Physicochemical and Phenolic Properties of Chamomile and Orange Blossom Powders in Terms of Functional Food Potential

Abstract

This study comparatively evaluated the physicochemical properties, color parameters, water and oil holding capacities, bulk densities, total phenolic contents, and antioxidant activities of orange blossom powder (OBP) and chamomile flower powder (CFP). OBP exhibited a higher total phenolic content (9.30 mg GAE/g) compared with CFP (2.81 mg GAE/g), whereas CFP demonstrated stronger antioxidant activity, reflected by its lower IC₅₀ value (0.54 mg/mL) relative to OBP (0.82 mg/mL). Color measurements indicated that CFP had higher b, hue, and chroma values, indicating more intense yellow pigmentation, while the higher a value of OBP was consistent with red–orange pigment characteristics. Differences in water and oil holding capacities and bulk densities supported the distinct techno-functional behaviors of the two powders. Overall, the results highlight the distinct techno-functional and bioactive characteristics of OBP and CFP, demonstrating their potential as natural functional ingredients for the development of health-oriented and value-added food products.

Keywords

• Orange blossom
• Chamomile
• Phenolics
• Antioxidants
• Functional foods

Fonksiyonel Gıda Potansiyeli Açısından Papatya ve Portakal Çiçeği Tozlarının Fizikokimyasal ve Fenolik Özellikleri

Abstract

Bu çalışma, portakal çiçeği tozu (OBP) ve papatya çiçeği tozunun (CFP) fizikokimyasal özellikleri, renk parametreleri, su ve yağ tutma kapasiteleri, yığın yoğunlukları, toplam fenolik madde içerikleri ve antioksidan aktivitelerinin karşılaştırmalı olarak değerlendirilmesini amaçlamıştır. Sonuçlar, OBP’nin yüksek toplam fenolik madde içeriğine (952.33 mg GAE/g) sahip olduğunu, CFP’nin ise yüksek antioksidan aktivite (3.14 mg BHT/g) gösterdiğini ortaya koymuştur. Renk analizi, CFP’nin daha yüksek b*, ton (hue) ve kroma değerlerine sahip olduğunu ve bunun daha yoğun sarı pigment varlığını yansıttığını; OBP’nin daha yüksek a* değerinin ise kırmızı-turuncu karotenoidlerin varlığına işaret ettiğini göstermiştir. Su ve yağ tutma kapasiteleri ile yığın yoğunluğu verileri, bu tozların işlenebilirliğini ve fonksiyonel gıda bileşenleri olarak potansiyel kullanımını desteklemiştir. Genel olarak bulgular, bu bitki kaynaklı tozların, gıda formülasyonlarında fonksiyonel özellikleri geliştirilmiş doğal katkı maddeleri olarak kullanılabileceğini göstermektedir.

Keywords

• Portakal çiçeği
• Papatya
• Fenolik bileşikler
• Antioksidanlar
• fonksiyonel gıdalar

Ethical Statement

This study did not involve human participants, animal experiments, or any data requiring ethical approval. All authors declare that the research was conducted in accordance with ethical standards, and there is no conflict of interest regarding the publication of this article.

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