Separation of polyphenol compounds and caffeine from green tea extract

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Author list: Sampanvejsobha, Sailom;Siriwattanayotin, Suwit;Rungraeng, Natthakan;Wongsa, Prinya

Publication year: 2016

Journal: Warasan Wichai Mo Kho (0859-3957)

Volume number: 21

Issue number: 2

Start page: 150

End page: 155

ISSN: 0859-3957

URL: http://www.tci-thaijo.org/index.php/APST/article/view/62598/52089

Abstract

The polyphenolic compounds in green tea extract i.e. tannins and polyphenols, especially catechins, attribute to organoleptic and heath promoting functions. For tea caffeine, although it is known to stimulate nervous system; however, overuse of caffeine may induce a number of detrimental effects including headaches and migraines. Therefore, this research is aimed at optimizing the separation of caffeine and the major tea polyphenols namely catechins from green tea extract using adsorption

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resin.