Pulsed electric field extraction of Moringa oleifera dry leaves and bioactive herbal tea preparation

Βοζίνου, Ελένη (2018) Pulsed electric field extraction of Moringa oleifera dry leaves and bioactive herbal tea preparation. Masters thesis, ΤΕΙ Δυτικής Μακεδονίας.

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Abstract

The pulsed electric field (PEF) technique relies on the use of high intensity pulsed electric fields for cell membrane disruption. It is primarily used as a non-thermal process off the inactivation of microorganisms, with the potential of being an alternative for the pasteurization of food without downgrading its sensory and nutritional properties. Additionally, there has been an increasing interest in the application of PEF for the extraction of compounds from various types of plant material. The scope of this work was to determine the possible application of PEF technique (with various parameters) to the production of plant (Moringa oleifera) extracts and the preparation of a herbal tea with the PEF prepared extract. During this study, PEF procedure was used for the production of M. Oleifera dried leaves extract. Other, well-known extraction techniques, namely microwave assisted, ultrasound assisted and boiling, were used in comparison. The efficiency of the extraction was carried out by means of total phenol concentration assay (folin-ciocalteu method). The antioxidant activity of extracts was determined using three methods, namely DPPH, FRAP and Rancimat. The highest extraction of total phenols was achieved by PEF procedure using treatment: 40 min / pulse duration: 20msec / pulse interval: 100msec. Additionally, all methods for the determination of the antioxidant to the total phenol content. Concerning PEF procedure, a low pulse duration with high pulse interval is proposed in order to have higher extraction efficiency. A herbal tea that would have an antidiabetic biofunctional activity was prepared using a relatively simple procedure. The decision for making that kind of herbal tea was taken because no similar products are available in local (Greek) market. Many different combinations of the ingredients were tested and rated by a sensory panel (ten panelists). The prepared herbal tea using 400 ml of M. oleifera dried leaves PEF 5 extract, 80 ml of T. Foenum-graecum extract, 20 ml of C. cassia extract and 1 g. of an artificial sweetener (recipe No 6) showed the highest preference among the panelists. All prepared recipes had a high overall acceptability.

Item Type:	Thesis (Masters)
Corporate Creators:	Λαλάς Σταύρος
Uncontrolled Keywords:	Pulsed electric field, Moringa oleifera, Antioxidant activity, Total phenol content, Antidiabetic herbal tea
Subjects:	Β > Βότανα Φ > Φαρμακευτικά φυτά Τ > Τσάι - Αποξήρανση
Divisions:	Μεταπτυχιακές Διατριβές > ΠΜΣ Ανάλυση και τον Ποιοτικό Έλεγχο Τροφίμων
Depositing User:	Προσωπικό Βιβλιοθήκης
Date Deposited:	04 Mar 2020 11:24
Last Modified:	04 Mar 2020 11:24
URI:	http://anaktisis.uowm.gr/id/eprint/10230

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