Caffeine in green tea: its removal and isolation

Title: Caffeine in green tea: its removal and isolation
Creator: Vuong, Quan V.; Roach, Paul D.
Relation: Separation & Purification Reviews Vol. 43, Issue 2, p. 155-174
Publisher Link: http://dx.doi.org/10.1080/15422119.2013.771127
Publisher: Taylor & Francis
Resource Type: journal article
Date: 2014
Description: Green tea is a rich source of the strong antioxidants, the catechins, but it also contains high levels of caffeine, which may cause negative effects in some people and this has led to a demand for decaffeinated green tea. Numerous decaffeination methods have been developed to remove caffeine from green tea. This article reviews these decaffeination methods and discusses their advantages and limitations for future consideration. In addition, there is also a need for isolation of caffeine from natural sources for utilization as an additive in the beverage and pharmaceutical industries. Furthermore, this article outlines the isolation methods of caffeine from green tea and discusses the potential for future studies.
Subject: decaffeination; decaffeinated tea; caffeine; isolation; green tea
Identifier: http://hdl.handle.net/1959.13/1066838
Identifier: uon:18221
Identifier: ISSN:1542-2119
Language: eng
Reviewed

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