Enzyme Assisted Extraction of Polyphenols from the Old Tea Leaves

Environmentally Friendly Approaches for Extraction from Plant Material through the View of the Ultrasound-Assisted Enzymatic Extraction Operating Conditions

“…In this study, an increase in enzyme concentration up to 50mg/g, led to an increase in the extract yield and antioxidant activity. It was also found that an increase in enzyme concentration led to an increase in the total content of polyphenols, reaching 74.45mg GAE/g at an enzyme concentration of 2%v/w in the experiment on black tea leaf extraction conducted by [31]. Thus, based on the literature and research, an enzyme dose of 0.5g was chosen for obtaining extracts using enzymes, as using too much enzyme will become ineffective for conducting the enzymatic reaction since, at a certain concentration, the enzyme becomes saturated, and increasing the concentration will have no effect on the rate of product formation, as the substrate is not a limiting factor [30].…”

Development of a layered double hydroxides-based air-assisted D-μSPE method in combination with HPLC for the determination of gallic acid in honey

“…Czech Journal of Food Sciences, 42, 2024 (2): [100][101][102][103][104][105][106][107][108] Original Paper https://doi.org/10.17221/222/2023-CJFS for gallic acid in food include Soxhlet extraction (Autor et al 2022), reflux (Lin et al 2013), ultrasonic-assisted extraction (Ratananikom and Premprayoon 2022), microwave-assisted extraction (MAE) (Chen et al 2007), enzyme-assisted extraction (EAE) (Hai et al 2016), liquid-liquid microextraction (Shalash et al 2017), and solid-phase extraction (SPE) (Michalkiewicz et al 2008). Among these methods, Soxhlet extraction and reflux take a long time.…”