Separation of catechins from green tea (Camellia sinensis L.) by microwave assisted acetylation, evaluation of antioxidant potential of individual components and spectroscopic analysis.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13583/
https://doi.org/10.1016/j.lwt.2018.01.042 |
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| Title |
Separation of catechins from green tea (Camellia sinensis L.) by microwave
assisted acetylation, evaluation of antioxidant potential of individual
components and spectroscopic analysis.
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| Creator |
Selvi, I. K.
Nagarajan, S. |
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| Subject |
08 Tea
32 Antioxidants |
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| Description |
Separation of individual green tea catechins has the limitation due to their structural resemblance and unequal
distribution. Hence, the objective of this study was to develop separation methods based on 1.Preparative Thin
Layer Chromatography (TLC) using oxalic acid impregnation and 2. Microwave (MW) mediated acetylation
followed by classical silica gel column chromatography separation. The yield of total catechins by different
extraction techniques was, conventional (7.3%), liquid-liquid (7.8%), Soxhlet (8.3%) and microwave (8.8%).
Acetylation of total catechins under various MW conditions explored with acetic anhydride, triethylamine and
standardized at 15 min at 1g scale and subjected to separation. Subsequently, the individual catechin acetates
deacetylated under MW conditions and characterized by TLC, High-Resolution Mass Spectrometry (HRMS),
Fourier Transform Infrared Spectroscopy (FT-IR), 1H and 13C Nuclear Magnetic Resonance (NMR) spectroscopic
studies. The total polyphenol content of the extract was 931.17 ± 0.67 g GAE kg−1. The antioxidant activity of
deacetylated catechins was evaluated by Ferric-Reducing Antioxidant Potential (FRAP) in terms of Trolox
equivalence (TE) and % inhibition of 1, 1-diphenyl-2-picryl-hydrazyl (DPPH). Accordingly, the TE and DPPH %
inhibition was epigallocatechingallate (12.3 and 71.9%), epicatechingallate (11.5 and 55.5%), epigallocatechin
(9.10 and 46.0%), epicatechin (7.40 and 35.1%) respectively.
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| Date |
2018
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13583/1/LWT%20-%20Food%20Science%20and%20Technology%2091%20%282018%29%20391%E2%80%93397.pdf
Selvi, I. K. and Nagarajan, S. (2018) Separation of catechins from green tea (Camellia sinensis L.) by microwave assisted acetylation, evaluation of antioxidant potential of individual components and spectroscopic analysis. LWT - Food Science and Technology, 91. pp. 391-397. ISSN 0023-6438 |
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