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

M. Zor, M. Şengül, İsa Arslan Karakütük, Sefa Aksoy
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Abstract

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.
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不同冲泡条件对阴蒂茶理化及抗氧化性能的影响
本研究检测了不同浸渍温度(70°C、80°C和90°C)和浸渍时间(ITI)(9、18和27分钟)下,使用粒径(PS)(整朵和粉末状)的阴蒂茶的一些物理、化学和抗氧化性能的变化。采用DPPH、ABTS和FRAP法测定其抗氧化活性。茶叶样品的a*、b*、C*、Hº值按ITE、ITI、PS有统计学差异(p<0.01)。随着ITE的增加,平均A *、b*和C*值显著降低。茶叶样品的平均L*值随ITE的增加而显著降低(p<0.05)。总单体花青素(TMA)、总酚含量(TPC)和抗氧化活性与ITE、ITI和PS差异极显著(p< 0.01)。茶叶样品在90℃时TMA和TPC最高(分别为69.72 Cy-3 glu mg/L和1000.68 mg GAE/L),在冲泡27 min时TMA和TPC最高(分别为51.54 Cy-3 glu mg/L和918.45 mg GAE/L)。结果表明,全花冲泡茶的TMA (55.31 Cy-3 glu mg/L)高于花粉冲泡茶,TPC (926.07 mg GAE/L)高于花粉冲泡茶。在80℃浸提时,茶的总黄酮含量最高(5161.69 mg QE/L);浸提9 min时,茶的总黄酮含量最高(4578.53 mg QE/L)。茶样品的抗氧化活性随ITE和ITI的增加而增强。在PS方面,用花粉冲泡的茶具有更高的抗氧化活性。根据茶品感官评价结果发现,全花70ºC浸泡9分钟的茶品和花粉80ºC浸泡27分钟的茶品总体可接受度最高。
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