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Microwave extraction of catechins from green tea using ionic liquid.

Sneha, Das (2015) Microwave extraction of catechins from green tea using ionic liquid. [Student Project Report] (Submitted)

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Abstract

Green tea polyphenols (GTP) are known for their antioxidant properties, which are contributed by polyphenols. Therefore efficient extraction methods for these polyphenols are required. The effects of various parameters on the extraction of green tea polyphenols were studied using Ionic Liquid. Aqueous Ionic liquid solvent was used for microwave extraction of catechins from green tea. The extraction parameters taken were; temperatures (50ºC, 60ºC, 70ºC and 80ºC) ,wattage (200W, 400W, 600W and 800W), time of extraction() 2,4 and 6 minutes and IL concentration (0.025M, 0.05M and 0.1M). The extracts were desolvatized to obtain extracts. Assays were conducted for these extracts to measure their antioxidant activities. Catechins were quantitatively analysed using HPLC. Extracts at optimised condition (i.e., 80ºC, 0.1M, 800W, 4 min) showed high flavonoid content and better radical scavenging activity. Quantitative analysis of the catechins( EGC, EGCG, ECG and CG) by HPLC showed maximum catechin concentration in IL extracts at 80°C. IL extracts showed better yield, high antioxidant properties and high concentration of green tea catechins (84.12g %).

Item Type: Student Project Report
Uncontrolled Keywords: Green tea polyphenols, catechins, microwave extraction
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 01 Analysis
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2015 11:48
Last Modified: 26 Jun 2015 11:48
URI: http://ir.cftri.com/id/eprint/11904

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