Improved extraction of green tea components from teabags using the microwave oven

Quan V. Vuong, Sing P. Tan, Costas E. Stathopoulos, Paul D. Roach

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)

Abstract

The green tea (Camellia sinensis) catechins are strong antioxidants linked with potential health benefits. Based on previous studies, it was hypothesised that the typical household conditions for brewing green tea in a teabag - 200. mL freshly boiled water for 2-3. min, as per the manufacturers' instructions - were not sufficient to extract all the catechins and that a household microwave oven could be used to improve the extraction. The catechins and the two other main green tea components, caffeine and theanine, were monitored by HPLC. The typical household conditions only extracted 62% (61. mg/g tea), 76% (24. mg/g) and 80% (10. mg/g) of the catechins, caffeine and theanine, respectively, from the five varieties of teabags analysed. However, using microwave assisted extraction (MAE) by first brewing a teabag in 200. mL freshly boiled water for 0.5. min before irradiation for 1. min in a microwave oven (hot MAE), improved the extraction of the catechins and caffeine to 80% (80. mg/g) and 92% (29. mg/g), respectively, although the extraction of theanine was not affected. Therefore, the hot MAE technique could help maximise the extraction of the catechins for those who consume green tea for the potential health benefits of the catechins.

Original languageEnglish
Pages (from-to)95-101
Number of pages7
JournalJournal of Food Composition and Analysis
Volume27
Issue number1
DOIs
Publication statusPublished - Aug 2012
Externally publishedYes

Keywords

  • Bioactive non-nutrients
  • Caffeine
  • Camellia sinensis
  • Catechins
  • Food analysis
  • Food composition
  • Food processing
  • Green tea
  • Hot water extraction
  • Microwave assisted extraction
  • Teabag
  • Theanine

ASJC Scopus subject areas

  • Food Science

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