Volume 3, Issue 1-2, February 2015, Page: 106-110
Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot
Nguyen Ngoc Tram, Faculty of Chemistry, Department of Biochemistry, University of Technology HCMC, Vietnam
Phan Phuoc Hien, Faculty of Food and Life Sciences, University of Hung Vuong, HCMC, Vietnam
Huynh Ngoc Oanh, Faculty of Chemistry, Department of Biochemistry, University of Technology HCMC, Vietnam
Received: Oct. 8, 2014;       Published: Jan. 29, 2015
DOI: 10.11648/j.jfns.s.2015030102.30      View  3275      Downloads  226
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.
Keywords
Assisted Microwave Time, Extraction Time and Temperature, Multifactorial, Optimize, Water-To-Tea ratio, Total Polyphenol Content
To cite this article
Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh, Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 106-110. doi: 10.11648/j.jfns.s.2015030102.30
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