Next Article in Journal / Special Issue
Optimization of the Aqueous Extraction of Phenolic Compounds from Olive Leaves
Previous Article in Journal / Special Issue
Analysis of Phenolic and Flavonoid Contents, and the Anti-Oxidative Potential and Lipid Peroxidation Inhibitory Activity of Methanolic Extract of Carissa opaca Roots and Its Fractions in Different Solvents
Article Menu

Export Article

Open AccessArticle
Antioxidants 2014, 3(4), 684-699; doi:10.3390/antiox3040684

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

1
Department of Health Microbiology and Parasitology, Faculty of Pharmacy, Barcelona University, Avenue Joan XXIII s/n, 08028 Barcelona, Spain
2
IRIS-Innovació I Recerca Industrial i Sostenible, Avda. Carl Friedrich Gauss nº11, 08860 Barcelona, Spain
3
Chemical Engineering Department, Technical University of Catalonia, Avda Diagonal 647, 08028 Barcelona, Spain
4
Department of Food and Nutritional Science, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK
5
Department of Applied Mathematics III, Technical University of Catalonia, ESAB, Campus del Baix Llobregat, Esteve Terradas 8, 08860 Barcelona, Spain
6
Department of Physiology and Pharmacology, School of Biology, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain
*
Author to whom correspondence should be addressed.
Received: 2 July 2014 / Revised: 29 July 2014 / Accepted: 30 September 2014 / Published: 21 October 2014
(This article belongs to the Special Issue Natural Products as Antioxidants)
View Full-Text   |   Download PDF [351 KB, uploaded 21 October 2014]   |  

Abstract

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. View Full-Text
Keywords: white tea; polyphenols; extraction; antioxidant; RSM; MECK white tea; polyphenols; extraction; antioxidant; RSM; MECK
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Peiró, S.; Gordon, M.H.; Blanco, M.; Pérez-Llamas, F.; Segovia, F.; Almajano, M.P. Modelling Extraction of White Tea Polyphenols: The Influence of Temperature and Ethanol Concentration. Antioxidants 2014, 3, 684-699.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Antioxidants EISSN 2076-3921 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top