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Effect of particle size on antioxidant activity and catechin content of green tea powders

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Abstract

This work evaluated the effect of grinding and sieving process of green tea leaves on particle size distribution and antioxidant activity. Granulometric classes ranging from 20 μm to 500 μm were studied. Hydroalcoholic extracts of green tea powders (GTPs) were analysed for total phenolic, total flavonoid, and catechin contents. The fraction of 100–180 μm ground at 6000 rpm showed the maximum catechin content with 33.5 mg/g dry matter (DM) and, the best antioxidant activity with IC50 values of 0.28 μg/mL and 0.13 μg/mL using DPPH and ABTS radical scavenging assays, respectively. However, antioxidant properties and catechin content decreased for particle of sizes less than 50 μm. Catechin content was higher for those ground at 6000 rpm as compared to at 18,000 rpm. The best grinding conditions and particle size were 6000 rpm and 100–180 μm.

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Acknowledgments

The authors are thankful to Extrapole and LIBio which produced the green tea powders.

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Authors and Affiliations

  1. Unité de Recherche - Animal et Fonctionnalités des Produits Animaux, Université de Lorraine, 1 Boulevard Arago, F-57078, Cedex 03, Metz, France

    Ali Zaiter, Loïc Becker & Amadou Dicko

  2. LIBio (Laboratoire d’Ingénierie des Biomolécules), Université de Lorraine, 2 avenue de la Forêt de Haye, F-54505, Vandœuvre-lès-Nancy, France

    Marie-Céleste Karam

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  1. Ali Zaiter
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  2. Loïc Becker
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  3. Marie-Céleste Karam
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  4. Amadou Dicko
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Correspondence to Loïc Becker.

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Zaiter, A., Becker, L., Karam, MC. et al. Effect of particle size on antioxidant activity and catechin content of green tea powders. J Food Sci Technol 53, 2025–2032 (2016). https://doi.org/10.1007/s13197-016-2201-4

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  • DOI: https://doi.org/10.1007/s13197-016-2201-4

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