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http://dx.doi.org/10.3746/jkfn.2016.45.9.1351

Extraction Yield and Anti-Yeast Activity of Extract from Green Tea Seeds by Pretreatment and Extraction Conditions  

Yang, Eun Ju (Food Research Center, Jeonnam Bioindustry Foundation)
Seon, Yoo Kyung (Food Research Center, Jeonnam Bioindustry Foundation)
Wee, Ji-Hyang (Food Research Center, Jeonnam Bioindustry Foundation)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.9, 2016 , pp. 1351-1357 More about this Journal
Abstract
Green tea (Camellia sinensis) seed extract (GTSE) was prepared under various pretreatment conditions and used to investigate its extraction yield and anti-yeast activity. Anti-yeast activity of GTSE from seeds with or without the coats was the same, whereas the extraction yield was slightly higher in extract from seeds without the coat. Anti-yeast activity of GTSE from seeds with different water contents or particle sizes was the same, whereas the extraction yield was highest in extract from seeds with 7.3% moisture or a smaller particle size. Anti-yeast activity of defatted green tea seed extract (DGTSE) was the same as that of GTSE. Extraction yield was higher in DGTSE from defatted seeds by the oil press machine compared to hexane extraction. Defatted green tea seed (DGTS), a by-product from the oil extraction process, is a good natural source of anti-yeast preservative. The extraction yield and anti-yeast activity of DGTSE were investigated using various extraction solvents, temperatures, and times. The results show that water was an economic extraction solvent, and anti-yeast activity of DGTSE was unstable at $90^{\circ}C$. These results suggest that water, extraction temperature of $50^{\circ}C$, and extraction time of 4 h were the most efficient for extraction of anti-yeast compounds from DGTS.
Keywords
green tea seed; pretreatment; extraction yield; anti-yeast activity; natural preservative;
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