Skip to main content

Extraction behavior of caffeine and EGCG from green and black tea


A dipping method was developed to extract the catechins (EGCG) and alkaloids (caffeine) from green tea (Korea) and black tea (Sri Lanka). The effects of the solvent composition (water vs. ethanol), extraction time, temperatures, and solvent pH on the amount of catechins (EGCG) and alkaloids (caffeine) extracted from green and black tea were investigated. Reversedphase high-performance liquid chromatography (RP-HPLC) was used to analyze the catechins (EGCG) and alkaloids (caffeine) extracted. The content of EGCG and caffeine in green tea extracts was in the range of 2.04∼0.30 and 10.22∼0.85 mg/g, respectively. The amount of EGCG and caffeine in black tea extracts was in the range of 0.32∼0.24 and 5.26∼1.01 mg/g, respectively. The amount of caffeine extracted from green and black tea was greater than the amount of EGCG. Pure water is the best solvent for extracting EGCG and caffeine from green tea. The amount of caffeine extracted from green and black tea increased as the temperature, extraction time, and hydrogen ion concentration of the solvent increased. Although the amount of EGCG extracted from green tea increased as the temperature increased, the amount of EGCG extracted from black tea was not affected by temperature. The extraction of EGCG from both green and black tea was not affected by the hydrogen ion concentration of the solvent.

This is a preview of subscription content, access via your institution.


  1. 1.

    Ghodake, H. M., T. K. Goswami, and A. Chakraverty (2007) Moisture sorption isotherms, heat of sorption and vaporization of withered leaves, black and green tea. J. Food Eng. 78: 827–835.

    Article  Google Scholar 

  2. 2.

    Huang, Y., J. Sheng, F. Yang, and Q. H. Hu (2007) Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea. J. Food Eng. 78: 687–692.

    Article  CAS  Google Scholar 

  3. 3.

    Row, K. H. and Y. Jin (2006) Recovery of catechin compounds from Korean tea by solvent extraction. Bioresour. Technol. 97: 790–793.

    Article  CAS  Google Scholar 

  4. 4.

    Westerterp-Plantenga, M., K. Diepvens, A. M. Joosen, S. Berube-Parent, and A. Tremblay (2006) Metabolic effects of spices, teas, and caffeine. Physiol. Behav. 89: 85–91.

    Article  CAS  Google Scholar 

  5. 5.

    Jo, C., J. H. Son, H. J. Lee, and M. W. Byun (2003) Irradiation application for color removal and purification of green tea leaves extract. Radiat. Phys. Chem. 66: 179–184.

    Article  CAS  Google Scholar 

  6. 6.

    Choi, J. H., S. K. Yoon, K. H. Lee, M. S. Seo, D. H. Kim, S. B. Hong, J. Y. Kim, H. D. Paik, and C. H. Kim (2006) Antitumor activity of cell suspension culture of green tea seed (Camellia sinensis L.). Biotechnol. Bioprocess Eng. 11: 396–401.

    Article  CAS  Google Scholar 

  7. 7.

    Bhattacharyya, N., S. Seth, B. Tudu, P. Tamuly, A. Jana, D. Ghosh, R. Bandyopadhyay, M. Bhuyan, S. Sabhapandit (2007) Detection of optimum fermentation time for black tea manufacturing using electronic nose. Sens. Actuators B 122: 627–634.

    Article  Google Scholar 

  8. 8.

    Mihara, R., T. Mitsunaga, Y. Fukui, M. Nakai, N. Yamaji, and H. Shibata (2004) A novel acylated quercetin tetraglycoside from oolong tea (Camelia sinensis) extracts. Tetrahedron Lett. 45: 5077–5080.

    Article  CAS  Google Scholar 

  9. 9.

    Kanadzu, M., Y. Lu, and K. Morimoto (2006) Dual function of (-)-epigallocatechin gallate (EGCG) in healthy human lymphocytes. Cancer Lett. 241: 250–255.

    Article  CAS  Google Scholar 

  10. 10.

    Kim, K. M., B. Y. Lee, Y. T. Kim, S. G. Choi, J. Lee, S. Y. Cho, and W. S. Choi (2006) Development of antimicrobial edible film incorporated with green tea extract. Food Sci. Biotechnol. 15: 478–481.

    CAS  Google Scholar 

  11. 11.

    Kang, W. S., I. H. Lim, D. Y. Yuk, K. H. Chung, J. B. Park, H. S. Yoo, and Y. P. Yun (1999) Antithrombotic activities of green tea catechins and (-)-epigallocatechin gallate. Thromb. Res. 96: 229–237.

    Article  CAS  Google Scholar 

  12. 12.

    Suganuma, M., S. Okabe, N. Sueoka, E. Sueoka, S. Matsuyama, K. Imai, K. Nakachi, and H. Fujiki (1999) Green tea and cancer chemoprevention. Mutat. Res. 428: 339–344.

    CAS  Google Scholar 

  13. 13.

    Perva-Uzunalić, A., M. Škerget, Ž. Knez, B. Weinreich, F. Otto, and S. Grűner (2006) Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine. Food Chem. 96: 597–605.

    Article  Google Scholar 

  14. 14.

    Jin, C. H., Y. M. Koo, D. K. Choi, and K. H. Row (2007) Effect of mobile phase additives on resolution of some nucleic compounds in high performance liquid chromatography. Biotechnol. Bioprocess Eng. 12: 525–530.

    Article  CAS  Google Scholar 

  15. 15.

    Liang, H., Y. Liang, J. Dong, J. Lu, H. Xu, and H. Wang (2007) Decaffeination of fresh green tea leaf (Camellia sinensis) by hot water treatment. Food Chem. 101: 1451–1456.

    Article  CAS  Google Scholar 

  16. 16.

    Vinchurkar, M. S., B. S. M. Rao, H. Mohan, J. P. Mittal, K. H. Schmidt, and C. D. Jonah (1997) Absorption spectra of isomeric Oh adducts of 1,3,7-trimethylxanthine. J. Phys. Chem. A 101: 2953–2959.

    Google Scholar 

Download references

Author information



Corresponding author

Correspondence to Sang Hoon Lee.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Lee, K.J., Lee, S.H. Extraction behavior of caffeine and EGCG from green and black tea. Biotechnol Bioproc E 13, 646–649 (2008).

Download citation


  • extraction
  • caffeine
  • EGCG
  • green tea
  • black tea
  • HPLC