Solvent and supercritical fluid extraction of catechin from Camellia Sinensis (tea) leaves for utilization as functional food ingredient

Supercritical fluid and solvent extraction of catechin from green tea (Camellia sinensis) leaves was studied. Response surface methodology was used to design the experiment and optimize the operating variables (pressure, temperature and dynamic time). The optimum recovery of the extractable crude yi...

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Main Authors: Alkali, Zokti James, Baharin, Badlishah Sham, Mohammed, Abdulkarim Sabo, Abas, Faridah
Format: Article
Language:English
Published: IJENS Publishers 2016
Online Access:http://psasir.upm.edu.my/id/eprint/53848/1/Solvent%20and%20supercritical%20fluid%20extraction%20of%20catechin%20from%20Camellia%20Sinensis%20.pdf
http://psasir.upm.edu.my/id/eprint/53848/
http://www.ijens.org/IJET%20Vol%2016%20Issue%2002.html
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Institution: Universiti Putra Malaysia
Language: English
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spelling my.upm.eprints.538482018-02-13T04:47:10Z http://psasir.upm.edu.my/id/eprint/53848/ Solvent and supercritical fluid extraction of catechin from Camellia Sinensis (tea) leaves for utilization as functional food ingredient Alkali, Zokti James Baharin, Badlishah Sham Mohammed, Abdulkarim Sabo Abas, Faridah Supercritical fluid and solvent extraction of catechin from green tea (Camellia sinensis) leaves was studied. Response surface methodology was used to design the experiment and optimize the operating variables (pressure, temperature and dynamic time). The optimum recovery of the extractable crude yield (6.65%), TPC (28.07g/100gGAE), EGCG (263.06mg/100ml), and total catechin (844.25mg/100ml) were obtained at pressure (30Mpa), temperature (47.99oC and dynamic time (40 minutes) with a co-solvent (50% v/v water :ethanol) and CO2 flow rates of 1,5 and 1.0ml/ minute respectively. When organic solvent was used, the extractable components were in the range of: total crude extract (2.05 -3.57%), TPC (153.22 -94.95g/(100gGAE), and TC (285.27mg/100ml) respectively. (With methanol 70 % (v/v), ethanol 50% (v/v), and ethanol 70% (v/v) being the most effective in term of extracts. The result of the extracts obtained by SFE extraction when compared to that of solvent shows that SFE was more effective in the recovery of catechin polyphenols from green tea leaves. By comparing conventional solvent and SFE extraction we were able to identify the abundance of green tea polyphenol from Malaysia which can compete favourably with those obtained from other tea producing countries. The knowledge can be useful to functional food manufacturers. IJENS Publishers 2016-04 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/53848/1/Solvent%20and%20supercritical%20fluid%20extraction%20of%20catechin%20from%20Camellia%20Sinensis%20.pdf Alkali, Zokti James and Baharin, Badlishah Sham and Mohammed, Abdulkarim Sabo and Abas, Faridah (2016) Solvent and supercritical fluid extraction of catechin from Camellia Sinensis (tea) leaves for utilization as functional food ingredient. International Journal of Engineering and Technology, 16 (2). pp. 21-33. ISSN 2227-2712; ESSN: 2077-1185 http://www.ijens.org/IJET%20Vol%2016%20Issue%2002.html
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Supercritical fluid and solvent extraction of catechin from green tea (Camellia sinensis) leaves was studied. Response surface methodology was used to design the experiment and optimize the operating variables (pressure, temperature and dynamic time). The optimum recovery of the extractable crude yield (6.65%), TPC (28.07g/100gGAE), EGCG (263.06mg/100ml), and total catechin (844.25mg/100ml) were obtained at pressure (30Mpa), temperature (47.99oC and dynamic time (40 minutes) with a co-solvent (50% v/v water :ethanol) and CO2 flow rates of 1,5 and 1.0ml/ minute respectively. When organic solvent was used, the extractable components were in the range of: total crude extract (2.05 -3.57%), TPC (153.22 -94.95g/(100gGAE), and TC (285.27mg/100ml) respectively. (With methanol 70 % (v/v), ethanol 50% (v/v), and ethanol 70% (v/v) being the most effective in term of extracts. The result of the extracts obtained by SFE extraction when compared to that of solvent shows that SFE was more effective in the recovery of catechin polyphenols from green tea leaves. By comparing conventional solvent and SFE extraction we were able to identify the abundance of green tea polyphenol from Malaysia which can compete favourably with those obtained from other tea producing countries. The knowledge can be useful to functional food manufacturers.
format Article
author Alkali, Zokti James
Baharin, Badlishah Sham
Mohammed, Abdulkarim Sabo
Abas, Faridah
spellingShingle Alkali, Zokti James
Baharin, Badlishah Sham
Mohammed, Abdulkarim Sabo
Abas, Faridah
Solvent and supercritical fluid extraction of catechin from Camellia Sinensis (tea) leaves for utilization as functional food ingredient
author_facet Alkali, Zokti James
Baharin, Badlishah Sham
Mohammed, Abdulkarim Sabo
Abas, Faridah
author_sort Alkali, Zokti James
title Solvent and supercritical fluid extraction of catechin from Camellia Sinensis (tea) leaves for utilization as functional food ingredient
title_short Solvent and supercritical fluid extraction of catechin from Camellia Sinensis (tea) leaves for utilization as functional food ingredient
title_full Solvent and supercritical fluid extraction of catechin from Camellia Sinensis (tea) leaves for utilization as functional food ingredient
title_fullStr Solvent and supercritical fluid extraction of catechin from Camellia Sinensis (tea) leaves for utilization as functional food ingredient
title_full_unstemmed Solvent and supercritical fluid extraction of catechin from Camellia Sinensis (tea) leaves for utilization as functional food ingredient
title_sort solvent and supercritical fluid extraction of catechin from camellia sinensis (tea) leaves for utilization as functional food ingredient
publisher IJENS Publishers
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/53848/1/Solvent%20and%20supercritical%20fluid%20extraction%20of%20catechin%20from%20Camellia%20Sinensis%20.pdf
http://psasir.upm.edu.my/id/eprint/53848/
http://www.ijens.org/IJET%20Vol%2016%20Issue%2002.html
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