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KMID : 1134820080370010066
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 1 p.66 ~ p.71
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Monitoring of Leaching Conditions for Functional Components of Black Tea Using Response Surface Methodology
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Shin Gyoung-Ah
Lee Go-Eun
Oh Young-Hwan
Noh Jung-Eun
Yoon Sung-Ran
Lee Jeong-Eun
Kim Kui-Ran
Jeon Eun-Ju
Chung Hun-Sik
Kim Jeong-Sook
Kwon Joong-Ho
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Abstract
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This study was conducted to predict optimum leaching conditions for functional components of black tea. Two variables were used to determine the optimum leaching temperature and leaching time with a five-level central composite design and response surface methodology. Soluble solid, reducing sugar, total phenolics, and total flavonoid contents increased as leaching temperature and time increased. The ranges of maximum leaching conditions for these components were 78.28～87.08oC and 3.97～4.27 min. Vitamin C level was maximal at 61.29oC and 2.68 min. Electron donating ability showed the highest values at 68.30oC and 0.54 min. Based upon the superimposed results, it was predicted that the optimal ranges of leaching conditions for some functional components from black tea were 63～79oC for 1.5～2.1 min.
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KEYWORD
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black tea, leaching, response surface methodology, electron donating ability
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