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

Content Provider	Springer Nature Link
Author	Gadkari, Pravin Vasantrao Balarman, Manohar Kadimi, Udaya Sankar
Copyright Year	2013
Abstract	Fresh frozen tea leaves (Camellia assamica L.) were extracted with SC-CO$_{2}$ 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-CO$_{2}$ 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-CO$_{2}$. Also, 54.62 ± 1.19 mg of EGCG/g of extractable solids was separated using conventional extraction which is quantitatively lesser than SC-CO$_{2}$ extraction yield. Thus, SC-CO$_{2}$ extraction was proved to be effective technique in obtaining extracts rich in EGCG (>95 %).
Starting Page	720
Ending Page	730
Page Count	11
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	2
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-07-11
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Camellia assamica L. Supercritical carbon dioxide extraction (SC-CO$_{2}$) Response surface methodology (RSM) HPLC Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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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.

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

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

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