Effects of preparation conditions on antioxidant potential of some herbal teas

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dc.contributor.authorAkcakaya, F.G.
dc.contributor.authorAydemir, L.Y.
dc.date.accessioned2025-01-06T17:30:31Z
dc.date.available2025-01-06T17:30:31Z
dc.date.issued2019
dc.description.abstractIn this study, the effects of extraction temperature (X1; 95-100°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. © 2019, Pakistan Agricultural Scientists Forum. All rights reserved.
dc.description.sponsorshipAdama Science and Technology University, ASTU, (17103012)
dc.identifier.endpage157
dc.identifier.issn1018-7081
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85062108308
dc.identifier.scopusqualityQ3
dc.identifier.startpage149
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1670
dc.identifier.volume29
dc.indekslendigikaynakScopus
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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