Investigation on Natural Color Extraction from Black Tea Waste

Authors

Tea Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Lahijan, Guilan provinces, Iran

Abstract

Tea is a source of natural color. Extraction of colored as a byproduct will make tea more remunerative. This study suggested the optimal conditions for natural color extraction from black tea waste. Tea manufacture waste was used in different concentration of solvent ethanol: water (50:50, 30:70, 10:90, and 0:100), time (30, 60, and 90 min) and temperature (20, 50, and 80°C). Factorial experiment with three factors (solvent, time and temperature) was performed in a completely randomized design with three replications. Extracted color was used in jelly compared to commercial color. According to the results, the total color extracted from 50:50 ethanol: water at 80°C was more than the other conditions (p ≤0.01). In 80°C, time has no significant effect on color extraction in different solvent ratios. Extracted color had antioxidant activity in compared to commercial color. The taste of jelly colored by extracted color was no significant difference in compared with the jelly colored by commercial color (p≤0.05). Although the difference in outward appearance was easily detected by panelists, they preferred tea extracted color jelly in compared to commercial colored. 

Highlights

 

Keywords

References

1. Kosińska A,  Andlauer W. Antioxidant Capacity of Tea: Effect of Processing and Storage. In: Processing and Impact on Antioxidants in Beverages, Elsevier Inc. 2014:109-120 
2. Kaur S, Chattopadhyay DP, Kaur V. Dyeing of Bamboo with Tea as a natural dye. Research J Engin Sci. 2012;1:21-26.
3. Kumar A, Singh H, Sharma S, Kumar A. Color analysis of black tea liquor using image processing techniques. Inter J Electronics & Communication Tech.2011;2:292-296.
4. MacDougall D B. Colour in food: improving quality. Woodhead Publishing. 2002. 
5. Baruah S, Gogoi C. An integrated approach to the extraction of natural tea color, flavor and evaluation of antioxidant properties of tea. Two and a Bud. 2012;59:126-129.
6. Kiani M. Extraction of food grade colour from orange peel. Master of Science Thesis.Isfahan University of Technology. Isfahan, Iran. 2003.
7. Baysal T, Ersus S, Starmans D A J. Supercritical CO2 extraction of β-carotene and lycopene from tomato paste waste. J Agric& Food Chem. 2000;48:5507-5511.
8. Sadler G, Davis J, Dezman D. Rapid extraction of lycopene and β‐carotene from reconstituted tomato paste and pink grapefruit homogenates. J food Sci. 1990;55:1460-1461.
9. Yam T S, Shah S, Hamilton-Miller J M T. Microbiological activity of whole and fractionated crude extracts of tea (Camellia sinensis), and of tea components. FEMS microbiology letters. 1997;152:169-174.
10. Beutner S, Bloedorn B, Frixel S, Hernández Blanco I, Hoffmann T, Martin H D, ... Schülke I. Quantitative assessment of antioxidant properties of natural colorants and phytochemicals: carotenoids, flavonoids, phenols and indigoids. The role of β‐carotene in antioxidant functions. J Sci Food & Agric. 2001;81:559-568.
11. Faidah NN, Estiasih T. Application of Dry Colorant Containing Antioxidant from the Waste of Tea Processing for Hypoglicaemic Biscuit Substituted by Suweg (Amorphophalluscampanulatus) Flour. J Tech Pertanian.2012;10:181-191.
12. Obanda M, Owuor PO, Mang’oka R, Kavoi M M. Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour. Food Chem. 2004;85:163-173.
13. Weaver S L. Quantitative Analysis п Notes: Jones Test. 2011; available in: www.xula.edu/chemistry/documents/orgleclab/qual%202_notes_v4.pdf
14. Potter NN, Hotchkiss J H. Food science. Springer Science & Business Media. 2012.
15. Bradley-Jr, R L. Moisture and total solids analysis. In:Food analysis. Springer US.2010:85-104.
16. Śmiechowska M, Dmowski P. Crude fibre as a parameter in the quality evaluation of tea. Food Chem. 2006;94:366-368.
17. Pripdeevech P, Machan T. Fingerprint of volatile flavour constituents and antioxidant activities of teas from Thailand. Food Chem. 2011;125:797-802.
18. ISIRI. Fruit and vegetable products, Determination of pH.Institute of Standard and Industrial Research of Iran.No, 4404. 1998.
19. Watts B M, Ylimaki G L, Jeffery L E, Elias L G. Basic sensory methods for food evaluation. IDRC, Ottawa, ON, CA. 1989. 
20. Song H B. Study on green tea extraction technology. J Chinese Institute Food Sci& Tech. 2001;1:19-23.
21. Meterc D, Petermann M, Weidner E. Extraction of green tea and drying with a high pressure spray process. Hemijskaindustrija. 2007;61:222-228.
22. Quan P T, Hang T V, Hai-Ha N, De N X, Tuyen T N. Microwave-assisted extraction of polyphenols from fresh tea shoots. Sci& Tech Development. 2006;9:69-75.
23. Shi J, Yu J, Pohorly J, Young J C, Bryan M, Wu Y. Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution. J Food Agric Environ. 2003;1:42-47.
24. Najafi A, Shahedi M, Shokrani R, Alaedini B. Study of Production and Stability of Iced Tea Beverage  from Black Tea Dust. Electronic J Food Processing & Preservation. 2009;1:13-29.
25. Jhoo JW, Lo C. Y, Li S, Sang S, Ang C Y, Heinze T M, Ho C T. Stability of black tea polyphenol, theaflavin, and identification of theanaphthoquinone as its major radical reaction product. J Agric& food Chem. 2005;53:6146-6150.
 
Journal of Medicinal plants and By-Products
Volume 9, Special
March 2020
Pages 1-6

Files

Share

How to cite

Statistics