Volume 33, Issue 21 p. 3415-3428
Other Technique

Extraction and isolation of catechins from tea

Quan V. Vuong

Corresponding Author

Quan V. Vuong

School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW, Australia

MFT, School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia Fax: +61 2 4348 4145Search for more papers by this author
John B. Golding

John B. Golding

School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW, Australia

Gosford Primary Industries Institute, Industry and Investment NSW, Narara, NSW, Australia

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Minh Nguyen

Minh Nguyen

School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW, Australia

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Paul D. Roach

Paul D. Roach

School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW, Australia

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First published: 03 November 2010
Citations: 109

Abstract

Tea is a major source of catechins, which have become well known for their antioxidant potential. Numerous human, animal, and in vitro studies have linked tea catechins with prevention of certain types of cancers, reduction of the risks for obesity, diabetes, and cardiovascular disease, and improvement of the immune system. Tea catechins are widely used in various neutraceuticals, pharmaceuticals, and cosmetics for either enhancing product shelf-life or for enhancing human health. Thus, the demand for catechins has increased considerably. Catechins have been extracted and isolated from tea leaves by numerous methods through several steps including: treatment of the tea leaves, extraction of catechins from teas into solvents, isolation of catechins from other extracted components, and drying the preparations to obtain catechin extracts in a powder form. This paper outlines the physical and chemical properties of the tea catechins and reviews the extraction steps of the various extraction methods, as a basis to improve and further develop the extraction and isolation of the tea catechins.