Gelincik Çiçeği (Papaver rhoaes L.) Ekstraktından Soğuk Çay Üretimi

Year 2022, Volume: 20 Issue: 3, 263 - 273, 11.10.2022

Merve Yüksel , Aybüke Acar Fatma Gögen Nezira Meryem Arslantaş , Serap Berktaş Mustafa Çam

https://doi.org/10.24323/akademik-gida.1187023

Cited By: 2

Abstract

Günümüzde sıklıkla tüketilen içecekler arasında bulunan soğuk çaylar çoğunlukla siyah çaydan üretilmektedir ve farklı bitki kökenli soğuk çayların üretimi oldukça sınırlıdır. Gelincik bitkisi (Papaver rhoaes L.), Papaveraceae familyasına ait tek yıllık yenilebilir bir çiçek türüdür ve özellikle içerdiği antosiyaninlerin antiinflamatuar, antimikrobiyal ve antiproliperatif gibi biyoaktif özelliklere sahip olduğu çeşitli çalışmalarca belirtilmiştir. Bu çalışmada, gelincik çiçeği antosiyaninleri asitli etanol-su ekstrasiyon yöntemi ile elde edilmiş ve ekstrakt püskürtmeli kurutucuda maltodekstrin ile kurutulmuştur. Kurutulmuş gelincik ekstraktı soğuk çay formülasyonunda sakaroz ve sitrik asit ile farklı oranlarda kombine edilerek 8 farklı gelincik soğuk çayı üretimleri gerçekleştirilmiştir. Soğuk çayların toplam antosiyanin ve toplam fenolik madde içerikleri sırasıyla 10.98-28.49 mg cyn-3-O-glu/100 mL ve 9.15-21.96 mg GAE/100 mL olarak belirlenmiştir. Soğuk çayların üretimi aşamasında uygulanan pastörizasyon işleminin ürünlerin antioksidan aktivite değerlerinde anlamlı artışlara neden olduğu belirlenmiştir (p<0.05). Ürünlerin duyusal değerlendirmeleri sonrası 0.40 g kurutulmuş gelincik ekstraktı, 10 g sakaroz ve 0.25 g sitrik asit içeren G6 kodlu soğuk çayın panelistlerce en beğenilen örnek olduğu belirlenmiştir. Bu durumun G6 kodlu örneğin antosiyanin, renk yoğunluğu ve sakaroz değerlerinin diğerlerine göre daha yüksek olmasından kaynaklandığı düşünülmektedir. Duyusal beğenisi yüksek olarak değerlendirilen ve gelincik çiçeği ekstraktı içeren soğuk çayların sınırlı çeşitlilikteki soğuk çaylara bir alternatif olabileceği sonucuna varılmıştır.

Keywords

Gelincik, Soğuk çay, Pastörizasyon, Antosiyanin, Püskürtmeli kurutma

Supporting Institution

TÜBİTAK Bilim İnsanı Destek Programları Başkanlığı

Project Number

1919B02005267

Thanks

Bu çalışma TÜBİTAK Bilim İnsanı Destek Programları Başkanlığı 2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı (1919B02005267) kapsamında desteklenmiştir.

Production of Iced Tea from Poppy Flowers Extract

Abstract

Iced teas, which are among the drinks that are frequently consumed today, are mostly produced from black tea and the production of iced teas of different plant origins is very limited. Poppy plant (Papaver rhoaes L.) is an annual edible flower species belonging to the family Papaveraceae, and it has been stated in various studies that the anthocyanins it contains have bioactive properties such as anti-inflammatory, antimicrobial and antiproliferative. In this study, poppy flower anthocyanins were obtained by acidic ethanol-water extraction method and the extract was dried with maltodextrin in a spray dryer. Eight different poppy iced teas were produced by combining dried poppy extract with sucrose and citric acid at different rates in the iced tea formulation. Total anthocyanin and total phenolic content of iced teas were determined as 10.98-28.49 mg cyn-3-O-glu/100 mL and 9.15-21.96 mg GAE/100 mL, respectively. It was determined that the pasteurization process applied during the production of iced teas caused significant increases in the antioxidant activity values of the products (p<0.05). After the sensory evaluations of the products, it was determined that the G6 coded iced tea was the most liked sample by the panellists. This is thought to be due to the fact that the anthocyanin, colour density and sucrose values of the G6 coded sample containing 0.40 g of dried poppy extract, 10 g of sucrose and 0.25 g of citric acid. are higher than the others. It was concluded that iced teas containing poppy flower extract, which were evaluated as high sensory liking, could be an alternative to a limited variety of iced teas.

Keywords

Poppy, Iced tea, Pasteurization, Phenolic compounds, Spray drying

Project Number

1919B02005267

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