Abstract
This study investigated the changes in total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging capacity (FRSC), iron chelating capacity (ICC) values of cinnamon bark, linden flower, linden leaf, sage leaf, and sage stem infusions during storage. The infusions were prepared at 75°C, 85°C, and 95°C for 30 minutes and stored at + 4°C and - 18°C for 30 days. The measurements were carried out on the 5th, 15th, and 30th day of storage. The variations of the determined parameters between the storage days were observed. In cinnamon bark infusion, TPC, TFC, FRSC, ICC values decreased during storage whereas TPC, FRSC, and ICC of sage stem infusions were increased. In linden flower, linden leaf, and sage leaf infusions, the common variations were observed as TPC slightly decreased, TFC decreased, FRSC and ICC did not considerably change. These general observations were obtained for every studied infusion and storage temperature of the herbal teas. This study revealed that homemade herbal teas have the potential to be good antioxidants and phenolic sources for human consumption and they can be stored when they chilled or freezed in the refrigerator.
Supporting Institution
Adana Science and Technology University Scientific Research Coordination Unit
Project Number
17103012
References
- [1] Akcakaya F.G., Aydemir L.Y. (2019). Effects of preparation conditions on antioxidant potential of some herbal teas. The Journal of Animal and Plant Sciences , 29,149–157.
- [2] Fărcaş A.C., Socaci S.A., Tofană M., et al (2015). Comparative Evaluation of Biofunctional Compounds Content from Different Herbal Infusions. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology, 72, (2), 237-241.
- [3] Roby M.H.H., Sarhan M.A., Selim K.A.H., Khalel K.I. (2013). Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts. Industrial Crops and Products , 43,827–831.
- [4] Vallverdú-Queralt A., Regueiro J., Martínez-Huélamo M., et al (2014). A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay. Food Chemistry, 154, 299–307.
- [5] Yoo K.M., Lee C.H., Lee H., et al (2008). Relative antioxidant and cytoprotective activities of common herbs. Food Chemistry,106, 929–936.
- [6] Katalinic V., Milos M., Kulisic T., Jukic M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry, 94, 550–557.
- [7] Islam M.Z., Cho D.K., Lee Y.T. (2020). Bioactive compounds and antioxidant capacity of tea infusion prepared from whole and ground medicinal herb parts. CYTA - Journal of Food, 18, 116–121.
- [8] Martins N., Barros L., Santos-Buelga C., et al (2014). Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chemistry, 70, 378–385.
- [9] Olszowy M. (2019). What is responsible for antioxidant properties of polyphenolic compounds from plants? Plant Physiology and Biochemistry, 144, 135–143.
- [10] Apel K., Hirt H. (2004). Reactive oxygen species: Metabolism, oxidative stress, and signal transduction. The Annual Review of Plant Biology , 55, 373–399.
- [11] Halliwell B. (1996). Commentary Oxidative Stress, Nutrition and Health. Experimental Strategies for Optimization of Nutritional Antioxidant Intake in Humans. Free Radicals Research, 25, 57–74.
- [12] Wahid A., Gelani S., Ashraf M., Foolad M.R. (2007). Heat tolerance in plants: An overview. Environmental and Experimental Botany, 61, 199–223.
- [13] Dvorackova E., Snoblova M., Chromcova L., Hrdlicka P. (2015). Effects of extraction methods on the phenolic compounds contents and antioxidant capacities of cinnamon extracts. Food Science and Biotechnology, 24, 1201–1207.
- [14] Park J.B. (2011). Identification and quantification of a major anti-oxidant and anti-inflammatory phenolic compound found in basil, lemon thyme, mint, oregano, rosemary, sage, and thyme. International Journal of Food Science and Nutrition , 62, 577–584.
- [15] Şanli S., Lunte C. (2014). Determination of eleven flavonoids in chamomile and linden extracts by capillary electrophoresis. Analytical Methods, 6, 3858–3864.
- [16] Sroka Z., Belz J. (2009). Antioxidant Activity of Hydrolyzed and Non − Hydrolyzed Extracts of the Inflorescence of Linden ( Tiliae inflorescentia )* Aktywność przeciwutleniająca hydrolizowanych i niehydrolizowanych. Advances in Clinical and Experimental Medicine , 18, 329–335.
- [17] Singleton V.L., Rossi J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. The American Journal of Enology and Viticulture , 16, 144–158.
- [18] Zhishen J., Mengcheng T., Jianming W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64, 555–559.
- [19] Sanchez-Moreno C., Larrauri J.A., Saura-calixto F. (1998). A Procedure to Measure the Antiradical Efficienc y of Polyphenols. Journal of the Science of Food and Agriculture , 270, 270–276.
- [20] Aydemir L.Y., Gökbulut A.A., Baran Y., Yemenicioǧlu A. (2014). Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins. Food Hydrocollods, 36,130–142.
Depolama sırasında farklı bitki çaylarının antioksidan potansiyelindeki değişikliklerin belirlenmesi
Abstract
Bu çalışmada tarçın kabuğu, ıhlamur çiçeği, ıhlamur yaprağı, adaçayı yaprağı ve adaçayı sapı infüzyonlarının (çaylarının) depolama sırasında toplam fenolik içerik (TPC), toplam flavonoid içerik (TFC), serbest radikal süpürme kapasitesi (FRSC) ve demir şelatlama kapasitesi (ICC) değerlerindeki değişimler incelenmiştir. İnfüzyonlar 75°C, 85°C ve 95°C'de 30 dakika süreyle hazırlanmış ve +4°C ve -18°C'de 30 gün süreyle saklanmıştır. Ölçümler depolamanın 5., 15. ve 30. günlerinde gerçekleştirilmiştir. Belirlenen parametrelerin depolama günleri arasındaki değişimleri gözlemlenmiştir. Tarçın kabuğu infüzyonunda TPC, TFC, FRSC, ICC değerleri depolama süresince azalırken, adaçayı sapı infüzyonlarının TPC, FRSC ve ICC değerleri artmıştır. Ihlamur çiçeği, ıhlamur yaprağı ve adaçayı yaprağı infüzyonlarında, TPC hafifçe azalırken, TFC'de belirgin azalışlar tespit edilmiş FRSC ve ICC önemli ölçüde değişmemiştir. Bu genel gözlemlerin, çalışılan bitki tipi ve depolama sıcaklığı için geçerli olduğu görülmüştür. Bu çalışma, ev yapımı bitki çaylarının insan tüketimi için iyi bir antioksidan ve fenolik madde kaynağı olma potansiyeline sahip olduklarını ve soğutularak veya dondurularak uzun süre saklanabileceklerini ortaya koymuştur.
Keywords
Project Number
17103012
References
- [1] Akcakaya F.G., Aydemir L.Y. (2019). Effects of preparation conditions on antioxidant potential of some herbal teas. The Journal of Animal and Plant Sciences , 29,149–157.
- [2] Fărcaş A.C., Socaci S.A., Tofană M., et al (2015). Comparative Evaluation of Biofunctional Compounds Content from Different Herbal Infusions. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology, 72, (2), 237-241.
- [3] Roby M.H.H., Sarhan M.A., Selim K.A.H., Khalel K.I. (2013). Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts. Industrial Crops and Products , 43,827–831.
- [4] Vallverdú-Queralt A., Regueiro J., Martínez-Huélamo M., et al (2014). A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay. Food Chemistry, 154, 299–307.
- [5] Yoo K.M., Lee C.H., Lee H., et al (2008). Relative antioxidant and cytoprotective activities of common herbs. Food Chemistry,106, 929–936.
- [6] Katalinic V., Milos M., Kulisic T., Jukic M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry, 94, 550–557.
- [7] Islam M.Z., Cho D.K., Lee Y.T. (2020). Bioactive compounds and antioxidant capacity of tea infusion prepared from whole and ground medicinal herb parts. CYTA - Journal of Food, 18, 116–121.
- [8] Martins N., Barros L., Santos-Buelga C., et al (2014). Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chemistry, 70, 378–385.
- [9] Olszowy M. (2019). What is responsible for antioxidant properties of polyphenolic compounds from plants? Plant Physiology and Biochemistry, 144, 135–143.
- [10] Apel K., Hirt H. (2004). Reactive oxygen species: Metabolism, oxidative stress, and signal transduction. The Annual Review of Plant Biology , 55, 373–399.
- [11] Halliwell B. (1996). Commentary Oxidative Stress, Nutrition and Health. Experimental Strategies for Optimization of Nutritional Antioxidant Intake in Humans. Free Radicals Research, 25, 57–74.
- [12] Wahid A., Gelani S., Ashraf M., Foolad M.R. (2007). Heat tolerance in plants: An overview. Environmental and Experimental Botany, 61, 199–223.
- [13] Dvorackova E., Snoblova M., Chromcova L., Hrdlicka P. (2015). Effects of extraction methods on the phenolic compounds contents and antioxidant capacities of cinnamon extracts. Food Science and Biotechnology, 24, 1201–1207.
- [14] Park J.B. (2011). Identification and quantification of a major anti-oxidant and anti-inflammatory phenolic compound found in basil, lemon thyme, mint, oregano, rosemary, sage, and thyme. International Journal of Food Science and Nutrition , 62, 577–584.
- [15] Şanli S., Lunte C. (2014). Determination of eleven flavonoids in chamomile and linden extracts by capillary electrophoresis. Analytical Methods, 6, 3858–3864.
- [16] Sroka Z., Belz J. (2009). Antioxidant Activity of Hydrolyzed and Non − Hydrolyzed Extracts of the Inflorescence of Linden ( Tiliae inflorescentia )* Aktywność przeciwutleniająca hydrolizowanych i niehydrolizowanych. Advances in Clinical and Experimental Medicine , 18, 329–335.
- [17] Singleton V.L., Rossi J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. The American Journal of Enology and Viticulture , 16, 144–158.
- [18] Zhishen J., Mengcheng T., Jianming W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64, 555–559.
- [19] Sanchez-Moreno C., Larrauri J.A., Saura-calixto F. (1998). A Procedure to Measure the Antiradical Efficienc y of Polyphenols. Journal of the Science of Food and Agriculture , 270, 270–276.
- [20] Aydemir L.Y., Gökbulut A.A., Baran Y., Yemenicioǧlu A. (2014). Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins. Food Hydrocollods, 36,130–142.
Details
| Primary Language | English |
|---|---|
| Subjects | Food Engineering, Food Sciences (Other) |
| Journal Section | Research Article |
| Authors | |
| Project Number | 17103012 |
| Publication Date | June 20, 2025 |
| Submission Date | April 11, 2025 |
| Acceptance Date | June 9, 2025 |
| Published in Issue | Year 2025 Volume: 1 Issue: 1 |
Cite
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