The Effects of Hot and Cold Infusions on Some Quality Characteristics and Bioactivity of Walnut (Juglans regia L.) Leaf Tea Enriched with Different Spices

Year 2025, Volume: 12 Issue: 3, 832 - 844, 23.07.2025

Mehmet Ali Salık

https://doi.org/10.30910/turkjans.1695943

Abstract

Walnut leaves are an important agricultural by-product rich in bioactive compounds. This study investigated the effects of infusion conditions (hot and cold) on total phenolic content (TPC), total flavonoid content (TFC), total antioxidant activity (DPPH• radical scavenging capacity, CUPRAC, and FRAP), pH, color and sensory characteristics of walnut (Juglans regia L.) leaf tea (WLT) infusions enriched with cinnamon, clove and cardamom. The addition of spices significantly affected the pH values, color parameters and bioactivity of the WLT infusions (p<0.01). The pH value decreased in all infusions with the addition of spices (5.72-5.35), while the L* value (49.48-51.07) increased. The addition of clove dramatically increased b*, H°, and C* values, whereas cardamom decreased these values compared to the control tea infusions. The TPC, TFC, DPPH• radical scavenging capacity, CUPRAC and FRAP of the WLT infusions ranged from 181.49 to 286.71 mg GAE/L, 440.21 to 531.46 mg QE/L, 228.84 to 339.63 mg TE/L, 676.25 to 1233.33 mg TE/L and 171.96 to 435.91 mg TE/L, respectively. The difference between the hot and cold infusions was found to be significant (p<0.05) in TPC, CUPRAC, b*, H°, and C* values. With both infusion methods, the highest antioxidant activity was detected in WLT infusions enriched with clove, whereas the lowest was detected in WLT infusions enriched with green cardamom. Principal component analysis (PCA) demonstrated that clove dramatically affected the antioxidant activity of WLT infusions. Generally, it was determined that the addition of spices improved the sensory characteristics of WLT infusions and increased consumer appreciation. Based on the total sensory score, the hot WLT infusions were appreciated in the following order: clove (40.53) > cardamom (39.13) > cinnamon (37.35) > control (37.08). Conclusively, walnut leaf and spices could be utilized in the production of a composite herbal tea with good quality and sensory attributes for human consumption.

Keywords

walnut leaf , Herbal tea , spices , infusion , bioactive compounds , antioxidant activity

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