2026-04-17T00:42:16Zhttps://recercat.cat/oai/request

oai:recercat.cat:2117/255262026-01-15T07:17:40Zcom_2072_1033col_2072_452950

urn:hdl:2117/25526 Modelling extraction of white tea polyphenols: the influence of temperature and ethanol concentration Peiró Sánchez, Sara Gordon, Michael H. Blanco Abellán, Mónica Pérez Llamas, Francisca Segovia Gómez, Francisco José Almajano Pablos, María Pilar Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries Antioxidants Tea white tea polyphenols extraction antioxidant RSM MECK Antioxidants Te The optimization of the extraction of natural antioxidants from white tea has fostered intensive research. This study has investigated the effects of ethanol-water mixtures, temperature and time on the extraction of polyphenols and antioxidant components from white tea. The response surface methodology was applied to identify the best extraction conditions. The best conditions to maximize the extraction of total polyphenols were: ethanol, 50%, for 47.5 min. Although the yield of polyphenols was optimal at 65 °C, the maximum antioxidant capacity was achieved with an extraction temperature of 90 °C. This study has identified the optimal conditions for the extraction of tea liquor with the best antioxidant properties. Epigallocatechin gallate, epicatechin gallate, epigallocatechin and epicatechin were extracted from white tea at concentrations up to 29.6 ± 10.6, 5.40 ± 2.09, 5.04 ± 0.20 and 2.48 ± 1.10 mg/100 g. - See more at: http://www.mdpi.com/2076-3921/3/4/684/html#sthash.DWIdO5Ua.dpuf Peer Reviewed Postprint (published version) 2014 Article http://www.mdpi.com/2076-3921/3/4/684/html http://creativecommons.org/licenses/by/3.0/es/ Open Access Attribution 3.0 Spain