Removal of caffeine from green tea by microwave-enhanced vacuum ice water extraction

In order to selectively remove caffeine from green tea, a microwave-enhanced vacuum ice water extraction (MVIE) method was proposed. The effects of MVIE variables including extraction time, microwave power, and solvent to solid radio on the removal yield of caffeine and the loss of total phenolics (TP) from green tea were investigated. The optimized conditions were as follows: solvent (mL) to solid (g) ratio was 10:1, microwave extraction time was 6 min, microwave power was 350 W and 2.5 h of vacuum ice water extraction. The removal yield of caffeine by MVIE was 87.6%, which was significantly higher than that by hot water extraction, indicating a significant improvement of removal efficiency. Moreover, the loss of TP of green tea in the proposed method was much lower than that in the hot water extraction. After decaffeination by MVIE, the removal yield of TP tea was 36.2%, and the content of TP in green tea was still higher than 170 mg g−1. Therefore, the proposed microwave-enhanced vacuum ice water extraction was selective, more efficient for the removal of caffeine. The main phenolic compounds of green tea were also determined, and the results indicated that the contents of several catechins were almost not changed in MVIE. This study suggests that MVIE is a new and good alternative for the removal of caffeine from green tea, with a great potential for industrial application.

It indicated that the vacuum ice water extraction is an effective method for the removal of caffeine from green tea. By the proposed method, the removal yield of caffeine was higher than 87%, while the content of total phenolics in decaffeination green tea was still higher than 170.35 mg g−1. The vacuum ice water extraction was selective and efficient in removing caffeine.Figure optionsDownload as PowerPoint slideHighlights
► Opposite to the present methods, we try to remove caffeine in low temperature (0 °C).
► A microwave-enhanced vacuum ice water extraction (MVIE) method was first proposed.
► MVIE removed 87.6% of caffeine from green tea with little loss of total phenolics.
► MVIE was selective and efficient for the removal of caffeine from green tea.
► The contents several catechins in green tea were almost not changed in MVIE.
► MVIE is a new and good alternative for the removal of caffeine from green tea.