Extraction and Purification of Catechins from Tea Leaves: An Overview of Methods, Advantages, and Disadvantages

Abstract

This review study explores the complex methods involved in the extraction and purification of polyphenols, specifically catechins, prominent compounds that are bioactive and found in plant-based extracts and foods like tea. This study also addresses the challenges that may arise from the complex chemical structure of catechins and their inherent variability across botanical sources. Despite these shortcomings and obstacles, catechins and catechin derivatives present significant potential, particularly in healthcare but also in the food industry. Their enhanced antioxidant properties have been exhaustively investigated and associated with countless health benefits, making them promising agents with numerous applications, most notably in healthcare against chronic diseases. Furthermore, catechins have numerous applications across various industries, including food and beverage, cosmetics, agriculture, and materials science. This review is a compilation of the most notable and recent research found in the literature and emphasizes the importance of continued research and innovation in catechin separation, extraction, and utilization, which hold promise for advancing human health and technological progress across multiple domains.

Keywords

• catechins
• HPLC
• extraction methods
• purification
• tea polyphenols