Ultrasound-Assisted Turkish Black Tea Extracts: Effect of Tannase Enzyme Supplementation on Amount of Tea Cream and Catechins

Year 2023, Volume: 40 Issue: 2, 66 - 73, 17.09.2023

Esra Esin Yücel , Cemal Kaya

https://doi.org/10.55507/gopzfd.1311000

Abstract

In this study, it was aimed to determine the changes in the amount of functional components of black tea extracts obtained by ultrasound assisted extraction and treated with tannase enzyme. Therefore, Turkish black tea extracts were supplemented with tannase enzyme by using an ultrasound-assisted extraction technique with different infusion temperatures (50 and 70°C), times (5, 10, 20 minutes), and tea: water ratios (1:100, 5:100, 10:100). Total phenolic, tea cream and catechin analyses were performed on the extracts. The amount of tea cream ranged between 0.56-1.25 g/100g black tea in the tannase-supplemented samples and 1.22-2.36 g/100g black tea in the control sample. It was also observed that the amount of cream obtained by ultrasonic extraction decreased by 38.89-59.11% with the tannase enzyme application.

Keywords

Catechin, ultrasound, phenolics, tannase, tea cream

Supporting Institution

Tokat Gaziosmanpaşa University

Project Number

2014/77

Thanks

Thanks to Tokat Gaziosmanpaşa University for funding this research.

Ultrason Destekli Türk Siyah Çay Ekstraktları: Tannaz Enzim Uygulamasının Çay Kreması ve Kateşin Miktarına Etkisi

Abstract

Araştırmada, ultrason destekli ekstraksiyonla elde edilen ve tannaz enzimiyle muamele edilen siyah çay ekstraktlarının fonksiyonel bileşenlerinin miktarında meydana gelen değişmelerin belirlenmesi amaçlanmıştır. Bu amaçla, ultrason destekli ekstraksiyon tekniği kullanılarak farklı demleme süre (5, 10 ve 20 dakika), çay:su oranları (1:100; 5:100; 10:100) ve sıcaklık (50 ve 70°C) uygulanarak elde edilen Türk siyah çayı ekstraktlarına, tannaz enzimi ilavesi yapılmıştır. Ekstraktlarda çay kreması, toplam fenolik madde ve kateşin miktarlarının tespit edilmesine yönelik analizler gerçekleştirilmiştir. Çay kreması miktarı, tannaz enzimi uygulanmış örneklerde 0.56-1.25 g/100g siyah çay aralığında değişirken, kontrol örneklerinde 1.22-2.36 g/100g siyah çay aralığında değişmiştir. Ultrason destekli ekstraksiyonla elde edilen ekstraktlardaki krema miktarının tannaz enzim uygulaması ile %38.89-59.11 oranında azaldığı görülmüştür.

Keywords

Kateşin, ultrason, fenolikler, tannaz, çay kreması, çay polifenolleri

Project Number

2014/77

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