Characterization of polyphenols from green tea leaves using a high hydrostatic pressure extraction

Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea

“…There are many studies on green tea polyphenols especially associated with extraction conditions such as solvent type, extraction time, extraction temperature, agitation and loading percentage (Hertog et al,1993;Khokhar & Magnusdottir, 2002;Perva-Uzunalić et al, 2006;Xi et al, 2009;Komes et al, 2010). Also according to Wang & Helliwell (2001), the extraction efficiency of polyphenols depends on the extraction time, temperature, pH and type of solvents.…”

Effect of extraction solvents on the biomolecules and antioxidant properties of Scorzonera undulata (Asteraceae): Application of factorial design optimization phenolic extraction

“…In comparison with other materials, these extracts contained lower condensed tannin than those obtained from Artemisia herba-alba (5.47 ±0.09 mg CE/g DW), Ruta chalpensis (4.73 ±0.14 mg CE/g DW) and Peganum hamala (2.03 ±0.06 mg CE/g DW) (Khlifi et al, 2013). Generally, the extraction effi ciency of bioactive compounds is largely depending on the solvent used (Leblanc et al, 2009;Xi et al, 2009;Chen et al, 2012). The present study shows that among all the solvent; ethyl acetate and water were better solvents for effective extraction of tannins as compared to other solvents like n-hexane and methanol.…”

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes funcionales y contaminantes abióticos

“…At pressures higher than 400 MPa, or for longer treatment times, the polyphenol content decreased or remained unaffected. Xi et al (2009) showed that for 1 to 10 min treatments increased the extraction yield of polyphenols by 15,18,23,26,30, and 30% at pressures of 100, 200, 300, 400, 500, and 600 MPa, respectively, with no significant effect of treatment time. In orange juice, HPP increased the extraction of flavonoids, and their concentration did not change after 10 d at 48C (Sanchez Moreno, Plaza, de Ancos, & Cano, 2003).…”