Abstract:

This study evaluated the efficiency of three extraction methods, Soxhlet, maceration, and infusion for obtaining an extract from tea leaf fibers, followed by comprehensive phytochemical and chemical characterization. Soxhlet extraction was the most efficient method, achieving the highest yield (26.42%), significantly surpassing maceration (21.92%) and infusion (12.75%). Phytochemical screening of the resulting extract confirmed a rich profile, revealing the presence of saponins, alkaloids, glycosides, flavonoids, phenolic acids, steroids, tannins, coumarins, phlobatannins, and quinones, while terpenoids were notably absent. UV-Visible (UV-Vis) spectroscopy determined a high dry matter content (66.6%) and spectral characteristics, exhibiting a maximum absorbance (λmax​) of 4.707 at 270 nm. This spectral data led to a calculated total color value of 70.67, which is higher than values typically reported for fermented black tea. Further chemical characterization using Fourier-transform infrared (FTIR) spectroscopy identified key functional groups, notably hydroxyl (−OH) and carbonyl (C=O) groups. Gas Chromatography-Mass Spectrometry (GC-MS) identified five major compounds: benzoic acid (28.62%), caffeine (22.09%), dimethyl phthalate, hexadecanoic acid methyl ester, and methyl oleate (Z−9-octadecenoic acid, methyl ester). The high yields and the identification of benzoic acid and caffeine suggest the tea leaf fiber extract holds promise as a natural source of preservatives and stimulants for industrial applications.