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Solubility of caffeine from green tea in supercritical CO2: a theoretical and empirical approach

Pravin Vasantrao, Gadkari and Manohar, B. (2015) Solubility of caffeine from green tea in supercritical CO2: a theoretical and empirical approach. Journal of Food Science and Technology, 52 (12). pp. 8004-8013. ISSN 0022-1155

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Abstract

Decaffeination of fresh green tea was carried out with supercritical CO2 in the presence of ethanol as co-solvent. The solubility of caffeine in supercritical CO2 varied from 44.19 × 10−6 to 149.55 × 10−6 (mole fraction) over a pressure and temperature range of 15 to 35 MPa and 313 to 333 K, respectively. The maximum solubility of caffeine was obtained at 25 MPa and 323 K. Experimental solubility data were correlated with the theoretical equation of state models Peng- Robinson (PR), Soave Redlich-Kwong (SRK), and Redlich- Kwong (RK). The RK model had regressed experimental data with 15.52 % average absolute relative deviation (AARD). In contrast, Gordillo empirical model regressed the best to experimental data with only 0.96% AARD. Under supercritical conditions, solubility of caffeine in tea matrix was lower than the solubility of pure caffeine. Further, solubility of caffeine in supercritical CO2 was compared with solubility of pure caffeine in conventional solvents and a maximum solubility 90 × 10−3 mol fraction was obtained with chloroform.

Item Type: Article
Uncontrolled Keywords: Supercritical CO2 . Green tea . Solubility . Caffeine . Equation of state . Redlich-Kwong
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 01 Analysis
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Feb 2016 07:13
Last Modified: 17 Feb 2016 07:13
URI: http://ir.cftri.com/id/eprint/12100

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