EFFECTS OF PREPARATION CONDITIONS ON ANTIOXIDANT POTENTIAL OF SOME HERBAL TEAS

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.contributor.authorAkcakaya, F. G.
dc.contributor.authorAydemir, L. Y.
dc.date.accessioned2025-01-06T17:36:23Z
dc.date.available2025-01-06T17:36:23Z
dc.date.issued2019
dc.description.abstractIn this study, the effects of extraction temperature (X1; 95-100 degrees C) and time (X2; 5-10min), and storage time (X3;0-12 day in refrigerator) on total phenolic content (TPC), free radical scavenging (FRSA) and iron chelating (ICA) activities of dried cinnamon bark, clove, and hibiscus infusions and decoctions were determined constructing 2-level factorial design. TPC, FRSA, and ICA of infusions and decoctions were significantly changed depending on X2 and X3. Hibiscus infusions and decoctions had the highest TPC and FRSA in all parameters. The highest antioxidant activities were measured for 5-min decoctions. Strong positive Pearson's correlations were determined between TPC and FRSC of extracts (P <= 0.01). After storage, significant changes were determined in TPC, FRSA, and ICA of extracts. Generally sharp decreases were observed in TPC of extracts after storage. Hibiscus infusions and decoctions were the most instable extracts. The highest FRSA stabilities or increments were determined for clove infusions and decoctions. All decoctions had significantly higher FRSA after storage. Strong positive Pearson's correlations were determined between TPC and FRSA stabilities. This study revealed the potential of infusions and decoctions of clove, cinnamon, and hibiscus as natural antioxidant drinks in daily life.
dc.description.sponsorshipAdana Science and Technology University Scientific Research Coordination Unit [17103012]
dc.description.sponsorshipThis work was supported by the Adana Science and Technology University Scientific Research Coordination Unit under grant number 17103012. Dr. Aydemir and MSc. Akcakaya's contribution to this study were 60% and 40%, respectively.
dc.identifier.endpage157
dc.identifier.issn1018-7081
dc.identifier.issue1
dc.identifier.startpage149
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1854
dc.identifier.volume29
dc.identifier.wosWOS:000458039800019
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherPakistan Agricultural Scientists Forum
dc.relation.ispartofJournal of Animal and Plant Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAntioxidant activity
dc.subjectcinnamon
dc.subjectclove
dc.subjectdecoctions
dc.subjecthibiscus
dc.subjectinfusion
dc.titleEFFECTS OF PREPARATION CONDITIONS ON ANTIOXIDANT POTENTIAL OF SOME HERBAL TEAS
dc.typeArticle

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