Roasted Purple Tea Leaf Antioxidant Extraction
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Solution Overview
Problem
Current methods for enhancing antioxidant activity in purple tea leaves are limited, and existing synthetic antioxidants pose safety concerns for long-term use on human skin.
Innovation Solution
A method involving roasting purple tea leaves at 140° C. to 180° C. followed by water or ultrasonic extraction, which increases antioxidant activity and results in a composition that can be used in cosmetics and pharmaceuticals.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If synthetic antioxidants are used to neutralize reactive oxygen species, then antioxidant effect is improved, but safety for long-term human skin application deteriorates
Solution Approach 1:
The patent replaces expensive, potentially harmful synthetic antioxidants with a naturally derived purple tea leaf extract that is safe for long-term skin application. The extract provides sustained antioxidant protection without the safety concerns associated with synthetic alternatives like tocopherols and BHT.
Solution Approach 2:
The patent applies roasting treatment at 140-180°C to purple tea leaves before extraction, which transforms the chemical composition to enhance antioxidant activity. This thermal processing parameter change increases the concentration of antioxidant compounds while maintaining safety for skin application.
2Reliability
If purple tea leaves are roasted at high temperature to enhance antioxidant activity, then antioxidant effect is improved, but risk of thermal degradation and loss of beneficial compounds deteriorates
Solution Approach 1:
The patent optimizes the roasting temperature parameter to a specific range of 140-180°C, which is high enough to enhance antioxidant activity through thermal processing but controlled to prevent excessive degradation of beneficial compounds. This parameter optimization resolves the contradiction between enhancing antioxidant effect and maintaining compound integrity.
Solution Approach 2:
The roasting treatment is applied as a preliminary step before extraction to prepare the purple tea leaves for maximum antioxidant extraction. This preliminary thermal processing activates and concentrates antioxidant compounds while preserving the stability of other beneficial constituents.
3Ease of operation
If conventional extraction methods are used for purple tea leaves, then extraction simplicity is maintained, but antioxidant extraction efficiency deteriorates
Solution Approach 1:
The patent applies roasting treatment as a preliminary step before extraction, which transforms the purple tea leaf structure to enhance antioxidant extractability. This preliminary action increases extraction efficiency without significantly complicating the overall process, as it is a simple thermal treatment step.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method significantly enhances antioxidant activity, as demonstrated by higher radical reduction effects in ABTS and DPPH assays, outperforming unroasted tea and ultrasonic extraction methods, with improved safety for human skin application.
Implementation Method 1
roasting purple tea leaves at a temperature range of 140° C. to 180° C.
Implementation Method 2
extracting them with water or ultrasonic waves
Data Source
AI summary
The present invention relates to a method for enhancing the antioxidant activity of purple tea leaves, and a use thereof, the method comprising a step of roasting purple tea leaves at a temperature of 140-180° C., and then performing extraction with water or ultrasonic waves. An extraction method at 100° C. provides higher antioxidant activity than ultrasonic extraction at 60° C., and the antioxidant activity of purple tea having passed through roasting at 140° C. was superior to that of the original purple tea.