没食子酸
萃取(化学)
黄酮醇
化学
吸附
成分
色谱法
咖啡因
红茶
多酚
食品科学
有机化学
抗氧化剂
医学
内分泌学
作者
Mariana C. Souza,Mariana Pacífico dos Santos,Beatriz Rocchetti Sumere,Laise C. Silva,Diogo Thimóteo da Cunha,Julián Martínez,Gerardo F. Barbero,Maurı́cio A. Rostagno
标识
DOI:10.1016/j.lwt.2019.108661
摘要
The objective of this work was to evaluate the on-line coupling of pressurized liquid extraction with an adsorbent for the simultaneous extraction and separation of flavonols of black tea, producing a concentrated extract that could be used as ingredient for the production of functional bakery products. After the evaluation of different adsorbents, extraction temperatures and solvents, a two-stage process was developed which was capable of producing three extracts: one with high concentration of gallic acid (78.97 ± 5.49 mg/L), another one with high concentration of caffeine (109.72 ± 3.15 mg/L) and a highly concentrated flavonol extract (322.0 ± 4.50 mg/L). The developed method uses greener solvents (water and ethanol) and is capable of producing higher flavonol (~50%) yields than conventional methods. The introduction of the flavonol extract in the dough can be used for the development of functional bakery since compounds were stable under processing conditions.
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