| dc.description.abstract | In this study, enzyme and ultrasound methods was performed to extract total flavonoid
from green tea. Box-Behnken design, which employs response surface methodology, was
utilized to analyze and optimize the impact of four independent variables (sample/solvent
ratio, enzyme concentration, incubation time, and ultrasound time) on flavonoid content.
The optimal conditions for total flavonoid content were determined to be a sample/solvent
ratio of 1/20.59 (g/mL), an enzyme concentration of 2.59 (% mL/g), an incubation time of
176.69 (min), and an ultrasound time of 37.99 (min). The results of this study provide
insights into the optimal combination of enzyme and ultrasound methods for extracting
polyphenols from green tea. The optimized extraction conditions can potentially enhance the
efficiency and yield of polyphenol extraction, contributing to the development of improved
methods for obtaining bioactive compounds from green tea. | en_US |
