Manipulation of the Phenolic Quality of Assam Green Tea through Thermal Regulation and Utilization of Microwave and Ultrasonic Extraction Techniques

The aim of this study was to investigate the catechin levels and antioxidant activities as manipulated by roasting temperature time green tea. Roasting varied between 100–300 °C 60–240 s in tea production. main interactions measured were effects on activities, total phenolic content, DPPH, ABTS, FRAP content (catechin (C), epigallocatechin gallate (EGCG), (EGC), epicatechin (ECG) (EC)). Optimum conditions determined 270 for 240 s, since enabled high contents, production yield. extraction methods including traditional (TDE), microwave-assisted (MAE) ultrasonic-assisted (UAE) using 60% ethanol solvent investigated evaluate highest bioactive compound yield extraction. MAE found be more efficient compared UAE TDE. extracts showed significant cytotoxic potential against Huh-7 cell line, concentrations ranging from 31.25 1000 µg/mL. results are useful understanding relationship thermal treatment chemical nutritional properties catechins, making it possible select that maximize beneficial ingredients.