Figure 1: Effects of cellulase concentration on the polyphenol level and the purity of polyphenol on the tea leaves mash extract

Figure 2: Effects of pH concentration on the polyphenol level and the purity of polyphenol on the tea leaves mash extract

Figure 3: Effect of extraction time to phenolic content and phenolic purity

Figure 4: Extraction rate reciprocal (t/Ct) of polyphenol at different extraction times (t) in enzyme-assisted extraction
Sample
Extraction capability Ce (mg/g)
The initial extraction rate vo (mg/g.min)
Rate of extraction k (g/mg.min)
Enzyme assisted treatment
82.874 ± 0.398a
0.005 ± 0.0002a
34.352 ± 1.180a
Without enzyme assisted treatment
89.300 ± 1.393b
0.003 ± 0.0004b
30.520 ± 2.096a

* Values with different letters in the same column are not significantly different at the level of p = 0.05
Table 1: The kinetics parameters of phenolic compounds in the mass extraction process from the old tea leaves
Catechin (% dried weight)
C
EC
EGCG
ECG
Total
Enzyme assisted treatment
0.94
1.83
9.01
2.74
14.52
Without enzyme assisted treatment
0.51
1.78
8.03
1.63
11.85
Table 2: Analytical catechin compounds of tea extracts