Influence of drying method and infusion time on purple basil leaves tea

Yıl 2022, Cilt: 9 Sayı: 4, 457 - 466, 21.12.2022

Ayca Gülhan , Hacer Çoklar , Mehmet Akbulut

https://doi.org/10.21448/ijsm.1116574

Cited By: 1

Öz

In this study, purple basil leaves were dried in 3 different methods (oven, microwave, and shade drying) and then infused 5 different times in hot water at 90 oC. Analyses of total phenolic content, antioxidant activity, total monomeric anthocyanin content, and color parameters were performed on tea samples. When the analysis results were evaluated, the best results were determined in the tea samples prepared from the leaves dried in the oven and in the shade, at brewing times of 10 and 15 minutes. 45 minutes was the best infusion time for the tea sample prepared from microwave dried leaves. When the three different drying methods were compared, the shade drying method gave better results than the other drying methods. According to the highest values obtained from the analysis results, the effect of the functional compounds in the purple basil leaves on the tea was calculated. It was determined that the highest percentage of phenolic compounds in tea was found in the samples prepared by the shade drying method.

Anahtar Kelimeler

Color, Herbal tea, Microwave drying, Purple basil, Influence of drying method and infusion time on purple basil leaves tea

Kaynakça

• Abdullah, S.S.S., & Mazlan, A.N. (2020). Quantification of polyphenols and antioxidant activity in several herbal and green tea products in Malaysia. Materials Today: Proceedings, 31, 106-113. https://doi.org/10.1016/j.matpr.2020.12.1083
• Ahmad, M., Khan, M.P.Z., Mukhtar, A., Zafar, M., Sultana, S.&Jahan, S. (2016). Ethnopharmacological survey on medicinal plants used in herbal drinks among the traditional communities of Pakistan. Journal of Ethnopharmacology, 184, 154-186. https://doi.org/10.1016/j.jep.2016.02.039
• Apak, R., Güçlü, K., Özyürek, M., Karademir, S.E., & Erçağ, E. (2006). The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. International Journal of Food Science and Nutrition, 57 (5/6), 292-304. https://doi.org/10.1080/09637480600798132
• Ariffin, F., Chew, S.H., Bhupinder, K., Karim, A.A., & Huda, N. (2011). Antioxidant capacity and phenolic com-position of fermented Centella asiatica herbal teas. Journal of the Science of Food and Agriculture, 91, 2731-2739. https://doi.org/10.1002/jsfa.4454
• Atoui, A. K., Mansouri, A., Boskou, G., & Kefalas, P. (2005). Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chemistry, 89, 27-36. https://doi.org/10.1016/j.foodchem.2004.01.075
• Bhebhe, M., Chipurura, B. & Muchuweti, M., (2015). Determination and comparison of phenolic compound content and antioxidant activity of selected local Zimbabwean herbal teas with exotic Aspalathus linearis. South African Journal of Botany, 100, 213-218. https://doi.org/10.1016/j.sajb.2015.06.006
• Brand-Williams, W., Cuvelier, M.E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28, 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
• Chan, E.W.C., Lim, Y.Y., Chong, K.L., Tan, J.B.L., & Wong, S.K. (2010). Antioxidant properties of tropical and temperate herbal teas. Journal of Food Composition and Analysis, 23, 185-189. https://doi.org/10.1016/j.jfca.2009.10.002
• Ekren, S., Sönmez, Ç., Özçakal, E., Kukul Kurttaş, Y.S., Bayram, E., & Gürgülü, H. (2012). The effect of different irrigation water levels on yield and quality characteristics of purple basil (Ocimum basilicum L.). Agricultural water management, 109, 155-161. https://doi.org/10.1016/j.agwat.2012.03.004
• Flanigan, P.M., &Niemeyer, E.D. (2014), Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.). Food Chemistry, 164, 518-526. https://doi.org/10.1016/j.foodchem.2014.05.061
• Fratianni, F., Cefola, M., Pace, B., Cozzolino, R, Giulio, B.D., Cozzolino, A., d’Acierno, A., Coppola, R., Logrieco, A. F., & Nazzaro, F. (2017). Changes in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil (Ocimum basilicum L.) cultivars. Food Chemistry, 229, 752-760. https://doi.org/10.1016/j.foodchem.2017.02.137
• Hajiaghaalipour, F., Sanusi, J., & Kanthimathi, M.S. (2016). Temperature and Time of Steeping affect the antioxidant properties of white, green, and black tea infusions. Journal of Food Science, 81(1), 246-254. https://doi.org/10.1111/1750-3841.13149
• Jin, L., Li, X., Tian, D., Fang, X., Yu, Y., Zhu, H., Ge, Y., Ma, G., Wang, W., Xiao, W., & Li, M. (2016). Antioxidant properties and color parameters of herbal teas in China. Journal Industrial Crops and Products, 87, 198-209. https://doi.org/10.1016/j.indcrop.2016.04.044
• Kelebek, H. (2016). LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature. Food Chemistry, 204, 227-238. https://doi.org/10.1016/j.foodchem.2016.02.132
• Kerio, L.C., Wachira, F.N., Wanyoko, J.K., & Rotich, M.K. (2012). Characterization of anthocyanins in Kenyan teas: Extraction and identification. Food Chemistry, 131, 31-38. https://doi.org/10.1016/j.foodchem.2011.08.005
• Lee, J., Rennaker, C., & Wrolstad, R.E. (2008). Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods. Food Chemistry, 110(3), 782-786. https://doi.org/10.1016/j.foodchem.2008.03.010
• Lv, H., Dai, W., Tan, J., Guo, L., Zhu, Y., & Lin, Z. (2015). Identification of the anthocyanins from the purple leaf coloured tea cultivar Zijuan (Camellia sinensis var. assamica) and characterization of their antioxidant activities. Journal of Functional Foods, 17,449-458. https://doi.org/10.1016/j.jff.2015.05.043
• McCance, K.R., Flanigan, P.M., Quick, M.M., & Niemeyer, E.D. (2016). Influence of plant maturity on anthocy-anin concentrations, phenolic composition, and antioxidant properties of 3 purple basil (Ocimum basilicum L.) cultivars. Journal of Food Composition and Analysis, 53, 30-39. https://doi.org/10.1016/j.jfca.2016.08.009
• Oh, J., Jo, H., Cho, A.R., Kim, S., & Han, J. (2013). Antioxidant and antimicrobial activities of various leafy herbal teas. Food Control, 31, 403-409. https://doi.org/10.1016/j.foodcont.2012.10.021
• Šavikin, K., Zdunić, G., Janković, T., Gođevac, D., Stanojković, T., & Pljevljakušić, D. (2014). Berry fruit teas: Phenolic composition and cytotoxic activity. Food Research International, 62, 677-683. https://doi.org/10.1016/j.foodres.2014.04.017
• Schulzki, G., Nüblein, B., & Sievers, H. (2017). Transition rates of selected metals determined in various types of teas (Camellia sinensis L. Kuntze) and herbal/fruit infusions. Food Chemistry, 215, 22-30. https://doi.org/10.1016/j.foodchem.2016.07.093
• Siah, W.M., Azman, M.A., Jeeven, K., Noor Hayazan, M.D., & Mohd Tahir, S. (2011). Effect of infusion conditi-ons on total phenolic content and antioxidant activity in Centella asiatica tea. Journal of Tropical Agriculture and Food Science, 39(2), 149-156. https://doi=10.1.1.1082.7283
• 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.
• Vinokur, Y., Rodov, V., Reznick, N., Goldman, G., Horev, B., Umiel, N., & Friedman. H. (2006). Rose petal tea as an antioxidant-rich beverage: cultivar effects. Journal of Food Science, 71(1), 42-47. https://doi.org/10.1111/j.1365-2621.2006.tb12404.x