Sub-Critical Water Extraction of Residual Green Tea to Produce a Roasted Green Tea-Like Extract

摘要

In this study, we investigated the effects of various temperatures between 140 to 260 °C during sub-critical water extraction of residual green tea in making a roasted green tea-like extract, a popular beverage in Japan. Each residual green tea extract was analyzed for sensory properties and antioxidative activities, and this revealed 140 °C to be the best extraction temperature. 5-Hydroxymethyl-2-furaldehyde, (+)-catechin, and (—)-epicatechin were found to be the major antioxidative compounds in the 140 °C extract, along with theanine and some important amino acids.