Effect of Extraction Methodology on the Phytochemical Composition for Camelia sinensis "Powdered Tea Extracts" from Different Provenances

Publication type:
Journal article
Metadata:
Autoren
  • Sergio Barreira
  • Andre MN Silva
  • Carla Moutinho
  • Ean-Jeong Seo
  • Mohamed-Elamir F Hegazy
  • Thomas Efferth
  • Ligia Rebelo Gomes
Autoren-URL
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=fis-test-1&SrcAuth=WosAPI&KeyUT=WOS:000776010700001&DestLinkType=FullRecord&DestApp=WOS_CPL
DOI
10.3390/beverages8010013
Externe Identifier
  • Clarivate Analytics Document Solution ID: 0D5BN
ISSN
2306-5710
Ausgabe der Veröffentlichung
1
Zeitschrift
BEVERAGES
Schlüsselwörter
  • phytochemical composition
  • Camellia sinensis
  • HPLC
  • catechins
  • natural product
  • Theaceae
Artikelnummer
ARTN 13
Datum der Veröffentlichung
2022
Status
Published
Titel
Effect of Extraction Methodology on the Phytochemical Composition for <i>Camelia sinensis</i> "Powdered Tea Extracts" from Different Provenances
Sub types
  • Article
Ausgabe der Zeitschrift
8

Data source: Web of Science (Lite)

Other metadata sources:
Abstract
<jats:p>(1) Background: beverages based on extracts from Camellia sinensis are popular worldwide. Due to an increasing number of processed teas on the market, there is a need to develop unified classification standards based on chemical analysis. Meanwhile, phytochemical characterizations are mainly performed on tea samples from China (~80%). Hence, data on teas of other provenances is recommended. (2) Methods: in the present investigation, we characterized lyophilised extracts obtained by infusion, maceration and methanolic extraction derived from tea samples from China, Japan, Sri Lanka and Portugal by phytochemistry (catechins, oxyaromatic acids, flavonols, alkaloids and theanine). The real benefits of drinking the tea were analysed based on the bioavailability of the determined phytochemicals. (3) Results: the infusions revealed the highest total phenolic contents (TPC) amounts, while methanolic extracts yielded the lowest. The correlation matrix indicated that the levels of phenolic compounds were similar in the infusions and methanolic samples, while extractions made by maceration were significantly different. The differences could be partially explained by the different amounts of (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG) and gallic acids (GA). The catechin percentages were significantly lower in the macerations, especially the quantity of EGCG decreases by 4- to 5-fold after this process. (4) Conclusions: the results highlight the importance of the processing methodology to obtain “instant tea”; the composition of the extracts obtained with the same methodology is not significantly affected by the provenance of the tea. However, attention should be drawn to the specificities of the Japanese samples (the tea analysed in the present work was of Sencha quality). In contrast, the extraction methodology significantly affects the phytochemical composition, especially concerning the content of polyphenols. As such, our results indicate that instant tea classification based on chemical composition is sensible, but there is a need for a standard extraction methodology, namely concerning the temperature and time of contact of the tea leaves with the extraction solvent.</jats:p>
Autoren
  • Sérgio Barreira
  • André MN Silva
  • Carla Moutinho
  • Ean-Jeong Seo
  • Mohamed-Elamir F Hegazy
  • Thomas Efferth
  • Lígia Rebelo Gomes
DOI
10.3390/beverages8010013
eISSN
2306-5710
Ausgabe der Veröffentlichung
1
Zeitschrift
Beverages
Sprache
en
Online publication date
2022
Paginierung
13 - 13
Status
Published online
Herausgeber
MDPI AG
Herausgeber URL
http://dx.doi.org/10.3390/beverages8010013
Datum der Datenerfassung
2022
Titel
Effect of Extraction Methodology on the Phytochemical Composition for Camelia sinensis “Powdered Tea Extracts” from Different Provenances
Ausgabe der Zeitschrift
8

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