不同冲泡条件对阴蒂茶理化及抗氧化性能的影响

M. Zor, M. Şengül, İsa Arslan Karakütük, Sefa Aksoy
{"title":"不同冲泡条件对阴蒂茶理化及抗氧化性能的影响","authors":"M. Zor, M. Şengül, İsa Arslan Karakütük, Sefa Aksoy","doi":"10.21597/jist.1267541","DOIUrl":null,"url":null,"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.","PeriodicalId":17353,"journal":{"name":"Journal of the Institute of Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea\",\"authors\":\"M. Zor, M. Şengül, İsa Arslan Karakütük, Sefa Aksoy\",\"doi\":\"10.21597/jist.1267541\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":17353,\"journal\":{\"name\":\"Journal of the Institute of Science and Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the Institute of Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21597/jist.1267541\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Institute of Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21597/jist.1267541","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

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。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea
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.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
Ayçiçeğinde (Helianthus annuus L.) Bazı Ön Uygulamaların Tuzluluk Stresi Koşullarında Çimlenme ve Enzim Aktivitesi Üzerine Etkisi Piperidin Halkası İçeren Bazı Moleküllerin Glutatyon S-Transferaz ve Kolinesteraz Enzimleri Üzerine Etkilerinin Teorik ve Deneysel Olarak İncelenmesi Mycorrhizal diversity in Spiranthes spiralis (L.) Chevall The Effects of Surface Oxidation and H-Termination Processes Applied to Si Using Electrolytic Hydrogen Peroxide Solution to The Produced Cu/p-Si Schottky Contact Parameters Nickel (II) Removal in Metal Coating Wastewater Using Graphene Oxide as an Adsorben
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1