Tea polyphenols
Antioxidants
Preservatives
Nutritional Enhancers
Flavoring Agents
mixture of polyphenolic compounds
$14.31 ~ $21.46
Food
Free sample from 100g(NF)
One unit of:25kg/barrel 25kg/barrel 20kg/barrel 25kg/barrel
One unit of:25kg/barrel 25kg/barrel 20kg/barrel 25kg/barrel
25kg/barrel
25kg/barrel
20kg/barrel
25kg/barrel
Product Info
What is Tea polyphenols?
Tea polyphenols are natural phenolic compounds extracted from tea leaves, widely utilized as potent natural antioxidants and preservatives in food products and as bioactive ingredients in dietary supplements.
How is Tea polyphenols made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Selecting and washing fresh, high-quality tea leaves (Camellia sinensis). | Leaf quality is paramount. Must use fresh, tender leaves, free from pests and damage. Impurities and foreign matter must be thoroughly removed. |
| 2 | Enzyme Deactivation (Fixation) | Rapidly heating the leaves with steam or hot water to inactivate polyphenol oxidase and other enzymes. | This is a critical step to prevent oxidative browning and preserve the polyphenol content. Control temperature (85-95°C) and duration (1-3 minutes) precisely. |
| 3 | Aqueous Extraction | Soaking and agitating the blanched leaves in purified hot water to extract soluble compounds. | Optimize for maximum yield by controlling water temperature (70-90°C), water-to-leaf ratio (e.g., 15:1), and extraction time. |
| 4 | Filtration & Clarification | Passing the tea slurry through a filter press or centrifuge to separate the liquid extract from the solid leaf residue. | Ensure a clear, particle-free liquid infusion. The clarity of the extract is a key quality indicator at this stage. |
| 5 | Concentration | Removing a large volume of water from the liquid extract using a vacuum evaporator. | Must use low-temperature vacuum evaporation (e.g., <60°C) to concentrate the solution without thermally degrading the heat-sensitive catechins. |
| 6 | Purification & Decaffeination | Using column chromatography with macroporous resin to selectively adsorb polyphenols while washing away caffeine, sugars, and pigments. | The pH, flow rate, and elution solvent concentration must be strictly controlled for efficient separation and to achieve high purity of the final product. |
| 7 | Final Drying | Converting the purified, concentrated liquid into a stable powder using spray drying or vacuum freeze-drying. | Spray dryer inlet/outlet temperatures are critical to prevent scorching. Final product moisture content must be below 5% for stability and to prevent microbial growth. |
| 8 | Sieving & Blending | Sieving the powder to ensure a uniform particle size and blending different batches for consistency. | The mesh size of the sieve determines the product's final granularity and solubility. Blending ensures batch-to-batch homogeneity. |
| 9 | Quality Control & Packaging | Conducting final laboratory analysis (e.g., HPLC) and packaging the powder in airtight, multi-layer foil bags. | Product must meet specifications for total polyphenol/catechin content, heavy metals, and microbial limits. Packaging must protect from light, moisture, and oxygen to ensure shelf life. |
Technical Specifications
| Chemical Formula | mixture of polyphenolic compounds |
| Solubility | soluble in water and ethanol |
| Storage Conditions | store cool, dry, protected from light (2–8 °C) |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
food preservation
anti-browning
deodorant
used in beverages
oils
dairy
bakery
meat
cosmetics
Mechanism of action:
| Parameter | Tea polyphenols |
|---|---|
| Functional Category | Antioxidant; Antimicrobial Agent; Flavor & Color Stabilizer |
| Key Ingredients | Catechins (e.g., Epigallocatechin gallate - EGCG, Epicatechin gallate - ECG, Epigallocatechin - EGC) |
| Mechanism of Action | Phenolic hydroxyl groups act as potent free radical scavengers by donating hydrogen atoms, thereby terminating oxidative chain reactions. They chelate pro-oxidant metal ions (e.g., Fe2+, Cu2+) to prevent the initiation of lipid peroxidation. They also disrupt microbial cell membranes and inhibit key enzymes, exerting broad-spectrum antimicrobial activity. |
| Application Effect in Product | Inhibits lipid oxidation, delaying the onset of rancidity and off-flavors in fats, oils, meats, and baked goods. Preserves natural product color by preventing oxidative degradation of pigments. Extends shelf life by controlling the growth of spoilage bacteria and molds. Can contribute a characteristic astringent or bitter flavor note. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Tea Polyphenols | Plant Polyphenol (Catechins) | High concentration of catechins, especially EGCG (Epigallocatechin gallate), sourced from green tea. | Well-researched for metabolic health and cognitive support; broad-spectrum antioxidant; widely available and cost-effective. | May contain caffeine unless specified; high doses can cause stomach upset on an empty stomach. | General antioxidant support, metabolic enhancement (fat oxidation), daily wellness, and cognitive function. | For a scientifically-backed, general-purpose antioxidant with specific benefits for metabolism and brain health. |
| Grape Seed Extract | Plant Polyphenol (Proanthocyanidins) | Rich in Oligomeric Proanthocyanidin Complexes (OPCs) that are highly bioavailable. | Excellent for cardiovascular health, supporting blood vessel integrity and circulation; potent free radical scavenger. | Less research supporting metabolic or direct cognitive benefits compared to tea polyphenols. | Supporting cardiovascular and circulatory systems, skin health from oxidative damage, reducing swelling. | When the primary goal is targeted support for blood vessels, circulation, and heart health. |
| Curcumin | Plant Polyphenol (Curcuminoid) | The primary active compound in turmeric; often formulated with piperine for enhanced absorption. | Extremely potent and well-documented anti-inflammatory properties; strong support for joint health. | Very low bioavailability on its own, requiring specific formulation to be effective; less of a broad antioxidant. | Managing inflammation-related conditions, supporting joint health and mobility, aiding digestive function. | For powerful, targeted anti-inflammatory action, especially concerning joints and systemic inflammation. |
| Resveratrol | Plant Polyphenol (Stilbenoid) | Compound found in red grapes and Japanese knotweed; studied for its effects on cellular longevity pathways. | Unique focus on activating sirtuins and supporting cellular health, often marketed for anti-aging. | Bioavailability can be low; human trial results for some major health claims are still developing. | Supporting healthy aging, cellular protection, and cardiovascular health. | For interest in supporting cellular longevity and mimicking some benefits of caloric restriction. |
| Quercetin | Plant Polyphenol (Flavonoid) | A common flavonoid found in many fruits and vegetables like onions and apples. | Strong immune-modulating and anti-histamine properties; supports a healthy inflammatory response to allergens. | Benefits can be less pronounced for non-immune issues compared to more specialized polyphenols. | Seasonal allergy support, immune system balance, general antioxidant and cardiovascular support. | For targeted support of the immune system, especially in managing allergic responses. |
Technical Documents
Available Documentation
CoA, TDS
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications