Iranian Academic Improves Antioxidant Extraction from White Tea

Elham Ahmadi presented her Ph.D. dissertation with the theme of "optimizing the alcoholic extraction of antioxidants from white tea using ultrasound pretreatment, microencapsulation of the extract by liposome method and its use for stabilization of edible oils".

Studies showed that the amount of peroxide, thiobarbituric acid, and anisidine was significantly lower in soybean oil samples containing nanoliposome of white tea extract, she told ANA.

Ahmadi's doctoral thesis led to the production of the first ISI article at the Q1 level among the students of the Islamic Azad University, Sabzevar branch.

Replacing synthetic compounds with natural antioxidant compounds due to their health-giving properties is one of the most important goals and approaches of the food industry, Pourhassan stressed.

The project aimed to use nanoliposomes containing white tea extract as a natural antioxidant compound in edible soybean oil, she said, adding that, extraction was carried out with the help of ultrasound waves and using three solvents (ethanol, methanol and combined) ethanol/methanol (three levels of ultrasound intensity).

Results of the study showed that with the increase in ultrasound intensity, the volume of phenolic compounds and free radical inhibitory activity first increased and then decreased.

Moreover, the highest amount of the substances was observed in methanol solvent and the lowest in ethanol solvent.

By increasing the time and intensity of the ultrasound, the extraction efficiency of white tea extract increased significantly.

4155/g