Volume 12, Issue 3, August 2015, Pages 659–675
André Gilles Mache1, Valentin Désiré GUIAMA2, and Carl Moses F. Mbofung3
1 Department of Food Sciences and Nutrition, National School of Agro-Industrial Sciences, University of Ngaounderé, P.O Box : 455 Ngaounderé, Cameroun
2 Department of Food Science and Nutrition, The University of Ngaoundere, National School of Agro-industrial Sciences, PO BOX 455, Ngaoundere, Cameroon
3 Department of Food Science and Nutrition, The University of Ngaoundere, National School of Agro-industrial Sciences, PO BOX 455, Ngaoundere, Cameroon
Original language: English
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
A study was carried out to determine the optimum effect of infusion temperature, time, and water volume on chemical composition of Khaya tea. Four grammes of Khaya tea was infused in incubators at different temperatures, for different times, and water volume. And treatments for infusion water volume consisted of control 100, 150 and 200 ml at different incubator temperature (45, 70, 95
Author Keywords: Khaya senegalensis, Khaya Tea, optimization, polyphenols, tannins, Box-Behnken design.
André Gilles Mache1, Valentin Désiré GUIAMA2, and Carl Moses F. Mbofung3
1 Department of Food Sciences and Nutrition, National School of Agro-Industrial Sciences, University of Ngaounderé, P.O Box : 455 Ngaounderé, Cameroun
2 Department of Food Science and Nutrition, The University of Ngaoundere, National School of Agro-industrial Sciences, PO BOX 455, Ngaoundere, Cameroon
3 Department of Food Science and Nutrition, The University of Ngaoundere, National School of Agro-industrial Sciences, PO BOX 455, Ngaoundere, Cameroon
Original language: English
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
A study was carried out to determine the optimum effect of infusion temperature, time, and water volume on chemical composition of Khaya tea. Four grammes of Khaya tea was infused in incubators at different temperatures, for different times, and water volume. And treatments for infusion water volume consisted of control 100, 150 and 200 ml at different incubator temperature (45, 70, 95
Author Keywords: Khaya senegalensis, Khaya Tea, optimization, polyphenols, tannins, Box-Behnken design.
How to Cite this Article
André Gilles Mache, Valentin Désiré GUIAMA, and Carl Moses F. Mbofung, “Optimization of total polyphenols and tannins content during extraction of Khaya tea (Khaya senegalensis): Effect of water volume, temperature and infusion time,” International Journal of Innovation and Applied Studies, vol. 12, no. 3, pp. 659–675, August 2015.
