Optimizing conditions for melanin extraction from black tea leaf
Mots-clés :
black tea leaf, melanin, extraction condition, optimizationRésumé
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.
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Publiée
2016-11-27
Numéro
Rubrique
ORIGINAL ARTICLES
Comment citer
« Optimizing conditions for melanin extraction from black tea leaf ». 2016. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 39 (2): 30-37. https://ojs.ugal.ro/index.php/food/article/view/1579.
