• Journal of Soil and Groundwater Environment
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• v.22 no.5
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• pp.128-134
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• 2017

This work presents the adsorption capability of green tea and ginseng leaves to adsorb heavy metals such as Cd(II), Cu(II), and Pb(II) in aqueous solution. FT-IR analysis indicates the presence of oxygen containing functional groups (carboxyl groups) in two kinds of leaves. High pH condition was favorable to the adsorption of heavy metal ions due to the enhanced electrostatic attraction and the precipitation reaction of metal ions. The adsorption of Cd(II), Cu(II), and Pb(II) reached equilibrium within 10 min, achieving high removal efficiencies of 80.3-97.5%. The adsorption kinetics data of heavy metal ions were fitted well with the pseudo-second-order kinetic model. The maximum adsorption amounts of Cd(II), Cu(II), and Pb(II) ions were 8, 3.5, and 15 mg/g, respectively, in the initial concentration range from 0.15 to 0.75 mM. Based on the fitting data obtained from isotherm models, heavy metal adsorption by green tea and ginseng leaves could occur via multi-layer sorption.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1024-1028
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• 1999

Green tea infusions were prepared by extracting them with aqueous solution of different pHs and their physicochemical properties were analyzed. Yellowness, chroma and total color difference values were increased as pH increased. The content of total amino acids in the green tea infusion was not influenced by pH values. Total catechin contents of the green tea infusion extracted at pH 4.0, 5.0, 6.0 and 7.0 were 32.28, 31.84, 31.14 and 14.70 mg/g, respectively. Among the four catechins investigated, epigallocatechingallate and epigallocatechin are more unstable as the pH was changed from 6.0 to 7.0. As pH increased, the extraction of caffeine was also increased. In conclusion, extraction at low pH is preferred for the preparation of green tea infusion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.557-564
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• 2001

The purpose of this study was to investigate the quality characteristics and oxidative stability of kimbugak, a traditional Korean food, made of aqueous green tea (KBG-AGT). The kimbugak was stored at 6$0^{\circ}C$ for 40 day. When 5% AGT was added, the acid value and peroxide value were lower than both the control and the KBG-10% AGT. Fried KBG-AGT contained mostly linoleic acid ($C_{18:2}$), followed by oleic acid ($C_{18:1}$) and palmitic acid ($C_{16:0}$). The proportion of saturated fatty acid was higher in the control compared to both the 5% and the 10% KBG-AGT. Among the unsaturated fatty acids, monoenes only slightly decreased while polyenes greatly decreased in particular, in the control. The proportion of carotenoid and chlorophyll a was higher in KBG-AGT than both in the control and in the fried KBG-AGT. When the aqueous green tea content was increased, The content of chlorophyll a increased but that of the carotenoid did not change. The seaweed's original and after taste scored highest in the KBG-5% AGT. Overall, the KBG-AGT and the fired KBG-AGT were preferred more thant the control.

• YAKHAK HOEJI
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• v.36 no.3
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• pp.205-211
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• 1992

A simple dignostic method using Fast Atom Bombardment mass spectrometry was applied to the characterization of green tea flavonols from the eluates of Sepahadex LH-20 column chromatography. From the ethyl acetate extracts, crude mixture of flavonol fraction(Fr.$1{\sim}4$) were separated by the stepwise gradient elution with 30, 45, and 60% aqueous acetone. Procyanidine B analogues were found to be typical constituents of Fr. 1. Main components of Fr. 2 were catechins and gallo-catechins. Fr. 3 contained mainly ester type compounds, catechin-gallates, gallocatechin-gallates with their analogues. Fr. 4 was contaminated with some phthalate esters.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.82-86
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• 2009

The objective of this study was to evaluate the effect of various solvents on extraction of bioactive phenolics and to analyze the antioxidant capacity and contents of individual catechins in various grades of green teas organically grown in Boseong, Korea. The organic green teas, based on their harvest seasons, were categorized into five grades such as Woo-Jeon, Se-Jak, Jung-Jak, Dae-Jak, and coarse tea. Solvents used to extract phenolics from these teas included water at $23^{\circ}C$ and $70^{\circ}C$ as well as 80% (v/v) aqueous methanol and ethanol. In general, aqueous organic solvents of methanol and ethanol led to higher extraction yields of phenolics than water at $23^{\circ}C$ and $70^{\circ}C$. Total phenolics and antioxidant capacity of the teas extracted with the aqueous organic solvents were approximately 1.5 to 3.2 and 1.8 to 3.8 times higher than those with water at $23^{\circ}C$ and $70^{\circ}C$, respectively. Coarse tea, the lowest grade of green tea, showed approximately 30-60% lower total phenolics and antioxidant capacity compared with the higher grade ones. Reversed-phase HPLC analysis was performed quantitatively to identify individual catechins, gallic acid, and caffeine in teas extracted with 80% (v/v) aqueous methanol. Based on their dry weights, the organic green teas contained about 1.7 to 2.9% of caffeine. Content (mg/g dry weight) of tea catechins decreased in the following order: Woo-Jeon (155.4) > Se-Jak (147.7) > Jung-Jak (143.2) > coarse tea (135.1) > Dae-Jak (130.5). (-)-Epigallocatechin gallate was the most abundant among the catechins analyzed. The highest grade of green tea, Woo-Jeon, had the highest amount of (-)-epigallocatechin gallate at 77.4 mg/g dry weight. Overall, the higher grade of organic green teas tended to have the higher level of antioxidant capacity and catechins.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.2
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• pp.224-232
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• 2008

The health benefits associated with tea consumption have resulted in the wide inclusion of green tea extracts in botanical dietary supplements, which are widely consumed as adjuvants for complementary and alternative medicines. Tea contains polyphenols such as catechins or flavan-3-ols including (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG), and (-)-epigallocatechin gallate (EGCG), as well as the alkaloid, caffeine. The contents of catechins and caffeine in green tea are considered as a standard of quality evaluation of green tea. Therefor, the purpose of this study was to investigate the most suitable HPLC condition for simultaneous determination of catechins and caffeine in green tea extracts. The efficient HPLC analytical condition of catechins and caffeine contained green tea extracts was developed. The gradient elution employed a $250\;mm\;{\times}\;4.6\;mm$ i.d. YMC-pak ODS-AM 303 column. The gradient system was used two mobile phases. A gradient elution was performed with mobile phase A, consisting of 0.1% aqueous phosphoric acid, and mobile phase B, comprising 100% MeOH, and delivered at a flow rate of 1 mL/min as follows: $0{\sim}25\;min$, 80% A; $26{\sim}50\;min$, $80{\sim}70%$ A; 51 min, 80% A. $51{\sim}55\;min$, 80% A. The UV detection wavelength was set at 280 nm. The limit of detection (LOD) for catechins and caffeine standards were under 50 ng/mL.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.267-277
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• 2021

To evaluate hepatoprotective effects, the antioxidant capacities of matcha green tea extract (Camellia sinenesis) were compared to those of green leaf tea and the anti-inflammatory activities in HepG2 cells were investigated. Evaluation of the total phenolic and total flavonoid content, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and inhibitory effect on lipid peroxidation indicated that the aqueous extract of matcha green tea presented significant catechin content and antioxidant capacity compared to those of green leaf tea. In addition, the extract had considerable inhibitory effects on α-glucosidase, α-amylase, and advanced glycation end-products. The matcha green tea extract significantly increased cell viability and reduced reactive oxygen species in H₂O₂- and high-glucose-treated HepG2 cells. Furthermore, in response to oleic acid-induced HepG2 cell injury, treatment with matcha green tea aqueous extract inhibited lipid accumulation and regulated the expression of inflammatory proteins such as p-JNK, p-Akt, p-GSK-3β, caspase-3, COX-2, iNOS, and TNF-α. Matcha green tea could be used as a functional material to ameliorate hepatic lipid accumulation and inflammation.

• Food Science and Preservation
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• v.16 no.3
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• pp.392-399
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• 2009

Recent studies indicate that green tea may have anticancer, antioxidant, and antihypertensive effects, and aids body weight control and the promotion of various desirable physiological functions. However, few studies have investigated the antimicrobial effects of green tea. We sought to determine the antimicrobial activity of green tea extract against food spoilage microorganisms. The extract showed remarkable antimicrobial effects against a wide spectrum of putrefactive and food spoilage microorganisms when used at concentrations greater than $500{\mu}g/ml$. The extract showed thermal and pH stability in the range of $40{\sim}150^{\circ}C$ and pH 3.11, respectively. Green tea extract seems to be an ideal natural antimicrobial, considering both efficacy and thermal and pH stabilities. Antimicrobial substances in green tea extract were investigated using electron microscopy and a $\beta$-galactosidase assay. The data showed that the extract contains several efficacious materials, and that their activities are not synergistic but are instead independent. Our data indicate that hydrophilic antimicrobial substances in green tea extract might control food spoilage microorganisms owing to perturbation of the microbial cell membrane.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.344-349
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• 2001

The removal of chlorine from aqueous solutions on dried Chlorella vulgaris(DCV) and green tea powder(GTP) were investigated as a function of contact time, pH and initial chlorine concentration. Removal by DCV and GTP reached equilibrium after 3hrs and 0.5hr, respectively. Optimum removal pH values of DCV and GTP were determined as above 10. Both Langmuir and Freundlich adsorption models were suitable for describing the short-term removal of chlorine by DCV and GTP. According to Langmuir adsorption isotherms the maximum removal capacity of DCV (2.75mg $Cl_2/mg$) was nearly two times greater than those of GTP (1.53mg $Cl_2/mg$) and activated carbon (1.47mg $Cl_2/mg$). These results suggested that Chlorella vulgaris biomass might potentially be used as an alternative to traditional water treatment materials for removal of residual chlorine in drinking water or process waste-water.

• Korean Chemical Engineering Research
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• v.50 no.1
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• pp.135-140
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• 2012

In this study, the heats of absorption of $CO_2$ with aqueous solutions of primary, secondary and tertiary amine aqueous solutions were measured in the commercial reaction calorimeter SIMULAR (HEL, UK). The heats of absorption of 30 wt% amine aqueous solutions of MEA (monoethanolamine, primary amine), EAE(2-(ethylamino)ethanol, secondary amine), and MDEA (methyldiethanolamine, tertiary amine) were measured as function of the $CO_2$ loading ratio at $40^{\circ}C$, in each case. In addition, the heats of absorption of sterically-hindered amine aqueous solutions of AMP(2-amino-2-methyl-1-propanol, primary amine), DEA(diethanolamine, secondary amine) and TEA(triethanolamine, tertiary amine) were measured to observe the steric hindrance effect. The heat of absorption is high in the following order regardless of the steric hindrance: primary amine > secondary amine > tertiary amine. The heats of absorption of amines having sterically-hindered substituents surrounding nitrogen atoms are relatively low compare to that of sterically-free amines, although the difference is very small.