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Preparation of high temperature processed-green tea extract (HTP-GTE)

SK Sukjin Ko
WJ Won Seuk Jang
JJ Ji-Hyun Jeong
JA Ji Woong Ahn
YK Young-Hwan Kim
SK Sohyun Kim
HC Hyeon Kyeong Chae
SC Seungsoo Chung
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Fresh green tea (Camellia sinensis, CS) leaves were collected in spring from Osulloc Tea Garden in Jeju, Korea and were dried at 150 °C for 10 min. The dried CS leaf was extracted two times with 50% aqueous ethanol at 60 °C for 3 h. The 50% aqueous ethanol extract was decaffeinated by filtration with activated carbon and the incubated at high temperature for epimerization of catechins. The HTP-GTE was concentrated with a rotary evaporator (Buchi, Flawil, Switzerland) in vacuo and stored in a refrigerator (− 20 °C) prior to Ultra Performance Liquid Chromatography (UPLC) analysis.

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