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Bazı Bitki Kaynaklı Atıkların Çay İnfüzyonu Olarak Değerlendirilmesi

Year 2021, , 122 - 129, 24.02.2021
https://doi.org/10.35414/akufemubid.579032

Abstract

Bu çalışmanın amacı, bitkisel kaynaklı bazı atıkların sağlık üzerinde olumlu etkileri olan çay infüzyonları olarak kullanım potansiyellerini ortaya koymaktır. Bu amaçla, domates kabuğu, limon kabuğu, soğan kabuğu, mandalina kabuğu, ceviz kabuğu, fındık kabuğu, iğde, zeytin yaprağı, selvi kozalağı ve alıçtan oluşan üç farklı formülasyon geliştirilmiştir. Bu çay karışımları toplam fenolik madde ve radikal tutucu aktivite, renk ve duyusal özellikler açısından değerlendirilmiştir. Elde edilen içeceklerin önemli seviyede fenolik madde içeriğine ve antioksidan aktiviteye sahip olduğu tespit edilmiştir. Soğan, limon ve ceviz kabuğu karışımından elde edilen infüzyon en yüksek miktarda toplam fenolik (160.2 mg GAE/L) bileşen içeren infüzyon olmuştur. Bununla birlikte, domates kabuğu, alıç, selvi kozalağı ve zeytin yaprağı karışımı DPPH radikal yakalama aktivitesi (%79.65) açısından daha üstün bulunmuş ve ayrıca duyusal analizlerde de daha yüksek skorlarla değerlendirilmiştir.

References

  • Albishia, T., Johna, J.A., Al-Khalifab, A.S. and Shahidi, F., 2013. Antioxidative phenolic constituents of skins of onion varieties and their activities. Journal of Functional Foods, 5, 1191 – 1203.
  • Amariei, S. and Mancas, V., 2016. Total phenolic content and antioxidant activity of infusions from two by-products: walnut (Juglans regia L.) shell and onion (Allium cepa L.), Food and Environment Safety - Journal of Faculty of Food Engineering, 15(2), 280-186. Büyükbalci, A. and El, S.N., 2008. Determination of in vitro antidiabetic effects, antioxidant activities and phenol contents of some herbal teas. Plant Foods for Human Nutrition, 63, 27–33.
  • Chen, X-M., Tait, A.R. and Kitts, D.D., 2017. Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities, Food Chemistry, 218, 15-21.
  • Cifá, D., Skrt, M., Pittia, P., Di Mattia, C.D. and Poklar Ulrih, N., 2018. Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction. Food Science and Nutrition, 6, 1128–1137.
  • Delgado, T., Malheiro, R., Pereira, J.A. and Ramalhosa, E., 2010. Hazelnut (Corylus avellana L.) kernels as a source of antioxidants and their potential in relation to other nuts. Industrial Crops and Products, 32, 621–626.
  • Elbadrawy, E., Sello, A., 2016. Evaluation of nutritional value and antioxidant activity of tomato peel extracts. Arabian Journal of Chemistry, 9, 1010-1018.
  • Farzaneh, V. and Carvalho, I.S., 2015. A review of the health benefit potentials of herbal plant infusions and their mechanism of actions. Industrial Crops and Products, 65, 247–258. Gamlı, Ö.F., Süfer, Ö., Eker, T., 2018. Dehydration kinetics and infusion attributes of microwave dried olive leaves. Turkish Journal of Agricultural Food Science and Technology (TURJAF), 6(8), 963-970.
  • González, I.N. , Valverde, V.G., Alonso, J.G. and Periago M.G., 2011. Chemical profile, functional and antioxidant properties of tomato peel fiber. Food Research International, 44, 1528-1535.
  • Han, A.-R., Nam, B., Kim, B.-R., Lee, K.-C., Song, B.-S., Kim, S.H., Kim, J.-B. and Jin, C.H., 2019. Phytochemical composition and antioxidant activities of two different color Chrysanthemum flower teas. Molecules, 24, 329.
  • Joshi, V.K., Devrajan, A., 2008. Ethanol recovery from solid state fermented apple pomace and evaluation of physico-chemical characteristics of residue. Natural Product Radiance, 7, 127-132. Jung, J.Y., Lim, Y., Moon, M.S., Kim, J.Y., Kwon, O., 2011. Onion peel extracts ameliorate hyperglycemia and insulin resistance in high fat diet/streptozotocin-induced diabetic rats, Nutrition and Metabolism, 8, 18.
  • Li, X., Wu, X., Huang, L., 2009. Correlation between antioxidant activities and phenolic contents of radix Angelicae sinensis (Danggui). Molecules, 14(12), 5349-5361.
  • Matsunaga, S., Azuma, K., Watanabe, M., Tsuka, T., Imagawa, T., Osaki, T. and Okamoto, Y., 2013. Onion peel tea ameliorates obesity and affects blood parameters in a mouse model of high fat diet induced obesity. Experimental and Therapeutic Medicine, 7, 379-382.
  • Olivieira, R.M.M., 2012. Quantificação de catequinas e cafeína do chá verde (Camellia sinensis) infusão, extrato e bebida pronta. Ciência e Tecnologia de Alimentos, 32(1), 163-166.
  • Omar, S.H., 2010. Oleuropein in olive and its pharmacological effects. Scientia Pharmaceutica, 78(2), 133–154.
  • Paiva-Martins, F., Pinto, M., 2008. Isolation and characterization of a new hydroxytyrosol derivative from olive (Olea europaea) leaves. Journal of Agricultural and Food Chemistry, 56(14), 5582–5588.
  • Pandey, K.B., Rizvi, S.I., 2009. Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cell Longetivity, 2, 270–278.
  • Parr, A.J., Bolwell, G.P., 2000. Phenols in the plant and in man. The potential for possible nutritional enhancement of the diet by modifying the phenols content or profile. Journal of the Science of Food and Agriculture, 80, 985–1012.
  • Pure, A.E. and Pure, M.E., 2016. Antioxidant and antibacterial activity of kombucha beverages prepared using banana peel, common nettles and black tea infusions. Applications of Food Biotechnology, 3(2), 125-130.
  • Queirós, C.S.G.P., Cardoso, S., Lourenço, A., Ferreira, J., Miranda, I., Lourenço, M.J.V., Pereira, H., 2019. Characterization of walnut, almond, and pine nut shells regarding chemical composition and extract composition. Biomass Conversion and Biorefinery, 2, 1–14.
  • Ravikumar, C., 2014 Review on herbal teas. Journal of Pharmaceutical Sciences & Research, 6(5), 236-238.
  • Rotta, E.M., Morais, D.R., Biondo, P.B.F., Santos, V.J., Matsushita, M. and Visentainer, J.V., 2016. Use of avocado peel (Persea americana) in tea formulation: a functional product containing phenolic compounds with antioxidant activity. Acta Sci-Technol, Maringá, 38(1), 23-29.
  • Sari, A.R. and Hardiyanti, R., 2013. Antioxidant level and sensory of dragon fruit (Hylocereus undatus) peel tea infusion made by partially fermented process. Agroindustrial J, 2-1, 63-68.
  • Singh, R.P., Chidambara Murthy, K.N. and Jayaprakasha, G.K., 2002. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50(1), 81–86.
  • Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M., 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, San Diego, CA. Academic Press. 152-178.
  • Sishi, M., 2018. Evaluation of Rooibos waste plant material for the development of a high-value herbal tea product (Master thesis), Stellenbosch University, Stellenbosch, South Africa, p210.
  • Tuck, K.L. and Hayball, P.J., 2002. Major phenolic compounds in olive oil: metabolism and health effects. Journal of Nutritional Biochemistry, 13(11), 636-644.
  • Valdez-Morales, M., Espinosa-Alonso, L.G., Espinoza-Torres, L.C., Delgado-Vargas, F. and Medina-Godoy, S., 2014. Phenolic content and antioxidant and antimutagenic activities in tomato peel, seeds, and by products. Journal of Agricultural and Food Chemistry, 62, 5281−5289.
  • Visioli, F., Bellomo, G., Montedoro, G. and Galli, C., 1995. Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents. Atherosclerosis, 117(1), 25-32. Yuan, B., Lu, M., Eskridge, K.M., Isom, L.D., Hanna, M.A., 2017. Extraction, identification, and quantification of antioxidant phenolics from hazelnut (Corylus avellana L.) shells. Food Chemistry, 244, 7-15.
  • Zielinska, D., Szawara-Nowak, D. and Zieli´nski, H., 2009. Antioxidative and anti-glycation activity of bitter buckwheat tea. European Journal of Plant Science Biotechnology, 3 (SI1), 79–83.
  • Zielinska, D., Szawara-Nowak, D. and Zielinski, H., 2013. Antioxidative and anti-glycation activity of buckwheat hull tea infusion, International Journal of Food Properties, 16, 228–239.

Utilization of Some Plant Based Wastes for a Possible Formulation of Tea Infusion

Year 2021, , 122 - 129, 24.02.2021
https://doi.org/10.35414/akufemubid.579032

Abstract

The main objective of the current study was to investigate the potential of plant based wastes to be used as tea infusions having beneficial health effects. With this purpose, three different formulations of tomato peel, lemon peel, onion peel, tangerine peel, walnut and hazelnut shell, oleaster, olive leaves, cypress cone and hawthorn were developed and these tea blends were evaluated in terms of total phenolics, radical scavenging activity, color and sensory properties. Final beverages contained considerable phenolic contents and showed significant antioxidant activity. The infusion of onion peel, lemon peel, walnut shell and cypress cone blend contained the highest amount of total phenolics (160.2 mg GAE/L). However, tomato peel, hawthorn, olive leaf and cypress cone blend showed good DPPH radical scavenging activity (79.65%) and appreciated with higher scores by sensory analysis.

References

  • Albishia, T., Johna, J.A., Al-Khalifab, A.S. and Shahidi, F., 2013. Antioxidative phenolic constituents of skins of onion varieties and their activities. Journal of Functional Foods, 5, 1191 – 1203.
  • Amariei, S. and Mancas, V., 2016. Total phenolic content and antioxidant activity of infusions from two by-products: walnut (Juglans regia L.) shell and onion (Allium cepa L.), Food and Environment Safety - Journal of Faculty of Food Engineering, 15(2), 280-186. Büyükbalci, A. and El, S.N., 2008. Determination of in vitro antidiabetic effects, antioxidant activities and phenol contents of some herbal teas. Plant Foods for Human Nutrition, 63, 27–33.
  • Chen, X-M., Tait, A.R. and Kitts, D.D., 2017. Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities, Food Chemistry, 218, 15-21.
  • Cifá, D., Skrt, M., Pittia, P., Di Mattia, C.D. and Poklar Ulrih, N., 2018. Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction. Food Science and Nutrition, 6, 1128–1137.
  • Delgado, T., Malheiro, R., Pereira, J.A. and Ramalhosa, E., 2010. Hazelnut (Corylus avellana L.) kernels as a source of antioxidants and their potential in relation to other nuts. Industrial Crops and Products, 32, 621–626.
  • Elbadrawy, E., Sello, A., 2016. Evaluation of nutritional value and antioxidant activity of tomato peel extracts. Arabian Journal of Chemistry, 9, 1010-1018.
  • Farzaneh, V. and Carvalho, I.S., 2015. A review of the health benefit potentials of herbal plant infusions and their mechanism of actions. Industrial Crops and Products, 65, 247–258. Gamlı, Ö.F., Süfer, Ö., Eker, T., 2018. Dehydration kinetics and infusion attributes of microwave dried olive leaves. Turkish Journal of Agricultural Food Science and Technology (TURJAF), 6(8), 963-970.
  • González, I.N. , Valverde, V.G., Alonso, J.G. and Periago M.G., 2011. Chemical profile, functional and antioxidant properties of tomato peel fiber. Food Research International, 44, 1528-1535.
  • Han, A.-R., Nam, B., Kim, B.-R., Lee, K.-C., Song, B.-S., Kim, S.H., Kim, J.-B. and Jin, C.H., 2019. Phytochemical composition and antioxidant activities of two different color Chrysanthemum flower teas. Molecules, 24, 329.
  • Joshi, V.K., Devrajan, A., 2008. Ethanol recovery from solid state fermented apple pomace and evaluation of physico-chemical characteristics of residue. Natural Product Radiance, 7, 127-132. Jung, J.Y., Lim, Y., Moon, M.S., Kim, J.Y., Kwon, O., 2011. Onion peel extracts ameliorate hyperglycemia and insulin resistance in high fat diet/streptozotocin-induced diabetic rats, Nutrition and Metabolism, 8, 18.
  • Li, X., Wu, X., Huang, L., 2009. Correlation between antioxidant activities and phenolic contents of radix Angelicae sinensis (Danggui). Molecules, 14(12), 5349-5361.
  • Matsunaga, S., Azuma, K., Watanabe, M., Tsuka, T., Imagawa, T., Osaki, T. and Okamoto, Y., 2013. Onion peel tea ameliorates obesity and affects blood parameters in a mouse model of high fat diet induced obesity. Experimental and Therapeutic Medicine, 7, 379-382.
  • Olivieira, R.M.M., 2012. Quantificação de catequinas e cafeína do chá verde (Camellia sinensis) infusão, extrato e bebida pronta. Ciência e Tecnologia de Alimentos, 32(1), 163-166.
  • Omar, S.H., 2010. Oleuropein in olive and its pharmacological effects. Scientia Pharmaceutica, 78(2), 133–154.
  • Paiva-Martins, F., Pinto, M., 2008. Isolation and characterization of a new hydroxytyrosol derivative from olive (Olea europaea) leaves. Journal of Agricultural and Food Chemistry, 56(14), 5582–5588.
  • Pandey, K.B., Rizvi, S.I., 2009. Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cell Longetivity, 2, 270–278.
  • Parr, A.J., Bolwell, G.P., 2000. Phenols in the plant and in man. The potential for possible nutritional enhancement of the diet by modifying the phenols content or profile. Journal of the Science of Food and Agriculture, 80, 985–1012.
  • Pure, A.E. and Pure, M.E., 2016. Antioxidant and antibacterial activity of kombucha beverages prepared using banana peel, common nettles and black tea infusions. Applications of Food Biotechnology, 3(2), 125-130.
  • Queirós, C.S.G.P., Cardoso, S., Lourenço, A., Ferreira, J., Miranda, I., Lourenço, M.J.V., Pereira, H., 2019. Characterization of walnut, almond, and pine nut shells regarding chemical composition and extract composition. Biomass Conversion and Biorefinery, 2, 1–14.
  • Ravikumar, C., 2014 Review on herbal teas. Journal of Pharmaceutical Sciences & Research, 6(5), 236-238.
  • Rotta, E.M., Morais, D.R., Biondo, P.B.F., Santos, V.J., Matsushita, M. and Visentainer, J.V., 2016. Use of avocado peel (Persea americana) in tea formulation: a functional product containing phenolic compounds with antioxidant activity. Acta Sci-Technol, Maringá, 38(1), 23-29.
  • Sari, A.R. and Hardiyanti, R., 2013. Antioxidant level and sensory of dragon fruit (Hylocereus undatus) peel tea infusion made by partially fermented process. Agroindustrial J, 2-1, 63-68.
  • Singh, R.P., Chidambara Murthy, K.N. and Jayaprakasha, G.K., 2002. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50(1), 81–86.
  • Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M., 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, San Diego, CA. Academic Press. 152-178.
  • Sishi, M., 2018. Evaluation of Rooibos waste plant material for the development of a high-value herbal tea product (Master thesis), Stellenbosch University, Stellenbosch, South Africa, p210.
  • Tuck, K.L. and Hayball, P.J., 2002. Major phenolic compounds in olive oil: metabolism and health effects. Journal of Nutritional Biochemistry, 13(11), 636-644.
  • Valdez-Morales, M., Espinosa-Alonso, L.G., Espinoza-Torres, L.C., Delgado-Vargas, F. and Medina-Godoy, S., 2014. Phenolic content and antioxidant and antimutagenic activities in tomato peel, seeds, and by products. Journal of Agricultural and Food Chemistry, 62, 5281−5289.
  • Visioli, F., Bellomo, G., Montedoro, G. and Galli, C., 1995. Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents. Atherosclerosis, 117(1), 25-32. Yuan, B., Lu, M., Eskridge, K.M., Isom, L.D., Hanna, M.A., 2017. Extraction, identification, and quantification of antioxidant phenolics from hazelnut (Corylus avellana L.) shells. Food Chemistry, 244, 7-15.
  • Zielinska, D., Szawara-Nowak, D. and Zieli´nski, H., 2009. Antioxidative and anti-glycation activity of bitter buckwheat tea. European Journal of Plant Science Biotechnology, 3 (SI1), 79–83.
  • Zielinska, D., Szawara-Nowak, D. and Zielinski, H., 2013. Antioxidative and anti-glycation activity of buckwheat hull tea infusion, International Journal of Food Properties, 16, 228–239.
There are 30 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Derya Danacıoğlu 0000-0002-6655-9312

Merve Pekel This is me

Publication Date February 24, 2021
Submission Date June 17, 2019
Published in Issue Year 2021

Cite

APA Danacıoğlu, D., & Pekel, M. (2021). Utilization of Some Plant Based Wastes for a Possible Formulation of Tea Infusion. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, 21(1), 122-129. https://doi.org/10.35414/akufemubid.579032
AMA Danacıoğlu D, Pekel M. Utilization of Some Plant Based Wastes for a Possible Formulation of Tea Infusion. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi. February 2021;21(1):122-129. doi:10.35414/akufemubid.579032
Chicago Danacıoğlu, Derya, and Merve Pekel. “Utilization of Some Plant Based Wastes for a Possible Formulation of Tea Infusion”. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi 21, no. 1 (February 2021): 122-29. https://doi.org/10.35414/akufemubid.579032.
EndNote Danacıoğlu D, Pekel M (February 1, 2021) Utilization of Some Plant Based Wastes for a Possible Formulation of Tea Infusion. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi 21 1 122–129.
IEEE D. Danacıoğlu and M. Pekel, “Utilization of Some Plant Based Wastes for a Possible Formulation of Tea Infusion”, Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, vol. 21, no. 1, pp. 122–129, 2021, doi: 10.35414/akufemubid.579032.
ISNAD Danacıoğlu, Derya - Pekel, Merve. “Utilization of Some Plant Based Wastes for a Possible Formulation of Tea Infusion”. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi 21/1 (February 2021), 122-129. https://doi.org/10.35414/akufemubid.579032.
JAMA Danacıoğlu D, Pekel M. Utilization of Some Plant Based Wastes for a Possible Formulation of Tea Infusion. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi. 2021;21:122–129.
MLA Danacıoğlu, Derya and Merve Pekel. “Utilization of Some Plant Based Wastes for a Possible Formulation of Tea Infusion”. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, vol. 21, no. 1, 2021, pp. 122-9, doi:10.35414/akufemubid.579032.
Vancouver Danacıoğlu D, Pekel M. Utilization of Some Plant Based Wastes for a Possible Formulation of Tea Infusion. Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi. 2021;21(1):122-9.


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