Enhancement of polyphenolic content extraction rate with maximal antioxidant activity from green tea leaves by cold plasma.
antioxidant
dielectric barrier discharge
non-thermal plasma
phenolics
plant extract
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Oct 2020
Oct 2020
Historique:
received:
22
05
2020
revised:
07
08
2020
accepted:
10
08
2020
pubmed:
29
9
2020
medline:
6
1
2021
entrez:
28
9
2020
Statut:
ppublish
Résumé
A dielectric barrier discharge (DBD) atmospheric cold plasma was evaluated as a tool to increase the extraction rate of total phenolic content (TPC) and antioxidant activity from green tea leaves. The effects of nitrogen DBD cold plasma on changes of color and surface morphology were investigated. Optimum conditions of cold plasma treatment (treatment time and generation power) were obtained by response surface methodology. After the nitrogen DBD cold plasma at 15 W of the generation power for 15 min, the TPC and antioxidant activity of green tea increased by 41.14% and 41.06%, respectively. The catechin also increased by 103.12%. The scanning electron microscopy results showed cell ablation and ruptures of the green tea leaf surface after nitrogen DBD cold plasma treatment. PRACTICAL APPLICATION: The developed DBD cold plasma source fed by nitrogen gas can be a suitable procedure for green and useful extraction of phenolic compounds from natural sources in the food industries.
Identifiants
pubmed: 32984963
doi: 10.1111/1750-3841.15448
doi:
Substances chimiques
Antioxidants
0
Phenols
0
Plant Extracts
0
Plasma Gases
0
Tea
0
Catechin
8R1V1STN48
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3415-3422Subventions
Organisme : Tarbiat Modares University
Informations de copyright
© 2020 Institute of Food Technologists®.
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