Optimizing conditions for melanin extraction from black tea leaf

Abstract

Melanin is a natural pigment with great development potential as a healthful food
colorant. In this study, extraction conditions of natural melanin from black tea
leaves were investigated. Temperature, duration and liquid-solid ratio were chosen
to optimize extraction conditions using response surface methodology (RSM). The
Box-Behnken experimental results showed the optimum extraction conditions as
follows: a temperature of 97.92 C, a duration of 44.93 min and a liquid-solid
ratio of 106.76 ml/g. Under these conditions, the maximal melanin yield was
271.40 mg/100 g. The results of this study showed that black tea leaves could be
used as a good source of the new-type natural melanin.