Extraction of caffeine and catechins using microwave-assisted and ultrasonic extraction from green tea leaves: an optimization study by the IV-optimal design |
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| Authors: | Vahid Ghasemzadeh-mohammadi Bahman Zamani Maryam Afsharpour Abdorreza Mohammadi |
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| Affiliation: | 1.Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology, National Nutrition and Food Technology Research Institute,Shahid Beheshti University of Medical Sciences,Tehran,Iran;2.Department of Inorganic Chemistry,Chemistry and Chemical Engineering Research Center of Iran,Tehran,Iran |
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| Abstract: | In this research, optimal conditions for extraction of caffeine and polyphenols were established from Iranian green tea leaves. In the first step, caffeine was extracted with efficacy about 86% versed to 4.5% of EGC + EGCG. The EGCG + EGC was extracted from partially decaffeinated green tea leaves through microwave-assisted extraction (MAE) and ultrasound-assisted extraction (USE) with efficiency levels of 95 and 85%, respectively. The best results for the MAE process were obtained with 7.8 min and three number of extraction cycles and for the USE process were as followed: time 57 min, temperature 65 °C, and the number of extraction cycles 3. The total phenol content values at the best conditions of MAE and the USE processes were 125 ± 5 and 96 ± 6 mg gallic acid/g DW. The 50% inhibition (IC50) on 1,1-diphenyl-2-picrylhydrazyl (DPPH) were 56 and 66 mg/g of phenol for the MAE and USE processes. |
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