Optimization of microwave-assisted extraction of bioactive compounds from a tea blend
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ORIGINAL PAPER
Optimization of microwave‑assisted extraction of bioactive compounds from a tea blend Ana P. Rehder1 · Priscila B. Silva2 · Alcina M. F. Xavier3 · Marcos A. S. Barrozo3 Received: 3 August 2020 / Accepted: 17 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Although tea is the second most consumed beverage in the world, its benefits is not fully achieved because its bioactive compounds are not efficiently extracted from the plant. In this work the extraction of bioactive compounds from a tea blend, composed of 40% green tea, 40% white tea, 10% mint and 10% peppermint, was investigated using a microwave-assisted technique. The effects of ethanol concentration, extraction time, and liquid/solid ratio on the total phenolic content, total flavonoid content and antioxidant potential were quantified. An optimization study was also performed to identify the conditions that enable the maximum extraction of phenolic and flavonoids contents, with a maximum antioxidant capacity. The predicted optimal conditions included a 38.8% ethanol concentration, 3 min of extraction, and a 184.1 mL/g liquid/solid ratio. HPLC analyses were also performed to identify the major antioxidant compounds and the results confirmed the high antioxidant potential of the studied tea blend. Keywords Tea · Microwave extraction · Antioxidant compounds
Introduction The teas obtained from Camellia sinensis, a plant originating from Asia, are popular all over the world and are widely consumed for their excellent taste and beneficial health effects. These benefits are due to their bioactive compounds, including polyphenols [1], flavonoids, and caffeine, among others. Many studies [2–4] have confirmed the high concentration of bioactive compounds in Camellia sinensis leaves and interest in these teas is mainly due to their free radical scavenging activities. The blending of different teas together to produce a final product has been increasingly consumed as a specific product, because it is possible to create a wellbalanced flavor using different origins and characters. The extraction process used in the production of tea can significantly change the composition and bioactivity of
* Marcos A. S. Barrozo [email protected] 1
Provanza Cosmetics Ltda, Uberlândia, MG, Brazil
2
Federal Center of Technological Education of Minas Gerais, Timóteo, MG, Brazil
3
School of Chemical Engineering, Federal University of Uberlândia, Uberlândia, MG, Brazil
the extracts, since most techniques have some drawbacks, including the thermal degradation of some compounds or the excessive extraction time required [5–7]. Alternative extraction techniques, including ultrasound and microwave assisted extraction, have been studied due to their high productivity, yield, and selectivity, as well as their short processing times, improved quality, reduced physical and chemical hazards and environmental friendliness [8–12]. In addition to these new extraction techniques, the choice of solvent is also very important [
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