Abstract：
:The efficiencies of different solvents in the extraction of phenolics from bagged and loose leaves of white and green tea, after different extraction times, as well as the antioxidative capacity of the obtained extracts, were investigated. The developed HPLC method has the potential to separate and determinate 17 phenolics widely distributed in plants, but in investigated tea extracts only four catechins and traces of three flavonols and one flavone were separated and detected based on comparison with authentic standards. The extraction efficiency of phenolics depended strongly on the time of extraction and the solvents used. The extraction of catechins from green tea was significantly affected by the form (bagged or loose) of the tea, whereas this effect was shown not to be statistically significant for white tea. Green tea was a richer source of phenolics than was white tea. The extraction of phenolics from white tea by water could be accelerated by the addition of lemon juice. Aqueous ethanol (40%) was most effective in the prolonged extraction of catechins. The antioxidative capacity of the investigated tea extracts correlated with their phenolic content.
journal_name
Food Chemjournal_title
Food chemistryauthors
Rusak G,Komes D,Likić S,Horžić D,Kovač Mdoi
10.1016/j.foodchem.2008.02.072subject
Has Abstractpub_date
2008-10-15 00:00:00pages
852-8issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(08)00274-4journal_volume
110pub_type
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