Modeling of Total Phenolic contents in Various Tea samples by Experimental Design Methods
| Autor: | Nazire Gulsah Kutuk Dincel, Nursah Kutuk, Nuraniye Eruygur |
|---|---|
| Přispěvatelé: | Selçuk Üniversitesi, [Eruygur, Nuraniye] Selcuk Univ, Dept Pharmacognosy, Fac Pharm, Konya, Turkey -- [Dincel, Nazire Gulsah Kutuk] Cumhuriyet Univ, Med & Aromat Plant Dept, Sivas, Turkey -- [Kutuk, Nursah] Cumhuriyet Univ, Dept Chem Engn, Fac Engn, Sivas, Turkey, Nuraniye -- 0000-0002-4674-7009 |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Chemistry food and beverages 02 engineering and technology General Chemistry response surface method (RSM) 021001 nanoscience & nanotechnology 01 natural sciences complex mixtures total polyphenol content 010608 biotechnology Environmental chemistry Materials Chemistry Total polyphenol content response surface method (rsm) tea content 0210 nano-technology QD1-999 |
| Zdroj: | Open Chemistry, Vol 16, Iss 1, Pp 738-744 (2018) |
| ISSN: | 2391-5420 |
| Popis: | WOS: 000442465800003 Tea, from the old ages to the day, is widely consumed both for enjoyment and health care due to its positive effects. The consumption of these products is increasing day by day as a result of the clear presentation of the fact that tea contains high amount of antioxidant substances (such as phenolic compounds), which is important in prevention and treatment of diseases. Tea beverage is a very important source of polyphenols. In this study, phenolic content and antioxidant capacity of different tea species were calculated by modeling with experimental design method. In the experimental part, polyphenol content was determined using the Folin-Ciocalteu method. The total amount of phenolic substance content was examined by Box-Behnken design and response surface method on black tea, green tea and white tea on different extraction temperature, extraction time and solid / liquid ratio. Solid / liquid ratio was found to be the most important parameter in terms of polyphenol content extraction from different tea samples. The highest polyphenol amount (411.762 mg gallic acid / mL) was found in green tea. To the best of our knowledge, this is the first data presenting comparatively study the effect of extraction condition on amounts of phenolic compounds from different tea samples. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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