Nutritional, bioactive potentials and antioxidant activities of processed green tea residue extracts against Hep-G2 and MCF-7 cell lines

Dattatreya, Govindan and Sravan Kumar, Sandopu and Deepika Haleklyadi, Ananda and Channakeshava Chaya, Hulegaru and Giridhar, Parvatam and Siddappa Ravikumar, Yelegara and Raghavendra, Sathyanarayana and Paramesha, Mahadevappa (2025) Nutritional, bioactive potentials and antioxidant activities of processed green tea residue extracts against Hep-G2 and MCF-7 cell lines. Journal of Food Science and Technology. pp. 1-13.

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Abstract

Green tea (GT) is made from the leaves of Camellia sinensis; the study investigated the nutritional, nutraceutical, and mineral content of raw and processed GT with and without sugar. HPLC-DAD was used to analyse phenolics, flavonoids, and purine alkaloids (theobromine, theophylline, and caffeine) at different boiling intervals (5–15 min). The processed residue of GT containing sugar showed the highest carbohydrate content at 28.81%. The mineral content of the processed residue retained 100% of iron, zinc, and sodium, while potassium and magnesium contents were reduced to 82% and 36%, respectively. Palmitic acid was found to be the most prevalent in the GC-MS analysis. In the native GT samples, the predominant phenolic acids were gallic acid, chlorogenic acid, sinapic acid, and para-coumaric acid. The GT processed without sugar extracted 64% of the gallic acid and 91% of chlorogenic acid compared with the native sample. Analysis of the GT samples showed a 20% increase in theobromine and a 17% increase in caffeine during heat processing. The GT residue extracts demonstrated potent antioxidant and cytotoxic activity against human liver (HEP-G2) and breast cancer cell lines (MCF-7). Therefore, GT residue could be used to isolate nutrients and nutraceuticals for food applications.

Item Type:	Article
Uncontrolled Keywords:	Green tea, Nutritional, Bioactives, Antioxidant activities, HPLC method validation, Anti-cancer activity
Subjects:	600 Technology > 07 Beverage Technology > 08 Tea 600 Technology > 08 Food technology > 16 Nutritive value > 10 Antioxidant Property
Divisions:	Plant Cell Biotechnology
Depositing User:	Somashekar K S
Date Deposited:	21 Nov 2025 09:01
Last Modified:	21 Nov 2025 09:01
URI:	http://ir.cftri.res.in/id/eprint/20103

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