Araştırma Makalesi

Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea

Cilt: 13 Sayı: 3 1 Eylül 2023
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Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea

Öz

The study detected changes in some physical, chemical, and antioxidant properties of Clitoria ternatea L. teas infused at different infusion temperatures (ITE) (70 °C, 80 °C, and 90 °C) and infusion times (ITI) (9, 18, and 27 minutes) using dried flowers of particle sizes (PS) (whole and powder). The antioxidant activity was measured using DPPH, ABTS, and FRAP methods. The a*, b*, C*, and Hº values of the tea samples were found to be statistically different according to ITE, ITI, and PS (p<0.01). A significant decrease was identified in averaged a*, b*, and C* values with increasing ITE. There was a significant decrease in mean L* values of tea samples with increasing ITE (p<0.05). The total monomeric anthocyanin (TMA), total phenolic content (TPC), and antioxidant activity of tea samples differed significantly with ITE, ITI, and PS (p< 0.01). The highest TMA and TPC according to ITE (69.72 Cy-3 glu mg/L and 1000.68 mg GAE/L) in tea samples were at 90 ºC and the highest TMA and TPC according to ITI (51.54 Cy-3 glu mg/L and 918.45 mg GAE/L) were detected at 27 minutes of infused. It was determined that the TMA of the teas infused with whole flowers was higher (55.31 Cy-3 glu mg/L) than the teas infused with flower powder, and the TPC was higher (926.07 mg GAE/L) in the teas infused with the flower powder. The total flavonoid content (TFC) of the teas was determined the highest (5161.69 mg QE/L) according to ITE at 80 ºC and the highest TFC (4578.53 mg QE/L) according to ITI in 9 minutes of infused. It was observed that antioxidant activity of tea samples increased with increasing ITE and ITI. Regarding PS, it was also determined that teas brewed with flower powder showed higher antioxidant activity. According to the sensory evaluation results of tea samples, it was found that tea samples infused with whole flowers at 70 ºC for 9 minutes and tea samples infused with flower powder at 80 ºC for 27 minutes had the highest overall acceptability.

Anahtar Kelimeler

Kaynakça

  1. Acar, A., Aydın, M. & Arslan, D. (2022). Development of infusion tea formulations with food wastes: Evaluation of temperature and time effects on quality parameters. Applied Food Research, 2(1), 100087. doi: 10.1016/j.afres.2022.100087
  2. Adams, R. (2022). Sensient’s new blue food colorant, derived from butterfly pea flower. Focus on Pigments. Elsevier BV, Radarweg 29, 1043 NX, Amsterdam, The Netherlands. 2022(3). doi: 10.1016/j.fop.2022.04.012
  3. Adhikary, R., Sultana, S. & Bishayi, B. (2018). Clitoria ternatea flower petals: Effect on TNFR1 neutralization via downregulation of synovial matrix metalloproteases. Journal of ethnopharmacology, 210, 209-222. doi: 10.1016/j.jep.2017.08.017
  4. Boonsiriwit, A., Lee, M., Kim, M., Inthamat, P., Siripatrawan, U. & Lee, Y.S. (2021). Hydroxypropyl methylcellulose/microcrystalline cellulose biocomposite film incorporated with butterfly pea anthocyanin as a sustainable pH-responsive indicator for intelligent food-packaging applications. Food Bioscience, 44, 101392. doi: 10.1016/j.fbio.2021.101392
  5. Cacace, J.E. & Mazza, G. (2003). Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering, 59(4), 379-389. doi: 10.1016/S0260-8774(02)00497-1
  6. Campbell, S.M., Pearson, B. & Marble, S.C. (2019). Butterfly pea (Clitoria ternatea) flower extract (BPFE) and Its use as a pH-Dependent natural colorant:(ENH-1309/EP573, 4/2019). EDIS, 2019(2). https://edis.ifas.ufl.edu/publication/EP573
  7. Cemeroğlu, B.S. (2013). Gıda Analizleri, Ankara, Bizim Grup Basımevi, p. (in Turkish)
  8. Chang, M-Y., Lin, Y-Y., Chang, Y-C., Huang, W-Y., Lin, W-S., Chen, C-Y., Huang, S-L. & Lin, Y-S. (2020). Effects of infusion and storage on antioxidant activity and total phenolic content of black tea, Applied Sciences, 10, 2685. doi: 10.3390/app10082685

Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Erken Görünüm Tarihi

29 Ağustos 2023

Yayımlanma Tarihi

1 Eylül 2023

Gönderilme Tarihi

19 Mart 2023

Kabul Tarihi

9 Haziran 2023

Yayımlandığı Sayı

Yıl 2023 Cilt: 13 Sayı: 3

Kaynak Göster

APA
Zor, M., Şengül, M., Karakütük, İ. A., & Aksoy, S. (2023). Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea. Journal of the Institute of Science and Technology, 13(3), 1738-1754. https://doi.org/10.21597/jist.1267541
AMA
1.Zor M, Şengül M, Karakütük İA, Aksoy S. Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea. Iğdır Üniv. Fen Bil Enst. Der. 2023;13(3):1738-1754. doi:10.21597/jist.1267541
Chicago
Zor, Melek, Memnune Şengül, İsa Arslan Karakütük, ve Sefa Aksoy. 2023. “Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea”. Journal of the Institute of Science and Technology 13 (3): 1738-54. https://doi.org/10.21597/jist.1267541.
EndNote
Zor M, Şengül M, Karakütük İA, Aksoy S (01 Eylül 2023) Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea. Journal of the Institute of Science and Technology 13 3 1738–1754.
IEEE
[1]M. Zor, M. Şengül, İ. A. Karakütük, ve S. Aksoy, “Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea”, Iğdır Üniv. Fen Bil Enst. Der., c. 13, sy 3, ss. 1738–1754, Eyl. 2023, doi: 10.21597/jist.1267541.
ISNAD
Zor, Melek - Şengül, Memnune - Karakütük, İsa Arslan - Aksoy, Sefa. “Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea”. Journal of the Institute of Science and Technology 13/3 (01 Eylül 2023): 1738-1754. https://doi.org/10.21597/jist.1267541.
JAMA
1.Zor M, Şengül M, Karakütük İA, Aksoy S. Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea. Iğdır Üniv. Fen Bil Enst. Der. 2023;13:1738–1754.
MLA
Zor, Melek, vd. “Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea”. Journal of the Institute of Science and Technology, c. 13, sy 3, Eylül 2023, ss. 1738-54, doi:10.21597/jist.1267541.
Vancouver
1.Melek Zor, Memnune Şengül, İsa Arslan Karakütük, Sefa Aksoy. Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea. Iğdır Üniv. Fen Bil Enst. Der. 01 Eylül 2023;13(3):1738-54. doi:10.21597/jist.1267541

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