Skip to main content
SpringerLink
Log in

Optimisation of microwave effect on bioactives contents and colour attributes of aqueous green tea extracts by central composite design

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

The aim of the present study was to investigate the effects of microwave-assisted extraction parameters on total phenolic content (TPC), total flavonoid content (TFC), condensed tannins content (CTC), DPPH-scavenging activity, and colour attributes of aqueous green tea extracts and to optimise the microwaving conditions using response surface methodology. Microwave power (120–360–600 W) and irradiation time (1–3–5 min) were selected as independent variables. Statistical analysis revealed that all responses were significantly affected by extraction parameters. The optimum microwave-assisted extraction conditions were 350.65 W microwave power and 5 min irradiation time to maximise TPC, TFC, CTC, DPPH-scavenging activity, and L* values and to minimise a* and b* values of aqueous green tea extracts. The predicted TPC was 116.58 mg gallic acid equivalents/g (GAE/g), TFC was 49.33 mg catechin equivalents/g (CE/g), CTC was 9.89 mg catechin equivalents/g (CE/g), DPPH-scavenging activity (IC50) was 294.46 µg/mL, L* value was 12.31, a* value was 2.61 and b* value was 7.02 under optimum microwave-assisted extraction conditions. This study revealed that microwave extraction conditions should be controlled to obtain aqueous green tea extracts with both high bioactivity and acceptable colour quality.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. H.N. Graham, Prev. Med. (Baltim). 21, 334 (1992)

    CAS  Google Scholar 

  2. C. Cabrera, R. Artacho, R. Giménez, J. Am. Colloid Nutr. 25, 79 (2006)

    CAS  Google Scholar 

  3. R. Assis Jacques, L. dos Santos Freitas, V. Flores Petes, C. Dariva, J.V. de Oliveira, E. Bastos, Caramão, J. Sep. Sci. 29, 2780 (2006)

    PubMed  Google Scholar 

  4. N. Li, L.S. Taylor, M.G. Ferruzzi, L.J. Mauer, Food Res. Int. 53, 909 (2013)

    CAS  Google Scholar 

  5. J.M. Lorenzo, P.E.S. Munekata, Asian Pac. J. Trop. Biomed. 6, 709 (2016)

    Google Scholar 

  6. T. Sultana, G. Stecher, R. Mayer, L. Trojer, M.N. Qureshi, G. Abel, M. Popp, G.K. Bonn, J. Agric. Food Chem. 56, 3444 (2008)

    CAS  PubMed  Google Scholar 

  7. D.C. Li, J.G. Jiang, Int. J. Food Sci. Nutr. 61, 837 (2010)

    CAS  PubMed  Google Scholar 

  8. G. Tea, D.H.M. Bastos, L.A. Saldanha, R.R. Catharino, C. Alexandra, H.F. Sawaya, I.B.S. Cunha, P.O. Carvalho, M.N. Eberlin, Molecules 12, 423 (2007)

    Google Scholar 

  9. L.S. Lee, N. Lee, Y.H. Kim, C.H. Lee, S.P. Hong, Y.W. Jeon, Y.E. Kim, Molecules 18, 13530 (2013)

    CAS  PubMed  PubMed Central  Google Scholar 

  10. C.J. Chang, K.L. Chiu, Y.L. Chen, C.Y. Chang, Food Chem. 68, 109 (2000)

    CAS  Google Scholar 

  11. J. Xi, D. Shen, S. Zhao, B. Lu, Y. Li, R. Zhang, Int. J. Pharm. 382, 139 (2009)

    CAS  PubMed  Google Scholar 

  12. Y. Huang, J. Sheng, F. Yang, Q. Hu, J. Food Eng. 78, 687 (2007)

    CAS  Google Scholar 

  13. X. Pan, G. Niu, H. Liu, Chem. Eng. Process. 42, 129 (2003)

    CAS  Google Scholar 

  14. Q.V. Vuong, S.P. Tan, C.E. Stathopoulos, P.D. Roach, J. Food Compos. Anal. 27, 95 (2012)

    CAS  Google Scholar 

  15. J.H. Park, J.M. Lee, Y.J. Cho, C.T. Kim, C.J. Kim, K.C. Nam, S.C. Lee, J. Food Biochem. 33, 149 (2009)

    CAS  Google Scholar 

  16. D. Pasrija, C. Anandharamakrishnan, Food Bioprocess. Technol. 8, 935 (2015)

    CAS  Google Scholar 

  17. E. Nkhili, V. Tomao, H. El Hajji, E.S. El Boustani, F. Chemat, O. Dangles, Phytochem. Anal. 20, 408 (2009)

    CAS  PubMed  Google Scholar 

  18. B. Bekdeşer, N. Durusoy, M. Özyürek, K. Güçlü, R. Apak, J. Agric. Food Chem. 62, 11109 (2014)

    PubMed  Google Scholar 

  19. X. Jun, S. Deji, L. Ye, Z. Rui, Int. J. Pharm. 408, 97 (2011)

    PubMed  Google Scholar 

  20. G. Serdar, E. Demir, S. Bayrak, M. Sökmen, Int. J. Second. Metab. 3, 3 (2016)

    Google Scholar 

  21. L. Wang, P. Qin, Y. Hu, Front. Chem. Eng. China 4, 307 (2010)

    CAS  Google Scholar 

  22. V. Ghasemzadeh-mohammadi, B. Zamani, M. Afsharpour, A. Mohammadi, Food Sci. Biotechnol. 26, 1281 (2017)

    CAS  PubMed  PubMed Central  Google Scholar 

  23. Q.V. Vuong, C.E. Stathopoulos, J.B. Golding, M.H. Nguyen, P.D. Roach, J. Sep. Sci. 34, 2468 (2011)

    CAS  PubMed  Google Scholar 

  24. V.L. Singleton, J.A. Rossi, Am. J. Enol. Vitic. 16, 144 (1965)

    CAS  Google Scholar 

  25. Y. Li, C. Guo, J. Yang, J. Wei, J. Xu, S. Cheng, Food Chem. 96, 254 (2006)

    CAS  Google Scholar 

  26. S. Castiglioni, E. Damiani, P. Astolfi, P. Carloni, Int. J. Food Sci. Nutr. 66, 491 (2015)

    CAS  PubMed  Google Scholar 

  27. R.B. Broadhurst, W.T. Jones, J. Sci. Food Agric. 29, 788 (1978)

    CAS  Google Scholar 

  28. R.P. Singh, K.N. Chidambara, Murthy, G.K. Jayaprakasha, J. Agric. Food Chem. 50, 81 (2002)

    CAS  PubMed  Google Scholar 

  29. W. Brand-Williams, M.E. Cuvelier, C. Berset, LWT – Food Sci. Technol. 28, 25 (1995)

    CAS  Google Scholar 

  30. S. Roshanak, M. Rahimmalek, S.A.H. Goli, J. Food Sci. Technol. 53, 721 (2016)

    CAS  PubMed  Google Scholar 

  31. J. Cornell, Experiments with Mixtures: Designs, Models, and the Analysis of Mixture Data, 3rd edn. (Wiley, New York, 2002)

    Google Scholar 

  32. Stat-Ease, Stat-Ease, Inc (2018)

  33. ŽR Lazić, Design of Experiments in Chemical Engineering: A Practical Guide (Wiley, Weinheim, 2004)

    Google Scholar 

  34. D.C. Montgomery, Design and Analysis of Experiments, 8th edn. (Wiley, Hoboken, 2013)

    Google Scholar 

  35. W. Vermerris, R. Nicholson, Phenolic Compound Biochemistry (Springer, Dordrecht, 2006)

    Google Scholar 

  36. C. Proestos, M. Komaitis, LWT - Food Sci. Technol. 41, 652 (2008)

    CAS  Google Scholar 

  37. S. Medouni-Adrar, L. Boulekbache-Makhlouf, Y. Cadot, L. Medouni-Haroune, F. Dahmoune, A. Makhoukhe, K. Madani, Ind. Crops Prod. 77, 123 (2015)

    CAS  Google Scholar 

  38. W. Xiao, L. Han, B. Shi, Sep. Purif. Technol. 62, 614 (2008)

    CAS  Google Scholar 

  39. F.Y. Fan, M. Shi, Y. Nie, Y. Zhao, J.H. Ye, Y.R. Liang, Food Chem. 196, 347 (2016)

    CAS  PubMed  Google Scholar 

  40. Z.Y. Chen, Q.Y. Zhu, D. Tsang, Y. Huang, J. Agric. Food Chem. 49, 477 (2001)

    CAS  PubMed  Google Scholar 

  41. H. Liang, Y. Liang, J. Dong, J. Lu, J. Sci. Food Agric. 87, 1748 (2007)

    CAS  Google Scholar 

  42. I. Asofiei, I. Calinescu, A. Trifan, I.G. David, A.I. Gavrila, Chem. Eng. Commun. 203, 1547 (2016)

    CAS  Google Scholar 

  43. S. Jokić, M. Cvjetko, D. Božić, S. Fabek, N. Toth, J. Vorkapić-Furač, I.R. Redovniković, Int. J. Food Sci. Technol. 47, 2613 (2012)

    Google Scholar 

  44. Y. Hara, S.J. Luo, R.L. Wickremasinghe, T. Yamanishi, Food Rev. Int. 11, 371 (1995)

    Google Scholar 

  45. L.-F. Wang, S.-C. Park, J.-O. Chung, J.-H. Baik, S.-K. Park, J. Food Sci. 69, S301 (2004)

    CAS  Google Scholar 

  46. S.C. Ho, S.P. Wu, S.M. Lin, Y.L. Tang, Food Chem. 122, 768 (2010)

    CAS  Google Scholar 

  47. H. Wang, K. Helliwell, Food Chem. 70, 337 (2000)

    CAS  Google Scholar 

  48. R. Wang, W. Zhou, X. Jiang, J. Agric. Food Chem. 56, 2694 (2008)

    CAS  PubMed  Google Scholar 

  49. Y. Jin, J. Zhao, E.M. Kim, K.H. Kim, S. Kang, H. Lee, J. Lee, Molecules 24, 1735 (2019)

    CAS  PubMed Central  Google Scholar 

  50. C. Kılıç, Z. Can, A. Yılmaz, S. Yıldız, H. Turna, Int. J. Second. Metab. 4, 148 (2017)

    Google Scholar 

  51. P. Shao, J. He, P. Sun, P. Zhao, J. Food Sci. Technol. 49, 66 (2012)

    PubMed  Google Scholar 

  52. S. Liao, Y.H. Kao, R.A. Hiipakka, Vitam. Horm. 62, 1 (2001)

    CAS  PubMed  Google Scholar 

  53. R.A. Frazier, E.R. Deaville, R.J. Green, E. Stringano, I. Willoughby, J. Plant, I. Mueller-Harvey, J. Pharm. Biomed. Anal. 51, 490 (2010)

    CAS  PubMed  Google Scholar 

  54. A. Rauf, M. Imran, T. Abu-Izneid, S. Iahtisham-Ul-Haq, X. Patel, S. Pan, A. Naz, F. Sanches Silva, F. Saeed, H.A. Rasul Suleria, Biomed. Pharmacother. 116, 108999 (2019)

    CAS  PubMed  Google Scholar 

  55. V. Koleckar, K. Kubikova, Z. Rehakova, K. Kuca, D. Jun, L. Jahodar, L. Opletal, Mini-Rev.. Med. Chem. 8, 436 (2008)

    CAS  PubMed  Google Scholar 

  56. L.S. Ramírez Aristizabal, A. Ortíz, M.F. Restrepo Aristizabal, J.F. Salinas Villada, Rev. Vitae 24, 133 (2017)

    Google Scholar 

  57. P.C. Veggi, J. Martinez, M.A.A. Meireles, Microwave assisted extraction for bioactive compounds, in Theory Practice. ed. by F. Chemat, G. Cravotto (Springer, New York, 2012), pp. 15–52

    Google Scholar 

  58. S.B. Bagade, M. Patil, Crit. Rev. Anal. Chem. 15, 1–12 (2019)

    Google Scholar 

  59. N. Rhazi, H. Hannache, M. Oumam, A. Sesbou, B. Charrier, A. Pizzi, F. Charrier-El, Bouhtoury, Arab. J. Chem. 12, 2668 (2019)

    CAS  Google Scholar 

  60. D. Huang, O.U. Boxin, R.L. Prior, J. Agric. Food Chem. 53, 1841 (2005)

    CAS  PubMed  Google Scholar 

  61. C. Zhao, C. Li, S. Liu, L. Yang, Sci. World J. 2014, 283024 (2014)

    Google Scholar 

  62. A. Azimi Mahalleh, P. Sharayei, E. Azarpazhooh, J. Food Meas. Charact. (2019). https://doi.org/10.1007/s11694-019-00314-1

    Article  Google Scholar 

  63. S. Chopra, S.K. Motwani, Z. Iqbal, S. Talegaonkar, F.J. Ahmad, R.K. Khar, Eur. J. Pharm. Biopharm. 67, 120 (2007)

    CAS  PubMed  Google Scholar 

  64. L.S. Badwaik, P.K. Borah, S.C. Deka, Sep. Sci. Technol. 50, 1814 (2015)

    CAS  Google Scholar 

  65. F. Dahmoune, B. Nayak, K. Moussi, H. Remini, K. Madani, Food Chem. 166, 585 (2015)

    CAS  PubMed  Google Scholar 

  66. Q. Guo, B. Zhao, S. Shen, J. Hou, J. Hu, W. Xin, Biochim. Biophys. Acta Gen. Subj. 1427, 13 (1999)

    CAS  Google Scholar 

  67. J. Ze Xu, S.Y. Venus Yeung, Q. Chang, Y. Huang, Z.-Y. Chen, Br. J. Nutr. 91, 873 (2004)

    Google Scholar 

  68. K. Hayat, X. Zhang, H. Chen, S. Xia, C. Jia, F. Zhong, Sep. Purif. Technol. 73, 371 (2010)

    CAS  Google Scholar 

  69. K. Krishnaswamy, V. Orsat, Y. Gariépy, K. Thangavel, Food Bioprocess Technol. 6, 441 (2013)

    CAS  Google Scholar 

  70. J.L. Lu, S.S. Pan, X.Q. Zheng, J.J. Dong, D. Borthakur, Y.R. Liang, Int. J. Food Sci. Technol. 44, 2505 (2009)

    CAS  Google Scholar 

  71. S. Saklar, E. Ertas, I.S. Ozdemir, B. Karadeniz, J. Food Sci. Technol. 52, 6639 (2015)

    CAS  PubMed  PubMed Central  Google Scholar 

  72. M. Wang, R. Yang, W. Zhao, Int. J. Food Eng. 4, 1–12 (2008)

    Google Scholar 

  73. E.S. Kim, Y.R. Liang, J. Jin, Q.F. Sun, J.L. Lu, Y.Y. Du, C. Lin, Food Chem. 103, 1263 (2007)

    CAS  Google Scholar 

  74. C. Lantano, M. Rinaldi, A. Cavazza, D. Barbanti, C. Corradini, J. Food Sci. Technol. 52, 8276 (2015)

    CAS  PubMed  PubMed Central  Google Scholar 

  75. L.F. Wang, D.M. Kim, C.Y. Lee, Effect of cooking on in vitro iron bioavailability of various vegetables, in Bioactive Compounds in Foods. ed. by C.-T.H. Tung-Ching Lee (American Chemical Society, Washington, 2002), pp. 58–72

    Google Scholar 

  76. S. Sang, I. Yang, B. Buckley, C.T. Ho, C.S. Yang, Free Radic. Biol. Med. 43, 362 (2007)

    CAS  PubMed  PubMed Central  Google Scholar 

  77. N. Donlao, Y. Ogawa, LWT 116, 108567 (2019)

    CAS  Google Scholar 

  78. Q. Dai, Y. He, C.T. Ho, J. Wang, S. Wang, Y. Yang, L. Gao, T. Xia, J. Food Sci. Technol. 54, 2919 (2017)

    CAS  PubMed  PubMed Central  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Yunusemre, 45140, Manisa, Turkey

    Bilge Taşkın & Zeynep Aksoylu Özbek

Authors
  1. Bilge Taşkın
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Zeynep Aksoylu Özbek
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Zeynep Aksoylu Özbek.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Electronic supplementary material 1 (PDF 407 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Taşkın, B., Aksoylu Özbek, Z. Optimisation of microwave effect on bioactives contents and colour attributes of aqueous green tea extracts by central composite design. Food Measure 14, 2240–2252 (2020). https://doi.org/10.1007/s11694-020-00471-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-020-00471-8

Keywords

Search

Navigation