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Zakeri A, Extraction of antioxidants and caffeine from green tea (Camelia sinensis) leaves: kinetics and modeling, Food Sci Technol Int

By A. Ziaedini, A. Jafari and A. Zakeri

Abstract

solubility in water from Iranian green tea were investigated, The best combinations of temperature and time extraction with water were 2040min, 80 C for epigallocatechin (EGC), epicatechin (EC) and caf-feine (Caff), and 80min, 90 C for catechin (C), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). A mathematical model derived from Fick’s second law was then used to calculate the diffusivity of the components, and to monitor the effect of temperature on the diffusivities. The extraction of these components is governed by two diffusion processes: fast and slow. The results showed that the intra-particle diffusion was the rate-governing step of the extraction process. The slow stage diffusivities of these components at their optimum extraction temperatures were calculated as: 1.94e-9 (EGC), 8.1e-10 (EC), 3.9e-10 (Caff), 1.34e-8 (C), 4.2e-9 (ECG) and 4.63e-9 (EGCG). Key Words: green tea, catechins, caffeine, diffusivity coefficients, mass transfe

Year: 2016
OAI identifier: oai:CiteSeerX.psu:10.1.1.1007.4153
Provided by: CiteSeerX
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