Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot

Nguyen Ngoc Tram; Phan Phuoc Hien; Huynh Ngoc Oanh

doi:doi:10.11648/j.jfns.s.2015030102.30

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Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot

Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

Received: 8 October 2014 Accepted: Published: 29 January 2015

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Abstract

In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models. In this study, four factors: assisted microwave time (10 – 20 seconds), water-to-tea ratio (1:40 – 1:80 (w/v)), extraction time (30 – 50 minutes) and temperature (77 – 87oC) were conducted and total polyphenol content was considered indicators for assessment. The preliminary results showed that this model is significant and can be applied for the large scale.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2) This article belongs to the Special Issue Food Processing and Food Quality
DOI	10.11648/j.jfns.s.2015030102.30
Page(s)	106-110
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Assisted Microwave Time, Extraction Time and Temperature, Multifactorial, Optimize, Water-To-Tea ratio, Total Polyphenol Content

References

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APA Style

Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh. (2015). Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot. Journal of Food and Nutrition Sciences, 3(1-2), 106-110. https://doi.org/10.11648/j.jfns.s.2015030102.30

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ACS Style

Nguyen Ngoc Tram; Phan Phuoc Hien; Huynh Ngoc Oanh. Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot. J. Food Nutr. Sci. 2015, 3(1-2), 106-110. doi: 10.11648/j.jfns.s.2015030102.30

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AMA Style

Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh. Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot. J Food Nutr Sci. 2015;3(1-2):106-110. doi: 10.11648/j.jfns.s.2015030102.30

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@article{10.11648/j.jfns.s.2015030102.30,
  author = {Nguyen Ngoc Tram and Phan Phuoc Hien and Huynh Ngoc Oanh},
  title = {Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {106-110},
  doi = {10.11648/j.jfns.s.2015030102.30},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.30},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.30},
  abstract = {In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models. In this study, four factors: assisted microwave time (10 – 20 seconds), water-to-tea ratio (1:40 – 1:80 (w/v)), extraction time (30 – 50 minutes) and temperature (77 – 87oC) were conducted and total polyphenol content was considered indicators for assessment. The preliminary results showed that this model is significant and can be applied for the large scale.},
 year = {2015}
}

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TY  - JOUR
T1  - Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot
AU  - Nguyen Ngoc Tram
AU  - Phan Phuoc Hien
AU  - Huynh Ngoc Oanh
Y1  - 2015/01/29
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.30
DO  - 10.11648/j.jfns.s.2015030102.30
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 106
EP  - 110
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.30
AB  - In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models. In this study, four factors: assisted microwave time (10 – 20 seconds), water-to-tea ratio (1:40 – 1:80 (w/v)), extraction time (30 – 50 minutes) and temperature (77 – 87oC) were conducted and total polyphenol content was considered indicators for assessment. The preliminary results showed that this model is significant and can be applied for the large scale.
VL  - 3
IS  - 1-2
ER  -

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Author Information

Nguyen Ngoc Tram

Faculty of Chemistry, Department of Biochemistry, University of Technology HCMC, Vietnam
Phan Phuoc Hien

Faculty of Food and Life Sciences, University of Hung Vuong, HCMC, Vietnam
Huynh Ngoc Oanh

Faculty of Chemistry, Department of Biochemistry, University of Technology HCMC, Vietnam

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Plain Text BibTeX RIS

APA Style

Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh. (2015). Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot. Journal of Food and Nutrition Sciences, 3(1-2), 106-110. https://doi.org/10.11648/j.jfns.s.2015030102.30

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ACS Style

Nguyen Ngoc Tram; Phan Phuoc Hien; Huynh Ngoc Oanh. Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot. J. Food Nutr. Sci. 2015, 3(1-2), 106-110. doi: 10.11648/j.jfns.s.2015030102.30

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AMA Style

Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh. Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot. J Food Nutr Sci. 2015;3(1-2):106-110. doi: 10.11648/j.jfns.s.2015030102.30

Copy | Download

@article{10.11648/j.jfns.s.2015030102.30,
  author = {Nguyen Ngoc Tram and Phan Phuoc Hien and Huynh Ngoc Oanh},
  title = {Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {106-110},
  doi = {10.11648/j.jfns.s.2015030102.30},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.30},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.30},
  abstract = {In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models. In this study, four factors: assisted microwave time (10 – 20 seconds), water-to-tea ratio (1:40 – 1:80 (w/v)), extraction time (30 – 50 minutes) and temperature (77 – 87oC) were conducted and total polyphenol content was considered indicators for assessment. The preliminary results showed that this model is significant and can be applied for the large scale.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot
AU  - Nguyen Ngoc Tram
AU  - Phan Phuoc Hien
AU  - Huynh Ngoc Oanh
Y1  - 2015/01/29
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.30
DO  - 10.11648/j.jfns.s.2015030102.30
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 106
EP  - 110
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.30
AB  - In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models. In this study, four factors: assisted microwave time (10 – 20 seconds), water-to-tea ratio (1:40 – 1:80 (w/v)), extraction time (30 – 50 minutes) and temperature (77 – 87oC) were conducted and total polyphenol content was considered indicators for assessment. The preliminary results showed that this model is significant and can be applied for the large scale.
VL  - 3
IS  - 1-2
ER  -

Copy | Download