Optimisation of microwave effect on bioactives contents and colour attributes of aqueous green tea extracts by central composite design

Taşkın, Bilge; Özbek, Zeynep

doi:10.1007/s11694-020-00471-8

Cited by 15 publications

(2 citation statements)

References 72 publications

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“…@Growth rate improvement of salmonella enterica in thyme. Carotenoids improvements from thyme and rosemary Munekata et al ( 2020 ) Citrus peels Maceration and ultrasound-assisted extraction Acetone (1:3), 30 min, 37 °C 21.99 Ultrasound-assisted extraction turned out to be an ideal technique in terms of yield, total phenols, flavonoids and antioxidant activity Saini et al ( 2019 ) Green tea Microwave-assisted extraction (MAE) 120,360,600 W 1,3,5 min 116.58 Optimum conditions were 350.65 W power, 5 min irradiation time Taşkın and Aksoylu Özbek ( 2020 ) Sea buckthorn bush Conventional extraction vs microwave-assisted extraction Microwave extraction (MAE): 400 W, 20–100 °C, 15 min Conventional: 8000 rpm, 5 min Microwave-assisted extraction (MAE): 1147 Conventional: 741 MAE turned out to be more preferred extraction method as compared to conventional for determining polyphenolic content antioxidant activity of the bush food Périno-Issartier et al ( 2011 ) Carrot juice Microwave-assisted extraction 165 W, 9.39 min extraction time, 8.06:1 g/g oil to waste ratio 215 Enriched flaxseed oil used in carrot juice was in good quality, high in phenolic content and antioxidant activity (70% inhibition) Elik et al ( 2020 ) Propolis Maceration, microwave-assisted extraction, ultrasound-assisted extraction Maceration: 24 h, 250 rpm, room temperature ultrasound extraction: 20 kHz, 15 min microwave extraction: 140 W, 1 min 185–504 Ultrasound-assisted extraction proved as a much efficient technique for isolation of polyphenolics extraction efficiency and flavonol content. Sample preparation of propolis played a critical role in obtaining the results Oroian et al ( 2019 ) Carob bark …”

Section: Extraction Methods Of Polyphenolsmentioning

confidence: 99%

Techniques and modeling of polyphenol extraction from food: a review

et al. 2021

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There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted extraction. Advanced techniques are 32-36% more efficient with approximately 15 times less energy consumption and producing higher-quality extracts. Membrane separation and encapsulation appear promising to improve the sustainability of separating polyphenolic compounds. We present kinetic models and their influence on process parameters such as solvent type, solid and solvent ratio, temperature and particle size.

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Section: Extraction Methods Of Polyphenolsmentioning

confidence: 99%

Techniques and modeling of polyphenol extraction from food: a review

et al. 2021

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“…Furthermore, the heat area is large, and expansion and rupture lead to water loss as well as flavonoid degradation and loss, as is consistent with the results of previous studies [ 24 , 25 ]. Microwave heating is also destructive to cells and facilitates the release of flavonoids, although the short heating time and high heat transfer efficiency do not cause excessive evaporation of water from food, which facilitates the retention of flavonoids [ 26 , 27 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut

Zhang

Xie

et al. 2023

Molecules

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Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined. The results showed that, compared with unripened peanut sprout, the total phenol content (TPC) and total flavonoid content (TFC) decreased significantly after the five ripening processes, and the highest retention of phenols and flavonoids was associated with microwave heating (82.05% for TPC; 85.35% for TFC). Compared with unripened peanut sprout, the monomeric phenol composition in germinated peanut was variable after heat processing. After microwave heating, except for a significant increase in the cinnamic acid content, no changes in the contents of resveratrol, ferulic acid, sinapic acid, and epicatechin were observed. Furthermore, there was a significant positive correlation of TPC and TFC with 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity, and ferric ion reducing antioxidant power in germinated peanut, but not with hydroxyl free radical scavenging capacity, in which the main monomer phenolic compounds were resveratrol, catechin, and quercetin. The research results indicate that microwave heating can effectively retain the phenolic substances and antioxidant activity in germinated peanuts, making it a more suitable ripening and processing method for germinated peanuts.

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Exploring the antioxidant realm of green tea: From extraction to fortification

Parvez,

Wani

2024

eFood

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Green tea, a widely consumed beverage with a long history of traditional use has garned renewed scientific interest due to its potential health benefits. Unlike other tea types, green tea undergoes minimal oxidation and thus preserving its potent catechins and antioxidant properties. This review devels into the fascinating chemistry of green tea, exploring how processing steps like fixation and rolling, shape its distinct profile. We will further explore the potential health benefits associated with green tea consumption, acknowledging the existing research focus on tea polyphenols and aiming to provide a broader perspective on its potential health impact. Finally, the review examines the emerging application of green tea extract fortification in food matrices. This innovative approach offers exciting possibilities for enhancing food stability and sensory appeal while potentially contributing to a range of health benefits.

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Optimisation of microwave effect on bioactives contents and colour attributes of aqueous green tea extracts by central composite design

Cited by 15 publications

References 72 publications

Techniques and modeling of polyphenol extraction from food: a review

Techniques and modeling of polyphenol extraction from food: a review

Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut

Exploring the antioxidant realm of green tea: From extraction to fortification

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