Record Details

Athermal extraction of green tea: Optimisation and kinetics of extraction of polyphenolic compounds.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/13921/
https://doi.org/10.1016/j.ifset.2018.06.005
 
Title Athermal extraction of green tea: Optimisation and kinetics of
extraction of polyphenolic compounds.
 
Creator Murugesh, C. S.
Rastogi, N. K.
Subramanian, N.
 
Subject 08 Tea
01 Analysis
 
Description An efficient athermal extraction process for green tea, subduing the inherent disadvantage of low yield has been proposed. This process attained 90% total polyphenolic compounds and 96% extractable solids comparable with the conventional hot extraction. The extraction followed two-stage kinetics. A mathematical model with a new approach describing the kinetics of the second stage and extending the predictability to the yield of total polyphenolic compounds inclusive of the instantaneous first stage was deduced from fundamental mass transfer kinetics. The experimental data fitted well with the model (R2 0.941–0.999; RMSE 0.055–0.336). The overall mass transfer coefficient increased from 0.112 to 0.207 min−1 with a particle size reduction from 1.96 to 0.108 mm. The EC50 of DPPH radical scavenging activities of both cold (6.20 μg/mL) and hot extract (5.45 μg/mL) favourably compared with Trolox® (5.20 μg/mL). The cold extracted tea possessed superior organoleptic quality, having a bearing in the ready-to-drink tea preparation.
Industrial relevance

Cold brewed green tea has been reported to be superior in organoleptic characteristics and possesses similar or superior bioactivity compared to hot brewed tea. Low yield of cold extraction is the most prominent limiting factor in its industrial adoption. The proposed athermal extraction process could overcome this drawback and make the cold extraction industrially viable while offering a superior product.
 
Date 2018
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13921/1/Innovative%20Food%20Science%20%26%20Emerging%20Technologies%20Volume%20issue%202018.pdf
Murugesh, C. S. and Rastogi, N. K. and Subramanian, N. (2018) Athermal extraction of green tea: Optimisation and kinetics of extraction of polyphenolic compounds. Innovative Food Science & Emerging Technologies, 50. pp. 207-216. ISSN 1466-8564