Extraction of tea polyphenols, catechins and caffeine from different tea cultivars in Sri Lanka

<p>Tea (<em>Camellia sinensis</em>) is widely known for its health benefits. A vast array of biologically active compounds is present in tea, including polyphenols, polysaccharides, alkaloids, caffeine, proteins, vitamins, and minerals. Tea phenolic constituents, which are the predominant biologically active constituents in tea, have a variety of beneficial health effects and have been widely utilized in the food industry. Consequently, on the nutraceutical and health markets, green tea extracts gained more attention. This study investigated the extraction of polyphenols from green tea of four different tea cultivars using an environmentally friendly approach and quantified the total polyphenol and caffeine contents, catechins, including (-)-epigallocatechin-3-gallate (EGCG), (-)-epigallocatechin (EGC), (+)-catechin, epicatechin gallate (ECG), and (-)-epicatechin (EC) of each tea extract as well as green tea. The extraction efficiency of total polyphenol, caffeine, and catechin concentrations differed significantly among tea cultivars. Total polyphenol and caffeine contents, as well as individual catechin contents, were found to be significantly varied among the tea cultivars. Tea cultivars with high total polyphenol content could potentially be utilized in total polyphenol extraction.<strong></strong></p>