Determination of changes in antioxidant potential of different plant infusions during storage
Öz
This study investigated the changes in total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging capacity (FRSC), iron chelating capacity (ICC) values of cinnamon bark, linden flower, linden leaf, sage leaf, and sage stem infusions during storage. The infusions were prepared at 75°C, 85°C, and 95°C for 30 minutes and stored at + 4°C and - 18°C for 30 days. The measurements were carried out on the 5th, 15th, and 30th day of storage. The variations of the determined parameters between the storage days were observed. In cinnamon bark infusion, TPC, TFC, FRSC, ICC values decreased during storage whereas TPC, FRSC, and ICC of sage stem infusions were increased. In linden flower, linden leaf, and sage leaf infusions, the common variations were observed as TPC slightly decreased, TFC decreased, FRSC and ICC did not considerably change. These general observations were obtained for every studied infusion and storage temperature of the herbal teas. This study revealed that homemade herbal teas have the potential to be good antioxidants and phenolic sources for human consumption and they can be stored when they chilled or freezed in the refrigerator.
Anahtar Kelimeler
cinnamon, linden, sage, infusion, Antioxidant, storage
Destekleyen Kurum
Adana Science and Technology University Scientific Research Coordination Unit
Proje Numarası
17103012
Kaynakça
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