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

Yıl 2022, Cilt: 20 Sayı: 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

Öz

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.

Anahtar Kelimeler

Gelincik, Soğuk çay, Pastörizasyon, Antosiyanin, Püskürtmeli kurutma

Destekleyen Kurum

TÜBİTAK Bilim İnsanı Destek Programları Başkanlığı

Proje Numarası

1919B02005267

Teşekkür

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

Öz

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.

Anahtar Kelimeler

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

Proje Numarası

1919B02005267

Kaynakça

• [1] Sayed, M.D. (1980). Traditional medicine in health care. Journal of Ethnopharmacology, 2(1), 19-22.
• [2] Alaşalvar, H., Çam, M. (2019). Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying. Food Science and Biotechnology, 28(3), 779-785.
• [3] Veiga, M., Costa, E.M., Silva, S., Pintado, M. (2020). Impact of plant extracts upon human health: A review. Critical Reviews in Food Science and Nutrition, 60(5), 873-886.
• [4] Katarzyna, J., Karolina, J., Patrycja, K., Mateusz, B., Izabela, G. (2021). Mineral composition and antioxidant potential in the common poppy (Papaver rhoeas L.) petal infusions. Biological Trace Element Research, 199(1), 371-381.
• [5] Ekici, L. (2014). Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage. LWT - Food Science and Technology, 56(1), 40-48.
• [6] Marsoul, A., Ijjaali, M., Oumous, I., Bennani, B., Boukir, A. (2020). Determination of polyphenol contents in Papaver rhoeas L. flowers extracts (Soxhlet, maceration), antioxidant and antibacterial evaluation. Materials Today: Proceedings, 31, 183–189.
• [7] Soulimani, R., Younos, C., Jarmouni-Idrissi, S., Bousta, D., Khalouki, F., Laila, A. (2001). Behavioral and pharmaco-toxicological study of Papaver rhoeas L. in mice. Journal of Ethnopharmacology, 74(3), 265-74.
• [8] Hakim, I.A., Weisgerber, U.M., Harris, R.B., Balentine, D., Van-Mierlo, C.A.J., Paetau-Robinson, I. (2000). Preparation, composition and consumption patterns of tea-based beverages in Arizona. Nutrition Research, 20(12), 1715-1724.
• [9] Malongane, F., McGaw, L.J., Mudau, F.N. (2017). The synergistic potential of various teas, herbs and therapeutic drugs in health improvement: a review. Journal of the Science of Food and Agriculture, 97(14), 4679-4689.
• [10] Yu, P., Yeo, A.S.L., Low, M.Y., Zhou, W. (2014). Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile. Food Chemistry, 155, 9–16.
• [11] Del Rio, D., Calani, L., Scazzina, F., Jechiu, L., Cordero, C., Brighenti, F. (2010). Bioavailability of catechins from ready-to-drink tea. Nutrition, 26(5), 528-533.
• [12] Lee, S.M., Lee, H.S., Kim, K.H., Kim, K.O. (2009). Sensory characteristics and consumer acceptability of decaffeinated green teas, Journal of Food Science, 74(3).
• [13] De Beer, D., Joubert, E., Viljoen, M., Manley, M. (2012). Enhancing aspalathin stability in rooibos (Aspalathus linearis) ready-to-drink iced teas during storage: The role of nano-emulsification and beverage ingredients, citric and ascorbic acids. Journal of the Science of Food and Agriculture, 92(2), 274-282.
• [14] Cemeroğlu, B.S. (2013). Gıda Analizleri. Ankara Üniversitesi Mühendislik Fakültesi, Bizim Grup Basımevi, Ankara.
• [15] Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158.
• [16] Zhishen, J., Mengcheng, T., Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64(4), 555-559.
• [17] Singh, R.P., Chidambara Murthy, K.N., 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.
• [18] Wrolstad, R. (1993). Color and pigment analyses in fruit products. Agricultural Experiment Station Oregon State University, Station Bulletin 624.
• [19] Amofa-Diatuo, T., Anang, D.M., Barba, F.J., Tiwari, B.K. (2017). Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: Evaluation of physical properties and consumer acceptance. Journal of Food Composition and Analysis, 61, 73-81.
• [20] Ersus, S., Yurdagel, U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.,) by spray drier. Journal of Food Engineering, 80, 805-812.
• [21] Santos, S.S., Rodrigues, L.M., Costa, S.C., Madrona, G.S. (2019). Antioxidant compounds from blackberry (Rubus fruticosus) pomace: Microencapsulation by spray-dryer and pH stability evaluation. Food Packaging and Shelf Life, 20, 100177.
• [22] Çağındı, Ö. (2016). Mikrodalga uygulamasının kırmızı üzüm suyunun antosiyanin içeriği ile bazı fizikokimyasal özellikleri üzerine etkisi. Akademik Gıda, 14(4), 356-361.
• [23] Tang, P., Giusti, M.M. (2020). Metal chelates of petunidin derivatives exhibit enhanced color and stability. Foods, 9(10), 1426.
• [24] Kristanti, R.A., Punbusayakul, N. (2009). Inhibitory effect of commercial Assam green tea infusion in watermelon juice. Asian Journal of Food and Agro-Industry, 2(03), 249–255.
• [25] Özünlü, O., Ergezer, H. (2019). İnfüzyon yöntemi kullanılarak kurutulmuş enginar çanak yaprağı katkılı soğuk yeşil çay üretimi. Akademik Gıda, 17(4), 458-467.
• [26] Karataşoğlu, E., Demirel, E., Şahin, T., Berktaş, S., Çam, M. (2021). Kalorisi azaltılmış mor reyhan soğuk çayı üretimi. Harran Tarım ve Gıda Bilimleri Dergisi, 25(2), 163-171.
• [27] Alaşalvar, H., Çam, M. (2020). Ready to drink iced teas from microencapsulated spearmint (Mentha spicata L,) and peppermint (Mentha piperita L.) extracts: physicochemical, bioactive and sensory characterization. Journal of Food Measurement and Characterization, 14(3), 1366-1375.
• [28] Cheng, N., Barbano, D.M., Drake, M.A. (2018). Hunter versus CIE color measurement systems for analysis of milk-based beverages. Journal of Dairy Science, 101(6), 4891-4905.
• [29] Tokuşoğlu, Ö. (2019). Aronia berry tea as antioxidant functional drink: Bioactive phenolic by HPLC-DAD and LC-ESIQTOFF-mass spectrometry. Journal of Food Health and Technology Innovations, 2(6), 47.
• [30] Hojjatpanah, G., Fazaeli, M., Emam-Djomeh, Z. (2011). Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate. International Journal of Food Science and Technology, 46(5), 956-962.
• [31] Mercali, G.D., Jaeschke, D.P., Tessaro, I.C., Marczak, L.D.F. (2013). Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment. Food Chemistry, 136(2), 853–857.
• [32] Işık, Ö., Akyıldız, A. (2009). Pastörizasyon sıcaklığının kozan yerlisi ve hamlin portakallarından üretilen meyve sularının kalitesi üzerine etkisi. Çukurova Üniversitesi Fen Bilim Enstitüsü Dergisi, 20(1), 69-77.
• [33] Kim, S.Y., Jeong, S.M., Park, W.P., Nam, K.C., Ahn, D.U., Lee, S.C. (2006). Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chemistry, 97(3), 472-479.
• [34] Jeong, S.M., Kim, S.Y., Kim, D.R., Jo, S.C., Nam, K.C., Ahn, D.U., Lee, S.C. (2004). Effect of heat treatment on the antioxidant activity of extracts from citrus peels. Journal of Agricultural and Food Chemistry, 52(11), 3389-3393.
• [35] Güzel, N. (2010). Nar Suyu Konsantresi Üretim Aşamalarında Prosiyanidinlerdeki Değişimler. Yüksek Lisans Tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara.
• [36] Viljoen, M., Muller, M., De Beer, D., Joubert, E. (2017). Identification of broad-based sensory attributes driving consumer preference of ready-to-drink rooibos iced tea with increased aspalathin content. South African Journal of Botany, 110, 177-183.