Effects of ultrasound-assisted extraction procedure on total phenolics, catechin and caffeine content of green tea extracts
Yazarlar (4)
Emine Ateş Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Cemal KAYA Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Dr. Öğr. Üyesi Esra ESİN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Mustafa BAYRAM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Emirates Journal of Food and Agriculture (Q3) | ||
| Dergi ISSN | 2079-052X Dergi Bilgileri (2022) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 08-2022 |
| Cilt / Sayı / Sayfa | 34 / 8 / 664–674 | DOI | 10.9755/ejfa.2022.v34.i8.2911 |
| Makale Linki | https://www.ejfa.me/index.php/journal/article/view/2911/1625 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| This study was conducted to investigate the changes encountered in water soluble dry matter (ºBrix), total phenolics, caffeine and some important catechins of green tea extracts extracted through ultrasound-assisted extraction procedures. Extractions were conducted at 70 C temperature, different tea: water ratios (5: 100; 10: 100) and brewing times (5, 10 and 20 min) and resultant extracts were also supplemented with tannase enzyme. Total phenolics of green tea extracts varied between 2.68-3.87 g GAE/100 g dry green tea. The greatest total phenolics (3.87 g GAE/100 g dry green tea) was obtained from 20 min brewing at 70 C and 10: 100 tea: water ratio of tannase enzyme-supplemented extract. As compared to the control samples, decreasing EGCG and ECG contents and increasing EGC and EC contents were observed with tannase enzyme supplementations. |
| Anahtar Kelimeler |
| Catechin | Green tea | Phenolics | Tannase | Ultrasonic extraction |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Yöksis | 3 |
| Web of Science | 5 |
| Scopus | 5 |
| Google Scholar | 9 |