2025Journal article
Riyadh N. Abdullah, Güler Bengüsu Tezel, Mukheled A. Al-Sameraiy
International Journal of Environmental & Analytical Chemistry
A commercial TiO2 heterogeneous photocatalyst, Degussa, p-25, is successfully applied under artificial UV irradiation for oxidation of organic pollutants. However, it suffers from limited surface area, thus affecting its photocatalytic performance and restricting its feasibility for industrial applications. The current research aimed to address this limitation and therefore it investigated, for the first time, matcha green tea (MGT) as novel extracted material to synthesise green TiO2 photocatalyst from three weighted powders of first harvest (GF1, GF2, GF3) and second harvest (GS1, GS2, GS3) using sol-gel method (an effective method in controlling surface morphology). To achieve this aim, a working protocol was adopted in three stages (chemical and green synthesis of TiO2, characterisation of synthesised photocatalysts using relevant analytical techniques and evaluation of their photocatalytic performance with methylene blue using batch photoreactor). Experimentally, surface morphology of green TiO2 photocatalysts in terms of crystallite sizes, mean particle size, surface roughness and BET surface area (SBET) as found by analyses of EDX, FE-SEM, AFM and BET, respectively was significantly enhanced when compared with chemically control TiO2 (CP). The best characterisation results of green TiO2 photocatalysts were at GF2 and GS2. In particular, the SBET results for GF2 and GS2 were 164.44 and 217.66 m2/g, respectively compared with CP (13.78 m2/g). Photocatalytic degradation of MB for GF2 and GS2 was 90 and 98%, respectively. Photocatalytic mineralisation of MB was 88% for GF2 and 97% for GS2. In conclusion, MGT could significantly modify surface morphology of TiO2 photocatalyst towards enhancing its photocatalytic performance.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Food science / processing
Making, milling, storing or using matcha in foods.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Riyadh N. Abdullah, Güler Bengüsu Tezel, Mukheled A. Al-Sameraiy. (2025). Novel matcha green tea extract for green sol-gel synthesis of TiO 2 : enhancement of surface morphology to improve photocatalytic performance. International Journal of Environmental & Analytical Chemistry. https://doi.org/10.1080/03067319.2025.2530007
DOI: 10.1080/03067319.2025.2530007
Monitoring chlorophyll during Tencha (the raw ingredient for matcha) processing is critical for determining the matcha's color and quality. The purpose of this study is to explore the mechanism of chlorophyll changes during Tencha…
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAuthenticity and analytical methodsCited 91×The importance of postprandial hyperglycemia in the treatment of diabetes has been recognized recently. Tea products, such as tea polyphenols (TP), epigallocatechin gallate (EGCG), matcha, and instant tea, were chosen as constituents of…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 76×Objective: Gut microbiota plays a key role in metabolism and health in diabetes patients with gastrointestinal microbiota dysbiosis. Thus, regulating the ecological balance of gut microbiota may provide a pathway toward improvement for…
Animal studyMetabolism and weightGut and microbiomeMarket, culture and sustainabilityCited 68×Matcha green tea (MGT) is a natural product that is currently used as a dietary supplement and may have significant anti-cancer properties. However, the molecular mechanism(s) underpinning its potential health benefits remain largely…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsCancerCited 66×