TY - JOUR
T1 - Analytical strategy coupled with response surface methodology to maximize the extraction of antioxidants from ternary mixtures of green, yellow, and red teas (camellia sinensis var. sinensis)
AU - Granato, Daniel
AU - Grevink, Raymond
AU - Zielinski, Acácio A.F.
AU - Nunes, Domingos S.
AU - Van Ruth, Saskia M.
N1 - Publisher Copyright:
© 2014 American Chemical Society.
PY - 2014/10/22
Y1 - 2014/10/22
N2 - This work aimed at using a simplex-centroid design to model the effects of green, yellow, and red tea mixtures (Camellia sinensis var. sinensis) on metal chelation activity, phenolic composition, antioxidant activity, and instrumental taste profile. The regression models that described the extraction of flavan-3-ols, o-diphenols, total phenolic compounds (TPC), free radical scavenging activity toward 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), cupric ion reducing antioxidant activity (CUPRAC), and ferric reducing antioxidant power (FRAP) were significant, and data were fit satisfactorily (R2 > 80%). A mixture of green and red teas had a synergism in CUPRAC and TPC, whereas a mixture of yellow and red teas had a positive effect on CUPRAC and DPPH. An optimization was performed to maximize the antioxidant activity and flavan-3-ol content and to render a tea with mild bitterness, and results showed that a mixture of 14.81% green, 56.86% yellow, and 28.33% red teas would be the most suitable combination of factors.
AB - This work aimed at using a simplex-centroid design to model the effects of green, yellow, and red tea mixtures (Camellia sinensis var. sinensis) on metal chelation activity, phenolic composition, antioxidant activity, and instrumental taste profile. The regression models that described the extraction of flavan-3-ols, o-diphenols, total phenolic compounds (TPC), free radical scavenging activity toward 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), cupric ion reducing antioxidant activity (CUPRAC), and ferric reducing antioxidant power (FRAP) were significant, and data were fit satisfactorily (R2 > 80%). A mixture of green and red teas had a synergism in CUPRAC and TPC, whereas a mixture of yellow and red teas had a positive effect on CUPRAC and DPPH. An optimization was performed to maximize the antioxidant activity and flavan-3-ol content and to render a tea with mild bitterness, and results showed that a mixture of 14.81% green, 56.86% yellow, and 28.33% red teas would be the most suitable combination of factors.
KW - antioxidant activity
KW - chemometrics
KW - desirability function
KW - electronic tongue
KW - flavanols
UR - http://www.scopus.com/inward/record.url?scp=84908374115&partnerID=8YFLogxK
U2 - 10.1021/jf504480f
DO - 10.1021/jf504480f
M3 - Article
C2 - 25270398
AN - SCOPUS:84908374115
SN - 0021-8561
VL - 62
SP - 10283
EP - 10296
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 42
ER -