{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T18:47:15Z","timestamp":1791830835799,"version":"4.3.4"},"reference-count":47,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2025,6,27]],"date-time":"2025-06-27T00:00:00Z","timestamp":1750982400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>Tea polyphenols have become the most biologically active components in tea, and they are also one of the key factors determining the color, flavor, health benefits. This study used dark tea as the raw material and employed the Plackett Burman method to screen for 8 factors that may affect the extraction of dark tea total polyphenols. Box Behnken response surface methodology was used to further optimize the four most important variables. At a solid-liquid ratio of 1:50, enzyme dosage of 2.5%, pH of 5.6, enzymatic hydrolysis temperature of 45\u00b0C, enzymatic hydrolysis time of 50 min, ethanol volume fraction of 50%, ultrasonic temperature of 72\u00b0C, and ultrasonic time of 50 min, the highest extraction amount of dark tea total polyphenols was obtained. Compared with the ethanol reflux extraction method, the extraction amount of dark tea total polyphenols increased by about 43.38%, and compared with the ultrasonic assisted extraction method, the extraction amount of dark tea total polyphenols increased by about 30.45%. Ultrasonic assisted enzymatic extraction of dark tea total polyphenols has the strongest antioxidant activity. The optimized process of ultrasound assisted enzymatic extraction can increase the extraction amount and antioxidant activity of dark tea total polyphenols, reduce extraction time, and lower extraction temperature. Ultrasonic assisted enzymatic method is simple, efficient, and can be industrially promoted, and it also has reference value for the extraction of other plant active ingredients.<\/jats:p>","DOI":"10.3389\/fnut.2025.1548103","type":"journal-article","created":{"date-parts":[[2025,6,27]],"date-time":"2025-06-27T05:31:56Z","timestamp":1751002316000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":19,"title":["Ultrasound-assisted enzymatic extraction of dark tea total polyphenols"],"prefix":"10.3389","volume":"12","author":[{"given":"Jinhua","family":"Shao","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinsheng","family":"Xiao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuhang","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bo","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lei","family":"Xing","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiyong","family":"Zhu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengmei","family":"Qi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2025,6,27]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"316","DOI":"10.19804\/j.issn1006-2513.2023.09.041","article-title":"Extraction technology of tea active ingredients and its application in dairy products","volume":"34","author":"Li","year":"2023","journal-title":"China Food Additives."},{"key":"B2","doi-asserted-by":"publisher","first-page":"3098","DOI":"10.3390\/foods12163098","article-title":"Quantitative analysis of bioactive compounds in commercial teas: profiling catechin alkaloids, phenolic acids, and flavonols using targeted statistical approaches","volume":"12","author":"Chen","year":"2023","journal-title":"Foods."},{"key":"B3","doi-asserted-by":"publisher","first-page":"102966","DOI":"10.1016\/j.fbio.2023.102966","article-title":"Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activities of dark tea infusion during submerged fermentation with Eurotium cristatum","volume":"55","author":"Huang","year":"2023","journal-title":"Food Biosci"},{"key":"B4","doi-asserted-by":"publisher","DOI":"10.19514\/j.cnki.cn32-1628\/tm.2018.20.001","article-title":"Chemical composition, content determination, and structural identification of tea polyphenols","author":"Jiang","year":"2018","journal-title":"Mech Electr Inf."},{"key":"B5","first-page":"4","article-title":"Extraction of natural product active agent tea polyphenols","volume":"49","author":"Zhu","year":"2023","journal-title":"Anhui Chem Industry."},{"key":"B6","first-page":"43","article-title":"Research on the biological activity and effectiveness of tea polyphenols","author":"Zhang","year":"2023","journal-title":"Fujian Tea"},{"key":"B7","doi-asserted-by":"publisher","first-page":"106554","DOI":"10.1016\/j.ultsonch.2023.106554","article-title":"Multi-frequency ultrasound-assisted cellulase extraction of protein from mulberry leaf: Kinetic, thermodynamic, and structural properties","volume":"99","author":"Zhao","year":"2023","journal-title":"Ultrason Sonochem."},{"key":"B8","doi-asserted-by":"publisher","first-page":"54","DOI":"10.13456\/j.cnki.lykt.2022.09.20.0006","article-title":"Enzyme assisted extraction technology in the extraction of chemical components from traditional Chinese medicine progress in applied research","author":"Huang","year":"2023","journal-title":"Forest Sci Technol"},{"key":"B9","first-page":"202","article-title":"Advances in enzyme-assisted extraction of natural active substances from plants","volume":"45","author":"Ju","year":"2024","journal-title":"Food Res Dev."},{"key":"B10","doi-asserted-by":"publisher","first-page":"549","DOI":"10.1016\/j.foodres.2018.01.010","article-title":"et al. 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