Ozone-Mediated Modulation of Green Tea Extract Enhances Bioactive Compounds and Therapeutic Potential Relevant to...

Area of Science:

• Food Science
• Phytochemistry
• Microbiology

Background:

• Ozonation is a non-thermal technique that modifies plant extract chemistry and bioactivity.
• Green tea extract (GTE) possesses various health benefits due to its phenolic composition.
• Investigating ozonation's impact on GTE can reveal enhanced nutritional and bioactive properties.

Purpose of the Study:

• To evaluate if ozonating GTE improves its phenolic profile and in vitro bioactivity.
• To assess the potential of ozonated GTE (GTOE) for food and clinical applications.

Main Methods:

• Ethanolic GTE was treated with ozone to create GTOE.
• Phenolic content was analyzed using High-Performance Liquid Chromatography (HPLC).
• In vitro bioactivities including antimicrobial, antibiofilm, antioxidant, lipase inhibition, and wound healing were assessed.

Main Results:

• Ozonation increased gallic and ellagic acid content in GTE, with a slight decrease in catechin.
• GTOE demonstrated enhanced antimicrobial activity against tested bacteria and fungi, with lower MIC/MBC/MFC values.
• GTOE exhibited superior antibiofilm, antioxidant, and pancreatic lipase inhibition activities, alongside improved wound closure in vitro.

Conclusions:

• Controlled ozonation effectively remodeled phenolics in GTE, significantly enhancing its antimicrobial, antibiofilm, antioxidant, anti-obesity, and wound-healing properties.
• The findings support further research into food-grade optimization and in vivo validation for potential nutritional and clinical uses.