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Polyphenols from fresh frozen tea leaves (Camellia assamica L.,) by supercritical carbon dioxide extraction with ethanol entrainer - application of response surface methodology

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Abstract

Fresh frozen tea leaves (Camellia assamica L.) were extracted with SC-CO2 to obtain polyphenols rich in EGCG and compared with conventional solvent extraction. Extraction parameters such as temperature, pressure and solvent to material ratio were critical factors in extraction and optimized by response surface methodology (RSM). The maximum yield of extractable solids using SC-CO2 with ethanol entrainer was carried out at pressures 150 to 350 bar, temperatures from 40 °C to 60 °C and solvent to material ratio 100 to 200. The theoretical yield was 3.91 % (w/w), while experimental yield was 4.20 ± 0.27 % (w/w) at temperature of 50 °C, pressure 250 bar and solvent to material ratio of 200. The chemical compositions of extracted solids were investigated by HPLC which showed 722.68–848.09 ± 1.12 mg of EGCG/g of extractable solids were separated in SC-CO2. Also, 54.62 ± 1.19 mg of EGCG/g of extractable solids was separated using conventional extraction which is quantitatively lesser than SC-CO2 extraction yield. Thus, SC-CO2 extraction was proved to be effective technique in obtaining extracts rich in EGCG (>95 %).

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Acknowledgments

The authors thank the Director of CFTRI, Mysore. The first author, Mr. Pravin Vasantrao Gadkari acknowledges the CSIR, India for the award of Senior Research Fellowship.

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Authors and Affiliations

  1. Department of Food Engineering, CSIR (Council of Scientific and Industrial Research, India) - Central Food Technological Research Institute, Mysore, 570 020, India

    Pravin Vasantrao Gadkari, Manohar Balarman & Udaya Sankar Kadimi

  2. Academy of Scientific and Innovative Research, New Delhi, India

    Pravin Vasantrao Gadkari, Manohar Balarman & Udaya Sankar Kadimi

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  1. Pravin Vasantrao Gadkari
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  2. Manohar Balarman
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  3. Udaya Sankar Kadimi
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Correspondence to Udaya Sankar Kadimi.

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Gadkari, P.V., Balarman, M. & Kadimi, U.S. Polyphenols from fresh frozen tea leaves (Camellia assamica L.,) by supercritical carbon dioxide extraction with ethanol entrainer - application of response surface methodology. J Food Sci Technol 52, 720–730 (2015). https://doi.org/10.1007/s13197-013-1085-9

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  • DOI: https://doi.org/10.1007/s13197-013-1085-9

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