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http://dx.doi.org/10.3746/jkfn.2008.37.1.66

Monitoring of Leaching Conditions for Functional Components of Black Tea Using Response Surface Methodology  

Shin, Gyoung-Ah (Dept. of Food Science & Technology, Kyungpook National University)
Lee, Go-Eun (Dept. of Food Science & Technology, Kyungpook National University)
Oh, Young-Hwan (Dept. of Food Science & Technology, Kyungpook National University)
Noh, Jung-Eun (Dept. of Food Science & Technology, Kyungpook National University)
Yoon, Sung-Ran (Dept. of Food Science & Technology, Kyungpook National University)
Lee, Jeong-Eun (Dept. of Food Science & Technology, Kyungpook National University)
Kim, Gui-Ran (Dept. of Food Science & Technology, Kyungpook National University)
Jeon, Eun-Ju (Dept. of Food Science & Technology, Kyungpook National University)
Chung, Hun-Sik (Food and Bio-industry Institute, Kyungpook National University)
Kim, Jeong-Sook (Dept. of Food Nutrition & Culinary, Keimyung College)
Kwon, Joong-Ho (Dept. of Food Science & Technology, Kyungpook National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.1, 2008 , pp. 66-71 More about this Journal
Abstract
This study was conducted to predict optimum leaching conditions for functional components of black tea. Two variables were used to determine the optimum leaching temperature and leaching time with a five-level central composite design and response surface methodology. Soluble solid, reducing sugar, total phenolics, and total flavonoid contents increased as leaching temperature and time increased. The ranges of maximum leaching conditions for these components were $78.28{\sim}87.08^{\circ}C$ and $3.97{\sim}4.27min$. Vitamin C level was maximal at $61.29^{\circ}C$ and 2.68 min. Electron donating ability showed the highest values at $68.30^{\circ}C$ and 0.54 min. Based upon the superimposed results, it was predicted that the optimal ranges of leaching conditions for some functional components from black tea were $63{\sim}79^{\circ}C$ for $1.5{\sim}2.1$ min.
Keywords
black tea; leaching; response surface methodology; electron donating ability;
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