Nutraceuticals are food constituents with a positive effect on health. These compounds are present in food and beverages at low concentration with complex interactions with the solid matrix of plant materials. Isolating these components in large scale production requires knowledge of their physical-chemical and thermodynamic properties.In this paper, antioxidants of the class of polyphenols are investigated. These polyphenols can be found in tea (catechins in green tea, theaflavins in black tea) and in soy (isoflavones). This study aims at measuring and predicting solubility of these polyphenols in different solvents.This paper presents activity coefficient models that are specifically developed to predict this solubility with input of the mixture composition and temperature plus the implementation of a high throughput solubility experimental methodology developed to measure the interaction between the pure components and the different solvents (and mixtures). The developed model  can accurately predict the solubility of polyphenols in different solvents.

Physicochemical and thermodynamic properties of tea and soy polyphenols

243rd National Meeting (2012)

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