Extractability of tea catechins as a function of manufacture procedure and temperature of infusion
IR@IHBT: CSIR-Institute of Himalayan Bioresource Technology, Palampur
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| Title |
Extractability of tea catechins as a function of manufacture
procedure and temperature of infusion
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| Creator |
Gulati, Ashu
Sharma, V S D , Ravindranath |
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| Subject |
Nutraceuticals
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| Description |
Green teas were made by different inactivation procedures ranging from steaming, thermal inactivation by heating in an oven or
microwave-mediated inactivation, followed by either unidirectional or bi-directional rolling and drying. Teas were infused at different
temperatures (80 and 100 �C) and the tea ceremony way of infusing, and analyzed for tea catechins and xanthine alkaloids by
HPLC. Teas manufactured following microwave inactivation, bi-directional rolling and drying showed higher catechins and methyl
xanthines by HPLC, and extracted higher catechins and caffeine in infusions. Catechins, especially EGCG, EGC, and EC, showed
marked differences when extracted at different temperatures. Considerable amounts of catechins and caffeine can be extracted each
time when the same leaf is infused repeatedly 4–5 times, as done in Japan for making ceremonial teas.
� 2004 Elsevier Ltd. All rights reserved.
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| Date |
2005
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Identifier |
http://ihbt.csircentral.net/250/1/sdarticle3a.pdf
Gulati, Ashu and Sharma, V and S D , Ravindranath (2005) Extractability of tea catechins as a function of manufacture procedure and temperature of infusion. Food Chemistry, 93. pp. 141-148. |
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| Relation |
http://ihbt.csircentral.net/250/
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