Solubility study of green tea extracts in pure solvents and edible oils

Nwuha, Victor; Nakajima, Mitsutoshi; Tong, Jihong; Ichikawa, Sosaku

doi:10.1016/s0260-8774(99)00050-3

Cited by 38 publications

(17 citation statements)

References 7 publications

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“…The 75% ethanol could extract significantly (p < 0.05) more tea polyphenols than the other solvents with lower ethanol concentrations. This result agreed with the previous observation that greater amounts of tea polyphenols can dissolve in 95% ethanol than in pure water at 40°C when tea extract was used as initial solute (Nwuha, Nakajima, Tong, & Ichikawa, 1999). Catechins account for 60%-80% of tea polyphenols.…”

Section: Chemical Compositionsupporting

confidence: 93%

Effect of solvent type on antioxidant activities and protective capacity on HUVEC cells from damage induced by Na ₂ S ₂ O ₃ of Jiuqu Hongmei tea extracts

et al. 2018

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Extracts of Jiuqu Hongmei tea were prepared using distilled water, 25% ethanol, 50% ethanol, and 75% ethanol, respectively, and their antioxidant activities and protective capacity on HUVEC cells from damage induced by Na2S2O3 were investigated. All tea extracts exhibited remarkable antioxidant activity, especially E2 extracted by 25% ethanol, Pearson correlation analysis indicated theaflavins, total phenolics, and soluble sugar could be the possible effective components (p < 0.05). Meanwhile, extracts prepared by 25% ethanol and 75% ethanol showed notable protective abilities on HUVEC cells injured by Na2S2O3. Considering the application in functional foods development, 25% ethanol was shown to be a better solvent for retaining phytochemicals of Jiuqu Hongmei tea in this study. Practical applications This research focused on the investigation of the antioxidant activities and HUVEC cell protective ability of Jiuqu Hongmei tea extracts prepared by four solvents. Selection of an ideal solvent which can effectively extract the compounds from Jiuqu Hongmei tea is critical, as it determines the amount and type of different compounds extracted. Our findings indicate that the Jiuqu Hongmei tea extracts have remarkble antioxidant potential (1,1‐diphenyl‐2‐picrylhydrazyl, ferric‐reducing antioxidant power, and 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulphonic acid) diammonium salt assay), as well as notable protective ability on HUVEC cells injured by Na2S2O3, especially the 25% ethanol extract. Hence, the 25% ethanol extract of Jiuqu Hongmei tea may play a promising role in health benefits, nutraceutical, and functional foods development.

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Section: Chemical Compositionsupporting

confidence: 93%

Effect of solvent type on antioxidant activities and protective capacity on HUVEC cells from damage induced by Na ₂ S ₂ O ₃ of Jiuqu Hongmei tea extracts

et al. 2018

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“…This is not in agreement with other works which found a certain (not always high) protection of oil oxidation by different natural extracts (Bandoniené et al, 2000;Bera et al, 2004;Suja et al, 2004). However these works do not report a detailed description of the solubilisation procedure, and Nwuha, Nakajima, Tong, and Ichikawa (1999) report about the problems of solubility of green tea extracts into edible oils.…”

Section: Antioxidant Powercontrasting

confidence: 85%

Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts

Spigno

Faveri

2007

Journal of Food Engineering

274

187

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“…The ethanol extracts from green tea exhibited a stronger inhibition to lipid oxidation in canola oil than BHT. Catechins can also exhibit antioxidative effects in severe storage conditions because of their nonvolatility (Estévez and Cava 2006;Nwuha et al 1999). These compounds are effective free radical scavengers (Farhoosh et al 2007).…”

Section: Effects Of Sonication and Natural Extracts On Oxidation Stabmentioning

confidence: 99%

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Wambura

Yang

Mwakatage

2008

Food Bioprocess Technol

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Rancidity due to the lipid oxidation process is a critical factor influencing the quality of roasted peanuts. Sonication in combination with edible coatings added with plant extracts may extend the oxidative stability of peanuts. Peanuts were roasted at 178°C for 15 min, subjected to sonication in hexane for 10 min, and then coated with carboxymethyl cellulose (CMC) solution mixed with rosemary, tea extracts, and α-tocopherol and stored at 35°C for 12 weeks. The oxidative stability of the samples was investigated by measuring the oxidative stability index. Reduction in oxidation of 66.1% and 10.4% was observed for samples roasted and coated with extracts of rosemary and tea, respectively, as compared to uncoated sample. However, the oxidative stability of samples roasted-sonicated and coated with extracts of rosemary and tea was improved by 100.7% and 28.1%, respectively, in relation to the control. Sonication beyond coating improved the oxidative stability of the samples mixed with rosemary, tea extracts, and α-tocopherol by 10.3%, 12.1%, 34.6%, and 17.7%, respectively. The L * , a * , and b * values indicated that the peanut coated with CMC mixed with rosemary, tea extracts, and tocopherol at different concentration levels did not have significant (P < 0.05) color change during the 12-week storage at 35°C.

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Solubility study of green tea extracts in pure solvents and edible oils

Cited by 38 publications

References 7 publications

Effect of solvent type on antioxidant activities and protective capacity on HUVEC cells from damage induced by Na ₂ S ₂ O ₃ of Jiuqu Hongmei tea extracts

Effect of solvent type on antioxidant activities and protective capacity on HUVEC cells from damage induced by Na ₂ S ₂ O ₃ of Jiuqu Hongmei tea extracts

Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

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Solubility study of green tea extracts in pure solvents and edible oils

Cited by 38 publications

References 7 publications

Effect of solvent type on antioxidant activities and protective capacity on HUVEC cells from damage induced by Na 2 S 2 O 3 of Jiuqu Hongmei tea extracts

Effect of solvent type on antioxidant activities and protective capacity on HUVEC cells from damage induced by Na 2 S 2 O 3 of Jiuqu Hongmei tea extracts

Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

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Product

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Effect of solvent type on antioxidant activities and protective capacity on HUVEC cells from damage induced by Na ₂ S ₂ O ₃ of Jiuqu Hongmei tea extracts

Effect of solvent type on antioxidant activities and protective capacity on HUVEC cells from damage induced by Na ₂ S ₂ O ₃ of Jiuqu Hongmei tea extracts