Optimisation of Poly Phenolic Extract of Tea Waste with Complex formation by β-cyclodextrin (β-CD)

Subject Areas : food science

Niloofar 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.

Received: 2025-10-06 Accepted : 2025-10-22 Published : 2025-09-29

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.

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