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dc.contributor.authorPeiró Sánchez, Sara
dc.contributor.authorGordon, Michael H.
dc.contributor.authorBlanco Abellán, Mónica
dc.contributor.authorPérez Llamas, Francisca
dc.contributor.authorSegovia Gómez, Francisco José
dc.contributor.authorAlmajano Pablos, María Pilar
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament de Matemàtica Aplicada III
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2015-01-14T17:46:52Z
dc.date.available2015-01-14T17:46:52Z
dc.date.created2014
dc.date.issued2014
dc.identifier.citationPeiró, S. [et al.]. Modelling extraction of white tea polyphenols: the influence of temperature and ethanol concentration. "Antioxidants", 2014, vol. 3, núm. 4, p. 684-699.
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/2117/25526
dc.description.abstractThe 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
dc.format.extent16 p.
dc.language.isoeng
dc.rightsAttribution 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries
dc.subject.lcshAntioxidants
dc.subject.lcshTea
dc.subject.otherwhite tea
dc.subject.otherpolyphenols
dc.subject.otherextraction
dc.subject.otherantioxidant
dc.subject.otherRSM
dc.subject.otherMECK
dc.titleModelling extraction of white tea polyphenols: the influence of temperature and ethanol concentration
dc.typeArticle
dc.subject.lemacAntioxidants
dc.subject.lemacTe
dc.contributor.groupUniversitat Politècnica de Catalunya. GRHCT - Grup de Recerca d'Història de la Ciència i de la Tècnica
dc.contributor.groupUniversitat Politècnica de Catalunya. ENGIBIO - Enginyeria i Biotecnologia
dc.identifier.doi10.3390/antiox3040684
dc.description.peerreviewedPeer Reviewed
dc.relation.publisherversionhttp://www.mdpi.com/2076-3921/3/4/684/html
dc.rights.accessOpen Access
drac.iddocument15259854
dc.description.versionPostprint (published version)
upcommons.citation.authorPeiró, S.; Gordon, M. H.; Blanco, M.; Pérez-Llamas, F.; Segovia, F.; Almajano, M.P.
upcommons.citation.publishedtrue
upcommons.citation.publicationNameAntioxidants
upcommons.citation.volume3
upcommons.citation.number4
upcommons.citation.startingPage684
upcommons.citation.endingPage699
dc.identifier.pmid26785234


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Except where otherwise noted, content on this work is licensed under a Creative Commons license: Attribution 3.0 Spain