Microwave Extraction of Various Commercially Available Types of Camellia sinensis (Tea)

Abstract

Utilizing microwave for extraction purpose of valuable constituents from plant and other natural sources has been in practice as a modern technology. In this study, eight different tea types which were locally and commercially available in Pakistan were subjected to both conventional and microwave techniques. The color and consistency of all eight types were found almost same. The yield via microwave assisted extraction was more than conventional extraction. Microwave extraction was performed at three different intensities via 140 W, 210 W and 245 W. The yield was dependent on the intensity of radiation. The minimum yield was achieved at 140W in case of Nepal tea i.e. 21.8% and maximum at 245 W in case of green tea at 245 W i.e. 34.1 %.