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<p>This study provides a multidimensional characterization of black, green, and white tea extracts by evaluating the interaction between tea type and extraction methods (conventional, maceration, infusion, and decoction). Extracts obtained using different extraction methods were comparatively analyzed in terms of mineral profile, phytochemical content, colloidal stability, and optical parameters. The results demonstrated that both tea type and extraction method exerted statistically significant effects on mineral solubility, phytochemical recovery, and colloidal stability (<i>p &lt;</i> 0.05). K was the dominant mineral across all samples, reaching a notably high concentration of 603.56&#xa0;mg/L in white tea decoction compared to the conventional method. Thermal treatments (decoction and infusion) promoted Zn release (0.29–0.37&#xa0;mg/L), while significantly reducing soluble Fe and Cu concentrations. Green and white tea extracts exhibited higher total phenolic content than black tea, with green tea showing the highest DPPH radical scavenging activity and TEAC values. Zeta potential measurements revealed significant variations in colloidal stability depending on tea type; white tea infusion was identified as the lowest stable system (− 12.36 mV), whereas black tea infusion exhibited the highest stability (− 55.7 mV). Maceration samples showed lower pH values compared to other extraction methods. Furthermore, measurements of color, °Brix, turbidity, and spectral transmittance within the 300–900&#xa0;nm range confirmed the decisive role of extraction conditions on optical properties. Overall, this research offers a comprehensive characterization of black, green, and white tea extracts in terms of industrial standardization and nutritional optimization, emphasizing the importance of integrating multiple analytical parameters for systematic evaluation.</p>

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Comparative analysis of mineral, colloidal, optical, and phytochemical profiles of black, green, and white tea extracts: effects of tea type and extraction method

  • 期刊论文

  • 发表日期：

    2026年8月3日

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  • Gamze Üçok

摘要

This study provides a multidimensional characterization of black, green, and white tea extracts by evaluating the interaction between tea type and extraction methods (conventional, maceration, infusion, and decoction). Extracts obtained using different extraction methods were comparatively analyzed in terms of mineral profile, phytochemical content, colloidal stability, and optical parameters. The results demonstrated that both tea type and extraction method exerted statistically significant effects on mineral solubility, phytochemical recovery, and colloidal stability (p < 0.05). K was the dominant mineral across all samples, reaching a notably high concentration of 603.56 mg/L in white tea decoction compared to the conventional method. Thermal treatments (decoction and infusion) promoted Zn release (0.29–0.37 mg/L), while significantly reducing soluble Fe and Cu concentrations. Green and white tea extracts exhibited higher total phenolic content than black tea, with green tea showing the highest DPPH radical scavenging activity and TEAC values. Zeta potential measurements revealed significant variations in colloidal stability depending on tea type; white tea infusion was identified as the lowest stable system (− 12.36 mV), whereas black tea infusion exhibited the highest stability (− 55.7 mV). Maceration samples showed lower pH values compared to other extraction methods. Furthermore, measurements of color, °Brix, turbidity, and spectral transmittance within the 300–900 nm range confirmed the decisive role of extraction conditions on optical properties. Overall, this research offers a comprehensive characterization of black, green, and white tea extracts in terms of industrial standardization and nutritional optimization, emphasizing the importance of integrating multiple analytical parameters for systematic evaluation.