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Isolation of gallic acid, caffeine and flavonols from black tea by on-line coupling of pressurized liquid extraction with an adsorbent for the production of functional bakery products
- Source :
- LWT. 117:108661
- Publication Year :
- 2020
- Publisher :
- Elsevier BV, 2020.
-
Abstract
- The objective of this work was to evaluate the on-line coupling of pressurized liquid extraction with an adsorbent for the simultaneous extraction and separation of flavonols of black tea, producing a concentrated extract that could be used as ingredient for the production of functional bakery products. After the evaluation of different adsorbents, extraction temperatures and solvents, a two-stage process was developed which was capable of producing three extracts: one with high concentration of gallic acid (78.97 ± 5.49 mg/L), another one with high concentration of caffeine (109.72 ± 3.15 mg/L) and a highly concentrated flavonol extract (322.0 ± 4.50 mg/L). The developed method uses greener solvents (water and ethanol) and is capable of producing higher flavonol (~50%) yields than conventional methods. The introduction of the flavonol extract in the dough can be used for the development of functional bakery since compounds were stable under processing conditions.
- Subjects :
- 0106 biological sciences
chemistry.chemical_classification
Ethanol
Chromatography
Extraction (chemistry)
04 agricultural and veterinary sciences
040401 food science
01 natural sciences
Ingredient
chemistry.chemical_compound
0404 agricultural biotechnology
Adsorption
Flavonols
chemistry
010608 biotechnology
Gallic acid
Caffeine
Black tea
Food Science
Subjects
Details
- ISSN :
- 00236438
- Volume :
- 117
- Database :
- OpenAIRE
- Journal :
- LWT
- Accession number :
- edsair.doi...........3422e2edd1e99718af3da0aeab8ad527