Optimization of ultrasound‐assisted extraction of cold‐brewed black tea using response surface methodology,Journal of Food Process Engineering

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Optimization of ultrasound‐assisted extraction of cold‐brewed black tea using response surface methodology
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-09-16 , DOI: 10.1111/jfpe.13540
Sonali Raghunath ₁ , Kumar Mallikarjunan ₁

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Black tea is considered as good source of bioactives like phenolics and antioxidants. In this study, cold brewing of black tea is coupled in combination with ultrasound‐assisted extraction (UAE) to maximize extraction efficiency of bioactives. Response surface methodology was designed to optimize the conditions for extraction using UAE for cold‐brewed black tea. A multiparameter face‐centered central composite design was used to predict the conditions (amplitude: 10–70%, solvent volume: 25–100 ml, and sonication time: 10–60 min). The results obtained indicated a second‐order polynomial model. The optimized conditions for maximum extraction of bioactive for cold brewing of black tea were found to be 69.9% amplitude, 25 ml solvent volume, and 30 min of sonication time. The experimental values from the optimal process were as follows: 72.2 mg gallic acid equivalent (GAE)/g, 6.77 mg GAE/g, 37.67%, 62.97% for total phenolic content (TPC), total tannin content, 2,2‐diphenyl‐1‐picrylhydrazyl, and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid). The validation results agreed with the predicted models and showed an increase of 4 folds for TPC and 1.5 folds increase in antioxidant activity of cold‐brewed black tea. The displayed outcomes can remain as an extension for designing techniques for the accelerated extraction process for cold‐brewed black tea.

中文翻译：

响应面法优化超声辅助提取冷饮红茶

红茶被认为是酚类和抗氧化剂等生物活性物质的良好来源。在这项研究中，将红茶的冷冲泡与超声辅助提取（UAE）结合使用，以最大限度地提高生物活性物质的提取效率。设计了响应面方法，以优化使用阿联酋提取冷酿红茶的条件。使用多参数以面心为中心的中央复合设计来预测条件（振幅：10–70％，溶剂体积：25–100 ml，超声处理时间：10–60 min）。获得的结果表明是二阶多项式模型。发现最大提取量的活性成分用于冷冲泡红茶的最佳条件是振幅为69.9％，溶剂体积为25 ml，超声处理时间为30分钟。最佳工艺的实验值如下：72。2 mg没食子酸当量（GAE）/g、6.77 mg GAE / g，总酚含量（TPC），总单宁含量，2,2-二苯基-1-吡啶甲基肼和2,2'-的37.67％，62.97％叠氮基双（3-乙基苯并噻唑啉-6-磺酸）。验证结果与预测模型一致，表明冷煮红茶的TPC含量增加了4倍，抗氧化活性增加了1.5倍。显示的结果可以保留为冷酿红茶加速提取过程设计技术的扩展。冷煮红茶的抗氧化活性提高了5倍。显示的结果可以保留为冷酿红茶加速提取过程设计技术的扩展。冷煮红茶的抗氧化活性提高了5倍。显示的结果可以保留为冷酿红茶加速提取过程设计技术的扩展。

更新日期：2020-11-09

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