December 29/Guangzhou, China/Health & Medicine Week -- Current study results from the report "Optimization of the Microwave-assisted Extraction Conditions of Tea Polyphenols from Green Tea" have been published. "Green tea, a popular drink with beneficial health properties, is a rich source of polyphenols that have a wealth of physiological activities. The purpose of the present study was to develop a microwave-assisted extraction (MAE) of green tea polyphenols," scientists in Guangzhou, People's Republic of China, report.
"MAE of tea phenols from green tea was investigated through orthogonal array design. The content of total phenols in tea infusions was determined using UV/vis spectrophotometric methods. Four factors (microwave intensity, microwave irradiate time, microwave irradiate number of times and tea/water ratio) have a substantial impact on the extraction," wrote D.C. Li and colleagues, South China University of Technology.