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Extraction of chlorophyll from leaves to improve the quality of green tea instant extract

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This work studied the method to produce water base chlorophyll extract from Pakrnchoi (Brassica rapa var. Chinensis) that could be added to green tea (Camelliarnsinensis var. assamica) extract as coloring agent. The purpose was to improve therncolor appearance of green tea. The mixture would be spray dried to produce green tearninstant powder. The chlorophyll extraction was conducted with various concentrationrnof maltodextrin (1.25%, 5%, and 10%), at different ratios between leave andrnmaltodextrin solution (1:2 and 1:5). It was found that the chlorophyll extract thatrnshowed high concentration of total chlorophyll and also antioxidant activity was thernchlorophyll extract 1:2 ratio with 1.25% maltodextrin concentration. The addition ofrnchlorophyll extract to green tea was conducted in various concentrations which werern0%, 5%, 10%, 15%, and 20%. The result showed that the effect of chlorophyllrnaddition would increase the number of total chlorophyll and also polyphenol,rninversely to antioxidant. It was suspected that the polyphenol in pak choi was notrnstronger as EGCG in tea. Furthermore, based on sensory data, the most preferredrncolor was green tea extract with 20% chlorophyll addition to the green tea extract.

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Availability

B01019

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Available

Detail Information

Series Title

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Call Number

1019

Publisher

: Swiss German University., 2011

Collation

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Language

English

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Classification

NONE

Content Type

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Edition

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Subject(s)

FT

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