Extraction Of Catechin Compounds From Green Tea And Study Their Effect On Bacteria

Abstract

This study explains the extraction of catechin compounds from Cofftea green tea as potential sources of antibacterial materials. The methodologies of solvent extraction and partition were utilized to recover catechin compounds from green tea. The optimum experimental condition was obtained by optimizing operating factors. After extracting the green tea with water at 80 C for 40 min, the extract was partitioned with water/chloroform, which was best suited to remove caffeine impurity from the extract. Further, the resulting extract was partitioned water/ethyl acetate to deeply purify the catechin compounds of EGC, EC, EGCG and ECG. The present study showed that the total content of catechin compounds in cofftea green tea is 3.90%. Recent research indicates that green tea has numerous health benefits, including the ability to kill bacteria. This lab test the antimicrobial properties of green tea (with and without table salt) against E.coli and S.aureus in paper disk diffusion. The results indicated that the inhibition zone diameter of GTE for E.coli is 18 mm. And 20 mm when we add salt. S.aureus showed no zone of inhibition. The lack of antimicrobial properties for the tea sample against S.aureus may has been due to preparation method. But it showed inhibition zone with 12 mm when we add salt. This experiment showed that the antimicrobial properties increase with adding table salt.