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Extraction of Green Tea Phenolics Using Water Bubbled with Gases.
J Food Sci. 2019 Jun; 84(6):1308-1314.JF

Abstract

Water was bubbled with gases including nitrogen (N2), oxygen (O2), hydrogen (H2), carbon dioxide (CO2), and air for 10 min and phenolics from green tea leaves were extracted using the prepared gas-bubbled water. To retain the gases in water, the extraction conditions were maintained in an air-tight container at room temperature under magnetic stirring. Radical scavenging ability, total phenolic content, and phenolic profiles of the extracts were analyzed, and gas-bubbled water was examined to explain the differences in phenolic contents. Overall, green tea infusion prepared from H2 -bubbled water contained significantly high levels of total phenolic compounds and antioxidant activity compared to other gas-bubbled waters including N2 , O2 , CO2 , and air (P < 0.05).Control samples and those bubbled with CO2 showed the lowest antioxidant activities in green tea infusion. However, green tea extracts with O2 bubbling showed the lowest catechin content. Green tea leaves treated with hydrogen gas-bubbled water had much greater damage to their surface morphological properties compared to the other groups, which may explain the higher yield of phenolic compounds. Overall, hydrogen gas-bubbled water showed better extraction yield of phenolics from green tea leaves than other gas-bubbled water. PRACTICAL APPLICATION: Green tea or green tea infusion has diverse health beneficial functionality due to the presence of phenolic compounds. In this study, different gases including nitrogen, oxygen, hydrogen, and carbon dioxide were treated in water and these gas-bubbled water were used to extract phenolics from green tea leaves. Among them, hydrogen-bubbled water extracted the highest phenolic contents from tea leaves and showed the highest in vitro antioxidant ability in green tea infusion compared to other gas-bubbled water. This new knowledge could help to produce green teas with higher antioxidant activity in beverage industry.

Authors+Show Affiliations

Dept. of Food Science and Biotechnology and Food Flavor Sensory Research Center, Sungkyunkwan Univ., Suwon, Republic of Korea.Dept. of Food and Nutrition, Kangwon Natl. Univ., Samcheok, Republic of Korea.Dept. of Food Science and Biotechnology and Food Flavor Sensory Research Center, Sungkyunkwan Univ., Suwon, Republic of Korea.

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

31042818

Citation

Ryu, Jiwon, et al. "Extraction of Green Tea Phenolics Using Water Bubbled With Gases." Journal of Food Science, vol. 84, no. 6, 2019, pp. 1308-1314.
Ryu J, Kim MJ, Lee J. Extraction of Green Tea Phenolics Using Water Bubbled with Gases. J Food Sci. 2019;84(6):1308-1314.
Ryu, J., Kim, M. J., & Lee, J. (2019). Extraction of Green Tea Phenolics Using Water Bubbled with Gases. Journal of Food Science, 84(6), 1308-1314. https://doi.org/10.1111/1750-3841.14606
Ryu J, Kim MJ, Lee J. Extraction of Green Tea Phenolics Using Water Bubbled With Gases. J Food Sci. 2019;84(6):1308-1314. PubMed PMID: 31042818.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Extraction of Green Tea Phenolics Using Water Bubbled with Gases. AU - Ryu,Jiwon, AU - Kim,Mi-Ja, AU - Lee,JaeHwan, Y1 - 2019/05/01/ PY - 2018/11/12/received PY - 2019/02/28/revised PY - 2019/02/28/accepted PY - 2019/5/3/pubmed PY - 2019/8/20/medline PY - 2019/5/3/entrez KW - antioxidant activity KW - gas-bubbled water KW - green tea extract KW - hydrogen gas KW - phenolics SP - 1308 EP - 1314 JF - Journal of food science JO - J Food Sci VL - 84 IS - 6 N2 - Water was bubbled with gases including nitrogen (N2), oxygen (O2), hydrogen (H2), carbon dioxide (CO2), and air for 10 min and phenolics from green tea leaves were extracted using the prepared gas-bubbled water. To retain the gases in water, the extraction conditions were maintained in an air-tight container at room temperature under magnetic stirring. Radical scavenging ability, total phenolic content, and phenolic profiles of the extracts were analyzed, and gas-bubbled water was examined to explain the differences in phenolic contents. Overall, green tea infusion prepared from H2 -bubbled water contained significantly high levels of total phenolic compounds and antioxidant activity compared to other gas-bubbled waters including N2 , O2 , CO2 , and air (P < 0.05).Control samples and those bubbled with CO2 showed the lowest antioxidant activities in green tea infusion. However, green tea extracts with O2 bubbling showed the lowest catechin content. Green tea leaves treated with hydrogen gas-bubbled water had much greater damage to their surface morphological properties compared to the other groups, which may explain the higher yield of phenolic compounds. Overall, hydrogen gas-bubbled water showed better extraction yield of phenolics from green tea leaves than other gas-bubbled water. PRACTICAL APPLICATION: Green tea or green tea infusion has diverse health beneficial functionality due to the presence of phenolic compounds. In this study, different gases including nitrogen, oxygen, hydrogen, and carbon dioxide were treated in water and these gas-bubbled water were used to extract phenolics from green tea leaves. Among them, hydrogen-bubbled water extracted the highest phenolic contents from tea leaves and showed the highest in vitro antioxidant ability in green tea infusion compared to other gas-bubbled water. This new knowledge could help to produce green teas with higher antioxidant activity in beverage industry. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/31042818/Extraction_of_Green_Tea_Phenolics_Using_Water_Bubbled_with_Gases_ L2 - https://doi.org/10.1111/1750-3841.14606 DB - PRIME DP - Unbound Medicine ER -