Background and Objectives: Tea is considered one of the most consumed drinks around
the world and the health benefits of it have recently attracted the attention of different researchers. It
has also been proven beneficial in preventing the danger of some diseases like cancer and cardiovascular
problems. Further, lipid oxidation is one of the major problems in food products. Considering
the above-mentioned issues, the present review focused on various techniques used to extract polyphenols
from different kinds of tea, as well as their use in the food industry.
Results and Conclusion: Based on our findings in this review, the main components of tea are polyphenols
that have health benefits and include catechins, epicatechin, epigallocatechin, epicatechin
gallate, epigallocatechin gallate, gallic acid, flavonoids, flavonols, and theophlavins. From these
components, catechin is regarded as the most beneficial component. Many techniques have been discovered
and reformed to extract tea compounds such as solvent-based extraction, microwave-assisted
water extraction, and ultrasound-assisted extraction techniques. Overall, the microwave-assisted water
extraction method is a useful method for extracting tea polyphenols, which may be used in the
meat, oil, and dairy industries.