Modelling Extraction of White Tea Polyphenols: The Influence of Temperature and Ethanol Concentration

Antioxidants

Sara Peiró⁴  Michael H. Gordon³  Mónica Blanco⁵  Francisca Pérez-Llamas¹  Francisco Segovia²  María Pilar Almajano²  Maria G. Miguel⁶ 

[1] Department of Physiology and Pharmacology, School of Biology, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; E-Mail:;Chemical Engineering Department, Technical University of Catalonia, Avda Diagonal 647, 08028 Barcelona, Spain; E-Mail:;Department of Food and Nutritional Science, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK; E-Mail:;Department of Health Microbiology and Parasitology, Faculty of Pharmacy, Barcelona University, Avenue Joan XXIII s/n, 08028 Barcelona, Spain; E-Mail:;Department of Applied Mathematics III, Technical University of Catalonia, ESAB, Campus del Baix Llobregat, Esteve Terradas 8, 08860 Barcelona, Spain; E-Mail:;Department of Health Microbiology and Parasitology, Faculty of Pharmacy, Barcelona University, Avenue Joan XXIII s/n, 08028 Barcelona, Spain; E-Mail

关键词: white tea;    polyphenols;    extraction;    antioxidant;    RSM;    MECK;   

DOI  :  10.3390/antiox3040684

来源: mdpi

【 摘 要 】

The optimization of the extraction of natural antioxidants from white tea has fostered intensive research. This study has investigated the effects of ethanol-water mixtures, temperature and time on the extraction of polyphenols and antioxidant components from white tea. The response surface methodology was applied to identify the best extraction conditions. The best conditions to maximize the extraction of total polyphenols were: ethanol, 50%, for 47.5 min. Although the yield of polyphenols was optimal at 65 °C, the maximum antioxidant capacity was achieved with an extraction temperature of 90 °C. This study has identified the optimal conditions for the extraction of tea liquor with the best antioxidant properties. Epigallocatechin gallate, epicatechin gallate, epigallocatechin and epicatechin were extracted from white tea at concentrations up to 29.6 ± 10.6, 5.40 ± 2.09, 5.04 ± 0.20 and 2.48 ± 1.10 mg/100 g.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.