Isolation of green tea catechins and their utilization in the food industry

Quan V. Vuong, Costas E. Stathopoulos, Minh H. Nguyen, John B. Golding, Paul D. Roach

Research output: Contribution to journalReview articlepeer-review

76 Citations (Scopus)

Abstract

Tea is a rich source of catechins, which are well-known antioxidants. Tea consumption has been found to promote human health; however, only drinking tea may not provide a sufficient level of catechins to achieve health benefits. Thus, the utilization of catechins in foods is an alternative way to supplement catechin consumption. Furthermore, catechins can prevent lipid oxidation and improve color and flavour of foods; hence, addition of catechins can also prolong the shelflife of foods. Therefore, catechins have recently been isolated from green tea for utilization in food products to enhance their shelflife and health benefits. This article outlines several methods for the isolation of catechins from green tea, discusses the challenges involved, and reviews the utilisation of catechins in the food industry.

Original languageEnglish
Pages (from-to)227-247
Number of pages21
JournalFood Reviews International
Volume27
Issue number3
DOIs
Publication statusPublished - Jul 2011
Externally publishedYes

Keywords

  • Catechins
  • Isolation
  • Tea
  • Tea extract
  • Utilisation

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

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