Akademik Veri Yönetim Sistemi
Avrupa Bilim ve Teknoloji Dergisi, cilt.0, sa.20, ss.672-684, 2020 (Hakemli Dergi)
the last few years. The handled tea waste extract can be used for ice tea and teabag production as a flavor and color enhancer. Therefore,the industry needs to implement a more efficient and cost-effective extraction protocol. At this point, optimizing the extractionparameters is the main goal of the study. Eight different response factors (Extract yield-EY, color measurements L*, a*, b*, C (Chroma)and h (hue angle), total phenolic compounds-TTC, antioxidant activity by 2,2-diphenyl-1-picryl hydrazil radical (DPPH)- assay) wereused with three of process parameters (tea waste/water ratio, temperature and time) and its predictive power has been demonstrated. Inthe formed model, the mean values for eight different responses as EY, L*, a*, b*, C, h, TPC, DPPH were 2.37±0.83%, 1.42±0.35,0.77±0.51, 6.64±0.41, 96.42±5.75 mg gallic acid/100g, 49.99±21.74 mg Trolox/g, respectively. The prediction model using the availableresponses was determined to be suitable only for L* and TPC. As a result of the modeling, for the optimum estimation point, teawaste/water ratio, temperature, and time parameters were determined 8%, 94.95°C, and 60 minutes, respectively. Besides, thedesirability of the model was calculated by 0.839. Thus, the estimation of tea waste color and functionality parameters may aid in low cost tea extract production. However, the large amount of generated tea waste could be used to produce both cold tea and teabags.Keywords: Tea waste, Tea Extraction, Response Surface Methodology.