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Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot

Received: 8 October 2014     Published: 29 January 2015
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Abstract

In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models. In this study, four factors: assisted microwave time (10 – 20 seconds), water-to-tea ratio (1:40 – 1:80 (w/v)), extraction time (30 – 50 minutes) and temperature (77 – 87oC) were conducted and total polyphenol content was considered indicators for assessment. The preliminary results showed that this model is significant and can be applied for the large scale.

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

This article belongs to the Special Issue Food Processing and Food Quality

DOI 10.11648/j.jfns.s.2015030102.30
Page(s) 106-110
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Assisted Microwave Time, Extraction Time and Temperature, Multifactorial, Optimize, Water-To-Tea ratio, Total Polyphenol Content

References
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[13] Yuanyuan Huang; Jianchun Sheng; Fangmei Yang; Qiu Hui Hu, "Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea," Journal of Food Engineering, vol. 78, pp. 687–692, 2007.
[14] Hui Wang; Ligang Chen; Yang Xu; Qinglei Zeng; Xiaopan Zhang; Qi Zhao; Lan Ding, "Dynamic microwave-assisted extraction coupled online with clean-up for determination of caffeine in tea," LWT - Food Science and Technology, vol. 44, pp. 1490-1495, 2011.
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Cite This Article
  • APA Style

    Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh. (2015). Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot. Journal of Food and Nutrition Sciences, 3(1-2), 106-110. https://doi.org/10.11648/j.jfns.s.2015030102.30

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    ACS Style

    Nguyen Ngoc Tram; Phan Phuoc Hien; Huynh Ngoc Oanh. Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot. J. Food Nutr. Sci. 2015, 3(1-2), 106-110. doi: 10.11648/j.jfns.s.2015030102.30

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    AMA Style

    Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh. Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot. J Food Nutr Sci. 2015;3(1-2):106-110. doi: 10.11648/j.jfns.s.2015030102.30

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  • @article{10.11648/j.jfns.s.2015030102.30,
      author = {Nguyen Ngoc Tram and Phan Phuoc Hien and Huynh Ngoc Oanh},
      title = {Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {1-2},
      pages = {106-110},
      doi = {10.11648/j.jfns.s.2015030102.30},
      url = {https://doi.org/10.11648/j.jfns.s.2015030102.30},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.30},
      abstract = {In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models. In this study, four factors: assisted microwave time (10 – 20 seconds), water-to-tea ratio (1:40 – 1:80 (w/v)), extraction time (30 – 50 minutes) and temperature (77 – 87oC) were conducted and total polyphenol content was considered indicators for assessment. The preliminary results showed that this model is significant and can be applied for the large scale.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot
    AU  - Nguyen Ngoc Tram
    AU  - Phan Phuoc Hien
    AU  - Huynh Ngoc Oanh
    Y1  - 2015/01/29
    PY  - 2015
    N1  - https://doi.org/10.11648/j.jfns.s.2015030102.30
    DO  - 10.11648/j.jfns.s.2015030102.30
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 106
    EP  - 110
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.s.2015030102.30
    AB  - In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models. In this study, four factors: assisted microwave time (10 – 20 seconds), water-to-tea ratio (1:40 – 1:80 (w/v)), extraction time (30 – 50 minutes) and temperature (77 – 87oC) were conducted and total polyphenol content was considered indicators for assessment. The preliminary results showed that this model is significant and can be applied for the large scale.
    VL  - 3
    IS  - 1-2
    ER  - 

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Author Information
  • Faculty of Chemistry, Department of Biochemistry, University of Technology HCMC, Vietnam

  • Faculty of Food and Life Sciences, University of Hung Vuong, HCMC, Vietnam

  • Faculty of Chemistry, Department of Biochemistry, University of Technology HCMC, Vietnam

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