@article{Ateş_Kaya_Yücel_Bayra_2022, title={Effects of ultrasound-assisted extraction procedure on total phenolics, catechin and caffeine content of green tea extracts}, volume={34}, url={https://ejfa.me/index.php/journal/article/view/2911}, DOI={10.9755/ejfa.2022.v34.i8.2911}, abstractNote={<p>This study was conducted to investigate the changes encountered in water soluble dry matter (ºBrix), total phenolics, caffeine and some important catechins of green tea extracts extracted through ultrasound-assisted extraction procedures. Extractions were conducted at <br>70°C temperature, different tea: water ratios (5:100; 10:100) and brewing times (5, 10 and 20 min) and resultant extracts were also supplemented with tannase enzyme. Total phenolics of green tea extracts varied between 2.68 - 3.87 g GAE/100 g dry green tea. The greatest total phenolics (3.87 g GAE/100 g dry green tea) was obtained from 20 min brewing at 70°C and 10:100 tea: water ratio of tannase enzyme-supplemented extract. As compared to the control samples, decreasing EGCG and ECG contents and increasing EGC and EC contents were observed with tannase enzyme supplementations.</p>}, number={8}, journal={Emirates Journal of Food and Agriculture}, author={Ateş, Emine and Kaya, Cemal and Yücel, Esra Esin and Bayra, Mustafa}, year={2022}, month={Oct.} }