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Optimization of Ultrasonic Extraction of Phenolic Antioxidants from Green Tea Using Response Surface Methodology

Korea Food Research Institute, Seongnam, Kyonggi 463-746, Korea
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Molecules 2013, 18(11), 13530-13545; https://doi.org/10.3390/molecules181113530
Received: 24 September 2013 / Revised: 21 October 2013 / Accepted: 26 October 2013 / Published: 31 October 2013
Response surface methodology (RSM) has been used to optimize the extraction conditions of antioxidants with relatively low caffeine content from green tea by using ultrasonic extraction. The predicted optimal conditions for the highest antioxidant activity and minimum caffeine level were found at 19.7% ethanol, 26.4 min extraction time, and 24.0 °C extraction temperature. In the predicted optimal conditions, the experimental values were very close to the predicted values. Moreover, the ratio of (EGCg + ECg)/EGC was identified a major factor contributing to the antioxidant activity of green tea extracts. In this study, ultrasonic extraction showed that the ethanol concentration and extraction time used for antioxidant extraction could be remarkably reduced without a decrease in antioxidant activity compared to the conventional extraction conditions. View Full-Text
Keywords: green tea; caffeine; antioxidant; ultrasonic extraction; response surface methodology green tea; caffeine; antioxidant; ultrasonic extraction; response surface methodology
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Lee, L.-S.; Lee, N.; Kim, Y.H.; Lee, C.-H.; Hong, S.P.; Jeon, Y.-W.; Kim, Y.-E. Optimization of Ultrasonic Extraction of Phenolic Antioxidants from Green Tea Using Response Surface Methodology. Molecules 2013, 18, 13530-13545.

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