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Extraction of active ingredients from green tea (Camellia sinensis): extraction efficiency of major catechins and caffeine /

The effect of different extraction set-ups that influence the extraction efficiency of catechins and caffeine from green tea leaves (variety Fanning Belas, China) were studied using different aqueous and pure solvents (acetone,ethanol, methanol, acetonitrile, water), different temperatures (60, 80,...

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Main Authors: Perva-Uzunalić, Amra. (Author), Škerget, Mojca. (Author), Knez, Željko. (Author), Weinreich, Bernd. (Author), Otto, Frank. (Author), Grüner, Sabine. (Author)
Format: Book Chapter
Jezik:English
Teme:
kemijska procesna tehnika > ekstrakcija > zeleni čaj > kateini > kofein > ekstrakt dekafeiniranega zelenega čaja > ekastrakt surovega zelenega čaja
chemical processing > extraction > green tea > catechins > caffein > decaffeinated green tea extract > raw green tea extract
Online dostop:http://dx.doi.org/10.1016/j.foodchem.2005.03.015
Sorodne knjige/članki:Vsebovano v: Food chemistry
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Internet

http://dx.doi.org/10.1016/j.foodchem.2005.03.015

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