Abstract
In this pilot-scale study supercritical carbon dioxide (SCCO2) extraction technique was used for decaffeination of black tea. Pressure (250, 375, 500 bar), extraction time (60, 180, 300 min), temperature (55, 62.5, 70 °C), CO2 flow rate (1, 2, 3 L/min) and modifier quantity (0, 2.5, 5 mol%) were selected as extraction parameters. Three-level and five-factor response surface methodology experimental design with a Box–Behnken type was employed to generate 46 different processing conditions. 100% of caffeine from black tea was removed under two different extraction conditions; one of which was consist of 375 bar pressure, 62.5 °C temperature, 300 min extraction time, 2 L/min CO2 flow rate and 5 mol% modifier concentration and the other was composed of same temperature, pressure and extraction time conditions with 3 L/min CO2 flow rate and 2.5 mol% modifier concentration. Results showed that extraction time, pressure, CO2 flow rate and modifier quantity had great impact on decaffeination yield.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Anon (2005) ISO 14502-2: Determination of substances characteristic of green and black tea—part 2: content of catechins in green tea—method using high-performance liquid chromatography
Bahar B, Pelvan E, Hasbay I, Alasalvar C (2013) Decaffeinated black tea: process optimization and phenolic profiles. J Supercrit Fluids 82:116–121. https://doi.org/10.1016/j.supflu.2013.07.002
Berna A, Cháfer A, Montón J, Subirats S (2001) High-pressure solubility data of system ethanol (1) + catechin (2) + CO2 (3). J Supercrit Fluids 20:157–162. https://doi.org/10.1016/S0896-8446(01)00063-8
Bimakr M, Rahman RA, Ganjloo A et al (2012) Optimization of supercritical carbon dioxide extraction of bioactive flavonoid compounds from spearmint (Mentha spicata L.) leaves by using response surface methodology. Food Bioprocess Technol 5:912–920. https://doi.org/10.1007/s11947-010-0504-4
Casas L, Mantell C, Rodríguez M et al (2005) Effect of the pre-treatment of the samples on the natural substances extraction from Helianthus annuus L. using supercritical carbon dioxide. Talanta 67:175–181. https://doi.org/10.1016/j.talanta.2005.02.031
Guru M, Icen H (2004) Obtaining of caffeine from Turkish tea fiber and stalk wastes. Bioresour Technol 94:17–19. https://doi.org/10.1016/j.biortech.2003.11.019
Hung TN, Gumerov F, Gabitov F et al (2012) Improvement of the water brewing of Vietnamese green tea by pretreatment with supercritical carbon dioxide. J Supercrit Fluids 62:73–78. https://doi.org/10.1016/j.supflu.2011.10.017
Icen H, Guru M (2009) Extraction of caffeine from tea stalk and fiber wastes using supercritical carbon dioxide. J Supercrit Fluids 50:225–228. https://doi.org/10.1016/j.supflu.2009.06.014
Icen H, Guru M (2010) Effect of ethanol content on supercritical carbon dioxide extraction of caffeine from tea stalk and fiber wastes. J Supercrit Fluids 55:156–160. https://doi.org/10.1016/j.supflu.2010.07.009
Joshi R, Babu GDK, Gulati A (2013) Effect of decaffeination conditions on quality parameters of Kangra orthodox black tea. Food Res Int 53:693–703. https://doi.org/10.1016/j.foodres.2012.12.050
Kim W, Kim J, Oh S (2007) Supercritical carbon dioxide extraction of caffeine from Korean green tea. Sep Sci Technol 42:3229–3242. https://doi.org/10.1080/01496390701513008
Kopcak U, Mohamed RS (2005) Caffeine solubility in supercritical carbon dioxide/co-solvent mixtures. J Supercrit Fluids 34:209–214. https://doi.org/10.1016/j.supflu.2004.11.016
MacHmudah S, Martin A, Sasaki M, Goto M (2012) Mathematical modeling for simultaneous extraction and fractionation process of coffee beans with supercritical CO2 and water. J Supercrit Fluids 66:111–119. https://doi.org/10.1016/j.supflu.2011.11.011
Maran JP, Manikandan S, Priya B, Gurumoorthi P (2015) Box–Behnken design based multi-response analysis and optimization of supercritical carbon dioxide extraction of bioactive flavonoid compounds from tea (Camellia sinensis L.) leaves. J Food Sci Technol 52:92–104. https://doi.org/10.1007/s13197-013-0985-z
Park HS, Choi H-K, Lee SJ et al (2007a) Effect of mass transfer on the removal of caffeine from green tea by supercritical carbon dioxide. J Supercrit Fluids 42:205–211. https://doi.org/10.1016/j.supflu.2007.03.002
Park HS, Lee HJ, Shin MH et al (2007b) Effects of cosolvents on the decaffeination of green tea by supercritical carbon dioxide. Food Chem 105:1011–1017. https://doi.org/10.1016/j.foodchem.2007.04.064
Penolazzi B, Natale V, Leone L, Russo PM (2012) Individual differences affecting caffeine intake. Analysis of consumption behaviours for different times of day and caffeine sources. Appetite 58:971–977. https://doi.org/10.1016/j.appet.2012.02.001
Sahena F, Zaidul ISM, Jinap S et al (2009) Application of supercritical CO2 in lipid extraction: a review. J Food Eng 95:240–253. https://doi.org/10.1016/j.jfoodeng.2009.06.026
Saldaña MDA, Zetzl C, Mohamed RS, Brunner G (2002) Extraction of methylxanthines from guaraná seeds, maté leaves, and cocoa beans using supercritical carbon dioxide and ethanol. J Agric Food Chem 50:4820–4826. https://doi.org/10.1021/jf020128v
Sang S, Lambert JD, Ho C-T, Yang CS (2011) The chemistry and biotransformation of tea constituents. Pharmacol Res 64:87–99. https://doi.org/10.1016/j.phrs.2011.02.007
Sereshti H, Samadi S (2014) A rapid and simple determination of caffeine in teas, coffees and eight beverages. Food Chem 158:8–13. https://doi.org/10.1016/j.foodchem.2014.02.095
Song Q, Zhu J, Wan J, Cao X (2010) Measurement and modeling of epigallocatechin gallate solubility in supercritical carbon dioxide fluid with ethanol cosolvent. J Chem Eng Data 55:3946–3951. https://doi.org/10.1021/je901025f
Sun Q, Hua S, Ye J et al (2010) Decaffeination of green tea by supercritical carbon dioxide. J Med Plants Res 4:1161–1168
Tang WQ, Li DC, Lv YX, Jiang JG (2010) Extraction and removal of caffeine from green tea by ultrasonic-enhanced supercritical fluid. J Food Sci. https://doi.org/10.1111/j.1750-3841.2010.01604.x
Tello J, Viguera M, Calvo L (2011) Extraction of caffeine from robusta coffee (Coffea canephora var. Robusta) husks using supercritical carbon dioxide. J Supercrit Fluids 59:53–60
Vuong QV, Roach PD (2014) Caffeine in green tea: its removal and isolation. Sep Purif Rev 43:155–174. https://doi.org/10.1080/15422119.2013.771127
Zhou YS, Gu CM, Gu H (2012) Supercritical CO2 extraction of tee seed oil from camellia seeds and composition analysis of tee seed oil extracts. Adv Mater Res 538–541:2372–2376. https://doi.org/10.4028/www.scientific.net/AMR.538-541.2372
Acknowledgements
This study was funded by The Scientific and Technological Research Council of Turkey (TUBITAK) (Project No. 112G074-2013).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Ilgaz, S., Sat, I.G. & Polat, A. Effects of processing parameters on the caffeine extraction yield during decaffeination of black tea using pilot-scale supercritical carbon dioxide extraction technique. J Food Sci Technol 55, 1407–1415 (2018). https://doi.org/10.1007/s13197-018-3055-8
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3055-8