Decaffeinated black tea: Process optimization and phenolic profiles

The low-quality black tea was extracted at 27 different conditions using a lab-scale supercritical fluid extraction system according to four factor, three level Box–Behnken design [pressure (150–450 bar), temperature (40–80 °C), modifier flow rate (0.5–1.0 ml/min), and ethanol concentration in aqueous solution (75–100%)] at constant CO2 flow rate (2 l/min). Response surface methodology was used in order to optimize the extraction conditions for obtaining minimum caffeine and maximum phenolic profiles of the decaffeinated black tea. The R2 values for caffeine and phenolics were 99.5 and 96.6%, respectively. The lowest caffeine and the highest phenolics were obtained at following conditions [pressure (300 bar), temperature (53 °C), modifier flow rate (0.70 ml/min), and ethanol concentration (87.5%)] for 1 h. Using these conditions, the average loss of caffeine and phenolics in the decaffeinated tea were 99.8 and 3.3%, respectively. The present work suggests that optimum extraction conditions found can be applied for a pilot or large-scale production of decaffeinated black tea.