Extraction Optimizing of Poly Phenolic Extract of Tea Waste with Complex formation by β-cyclodextrin (β-CD)
Subject Areas : food scienceNiloofar Shams Latifi 1 , Mandana Tayefe 2 * , Sajed Amjadi 3 , Azin Nasrollahzade 4
1 - Ph.D. Student of the Research Institute of Food Science & Technology, Mashhad, Iran.
2 - Department of Food Science and Technology, La.C., Islamic Azad University, Lahijan, Iran.
3 - Department of Food Nanotechnology, Research Institute of Food Science & Technology, Mashhad, Iran.
4 - Department of Food Nanotechnology, Research Institute of Food Science & Technology, Mashhad, Iran.
Keywords: antioxidant activity, Beta-cyclodextrin (β-CD), bioactive, phenolic compound, tea wastage,
Abstract :
Agricultural waste is considered a low-cost source of antioxidant compounds. Moreover, due to environmental pollution, toxicity, and undesirable organoleptic properties associated with conventional organic solvent extraction methods, the need for alternative and more efficient techniques is evident. Therefore, optimizing the extraction of bioactive compounds from tea waste has garnered attention. In this study, an inclusion complexation method using β-cyclodextrin was employed. To optimize the extraction process, response surface methodology based on a central composite design was applied, using two independent variables: β-cyclodextrin concentration (A) (0–5%) and temperature (B) (25–60°C). The optimal extraction conditions were determined to be a β-cyclodextrin concentration of 2.91% and an extraction temperature of 30.12°C. Under these conditions, the highest extraction yield, total phenolic content, and antioxidant inhibition percentage were evaluated at 9121.16 mg/g and 98.61%, respectively. So the use of inclusion complex formation with beta-cyclodextrin can be considered a suitable method for extracting tea waste extract while preserving bioactive compounds.
Abootalebian, M., Keramat, J., Kadivar, M., Ahmadi, F. & Abedinian, M., 2016. Comparison of total phenolic and antioxidant activity of different Mentha spicata and M. longifolia accessions. Annals of Agricultural Sciences, 61(2), pp.175–179. DOI:10.1016/j.aoas.2016.10.002
Alara, O.R., Abdurahman, N.H. & Olalere, O., 2017. Optimization of microwave-assisted extraction of flavonoids and antioxidants from Vernonia amygdalina leaves using response surface methodology. Food and Bioproducts Processing, 107, pp.36–48. DOI:10.1016/j.fbp.2017.10.007
Anvar Shalmashi & Amani, F., 2021. Investigation of black tea leaf pre-treatment by microwave and ultrasound to extract effective compounds. Innovative Food Technologies, 8(2), pp.221–234. DOI:10.22104/jift.2021.4407.2007.
Arianfar, F., Shahidi, R., Kadkhodaee, R. & Varidi, M., 2015. Evaluation of factors affecting extraction of green tea polyphenols and antioxidant properties. Iranian Food Science and Technology Research Journal, 11(4), pp.285–295.
Athanasiadis, V., Grigorakis, S., Lalas, S. & Makris, D.P., 2017. Methyl β-cyclodextrin as a booster for the extraction of Olea europaea leaf polyphenols with a bio-based deep eutectic solvent. Biomass Conversion and Biorefinery, 8, pp.345–355. DOI:10.1007/s13399-017-0283-5
Basilio, N., Fernandes, A., de Freitas, V., Gago, S. & Pina, F., 2013. Effect of β-cyclodextrin on the chemistry of 3',4',7-trihydroxyflavylium. New Journal of Chemistry, 37(10), pp.3166–3173. DOI:10.1039/C3NJ00588G
Charoen, R., Savedboworn, W., Phuditcharnchnakun, S. & Khuntaweetap, T., 2015. Development of antioxidant gummy jelly candy supplemented with Psidium guajava leaf extract. KMUTNB International Journal of Applied Science & Technology, 8(2), pp.145–151. DOI:10.14416/j.ijast.2015.02.002
Del Valle, E.M., 2004. Cyclodextrins and their uses: A review. Process Biochemistry, 93, pp.6401–3301.DOI: 10.1016/S0032-9592(03)00258-9
El Darra, N., Rajha, H.N., Debs, E., Saleh, F., El-Ghazzawi, I., Louka, N. & Maroun, R.G., 2018. Comparative study between ethanolic and β-cyclodextrin assisted extraction of polyphenols from peach pomace. International Journal of Food Science, DOI:10.1155/2018/9491681.
Esmaeilzadeh Kenari, R., Raftani Amiri, Z., Motamedzadegan, A., Milani, J., Farmani, J. & Farahmandfar, R., 2022. Evaluation of extraction method on antioxidant activity of mountain tea (Stachys lavandulifolia V.) extract and optimization condition of encapsulated extract production. Food Science and Technology, 19(130), pp.183–195. DOI:10.22034/FSCT.19.130.183
Gan, C.Y. & Latiff, A.A., 2011. Optimisation of the solvent extraction of bioactive compounds from Parkia speciosa pod using response surface methodology. Food Chemistry, 124, pp.1277–1283.DOI: 10.1016/j.foodchem.2010.07.074
G-Mohammadi, V., Zamani, B., Afsharpou, M. & Mohammadi, A., 2017. Extraction of caffeine and catechins using microwave-assisted and ultrasonic extraction from green tea leaves: An optimization study by the IV-optimal design. Food Science and Biotechnology, 26, pp.1281–1290. DOI:10.1007/s10068-017-0182-3
Jamshidi, M., Ahmadi, H.R., Rezazadeh, S.H., Fathi, F. & Mazanderani, M., 2010. Study on phenolics and antioxidant activity of some selected plants of Mazandaran province. Medicinal Plant Journal, 9(34), pp.177–183. [In Persian] DOI:20.1001.1.2717204.2010.9.34.19.7.
Kalantari, S., Roufegarinejad, L., Pirsa, S. & Gharekhani, M., 2019. Improving bioavailability of pomegranate peel polyphenols by forming an inclusion complex with β-cyclodextrin (β-CD). Journal of Food Science & Technology, 16(90), pp.319–333. DOI:10.22034/FSCT.19.127.155.
Korompokis, K., Igoumenidis, P.E., Mourtzinos, I. & Karathanos, V.T., 2017. Green extraction and simultaneous inclusion complex formation of Sideritis scardica polyphenols. International Food Research Journal, 24(3), pp.1233–1238.
Ling, B., Hou, L., Li, R. & Wang, S., 2014. Thermal treatment and storage condition effects on walnut paste quality associated with enzyme inactivation. LWT - Food Science and Technology, 59, pp.786–793. DOI:10.1016/j.lwt.2014.07.005
Mandana Tayefe, Shahidi, S.A., Mohammadzadeh Milani, J. & Sadeghi, S.M., 2020. Development, optimization, and critical quality characteristics of new wheat flour dough formulations fortified with hydrothermally treated rice bran. Journal of Food Measurement and Characterization, 14, pp.2878–2888. DOI:10.1007/s11694-020-00532-y.
Mishra, K., Ojha, H. & Chaudhury, N.K., 2012. Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results. Food Chemistry, 130(4), pp.1036–1043. DOI:10.1016/j.foodchem.2011.07.127
Parmar, I., Sharma, S. & Rupasinghe, H.P.V., 2015. Optimization of β-cyclodextrin-based extraction from apple pomace using response surface methodology. Journal of Food Science & Technology, 52(4), pp.2202–2210. DOI: 10.1007/s13197-014-1282-1
Pereira, J.A., Oliveira, I., Sousa, A., Valentão, P., Andrade, P.B., Ferreira, I.C.F.R. et al., 2007. Walnut (Juglans regia L.) leaves: Phenolic compounds, antibacterial activity and antioxidant potential of different cultivars. Food and Chemical Toxicology, 45, pp.2287–2295. DOI:10.1016/j.fct.2007.06.004
Pralhad, T. & Rajendrakumar, K., 2004. Study of freeze-dried quercetin–cyclodextrin binary systems by DSC, FT-IR, X-ray diffraction and SEM analysis. Journal of Pharmaceutical and Biomedical Analysis, 34, pp.333–339. DOI: 10.1016/S0731-7085(03)00529-6
Rajha, H.N., Boussetta, N., Louka, N., Maroun, R.G. & Vorobiev, E.A., 2014. Comparative study of physical pretreatments for the extraction of polyphenols and proteins from vine shoots. Food Research International, 65, pp.462–864. DOI:10.1016/j.foodres.2014.04.024
Ratnasooriya, C.C. & Rupasinghe, H.P.V., 2012. Extraction of phenolic compounds from grapes and their pomace using β-cyclodextrin. Food Chemistry, 134, pp.625–636.
DOI: 10.1016/j.foodchem.2012.02.014
Tutunchi, P., Roufegarinejad, L., Hamishehkar, H. & Alizadeh, A., 2020. [Title missing]. Science and Technology, 16(95), pp.144–153. doi:10.29252/fsct.1.1.12.
Vázquez, G., Fernández-Agullo, A., Gómez-Castro, C., Freire, M.S., Antorrena, G. & González-Álvarez, J., 2012. Response surface optimization of antioxidants extraction from chestnut bur. Industrial Crops and Products, 35, pp.126–134. https://doi.org/10.1016/j.indcrop.2011.06.022
Ya-Qin, M.A. & Jian-Chu, C.H., 2009. Simultaneous extraction of phenolic compounds from citrus peel extracts: Effect of ultrasound. Ultrasonics Sonochemistry, 16, pp.57–62. DOI: 10.1016/j.ultsonch.2008.04.012