Feasibility Report on Catechins

CHAPTER-1
INTRODUCTION

1.1 PROJECT OBJECTIVE AND STRATEGY

1.1.1 Objective
The project envisages setting up a viable commercial plant for extraction of Catechins from
green tea leaves. The intention of the feasibility study is to cover various technical and
commercial aspects of the project including planning, commissioning and manufacturing
stages.

Looking at the abundant resources available in Assam and the excellent medicinal
properties of Catechins, Shri Rajeev Saikia, Managing Director, M/s. Vixudha Bio Producer
Pvt. Ltd., intends to set up a plant in Assam for serving the market and meeting the growing
demand of this Flavanol at home and abroad.

The Indian Institute of Technology, Guwahati has developed a technology to extract

Catechins from shrubs of Camellia Sinensis available in Assam. A Patent has also been
secured on the technology developed.
Table 1.1: Contents of Polyphenols in Indian Green Teas
Green Tea (dry weight basis) 150 ml
30-42% 300-400 mg
Source: Longo.G, et.al, 2013. Xref: Balentine, et.al, 1997

1.1.2 Strategy
The project relies on the technology provided by IIT Guwahati for the process. The raw
materials would be procured locally. Chemicals would have to be imported to the
manufacturing site, if it is in Assam. Utilities are available locally. Infrastructure is required to
be set up. At this initial stage, a pilot project is being contemplated at The IIT-Guwahati
campus to process 50kgs of leaves per day before embarking upon the commercial unit.

1.2 DESCRIPTION OF THE PRODUCT

1.2.1 Catechin
The product in focus is Catechin(s), Polyphenol under the sub group of Flavanols. In fact,
Catechin(s) refer to the substance in tea comprising of non-interactive compounds of
1. Catechin (C),
2. GalloCatechin (GC),
3. EpiGalloCatechin (EGC),
4. EpiCatechin (EC),

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5. EpiGalloCatechin Gallate (EGCG),

6. Gallocatechin Gallate (GCG),
7. EpiCatechin Gallate (ECG) and
8. Catechin Gallate (CG)

These are primarily anti –oxidants and have been reported for various end-use applications.
These are present in varying proportions in different kind of teas. Out of these compounds,
the major Catechins that occur are EC, EGC, ECG and EGCG. The ECG and EGCG are
available in highest quantities.

1.2.2 Origin
Tea is made from the young tender shoots of Camellia Sinensis. It is the most widely
consumed drink after water due to its refreshing and mildly stimulant effect. It has now
attracted much attention due to its antioxidant properties which are considered beneficial to
consumer’s health. The main health related constituent of tea are the polyphenols and
flavanoids among polyphenols. Catechins form the majority of flavanoids (80-90%).

The predominant constituents of tea leaves, accounting for up to 30% of the dry weight, are
the polyphenols, which include Flavonols, flavones, and flavan-3-ols. Of these, 60–80% is
the flavan-3-ols commonly known as Catechins. Some studies support the idea that among
all tea types, green teas contain the highest amount of Catechins (Lin et al., 2003).

The composition of Catechins in Green Tea is provided in Table 1.2.

Table 1.2: Composition of Catechins in Green Tea
S.No. Catechin Compounds Content (%)
1. EGCG 60%
2. EGC 20%
3. ECG 14%
4. EC 6%
Source: Reygaert W. C. (2018). Green Tea Catechins: Their Use in Treating and Preventing Infectious
Diseases. BioMed research international, 2018, 9105261. doi:10.1155/2018/9105261

1.2.3 Uses
The Catechins compounds are primarily responsible for many of the health benefits,
resulting from the antioxidant properties. Anti-oxidative tea components are reported to have
beneficial protective effects against cancers, obesity cardiovascular disease and diabetes.

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The radical-scavenging and antioxidant properties of tea polyphenols are frequently cited as
important contributors to these beneficial effects. However, studies have shown that the
compounds having beneficial health effects in tea is influenced by many factors such as the
cultivators, harvest season, age of the plant, climate, environmental conditions and
processing conditions.

Studies by the ISO also report that Flavanoid, EpiGalloCatechin Gallate (EGCG) is also
helpful in weight management, maintain hydration and improve alertness.

1.3 PHYSICAL AND CHEMICALS PROPERTIES

Catechin and its associated compounds show varying physico-chemical properties. The
major ones are reproduced in this section for Catechin

1.3.1 Physical properties

Chemical Name: Catechin(s)
CAS#: 154-23-4
Purity: >=98%
Formula: C15H14O6
Molecular Weight: 290.3
Density: 335 g/ml
Boiling Point: 630.4oC
Melting Point: 308.5°C (587.3°F)
Flash Points: CLOSED CUP: Higher than 93.3°C (200°F).

1.3.2 Chemical Properties

The chemical properties of green tea are provided in the Table 1.3.
Table 1.3: Chemical Properties of Green Tea
Characteristic Requirement Testing Method
Water extract % (m/m) 32 min. ISO 9768
Total ash ,% (m/m) 8 max.4 min. ISO 1575
Water – soluble ash, % (m/m of total ash) 45 min. ISO 1576
Alkalinity of water – soluble ash, % (m/m) 1.0 min.3.0 max. ISO 1578
Acid - insoluble ash % (m/m) 1.0 max. ISO 1577
Crude fiber ,% (m/m) 16.5 max ISO 5498 or ISO 15598
Total Catechins, % (m/m) 7 min ISO 14502 - 2
Total polyphenols,(%(m/m) 11 min ISO 14502 - 1
Ratio total Catechins to total polyphenols, 0.5min
(m/m)
Source:

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1.4 STANDARDS AND SPECIFICATIONS

1.4.1 Standards
Catechin and its associated compounds are sold in the market as per manufacturers’
specifications. Catechins are covered by the Food and Agriculture Organisation (FAO) in
their tea standards. Catechins were included for analysis in 2005 by the FAO committee on
Tea. These covered both green tea and black tea. The content of polyphenols in tea has
been recognised as one of the important characteristic of tea. Catechins are found in higher
quantities in green tea (11%) than black tea (9%). The content of Catechins out of total
polyphenols should be 50% or more.

The ISO standard related to Catechin is the ISO 14502-2:2005: Determination of substances
characteristic of green and black tea — Part 2: Content of Catechins in green tea — Method
using high-performance liquid chromatography.

SO 14502-2:2005 specifies a high-performance liquid chromatographic (HPLC) method for

the determination of the total Catechin content of tea from the summation of the individual
Catechins. It is applicable to both leaf and instant green tea, and with precision limitations to
black tea. Gallic acid and caffeine can also be determined by this method, as can Theogallin
and Theaflavins.

1.4.2 Specifications
A sample product specification of Catechin is provided in Table 1.4.
Table 1.4: Specifications of Catechin
S.No Property Attribute Value
1 Chemical family CATCHIN & PROCYNIDIN / Catechin
2 Synonym (+)-3,3’ ,4’,5,7,-Pentahydroyflavan
3 CAS Number [154-23-4]
4 Empirical formula C15H14O6
5 Molecular weight 290, 28
6 Classification !
7 Long Term Storage Store at <+80C (Store in dry and dark place)
8 Transport conditions Ambient temperature
9 Appearance White to beige coloured Powder
10 [a]D +(15+ 1)0 c=1 acetone /water (50/50, V/V)
11 Assay (HPLC) This Product is >99%
delivered with HPCL
Chromatogram
Source: www.extrasunthesis.com

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1.5 USES AND APPLICATIONS

Catechins are proven anti-oxidants. They find a variety of applications in food and
pharmaceutical industries. Catechins are used for prevention of Lipid oxidations. They have
been reported to be used in Breads, Biscuits, Dehydrated apple and meat products.

Medicinally, green tea extracts are believed to be beneficial is sugar control and as anti-
neurodegenerative disease. Catechins have also been shown to be effective in cancer
control as combination drug.