Pressurized liquid extraction of caffeine and catechins from green tea leaves using ethyl lactate, water and ethyl lactate + water mixtures

Ethyl-lactate (ethyl 2-hydroxy-propanoate) is a bio-renewable agrochemical solvent, very suitable and environmental benign for food applications, permitted by the U.S. Food and Drug Administration as pharmaceutical and food additive. In previous work, the authors demonstrated that pressurized liquid...

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Autores: Bermejo, David Villanueva, Mendiola, José A., Ibáñez, Elena, Reglero Rada, Guillermo J., Fornari Reale, Tiziana
Tipo de recurso: artículo
Fecha de publicación:2015
País:España
Institución:Universidad Autónoma de Madrid
Repositorio:Biblos-e Archivo. Repositorio Institucional de la UAM
Idioma:inglés
OAI Identifier:oai:repositorio.uam.es:10486/687335
Acceso en línea:http://hdl.handle.net/10486/687335
https://dx.doi.org/10.1016/j.fbp.2015.07.008
Access Level:acceso abierto
Palabra clave:Caffeine
Catechins
Ethyl lactate
Green tea
Pressurized liquid extraction
Solubility
Ciencia y Tecnología de Alimentos
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spelling Pressurized liquid extraction of caffeine and catechins from green tea leaves using ethyl lactate, water and ethyl lactate + water mixturesBermejo, David VillanuevaMendiola, José A.Ibáñez, ElenaReglero Rada, Guillermo J.Fornari Reale, TizianaCaffeineCatechinsEthyl lactateGreen teaPressurized liquid extractionSolubilityCiencia y Tecnología de AlimentosEthyl-lactate (ethyl 2-hydroxy-propanoate) is a bio-renewable agrochemical solvent, very suitable and environmental benign for food applications, permitted by the U.S. Food and Drug Administration as pharmaceutical and food additive. In previous work, the authors demonstrated that pressurized liquid extraction (PLE) using ethyl lactate is a suitable alternative to remove caffeine from vegetal materials, e.g. green coffee beans and green tea leaves. The solubility of caffeine in ethyl lactate + water mixtures, at ambient temperature and pressure, exhibits a substantial increase for 60:40% ethyl lactate + water mixtures (data reported in this work). This result motivated the analysis of the effect of the ethyl lactate + water mixtures for the decaffeination target. Furthermore, in the case of green tea, the removal of caffeine reducing the extraction of catechins is desirable due to the adverse effects of caffeine on health, while catechins are high valued functional food ingredients. Thus, the use of ethyl lactate, water and ethyl lactate + water mixtures to attain this objective, i.e. the removal of caffeine form green tea leaves minimizing the extraction of catechins, was studied in this work. PLE was carried out in the temperature range 373-473 K and using different ethyl lactate + water mixtures. Extraction yield and recovery of key bioactive compounds (caffeine and monomeric catechins) were determined and compared, and the caffeine/catechins selectivity of the different solvents employed was estimated. High extraction yields were obtained with a mixture containing 25:75% of ethyl lactate + water, with values around 1.5 and 3.5 times higher than, respectively, the yields obtained with water and ethyl lactate. Yet, pure ethyl lactate proved to be the most selective solvent to extract caffeine from green tea leaves, minimizing the co-extraction of catechins, with a caffeine/catechins selectivity of 2.8 to 5.5 in the range 373-423 K. At these temperatures, with short extraction times (20 min) the recovery of caffeine is in the range 53-76% but only 26-36% of catechins present in the tea leaves were removedThis work was financed thanks to AGL2011-29857-C03-01 (Ministerio de Economía y Competitividad) and ALIBIRD, S2013/ABI-2728 (Comunidad de Madrid) projectsInstitution of Chemical EngineersElsevierDepartamento de Química Física AplicadaFacultad de Ciencias20152015-07-26research articlehttp://purl.org/coar/resource_type/c_2df8fbb1AMhttp://purl.org/coar/version/c_ab4af688f83e57aainfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10486/687335https://dx.doi.org/10.1016/j.fbp.2015.07.008reponame:Biblos-e Archivo. Repositorio Institucional de la UAMinstname:Universidad Autónoma de MadridInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:repositorio.uam.es:10486/6873352026-06-23T12:46:27Z
dc.title.none.fl_str_mv Pressurized liquid extraction of caffeine and catechins from green tea leaves using ethyl lactate, water and ethyl lactate + water mixtures
title Pressurized liquid extraction of caffeine and catechins from green tea leaves using ethyl lactate, water and ethyl lactate + water mixtures
spellingShingle Pressurized liquid extraction of caffeine and catechins from green tea leaves using ethyl lactate, water and ethyl lactate + water mixtures
Bermejo, David Villanueva
Caffeine
Catechins
Ethyl lactate
Green tea
Pressurized liquid extraction
Solubility
Ciencia y Tecnología de Alimentos
title_short Pressurized liquid extraction of caffeine and catechins from green tea leaves using ethyl lactate, water and ethyl lactate + water mixtures
title_full Pressurized liquid extraction of caffeine and catechins from green tea leaves using ethyl lactate, water and ethyl lactate + water mixtures
title_fullStr Pressurized liquid extraction of caffeine and catechins from green tea leaves using ethyl lactate, water and ethyl lactate + water mixtures
title_full_unstemmed Pressurized liquid extraction of caffeine and catechins from green tea leaves using ethyl lactate, water and ethyl lactate + water mixtures
title_sort Pressurized liquid extraction of caffeine and catechins from green tea leaves using ethyl lactate, water and ethyl lactate + water mixtures
dc.creator.none.fl_str_mv Bermejo, David Villanueva
Mendiola, José A.
Ibáñez, Elena
Reglero Rada, Guillermo J.
Fornari Reale, Tiziana
author Bermejo, David Villanueva
author_facet Bermejo, David Villanueva
Mendiola, José A.
Ibáñez, Elena
Reglero Rada, Guillermo J.
Fornari Reale, Tiziana
author_role author
author2 Mendiola, José A.
Ibáñez, Elena
Reglero Rada, Guillermo J.
Fornari Reale, Tiziana
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Química Física Aplicada
Facultad de Ciencias
dc.subject.none.fl_str_mv Caffeine
Catechins
Ethyl lactate
Green tea
Pressurized liquid extraction
Solubility
Ciencia y Tecnología de Alimentos
topic Caffeine
Catechins
Ethyl lactate
Green tea
Pressurized liquid extraction
Solubility
Ciencia y Tecnología de Alimentos
description Ethyl-lactate (ethyl 2-hydroxy-propanoate) is a bio-renewable agrochemical solvent, very suitable and environmental benign for food applications, permitted by the U.S. Food and Drug Administration as pharmaceutical and food additive. In previous work, the authors demonstrated that pressurized liquid extraction (PLE) using ethyl lactate is a suitable alternative to remove caffeine from vegetal materials, e.g. green coffee beans and green tea leaves. The solubility of caffeine in ethyl lactate + water mixtures, at ambient temperature and pressure, exhibits a substantial increase for 60:40% ethyl lactate + water mixtures (data reported in this work). This result motivated the analysis of the effect of the ethyl lactate + water mixtures for the decaffeination target. Furthermore, in the case of green tea, the removal of caffeine reducing the extraction of catechins is desirable due to the adverse effects of caffeine on health, while catechins are high valued functional food ingredients. Thus, the use of ethyl lactate, water and ethyl lactate + water mixtures to attain this objective, i.e. the removal of caffeine form green tea leaves minimizing the extraction of catechins, was studied in this work. PLE was carried out in the temperature range 373-473 K and using different ethyl lactate + water mixtures. Extraction yield and recovery of key bioactive compounds (caffeine and monomeric catechins) were determined and compared, and the caffeine/catechins selectivity of the different solvents employed was estimated. High extraction yields were obtained with a mixture containing 25:75% of ethyl lactate + water, with values around 1.5 and 3.5 times higher than, respectively, the yields obtained with water and ethyl lactate. Yet, pure ethyl lactate proved to be the most selective solvent to extract caffeine from green tea leaves, minimizing the co-extraction of catechins, with a caffeine/catechins selectivity of 2.8 to 5.5 in the range 373-423 K. At these temperatures, with short extraction times (20 min) the recovery of caffeine is in the range 53-76% but only 26-36% of catechins present in the tea leaves were removed
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-07-26
dc.type.none.fl_str_mv research article
http://purl.org/coar/resource_type/c_2df8fbb1
AM
http://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10486/687335
https://dx.doi.org/10.1016/j.fbp.2015.07.008
url http://hdl.handle.net/10486/687335
https://dx.doi.org/10.1016/j.fbp.2015.07.008
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Institution of Chemical Engineers
Elsevier
publisher.none.fl_str_mv Institution of Chemical Engineers
Elsevier
dc.source.none.fl_str_mv reponame:Biblos-e Archivo. Repositorio Institucional de la UAM
instname:Universidad Autónoma de Madrid
instname_str Universidad Autónoma de Madrid
reponame_str Biblos-e Archivo. Repositorio Institucional de la UAM
collection Biblos-e Archivo. Repositorio Institucional de la UAM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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