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Effect of extraction time on physiologically important constituents of green tea (Camellia sinensis) using GC/MS
2nd International Conference and Exhibition on Food Technology, Bioprocess & Cell Culture
October 28-30, 2013 Kansas City Marriott Country Club Plaza, USA
Adil Gani
Accepted Abstracts: J Food Process Technol
Abstract:
Two types of green tea samples fine and superfine were subjected to varied extraction times (20, 40, and 120 minutes) at constant temperature of 90?C. These tea extracts of were then subjected to GC-MS analysis. The phytochemical composition of these extracts showed some variations depending upon the type of sample possibly due to genetic, environmental and processing conditions. Among different time combinations it was seen that a time period of 20-40 minutes was generally suitable for most of the samples for retaining a higher percentage of physiologically significant phytochemicals in the extract. Also pthalic acid a toxin was reported to be present in superfine variety but the tea extracts of fine tea variety did not yield any of it. Keywords: Camellia sinensis, Extraction, Phytochemicals, GC-MS analysis, Caffeine, Pthalic acid