Open AccessExtraction of Catechin from green tea plants Camellia sinensis
Author(s) -
Essam F. Al-Jumaily,
Yasir A.J.Al-abdli,
Nazar E. Nasser
Publication year - 2011
Publication title -
maǧallaẗ markaz buḥūṯ al-taqniyyaẗ al-aḥyāʾiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2708-1370
pISSN - 1815-1140
DOI - 10.24126/jobrc.2011.5.3.173
Subject(s) - catechin , camellia sinensis , chemistry , chromatography , chloroform , extraction (chemistry) , high performance liquid chromatography , reagent , acetic acid , camellia , thin layer chromatography , ethyl acetate , polyphenol , organic chemistry , botany , biology , antioxidant
Catechin was extracted from green tea Camellia sinensis by using liquid-liquid chromatography. Extraction was done using hot water and then fractionation of the extract in two-stages first mixed with chloroform; the aqueous layer was taken and the second step mixed with ethyl acetate to remove all the apolar compounds and dark brown colour substance was obtained nonviscous and this was supposed to be catechin compound. Catechin has been diagnosed by using chemical reagent; thin layer chromatography (TLC) and the relative front (Rf) was 0.92 when using the mobile phase acetic acid: chloroform (9:1). The melting point has reached 120oC. The catechin was conducted by the use of high-performance liquid chromatography (HPLC) and was diagnosed by FTIR spectrum.