Polyphenols from fresh frozen tea leaves (Camellia assamica L.,) by supercritical carbon dioxide extraction with ethanol entrainer - application of response surface methodology.

Pravin Vasantrao, Gadkari and Manohar, B. and Udaya Sankar, K. (2015) Polyphenols from fresh frozen tea leaves (Camellia assamica L.,) by supercritical carbon dioxide extraction with ethanol entrainer - application of response surface methodology. Journal of Food Science and Technology, 52 (2). pp. 720-730.

PDF Journal of Food Science and Technology February 2015, Volume 52, Issue 2, pp 720-730.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

Fresh frozen tea leaves (Camellia assamica L.) were extracted with SC-CO2 to obtain polyphenols rich in EGCG and compared with conventional solvent extraction. Extraction parameters such as temperature, pressure and solvent to material ratio were critical factors in extraction and optimized by response surface methodology (RSM). The maximum yield of extractable solids using SC-CO2 with ethanol entrainer was carried out at pressures 150 to 350 bar, temperatures from 40 °C to 60 °C and solvent to material ratio 100 to 200. The theoretical yield was 3.91 % (w/w), while experimental yield was 4.20±0.27 % (w/w) at temperature of 50 °C, pressure 250 bar and solvent to material ratio of 200. The chemical compositions of extracted solids were investigated by HPLC which showed 722.68– 848.09±1.12 mg of EGCG/g of extractable solids were separated in SC-CO2. Also, 54.62±1.19 mg of EGCG/g of extractable solids was separated using conventional extraction which is quantitatively lesser than SC-CO2 extraction yield. Thus, SC-CO2 extraction was proved to be effective technique in obtaining extracts rich in EGCG (>95 %).

Item Type:	Article
Uncontrolled Keywords:	Camellia assamica L. . Supercritical carbon dioxide extraction (SC-CO2) . Response surface methodology (RSM) . HPLC
Subjects:	600 Technology > 07 Beverage Technology > 08 Tea 600 Technology > 08 Food technology > 01 Analysis
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Feb 2015 09:49
Last Modified:	23 Feb 2015 09:49
URI:	http://ir.cftri.res.in/id/eprint/11727

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