Art

J-GLOBAL ID：201002237789415520   Reference number：10A0448466

Sub-Critical Water Extraction of Residual Green Tea to Produce a Roasted Green Tea-Like Extract

焙煎緑茶様抽出物を作るための緑茶残留物の亜臨界水抽出

Author (5)： ETOH Hideo (Fac. of Agriculture, Shizuoka Univ.) ,  OHTAKI Naoko (Fac. of Agriculture, Shizuoka Univ.) ,  KATO Hideaki (Fac. of Agriculture, Shizuoka Univ.) ,  KULKARNI Aditya (Fac. of Agriculture, Shizuoka Univ.) ,  MORITA Akio (Fac. of Agriculture, Shizuoka Univ.)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 74  Issue： 4  Page： 858-860 (J-STAGE)  Publication year： 2010 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Camellia sinensis ,  *green tea ,  Water ,  *food processing by-product ,  antioxidation ,  *antioxidant ,  temperature dependence ,  peroxo acid ,  Nitrous Acid ,  sensory test ,  extract (food) ,  oxygen heterocyclic compound ,  polyphenol ,  flavonoid ,  polynuclear aromatic compound ,  polyol ,  subcritical water ,  green tea extract ,  Peroxynitrous Acid
Semi thesaurus term： peroxynitrite

JST classification (1)： Alkaloid palatable beverages  (FJ06030D)

Substance index (3)： Catechin ,  (-)-Epicatechin ,  5-Hydroxymethylfurfural

Reference (5)：

• 1) Kruse A and Dinjus E, J. Supercrit. Fluids, 39, 362–380 (2007).
• 2) Kulkarni A, Yokota T, Suzuki S, and Etoh H, Biosci. Biotechnol. Biochem., 72, 236–239 (2008).
• 3) Niwa T, Doi U, Kato Y, and Osawa T, J. Agric. Food Chem., 49, 177–182 (2001).
• 4) Kulkarni A, Suzuki S, and Etoh H, J. Wood Sci., 54, 153–157 (2008).
• 5) Fagerson IS, J. Agric. Food Chem., 17, 747–750 (1969).

Terms in the title (5)： 焙煎 ,  緑茶 ,  抽出物 ,  残留物 ,  亜臨界水抽出