Sequential Green Extraction of Caffeine and Catechins from Green Tea

Year 2019, Volume: 6 Issue: 3, 283 - 291, 15.10.2019

Gönül Serdar , Ezgi Demir Münevver Sökmen

https://doi.org/10.21448/ijsm.629151

Cited By: 3

Abstract

Separation of caffeine and catechins from tea extracts usually requires conventional liquid-liquid extraction employing chloroform. This work was planned to improve a green extraction technique to distunguish these important chemicals from green tea. Extraction of caffeine and catechins from Turkish green tea firstly employing MAE, and then to separate these compounds from each other using a SFE method were purpose of this study. Microwave assisted extraction was applied to extract tea components from green tea then i) conventional liquid-liquid extraction or ii) supercritical carbon dioxide fluid extraction (SFE) method was charged with the effective separation of caffeine and catechins. Initially, an ethanol: water mixture was used in a close microwave system under the particuler extraction situations of green tea samples (fresh, frozen or dried) picked up in three collection periods (first, second and third collection periods). MAE of tea samples was exerted under a controlled 600 W microwave power for 4 min irradiation time at 80 oC temperature. Then MAE crude aqueous extract was divided in to two portions. The first portion was fractionated first with chloroform to distunguish caffeine then ethyl acetate for catechins. Caffeine and catechins were successfully separated. Second portion was freeze-dried and obtained lyophilized solid was used for SFE. Caffeine (3.68% extract yield) was successfully separated from catechins with SFE at 250 bar and 60°C for 180 min. Constituents of the extracts were determined (caffeine and four catechins namely EGC, EC, C, EGCG) by HPLC to evaluate the effectiveness of the separation.

Keywords

Caffeine, Catechins, Supercritical Fluid Extraction (SFE), Microwave Assisted Extraction (MAE), Green Tea

Sequential Green Extraction of Caffeine and Catechins from Green Tea

Abstract

Separation
of caffeine and catechins from tea extracts usually requires conventional
liquid-liquid extraction employing chloroform. 
This work was planned to improve a green extraction technique to
distunguish these important chemicals from green tea. Extraction of caffeine and catechins from Turkish green tea firstly employing MAE, and then to
separate these compounds from each other using a SFE method were purpose of this study. Microwave assisted extraction was applied to
extract tea components from green tea then i)
conventional liquid-liquid extraction or ii)
supercritical carbon dioxide fluid extraction (SFE) method was charged with the
effective separation of caffeine and catechins. Initially, an ethanol: water mixture was used in a close
microwave system under the particuler extraction situations of green tea
samples (fresh, frozen or dried) picked up in three collection periods (first, second and third collection periods). MAE of tea samples was
exerted under a controlled 600 W microwave power for 4 min irradiation time at
80 ^oC temperature. Then MAE crude aqueous extract was divided in
to two portions. The first portion was fractionated first with chloroform to
distunguish caffeine then ethyl acetate for catechins. Caffeine and
catechins were successfully separated. Second portion was freeze-dried and
obtained lyophilized solid was used for SFE. Caffeine (3.68% extract
yield)  was successfully separated from
catechins with SFE at 250 bar and 60°C for 180 min. Constituents of the
extracts were determined (caffeine and four catechins namely EGC, EC, C, EGCG)
by HPLC to evaluate the effectiveness of the separation.

Keywords

Caffeine, Catechins, Supercritical Fluid Extraction (SFE), Microwave Assisted Extraction (MAE), Green Tea

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