Isolation of green tea catechins and their utilization in the food industry

Title: Isolation of green tea catechins and their utilization in the food industry
Creator: Vuong, Quan V.; Stathopoulos, Costas E.; Nguyen, Minh H.; Golding, John B.; Roach, Paul D.
Relation: Food Reviews International Vol. 27, Issue 3, p. 227-247
Publisher Link: http://dx.doi.org/10.1080/87559129.2011.563397
Publisher: Taylor & Francis
Resource Type: journal article
Date: 2011
Description: Tea is a rich source of catechins, which are well-known antioxidants. Tea consumption has been found to promote human health; however, only drinking tea may not provide a sufficient level of catechins to achieve health benefits. Thus, the utilization of catechins in foods is an alternative way to supplement catechin consumption. Furthermore, catechins can prevent lipid oxidation and improve color and flavour of foods; hence, addition of catechins can also prolong the shelflife of foods. Therefore, catechins have recently been isolated from green tea for utilization in food products to enhance their shelflife and health benefits. This article outlines several methods for the isolation of catechins from green tea, discusses the challenges involved, and reviews the utilisation of catechins in the food industry.
Subject: tea; catechins; isolation; utilisation; tea extract
Identifier: http://hdl.handle.net/1959.13/1066436
Identifier: uon:18104
Identifier: ISSN:8755-9129
Language: eng
Reviewed

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