Extraction of tea polyphenols based on orthogonal test method and its application in food preservation

Abstract

Green tea is high in polyphenols -compounds that have a variety of physiological functions. Microwave-assisted extraction (MAE) was used in this study to extract polyphenols from green tea. The MAE of the phenols in green tea was studied using an orthogonal configuration. As a result of UV/vis spectrophotometric methods, the total phenol content of tea infusions was determined. Polyphenols are plant-based chemicals that we acquire from specific foods. They may provide health advantages and are high in antioxidants. Polyphenols are considered to enhance or aid in the treatment of cardiovascular disease, neurodegenerative illness, diabetes, weight management concerns, and digestive problems. Each of the following factors has an impact on extraction: microwave intensity, microwave irradiate time, and frequency of microwave irradiation, as well as the tea/water ratio. Microwave radiation at 600 watts for 3 minutes at a frequency of once produced the best extraction results with a tea/water ratio of 1:20. As compared to traditional methods, MAE has a number of advantages. These include shorter extraction times, energy savings, and reduced environmental impact. A significant source of worry for food suppliers and users is the oxidation of dietary lipids. Antioxidant compounds have been used to prevent the oxidation of lipids. Synthetic antioxidant additions used today include C11H16O2 (BHA), C10H14O2 (TBHQ), and C15H24O (BHT). Toxicological and nutritional concerns, on the other hand, restrict their use. A variety of foods use green tea as a natural preservative because of its powerful antioxidant and antibacterial properties.

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“…For data analysis, simple descriptive statistics such as mean standard error (SE), t-test, ANOVA, and post-hoc analysis were utilized. The p-value (0.05) denotes the level of statistical significance [20].…”

Process optimization of deep eutectic solvent-based microwave-assisted extraction of flavonoids from Ziziphi Spinosae Semen using response surface methodology

“…Advanced extraction methods are being developed to overcome the problems of traditional extraction methods (Chaves et al, 2020). Modern extraction techniques include ultrasound-assisted extraction, microwave-assisted extraction (MAE), solid phase extraction, supercritical fluid extraction, enzyme-assisted extraction, pressurized liquid extraction, and a combination of different techniques (Al-Hatim et al, 2022). Compared with the traditional methods, MAE has many merits, such as shorter extraction time, less solvent use, higher extraction rate, better productivity, and higher quality products.…”

Effect on myofibrillar protein gelation induced by eugenol modification under oxidative stress

“…In recent years, with improvements in consumers' regard for health and food safety, there has been an accompanying increase in concerns about consuming synthetic additives (Xiang et al, 2019). Currently common synthetic antioxidants include C 11 H 16 O 2 (BHA), C 15 H 24 O (BHT) and C 10 H 14 O 2 (TBHQ), but toxicological and nutritional concerns have limited their use (Al-Hatim et al, 2022), thus natural plant-derived antioxidants have been widely investigated for their safety and health advantages, especially for plant polyphenols (Cheng et al, 2020). Polyphenols are primarily derived from the roots, leaves, skin, and fruits of plants, and are chemically active secondary metabolites with complex structures.…”