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

Authors : Melek ZOR, Memnune ŞENGÜL, İsa Arslan KARAKÜTÜK, Sefa AKSOY

Pages : 1738-1754

Doi:10.21597/jist.1267541

View : 136 | Download : 67

Publication Date : 2023-09-01

Article Type : Research Paper

Abstract :The study detected changes in some physical, chemical, and antioxidant properties of Clitoria ternatea L. teas infused at different infusion temperatures insert ignore into journalissuearticles values(ITE); insert ignore into journalissuearticles values(70 °C, 80 °C, and 90 °C); and infusion times insert ignore into journalissuearticles values(ITI); insert ignore into journalissuearticles values(9, 18, and 27 minutes); using dried flowers of particle sizes insert ignore into journalissuearticles values(PS); insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(p<0.05);. The total monomeric anthocyanin insert ignore into journalissuearticles values(TMA);, total phenolic content insert ignore into journalissuearticles values(TPC);, and antioxidant activity of tea samples differed significantly with ITE, ITI, and PS insert ignore into journalissuearticles values(p< 0.01);. The highest TMA and TPC according to ITE insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(55.31 Cy-3 glu mg/L); than the teas infused with flower powder, and the TPC was higher insert ignore into journalissuearticles values(926.07 mg GAE/L); in the teas infused with the flower powder. The total flavonoid content insert ignore into journalissuearticles values(TFC); of the teas was determined the highest insert ignore into journalissuearticles values(5161.69 mg QE/L); according to ITE at 80 ºC and the highest TFC insert ignore into journalissuearticles values(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.
Keywords : Clitoria ternatea L, Infusion temperature, Infusion time, Particle size, Antioxidant activity

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