Advancing phytonutrient extraction via cavitation-based methodology: Exploring catechin recovery from Camellia sinensis leaves

Abstract

Phytochemical extraction is vital for industries like food, cosmeceutical, pharmaceutical, and nutraceutical. However, traditional methods have limitations in processing time, solvent use, and extract quality. To overcome these challenges, innovative cavitation-based extraction methods have emerged. Hydrodynamic cavitation, in particular, offers advantages such as improved extract quality, enhanced yield, reduced energy and solvent consumption, shorter extraction times, and simplified workflows. This study focused on extracting catechins from fresh Camellia sinensis leaves using hydrodynamic cavitation. Catechins, abundant in green tea leaves, have well-known health benefits. The hydrodynamic cavitation system employed a high-shear processor with a rotor-stator assembly. Results demonstrated that hydrodynamic cavitation effectively reduced the particle size of the plant material, facilitating better mass transfer and increasing the extract yield compared to conventional methods. Notably, the extracted catechins included all eight types, with higher concentrations of cis (epi) catechins. This is significant as cis (epi) catechins are reported to have superior oral bioavailability compared to trans catechins. Furthermore, the extract exhibited a distinct green color, indicative of catechin presence, while analytical results revealed its high content of catechins (65.2%) and polyphenols (83.9%), suggesting minimal oxidation during the extraction process. Additionally, intact catechin nanoparticles were observed within amorphous structures, indicating potential advantages in solubility and bioavailability. This study highlights the efficiency and advantages of cavitation-based extraction for catechin extraction, with the potential for commercial production in various industries. Further research should explore stereochemical changes, stability, and bioavailability of extracted catechins to optimize their utilization.