NDLI: Box-Behnken design based multi-response analysis and optimization of supercritical carbon dioxide extraction of bioactive flavonoid compounds from tea (Camellia sinensis L.) leaves

Content Provider	Springer Nature Link
Author	Maran, J. Prakash Manikandan, S. Priya, B. Gurumoorthi, P.
Copyright Year	2013
Abstract	The popularity of tea is increasing on the global aspect because of its role as a significant source of phenolic compounds in human diet. The objectives of this present study is to develop a supercritical carbon dioxide (SC-CO$_{2}$) extraction method suitable for extraction of phenolic compounds such as total phenolics, flavonoids and tannin from tea leaves at various extraction conditions such as extraction pressure (100–200 bar), temperature (40–60 °C) and co-solvent (ethanol) flow rate (1–3 g/min). Furthermore, the total antioxidant activity of the SC-CO$_{2}$ tea leaves extracts was assessed using ABTS$^{+}$ (2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)) method. Response surface methodology (RSM) combined with Box-Behnken design was used to investigate and optimize the process variables. The results showed that, extraction pressure and co-solvent flow rate have significant effect on the responses. From the experimental data, second order polynomial mathematical models were developed for each response with high coefficient of determination value (R $^{2}$ > 0.95). An optimization study using Derringer’s desired function methodology was performed and the optimal conditions based on both individual and combinations of all independent variables (extraction pressure of 188 bar, temperature of 50 °C and co-solvent flow rate of 2.94 g/min) were determined with maximum total phenolic content of 131.24 mg GAE/100 ml, total flavonoid content of 194.60 mg QE/100 ml, total tannin content of 49.99 mg TAE/100 ml and totalantioxidant activity of 262.23 μMol TEAC/100 ml of extracts respectively with a overall desirability value of 0.983, which was confirmed through validation experiments.
Starting Page	92
Ending Page	104
Page Count	13
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	1
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-04-09
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Phenolic compound Antioxidant activity Tannin Response surface methodology Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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