DIFFERENT EXTRACTION TECHNIQUES OF GREEN TEA; REVIEW

  • Ashwathi Vijayan

Abstract

After water, tea is the second most popular drink worldwide. In modern years, tea has stretched experts' eyebrows and drawn undivided attention to its beneficial effects. By preventing the risk of certain diseases such as cancer and cardiovascular disorders, tea has been proved beneficial. Green tea is less refined and has optimum advantages. Polyphenols composed of catechins, epicatechins, epigallocatechins, epicatechingallate, epigallocatechingallate, gallic acid, flavanoids, and flavonols are the primary constituents of green tea. Caffeine and theophylline, rather than polyphenols, are also there. Amongst these compounds in the catechin family, the most beneficial effects on health have been generally documented. Today, much more attention is being paid to the production of catechins, and many methods to remove these compounds have been discovered and updated. However, very few reports have been published that address the effects of different methods used to remove polyphenols from green tea. This study focuses on different methods used with their advantages and drawbacks for the extraction of polyphenols from green tea and other sources (pine bark, grape seed, and pomegranate). Often illustrated are the latest developments and future prospects.

Published
2019-07-30
Section
Articles