract

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.

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Acknowledgement

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

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Authors and Affiliations

  1. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia

    Dunja Horžić, Anet Režek Jambrak, Ana Belščak-Cvitanović, Draženka Komes & Vesna Lelas

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  1. Dunja Horžić
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  2. Anet Režek Jambrak
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  3. Ana Belščak-Cvitanović
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  4. Draženka Komes
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  5. Vesna Lelas
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Correspondence to Dunja Horžić.

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

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Horžić, D., Jambrak, A.R., Belščak-Cvitanović, A. et al. Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts. Food Bioprocess Technol 5, 2858–2870 (2012). https://doi.org/10.1007/s11947-012-0791-z

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  • DOI: https://doi.org/10.1007/s11947-012-0791-z

Keywords

  • Yellow tea
  • HPLC
  • Antioxidants
  • Extraction
  • Ultrasound