Optimizing the extraction parameters of epigallocatechin gallate using conventional hot water and ultrasound assisted methods from green tea

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dc.authorscopusid6507165797
dc.authorscopusid25031817300
dc.authorscopusid57196054579
dc.authorscopusid35172498100
dc.authorscopusid56446870100
dc.authorscopusid55883110400
dc.contributor.authorAyyildiz, Sena Saklar
dc.contributor.authorKaradeniz, Bülent
dc.contributor.authorSağcan, Nihan
dc.contributor.authorBahar, Banu
dc.contributor.authorUs, Ahmet Abdullah
dc.contributor.authorAlasalvar, Cesarettin
dc.date.accessioned2022-05-11T14:46:47Z
dc.date.available2022-05-11T14:46:47Z
dc.date.issued2018
dc.departmentMeslek Yüksekokulları, Çorlu Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractEpigallocatechin gallate (EGCG) is the main polyphenol present in green tea and is also known to possess various beneficial health effects. Extractions of EGCG, epigallocatechin (EGC), epicatechin gallate (ECG), and epicatechin (EC) from green tea were investigated by both conventional hot water extraction and ultrasound assisted extraction (UAE) with water and ethanol. Response Surface Methodology was used in order to optimize the extraction conditions for obtaining maximum amount of EGCG in the extracts. Pilot scale conventional hot water extraction and UAE with water in continuous flow mode were also conducted for industrial use. UAE with ethanol was significantly (p <0.05) efficient to extract more EGCG, EGC, ECG, and EC than conventional hot water extraction and UAE with water. At optimum conditions, almost 100 and 50% more EGCG content was obtained in UAE with ethanol than conventional hot water extraction and UAE with water, respectively. The optimal conditions for UAE of EGCG with ethanol were 66.53 degrees C, 43.75 min and, 67.81% ethanol. Conventional hot water extraction can easily be scaled up to a pilot scale and can be used for green tea beverage production. UAE should also be scaled up to a pilot scale by an efficient design either using an ultrasound probe in a larger volume continuously or ultrasound probes on each side of the extractor tank with an agitation system. (C) 2018 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey) under the Project TARAL [1007 112G048]; TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)
dc.description.sponsorshipThis research was supported by TUBITAK (The Scientific and Technological Research Council of Turkey) under the Project TARAL 1007 112G048 entitled Development of New Value Added Products from Tea. Any opinions, findings, and conclusions expressed in this material are those of the authors and do not necessarily reflect the views of TUBITAK. We are grateful to TUBITAK for financial support and CAYKUR Tea Enterprises (Rize, Turkey) for providing the green tea.
dc.identifier.doi10.1016/j.fbp.2018.06.003
dc.identifier.endpage44
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.scopus2-s2.0-85048744646
dc.identifier.scopusqualityQ1
dc.identifier.startpage37
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2018.06.003
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10368
dc.identifier.volume111
dc.identifier.wosWOS:000445982100004
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorSağcan, Nihan
dc.language.isoen
dc.publisherInst Chemical Engineers
dc.relation.ispartofFood and Bioproducts Processing
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectGreen tea
dc.subjectCatechins
dc.subjectEpigallocatechin gallate
dc.subjectUltrasound extraction
dc.subjectHot water extraction
dc.subjectResponse surface methodology
dc.subjectAntioxidant Activities
dc.subjectEfficient Extraction
dc.subjectCamellia-Sinensis
dc.subjectCatechins
dc.subjectPolyphenols
dc.subjectCaffeine
dc.subjectOptimization
dc.subjectComponents
dc.subjectMechanisms
dc.subjectAcid
dc.titleOptimizing the extraction parameters of epigallocatechin gallate using conventional hot water and ultrasound assisted methods from green tea
dc.typeArticle

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