title: Designed polar cosolvent-modified supercritical CO2 removing caffeine from and retaining catechins in green tea powder using response surface methodology.
abstract: This study examines cosolvent-modified supercritical carbon dioxide (SC-CO2) to remove caffeine from and to retain catechins in green tea powder. The response surface method was adopted to determine the optimal operation conditions in terms of the extraction efficiencies and concentration factors of caffeine and catechins during the extractions. When SC-CO2 was used at 333 K and 300 bar, 91.5% of the caffeine was removed and 80.8% of catechins were retained in the tea: 3600 g of carbon dioxide was used in the extraction of 4 g of tea soaked with 1 g of water. Under the same extraction conditions, 10 g of water was added to <800 g of carbon dioxide in an extraction that completely removed caffeine (that is, the caffeine extraction efficiency was 100%). The optimal result as predicted by three-factor response surface methodology and supported by experimental data was that in 1.5 h of extraction, 640 g of carbon dioxide at 323 K and 275 bar with the addition of 6 g of water extracted 71.9% of the caffeine while leaving 67.8% of the catechins in 8 g of tea. Experimental data indicated that supercritical carbon dioxide decaffeination increased the concentrations of caffeine in the SC-CO2 extracts at 353 K.
authors.affiliation: Department of Chemical Engineering, National Chung Hsing University, 250 Kuo-Kuang Road, Taichung, Taiwan 402, Republic of China.
authors.forename: Kuo-Jong
authors.initials: KJ
authors.lastname: Huang
authors.forename: Jia-Jiuan
authors.initials: JJ
authors.lastname: Wu
authors.forename: Yung-Ho
authors.initials: YH
authors.lastname: Chiu
authors.forename: Cheng-Yung
authors.initials: CY
authors.lastname: Lai
authors.forename: Chieh-Ming J
authors.initials: CM
authors.lastname: Chang
mesh_terms: D002110:Caffeine / Q000302:isolation & purification*; D002392:Catechin / Q000032:analysis*; D025924:Chromatography, Supercritical Fluid / Q000295:instrumentation / Q000379:methods*; D005519:Food Preservation; D012997:Solvents; D013662:Tea / Q000737:chemistry*
chemical_list: D012997:Solvents; D013662:Tea; D002110:Caffeine; D002392:Catechin