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Effect of Free Radical Scavenging from Green Tea Extraction using Carbon Dioxide Fluid  

Kang Ok-Ju (Department of Food Nutrition Science Kyungnam University)
Publication Information
Korean journal of food and cookery science / v.21, no.6, 2005 , pp. 936-941 More about this Journal
Abstract
Green tea was extracted with different solvents such as hot water, varying concentrations of ethanol and carbon dioxide fluid. The carbon dioxide fluid extraction of green tea was a very effective extraction method in terms of antioxidant yield and stability. At pressure of 125kgf, antioxidant extract of green tea produced a yield 1.87 and 2.8 times higher than hot water and $95\%$ ethanol extract, respectively. Antioxidant extract of carbon dioxide fluid was also very stable during 7-day storage at 35?.
Keywords
Green tea; extraction method; carbon dioxide fluid extraction, antioxidant.;
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