Comparison of Microwave, Ultrasonic Bath and Homogenizer Extraction Methods on the Bioactive Molecules Content of Green Tea (Camellia Sinensis) Plant.

Öz

In this study, the effects of three different extraction methods on the antioxidant capacity, phenolic component, volatile organic molecule and amino acid contents of green tea (Camellia sinensis) leaves were compared. Microwave digestion assisted extraction (MDAE), ultrasonic bath assisted extraction (UBAE) and homogenizer assisted extraction (HAE) methods were used as extraction methods. When the MDAE, UBAE and HAE extraction methods were compared according to the ferric reducing antioxidant power (FRAP) antioxidant activity results, 51.95, 50.9 and 13.8 TE/g dry weight (DW) results were obtained in green tea plant, respectively. DPPH activity in green tea was found to be 94.65, 69.7 and 36.35 TE/g dry weight in microwave extraction, ultrasonic bath and homogenizer extractions, respectively. Analysis in green tea leaves as a result of gas chromatography-mass spectrometry (GC-MS), caffeine, phytol, palmitic acid, beta.-monoglyceride, 13-docosenamide, (z)- and phytol were identified in all three extractions. Fourteen amino acid types were determined in green tea leaves by liquid chromatography-diode array detection (HPLC-DAD). Especially aspargine, glutamine, alanine, serine and L-theanine were determined in very high amounts. When the analysis data were compared, it was determined that the best results were in MDAE>UBAE>HAE, respectively

Anahtar Kelimeler

• Extraction
• green tea
• HPLC-DAD
• amino acid
• phenolic compounds
• LC-MS/MS.

Kaynakça

1. [1]. Handa, S,S, Khanuja, S,P,S, Longo, G, Rakesh, D,D. Extraction technologies for medicinal and aromatic plants; Trieste (Italy): Earth Environmental and Marine Sciences and Technologies, 2008.
2. [2]. Chemat, F, Zill-E-Huma, Khan, MK. 2011. Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry. 18 (4) : 813-835. https://doi.org/10.1016/j.ultsonch.2010.11.023.
3. [3]. Azmir, J, Zaidul, ISM, Rahman, MM, et al. 2013. Techniques for extraction of bioactive compounds from plant materials: A review. Journal of Food Engineering. 117 (4) :426–436. https://doi.org/10.1016/j.jfoodeng.2013.01.014.
4. [4] Vinatoru, M, Mason, T,J, Calinescu, I. 2017. Ultrasonically assisted extraction (UAE) and microwave assisted extraction (MAE) of functional compounds from plant materials. TrAC - Trends in Analytical Chemistry. 97: 159–178. https://doi.org/10.1016/j.trac.2017.09.002.
5. [5] Wen, C, Zhang, J, Zhang, H, et al. 2018. Advances in ultrasound assisted extraction of bioactive compounds from cash crops – A review. Ultrasonics Sonochemistry. 48 : 538–549. https://doi.org/10.1016/j.ultsonch.2018.07.018.
6. [6] Dai, J, Mumper, R,J. Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties. 2010. Molecules. 15(10): 7313-7352. https://doi.org/10.3390/molecules15107313.
7. [7] Pan, X, Niu, G, Liu, H. Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves. 2003. Chemical Engineering and Processing: Process Intensification. 42 (2) :129–133. https://doi.org/10.1016/S0255-2701(02)00037-5.
8. [8] Vilkhu, K, Mawson, R, Simons, L, Bates, D. Applications and opportunities for ultrasound assisted extraction in the food industry - A review. 2008. Innovative Food Science and Emerging Technologies. 9 (2) :161–169. https://doi.org/10.1016/j.ifset.2007.04.014.

9. [9] Jadhav, D, B. Rekha, B,N. R, Gogate, P,R, et al. Extraction of vanillin from vanilla pods: A comparison study of conventional soxhlet and ultrasound assisted extraction.2009. Journal of Food Engineering. 93 (4) :421–426. doi:10.1016/j.jfoodeng.2009.02.007
10. [10] Low-Pressure Solvent Extraction (Solid–Liquid Extraction, Microwave As [Internet]. [cited 2022 Jun 22]. Available from: https://www.taylorfrancis.com/chapters/mono/10.1201/9781420062397-11.
11. [11] Bilgin, M, Sahin, S, Dramur, M,U, et al. Obtaining scarlet sage ( salvia coccinea ) extract through homogenizer- and ultrasound-assisted extraction methods. 2013. Chemical Engineering Communications. 200: 1197–1209. doi:10.1080/00986445.2012.742434.
12. [12] Thippeswamy, R, Mallikarjun Gouda, K,G, Rao, D,H, Martin, A, Gowda, L, R. Determination of theanine in commercial tea by liquid chromatography with fluorescence and diode array ultraviolet detection. 2006. 54 (19) : 7014-7019. https://doi.org/10.1021/jf061715+.
13. [13] Gupta, S, Hastak, K, Ahmad, N, et al. Inhibition of prostate carcinogenesis in TRAMP mice by oral infusion of green tea polyphenols.2001. Proceedings of the National Academy of Sciences of the United States of America. 98 (18) :10350–10355. doi: 10.1073/pnas.171326098.
14. [14] He, R,R, Chen, L, Lin, B,H, et al. Beneficial effects of oolong tea consumption on diet-induced overweight and obese subjects. 2009. Chinese Journal of Integrative Medicine. 15: 34–41. doi: 10.1007/s11655-009-0034-8.
15. [15] Yokogoshi, H, Kato, Y, Sagesaka, Y,M, et al. Reduction effect of theanine on blood pressure and brain 5-hydroxyindoles in spontaneously hypertensive rats. 1995. Bioscience, biotechnology, and biochemistry. 59 (4) :615–618. doi: 10.1271/bbb.59.615.
16. [16] Nathan, P,J, Lu K, Gray, M, et al. The Neuropharmacology of L-Theanine ( N -Ethyl-L-Glutamine) . 2006. Journal of Herbal Pharmacotherapy. 6:21–30.
17. [17] Benzie, I,F, Strain, J,J. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. 1996. Analytical Biochemistry. 239 (1) :70–76. doi: 10.1006/abio.1996.0292.
18. [18] Brand-Williams, W, Cuvelier, M,E, Berset, C. Use of a free radical method to evaluate antioxidant activity. 1995. LWT - Food Science and Technology. 28 (1) :25–30. https://doi.org/10.1016/S0023-6438(95)80008-5.
19. [19] Arnao, M,B, Cano, A, Acosta, M. The hydrophilic and lipophilic contribution to total antioxidant activity. 2001. Food Chemistry. 73 (2) :239–244. https://doi.org/10.1016/S0308-8146(00)00324-1.
20. [20] Gören, A,C, Çikrikçi, S, Çergel, M, et al. Rapid quantitation of curcumin in turmeric via NMR and LC-tandem mass spectrometry.2009. Food Chemistry. 113 (4) : 1239–1242. doi:10.1016/j.foodchem.2008.08.014
21. [21] Henderson, J,W, Ricker, R,D, Bidlingmeyer, B, et al. Rapid , Accurate , Sensitive , and Reproducible HPLC Analysis of Amino Acids. Amino Acids. Amino Acid Analysis Using Zorbax Eclipse-AAA Columns and the Agilent 1100 HPLC. 2000. 1–10.
22. [22] Wang, L, Xu, R, Hu, B, et al. Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction. 2010. Food Chemistry. 123 (4) :1259–1266. doi:10.1016/j.foodchem.2010.05.063
23. [23] Karori, S,M, Wachira, F,N, Wanyoko, J,K, et al. Antioxidant capacity of different types of tea products. 2007. African Journal of Biotechnology. 6 (19) : 2287–2296. doi:10.5897/AJB2007.000-2358.
24. [24] Wu, H, Shang, H, Guo, Y, et al. Comparison of different extraction methods of polysaccharides from cup plant (Silphium perfoliatum L.).2020. Process Biochemistry. 90 : 241–248. https://doi.org/10.1016/j.procbio.2019.11.003.
25. [25] Ng, K,W, Cao, Z,J, Chen, H,B, et al. Oolong tea: A critical review of processing methods, chemical composition, health effects, and risk. 2018. Critical Reviews in Food Science and Nutrition. 58 (17) : 2957–2980. https://doi.org/10.1080/10408398.2017.1347556.
26. [26] Bancirova, M. Comparison of the antioxidant capacity and the antimicrobial activity of black and green tea. 2010. Food Research International. 43 (5):1379–1382. https://doi.org/10.1016/j.foodres.2010.04.020.
27. [27] Salman, S, Öz, G, Felek, R, et al. Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas. 2022. Food Bioscience. 49:101884. https://doi.org/10.1016/j.fbio.2022.101884.
28. [28] Nakagawa M, Yamaguchi T, Fukawa H, et al. Potentiation by squalene of the cytotoxicity of anticancer agents against cultured mammalian cells and murine tumor. 1985. Japanese Journal of Cancer Research. 76 (4):315-20. https://doi.org/10.20772/cancersci1985.76.4_315.
29. [29] Liu, G,C, Ahrens E,H, Schreibman, P,H, et al. Measurement of squalene in human tissues and plasma: validation and application. 1976. Journal of Lipid Research. 17 (1) : 38–45. https://doi.org/10.1016/S0022-2275(20)37014-0.
30. [30] Owen, R,W, Mier, W, Giacosa, A, et al. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene. 2000. Food and Chemical Toxicology. 38 (8) : 647–659. doi:10.1016/s0278-6915 (00) 00061-2.