Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 117, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2019.108661
Keywords
Purification; Solid phase extraction; Chromatography; Phenolic compounds; Food technology
Categories
Funding
- Sao Paulo Research Foundation (FAPESP) [2013/043044, 2018/145825]
- CNPq [303568/2016-0]
- FAPESP [2016/20016-7, 2016/19930-6, 2018/17089-8]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001]
- CAPES [88887.310558/2018-00]
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The objective of this work was to evaluate the on-line coupling of pressurized liquid extraction with an adsorbent for the simultaneous extraction and separation of flavonols of black tea, producing a concentrated extract that could be used as ingredient for the production of functional bakery products. After the evaluation of different adsorbents, extraction temperatures and solvents, a two-stage process was developed which was capable of producing three extracts: one with high concentration of gallic acid (78.97 +/- 5.49 mg/L), another one with high concentration of caffeine (109.72 +/- 3.15 mg/L) and a highly concentrated flavonol extract (322.0 +/- 4.50 mg/L). The developed method uses greener solvents (water and ethanol) and is capable of producing higher flavonol (similar to 50%) yields than conventional methods. The introduction of the flavonol extract in the dough can be used for the development of functional bakery since compounds were stable under processing conditions.
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