Abstract:

Green tea is one of the most consumed beverages worldwide for its aroma, taste and health benefits. It contains many polyphenolic compounds with antioxidant properties. This research study was designed to improve the green extraction methods present in the literature and identify the predominant antioxidants. The study focused on optimizing the conditions for the conventional green Soxhlet and unconventional ultrasonic extraction (UAE). The antioxidant activities were quantified using DPPH and ABTS free radical scavenging assays, and the compounds were characterized using mass spectrometry (MS) and High-Performance Liquid Chromatography (HPLC) techniques. This presentation will summarize the antioxidant activity, mechanism and characterization of the phenolic extracts and future applications of green antioxidants in the food industry. 

Keywords: Camellia sinensis L, Soxhlet, UAE Extraction, Polyphenols, Antioxidants

Reference 

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