Separation of catechin constituents from five tea cultivars using high-speed counter-current chromatography

Kumar, N. Savitri; Rajapaksha, Maheshinie

doi:10.1016/j.chroma.2005.06.013

Cited by 63 publications

(34 citation statements)

References 10 publications

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“…For most extraction methods, the fresh tea leaf is first heated, either by steaming, microwaving, blanching or heating in an oven, to stop the oxidation of the catechins by PPO [32,52]. However, for some extraction methods, the tea leaf is directly extracted with solvent immediately after harvest or first crushed into a fine paste and then quickly extracted with solvent without going through the heating step [53,54].…”

Section: Starting Materialsmentioning

confidence: 99%

Extraction and isolation of catechins from tea

Vuong

Golding

Nguyen

et al. 2010

J of Separation Science

154

106

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Tea is a major source of catechins, which have become well known for their antioxidant potential. Numerous human, animal, and in vitro studies have linked tea catechins with prevention of certain types of cancers, reduction of the risks for obesity, diabetes, and cardiovascular disease, and improvement of the immune system. Tea catechins are widely used in various neutraceuticals, pharmaceuticals, and cosmetics for either enhancing product shelf-life or for enhancing human health. Thus, the demand for catechins has increased considerably. Catechins have been extracted and isolated from tea leaves by numerous methods through several steps including: treatment of the tea leaves, extraction of catechins from teas into solvents, isolation of catechins from other extracted components, and drying the preparations to obtain catechin extracts in a powder form. This paper outlines the physical and chemical properties of the tea catechins and reviews the extraction steps of the various extraction methods, as a basis to improve and further develop the extraction and isolation of the tea catechins.

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Section: Starting Materialsmentioning

confidence: 99%

Extraction and isolation of catechins from tea

Vuong

Golding

Nguyen

et al. 2010

J of Separation Science

154

106

View full text Add to dashboard Cite

show abstract

“…In addition, stationary phase retention rate above of being 30% can achieve better separation. In this paper, several solvent systems were attempted and quickly selected by the analytical HSCCC: with the upper organic phase of high polarity composed of n-butanol-ethyl acetate-water [23], the catechins were difficult to be eluted; while with the lower aqueous phase of high polarity composed of ethyl acetate/methanol/water [11,12,24], the catechins were too quickly eluted to achieve separation; as the solvent system comprising of chloroform-methanol-water was concerned, it was too toxic to be applied in the field of food. According to the results of analytical HSCCC and the K-values, the two-phase solvent system was adjusted and determined on the basis of hexane/ethyl acetate/methanol/water [25] and hexane/ethyl acetate/water [26].…”

Section: Hsccc Separation Of Catechinsmentioning

confidence: 99%

“…According to references [11][12][13][14][15][16][17] and the preliminary results, the solvent system was adjusted on the basis of hexane/ethyl acetate/methanol/water and hexane/ethyl acetate/water. The K-values were determined by uv-spectrophotometer [18].…”

Section: Solvent System For Hscccmentioning

confidence: 99%

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Preparative isolation of monomer catechins and oligomer procyanidin fractions from grape seed extracts by high-speed counter-current chromatography

Zhang

Cui

Sun

2014

BIO Web of Conferences

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Abstract. In this paper, monomer (+)-catechin; (-)-epicatechin and (-)-epicatechin-3-o-gallate, three oligomeric procyanidin fractions (OPCs) and one polymeric procyanidin fractions (PPCs) were successfully separated and isolated from grape seed extracts using semi-preparative TBE-300 B high-speed counter-current chromatography (HSCCC). For their separation in monomer (+)-catechin; (-)-epicatechin and (-)-epicatechin 3-O-gallate, hexane/ethyl acetate/water (1:10: 10, v/v/v) was selected as solvent system. For separation of OPCs and PPCs, solvent system ethyl acetate/water (1:1, v/v) was selected. Compositional data and mean polymerization degrees of OPCs were determined by phloroglucinolysis method. The purity of each fraction obtained; monomer (+)-catechin (C), (-)-epicatechin (EC) and (-)-epicatechin-3-o-gallate (ECG), verified by UPLC, was 98%, 82% and 71%, respectively. The mean polymerization degrees of the three OPCs fractions were respectively 2.842, 3.521, 4.475. As compared with traditional separation methods for catechins and OPCs, HSCCC has shown to be a powerful and efficient technique for large-scale isolation of these compounds.

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“…Previous studies were done using HPLC with UV-visible detector (Li et al, 2012;Row and Jin 2006;Rusak et al, 2008), high-liquid chromatography using diode array detector (Perva-Uzunalić et al, 2006), electrophoresis (Kotani et al, 2007), thin-layer chromatography (Vovk et al, 2005), fourier transform near infrared spectrometry (Chen et al, 2009b;Chen et al, 2009a), near infrared spectrometry , reflectance spectroscopy, centrifugal precipitation chromatography (Baldermann et al, 2009), potentiometric flow injection (Koutelidakis et al, 2009;Nieh et al, 2009), high-speed counter current chromatography (Kumar and Rajapaksha 2005;Yanagida et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Application of Factorial Design on the Extraction of Green Tea Leaves (Camellia sinensis L.)

Setyawan¹,

Rohman²,

Setyowati³

et al. 2018

japs

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Green tea (Camellia sinensis L.) contains bioactive compounds such as epigallocatechin gallate (EGCG), caffeine, and gallic acid. The study aimed to optimize the extraction condition using the experimental design of factorial design. Two variables namely water temperature (75 and 95 o C) and brewing number (one and two-times) were used and objected to factorial design in order to get the optimum condition. The determination of EGCC, caffeine, and gallic acid was carried out using high-performance liquid chromatography method equipped with the UV-visible detector. The result showed that the extraction yield varied from 4.48%-7.56%. The level of EGCG and caffeine in green tea extract varied from 251.96-393.34 mg/g dry weight and 32.94-46.82 mg/g dry weight, while the level of gallic acid could not be quantified in each experiment because it was below the limit of quantification (LOQ). The predicted optimum extraction condition consisted of water temperature at 95 o C with two-times brewing. Using this optimum condition, the concentrations of EGCG, caffeine and the extraction yield were of 356.43 mg/g dry weight, 38.76 mg/g dry weight, and 5.76%, respectively.

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Separation of catechin constituents from five tea cultivars using high-speed counter-current chromatography

Cited by 63 publications

References 10 publications

Extraction and isolation of catechins from tea

Extraction and isolation of catechins from tea

Preparative isolation of monomer catechins and oligomer procyanidin fractions from grape seed extracts by high-speed counter-current chromatography

Application of Factorial Design on the Extraction of Green Tea Leaves (Camellia sinensis L.)

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