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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11727/
http://dx.doi.org/10.1007/s13197-013-1085-9
 
Title Polyphenols from fresh frozen tea leaves (Camellia assamica
L.,) by supercritical carbon dioxide extraction with ethanol
entrainer - application of response surface methodology.
 
Creator Pravin Vasantrao, Gadkari
Manohar, B.
Udaya Sankar, K.
 
Subject 08 Tea
01 Analysis
 
Description 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 %).
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11727/1/Journal%20of%20Food%20Science%20and%20Technology%20February%202015%2C%20Volume%2052%2C%20Issue%202%2C%20pp%20720-730.pdf
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.