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Antioxidants 2014, 3(4), 684-699;

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

Department of Health Microbiology and Parasitology, Faculty of Pharmacy, Barcelona University, Avenue Joan XXIII s/n, 08028 Barcelona, Spain
IRIS-Innovació I Recerca Industrial i Sostenible, Avda. Carl Friedrich Gauss nº11, 08860 Barcelona, Spain
Chemical Engineering Department, Technical University of Catalonia, Avda Diagonal 647, 08028 Barcelona, Spain
Department of Food and Nutritional Science, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK
Department of Applied Mathematics III, Technical University of Catalonia, ESAB, Campus del Baix Llobregat, Esteve Terradas 8, 08860 Barcelona, Spain
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)
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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

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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).

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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.

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