Optimal Extraction Parameters of Theabrownin From Sichuan Dark Tea

Abstract

Background: Sichuan Dark Tea is a popular beverage with hypolipidemic and lifting greasy properties in the minority
 neighborhoods of Sichuan and Tibet regions. The theabrownin, an important pigment of dark tea, has been proven for the role of the
 hypolipidemic property in Sichuan Dark Tea. The objective of the study investigated the extraction process of theabrownin.
 Materials and Methods: Theabrownin was extracted from Sichuan Dark Tea with water and organic solvents. The quadratic
 regression orthogonally rotational combinational design experiment was performed to obtain the optimal extraction parameters.
 Results: The extraction yield of theabrownin was significantly influenced by both water extraction temperature and solid-liquid ratio,
 and the contribution of these factors on theabrownin yield was as follows: water temperature﹥solid-liquid ratio﹥organic solvent
 temperature. Moreover, the polynomial regression model established could predict the experimental value accurately.
 Conclusion: The optimum extraction process of theabrownin from Sichuan Dark Tea was established, which water temperature at
 65.69-77.88℃, organic solvent temperature at 13.65-17.48℃ and a solid-liquid ratio of 1:43.58-1:50.75(g/mL).

Dietary Theabrownin Supplementation Improves Production Performance and Egg Quality by Promoting Intestinal Health and Antioxidant Capacity in Laying Hens

“…As mentioned in previous studies, theaflavins (TFs) and thearubigins (TRs), the two main bioactive compounds in tea, are oxidized to theabrownin (TB) during the fermentation process [ 12 ]. It is also known that theabrownin is a typical component of Pu-erh tea, so it may be its bioactive substance for lowering cholesterol and blood lipid levels [ 13 , 14 ]. Previous studies revealed that the bioactive compounds in Pu-erh tea are theabrownin and gallic acid during fermentation.…”