Green Extraction Techniques for the Determination of Active Ingredients in Tea: Current State, Challenges, and Future Perspectives

In recent years, the scientific community has turned its attention to further study and application of green chemistry as well sustainable development in reducing consumption raw materials, solvents, energy. The aims ensure protection environment also, consequently, improve quality human life. It offers several benefits, both socially economically. last few decades, new alternative non-conventional extraction methodologies have been developed for purposes active ingredient compounds from various products. main objective this literature review is present current knowledge future perspectives regarding tea species respect isolation safe biomolecules, which can be used commercially available products—both dietary supplements pharmaceutical formulations. More specifically, review, intention investigate different techniques, such ultrasonic-assisted extraction, with DESs, microwave assisted-extraction method, reflux method. These are presented their role bioactive molecules species. Furthermore, following conducted study, commonly methods were found ultrasound-assisted method microwave-assisted addition these, use a solvent, regard maximum yield ingredients tea, was emphasized. Catechins, alkaloids (such caffeine), gallic acid, flavonoids extracted that isolated From it demonstrated widely studied at rate 52% included research studies, followed by black 26%, white oolong 11% each. Regarding determination molecules, most utilized analytical combination high-performance liquid chromatography (HPLC) photodiode array detector (PDA) mass spectrophotometry (MS) usage about 80%. This utilization UPLC GC 12% 8%, respectively. future, will necessary techniques other industry strategies, an encapsulation micro nano scale, preparing stable final products antioxidant properties where, finally, they safely consumed humans.