Sub-Critical Water Extraction of Residual Green Tea to Produce a Roasted Green Tea-Like Extract

Hideo ETOH; Naoko OHTAKI; Hideaki KATO; Aditya KULKARNI; Akio MORITA

doi:10.1271/bbb.90800

この記事には本公開記事があります。本公開記事を参照してください。
引用する場合も本公開記事を引用してください。

Sub-Critical Water Extraction of Residual Green Tea to Produce a Roasted Green Tea-Like Extract

Hideo ETOH, Naoko OHTAKI, Hideaki KATO, Aditya KULKARNI, Akio MORITA

著者情報

キーワード: green tea (Camellia sinensis), sub-critical water, peroxynitrite, antioxidative compounds, 5-hydroxymethyl-2-furaldehyde

ジャーナルフリー早期公開

論文ID: 90800

DOI https://doi.org/10.1271/bbb.90800

この記事には本公開記事があります。

The final version of this article is now available: Vol. 74 (2010) , No. 4 p.858

詳細

抄録

In this study, we investigated the effects of various temperatures between 140 to 260 °C during sub-critical water extraction of residual green tea in making a roasted green tea-like extract, a popular beverage in Japan. Each residual green tea extract was analyzed for sensory properties and antioxidative activities, and this revealed 140 °C to be the best extraction temperature. 5-Hydroxymethyl-2-furaldehyde, (+)-catechin, and (−)-epicatechin were found to be the major antioxidative compounds in the 140 °C extract, along with theanine and some important amino acids.

責任著者(Corresponding author)

J-STAGEへの登録はこちら（無料）