Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques

The aim of current research was to determine the effect different extraction techniques on antioxidant capacity green tea, black tea and ginger polyphenols. Initially, raw materials were subjected compositional analysis. Afterward, bioactive moieties from all samples extracted through ultrasound conventional solvent method using solvents (i.e. ethanol, methanol water). Furthermore, functional ingredients, namely, catechins theaflavins isolated by partition respectively. In addition, extracts isolates analyzed for their total phenolic profile various spectrophotometric assays. For quantification catechins, a reverse phase HPLC system used. Results showed that (P > .005) proved more effectual isolation polyphenols (757.33 mg/100 g GAE) tested among other (741.66 GAE). Likewise, better performance than rest in ethanol performed as compared counter parts. Similarly, higher potential order effectiveness Ginger freeze dried extract (GFDE).