Department of Food and Agricultural Process Engineering, Kelappaji College of Agriculture Engineering and Technology, Kerala Agricultural University, Tavanur, Kerala, India
*Corresponding author: sankalpabgowda.27@gmail.com
Online published on 21 June, 2017.
Green tea is one of the most popular beverage in the world. Green tea (Camellia sinensis) is a rich source of bioactive components so it has been used in traditional medicine. In the present study, green tea is extracted with water to obtain maximum nutritional quality and antioxidant activity. The optimal conditions for extraction of green tea was determined by Response Surface Methodology (RSM). Box-Behnken design was applied to evaluate the effects of three independent factors, leaf to water ratio (1:10, 1:30 1:50), temperature (40 to 50°C) and extraction time (15 to 45 min). Optimal conditions were, extraction temperature of 51.44°C, time 29.48 min and water to solid ratio of 1:47.80 with highest total polyphenols, total flavonoid, caffeine, antioxidant activity and lowest tannin.
Study gives optimum conditions for extraction functional components
Green tea is good source of flavonoids and polyphenols
Study shows that medicinal value of green tea is due to its exhalent antioxidant capacity
Green tea, antioxidant activity, flavonoids, caffeine, total phenols
