Optimizing conditions for melanin extraction from black tea leaf

  • Yu Zou College of Life Science, Dalian Nationalities University, Dalian
  • Aili Jiang College of Life Science, Dalian Nationalities University, Dalian
Keywords: black tea leaf, melanin, extraction condition, optimization

Abstract

Melanin is a natural pigment with great development potential as a healthful food
colorant. In this study, extraction conditions of natural melanin from black tea
leaves were investigated. Temperature, duration and liquid-solid ratio were chosen
to optimize extraction conditions using response surface methodology (RSM). The
Box-Behnken experimental results showed the optimum extraction conditions as
follows: a temperature of 97.92 C, a duration of 44.93 min and a liquid-solid
ratio of 106.76 ml/g. Under these conditions, the maximal melanin yield was
271.40 mg/100 g. The results of this study showed that black tea leaves could be
used as a good source of the new-type natural melanin.

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Published
2016-11-27
How to Cite
Zou, Yu, and Aili Jiang. 2016. “Optimizing Conditions for Melanin Extraction from Black Tea Leaf”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 39 (2), 30-37. https://gup.ugal.ro/ugaljournals/index.php/food/article/view/1579.
Issue
Vol 39 No 2 (2015)
Section
ORIGINAL ARTICLES