Record Details

Solubility of caffeine from green tea in supercritical CO2: a theoretical and empirical approach

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12100/
http://dx.doi.org/10.1007/s13197-015-1946-5
 
Title Solubility of caffeine from green tea in supercritical CO2:
a theoretical and empirical approach
 
Creator Pravin Vasantrao, Gadkari
Manohar, B.
 
Subject 08 Tea
01 Analysis
 
Description Decaffeination of fresh green tea was carried out
with supercritical CO2 in the presence of ethanol as co-solvent.
The solubility of caffeine in supercritical CO2 varied from
44.19 × 10−6 to 149.55 × 10−6 (mole fraction) over a pressure
and temperature range of 15 to 35 MPa and 313 to 333 K,
respectively. The maximum solubility of caffeine was obtained
at 25 MPa and 323 K. Experimental solubility data were correlated
with the theoretical equation of state models Peng-
Robinson (PR), Soave Redlich-Kwong (SRK), and Redlich-
Kwong (RK). The RK model had regressed experimental data
with 15.52 % average absolute relative deviation (AARD). In
contrast, Gordillo empirical model regressed the best to experimental
data with only 0.96% AARD. Under supercritical conditions,
solubility of caffeine in tea matrix was lower than the
solubility of pure caffeine. Further, solubility of caffeine in
supercritical CO2 was compared with solubility of pure caffeine
in conventional solvents and a maximum solubility
90 × 10−3 mol fraction was obtained with chloroform.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12100/1/Journal%20of%20Food%20Science%20and%20Technology%20December%202015%2C%20Volume%2052%2C%20Issue%2012%2C%20pp%208004-8013.pdf
Pravin Vasantrao, Gadkari and Manohar, B. (2015) Solubility of caffeine from green tea in supercritical CO2: a theoretical and empirical approach. Journal of Food Science and Technology, 52 (12). pp. 8004-8013. ISSN 0022-1155