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Extraction of antioxidants and caffeine from green tea (Camelia sinensis) leaves: kinetics and modeling.
Food Sci Technol Int. 2010 Dec; 16(6):505-10.FS

Abstract

The effects of temperature (50, 60, 70, 80, 90 °C) and time (5, 10, 20, 40, 80 min) on catechins and caffeine solubility in water from Iranian green tea were investigated, The best combinations of temperature and time extraction with water were 20-40 min, 80 °C for epigallocatechin (EGC), epicatechin (EC) and caffeine (Caff), and 80 min, 90 °C for catechin (C), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). A mathematical model derived from Fick's second law was then used to calculate the diffusivity of the components, and to monitor the effect of temperature on the diffusivities. The extraction of these components is governed by two diffusion processes: fast and slow. The results showed that the intra-particle diffusion was the rate-governing step of the extraction process. The slow stage diffusivities of these components at their optimum extraction temperatures were calculated as: 1.94e-9 (EGC), 8.1e-10 (EC), 3.9e-10 (Caff), 1.34e-8 (C), 4.2e-9 (ECG) and 4.63e-9 (EGCG).

Authors+Show Affiliations

Iranian Academic Center for Education, Culture and Research (ACECR) - Iranian Institute of Research and Development in Chemical Industries. Enghelab Street, Fakhre Razi street, Shohadaye Jandarmeriye Sharghi, No. 172, 3rd Floor, Tehran, P.O. Box 13145-1494, Iran.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21339166

Citation

Ziaedini, A, et al. "Extraction of Antioxidants and Caffeine From Green Tea (Camelia Sinensis) Leaves: Kinetics and Modeling." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 16, no. 6, 2010, pp. 505-10.
Ziaedini A, Jafari A, Zakeri A. Extraction of antioxidants and caffeine from green tea (Camelia sinensis) leaves: kinetics and modeling. Food Sci Technol Int. 2010;16(6):505-10.
Ziaedini, A., Jafari, A., & Zakeri, A. (2010). Extraction of antioxidants and caffeine from green tea (Camelia sinensis) leaves: kinetics and modeling. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 16(6), 505-10. https://doi.org/10.1177/1082013210367567
Ziaedini A, Jafari A, Zakeri A. Extraction of Antioxidants and Caffeine From Green Tea (Camelia Sinensis) Leaves: Kinetics and Modeling. Food Sci Technol Int. 2010;16(6):505-10. PubMed PMID: 21339166.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Extraction of antioxidants and caffeine from green tea (Camelia sinensis) leaves: kinetics and modeling. AU - Ziaedini,A, AU - Jafari,A, AU - Zakeri,A, PY - 2011/2/23/entrez PY - 2011/2/23/pubmed PY - 2011/3/9/medline SP - 505 EP - 10 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 16 IS - 6 N2 - The effects of temperature (50, 60, 70, 80, 90 °C) and time (5, 10, 20, 40, 80 min) on catechins and caffeine solubility in water from Iranian green tea were investigated, The best combinations of temperature and time extraction with water were 20-40 min, 80 °C for epigallocatechin (EGC), epicatechin (EC) and caffeine (Caff), and 80 min, 90 °C for catechin (C), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). A mathematical model derived from Fick's second law was then used to calculate the diffusivity of the components, and to monitor the effect of temperature on the diffusivities. The extraction of these components is governed by two diffusion processes: fast and slow. The results showed that the intra-particle diffusion was the rate-governing step of the extraction process. The slow stage diffusivities of these components at their optimum extraction temperatures were calculated as: 1.94e-9 (EGC), 8.1e-10 (EC), 3.9e-10 (Caff), 1.34e-8 (C), 4.2e-9 (ECG) and 4.63e-9 (EGCG). SN - 1082-0132 UR - https://www.unboundmedicine.com/medline/citation/21339166/Extraction_of_antioxidants_and_caffeine_from_green_tea__Camelia_sinensis__leaves:_kinetics_and_modeling_ L2 - https://journals.sagepub.com/doi/10.1177/1082013210367567?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -