Food Health and Technology Innovations 2667-5803 Dokuz Eylül Teknoloji Geliştirme Anonim Şirketi Food Chemistry and Food Sensory Science Food Technology Gıda Kimyası ve Gıda Sensör Bilimi Gıda Teknolojileri PREPARATION OF SAGE TEA USING COLD PLASMA PROCESSING AS A PRE-TREATMENT https://orcid.org/0009-0000-0942-4123 Özorhan Muratcan Istanbul Technical University Faculty of Chemical and Metallurgical Engineering Department of Food Engineering https://orcid.org/0000-0003-0736-4213 Kırkın Gözükırmızı Celale Istanbul Technical University Faculty of Chemical and Metallurgical Engineering Department of Food Engineering 09 30 2025 8 16 726 735 05 21 2025 07 24 2025 Copyright © 2018, Food Health and Technology Innovations 2018 Food Health and Technology Innovations

This study aimed to investigate the effects of cold plasma pre-treatment on the quality and antioxidant activity of sage tea. Dried sage leaves were exposed to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for 0, 10, or 20 min. Then, the changes in color values of the sage leaves and the color, total phenolic content, antioxidant activity, and sensory properties of their infusions were evaluated. No change in the color values of the tea samples upon treatment was noted. The total phenolic content and 2,2-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) of the tea samples prepared from the 20 min-treated sage leaves were higher than those of the control. In addition, the ferric-reducing antioxidant power (FRAP) was increased upon 10-min DBDCP pre-treatment compared with that of the other samples. The sage odour was stronger in the DBDCP-pre-treated tea samples than in the control. In addition, the 10-min-pretreated samples were more transparent and darker than the control. The overall acceptability of the 10-min-pre-treated samples was also higher than that of the control. In conclusion, DBDCP pre-treatment for up to 20 min improved the antioxidant activity of the sage tea, and the 10-min pre-treatment enhanced the overall acceptability.

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