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Farklı Demleme Yöntemlerinin Soğuk Hibiskus Çayının Bazı Fiziksel ve Kimyasal Özellikleri Üzerine Etkisi

Year 2020, Volume: 13 Issue: 2, 779 - 787, 31.08.2020
https://doi.org/10.18185/erzifbed.716755

Abstract

Hibiscus sabdariffa L., Orta ve Batı Afrika ve Güney Doğu Asya'da yaygın olarak yetiştirilen ve çiçek tomurcukları yüksek antosiyanin içeriğine sahip bir bitkidir. Bu bitkilerden elde edilen çeşitli ekstraktlar, geleneksel tıpta yüksek tansiyon, karaciğer hastalıkları ve ateş gibi birçok hastalıkta karşı kullanılmaktadır. Bitkinin en yaygın tüketimi, kurutulmuş çiçek tomurcuklarının demlenmesi sonrasında soğuk veya sıcak çay olarak tüketilmesidir. Ayrıca renklendirici özelliğinden ötürü genellikle bitki çay karışımlarında da kullanılmaktadır. Bu çalışmada farklı demleme yöntemlerinin elde edilen soğuk çayın renk ve kimyasal özellikleri (toplam fenolik madde miktarı, DPPH radikalini indirgeme aktivitesi, toplam flavonoid miktarı ve toplam monomerik antosiyanin miktarı) etkileri araştırılmıştır. Bu amaçla soğuk, sıcak ve mikrodalga demleme dahil olmak üzere 6 farklı demleme yöntemi kullanılmıştır. Çalışma sonucunda, demleme yönteminin, hibiskus çayının renk değerleri üzerine önemli etkisi olduğu görülmüştür. Sıcak demleme ve mikrodalga demleme + buz uygulaması en yüksek L*, a* ve b* değerlerinin eldesine neden olmuştur. Kimyasal özellikler açısından değerlendirildiğinde en yüksek değerlerin mikrodalga demleme yöntemi ile elde edildiği tespit edilmiştir. Çalışmada elde edilen bulgulara göre hem işlem süresinin kısa olması hem de daha iyi kimyasal özelliklere sahip olması nedeniyle mikrodalga demlemenin kullanılması önerilmektedir.

References

  • Abdullakasim, P., Songchitsomboon, S., Techagumpuch, M., Balee, N., Swatsitang, P., & Sungpuag, P. (2007). "Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages", International journal of food sciences and nutrition, 58(1), 77-85.
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  • Chang, Y.-C., Huang, K.-X., Huang, A.-C., Ho, Y.-C., & Wang, C.-J. (2006). "Hibiscus anthocyanins-rich extract inhibited LDL oxidation and oxLDL-mediated macrophages apoptosis", Food and Chemical Toxicology, 44(7), 1015-1023.
  • Christian, K. R., & Jackson, J. C. (2009). "Changes in total phenolic and monomeric anthocyanin composition and antioxidant activity of three varieties of sorrel (Hibiscus sabdariffa) during maturity", Journal of Food Composition and Analysis, 22(7-8), 663-667. Cid-Ortega, S., & Guerrero-Beltrán, J. (2015). "Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review", Journal of Food Science and Technology, 52(11), 6859-6869.
  • Damiani, E., Bacchetti, T., Padella, L., Tiano, L., & Carloni, P. (2014). "Antioxidant activity of different white teas: Comparison of hot and cold tea infusions", Journal of Food Composition and Analysis, 33(1), 59-66.
  • Damiani, E., Carloni, P., Rocchetti, G., Senizza, B., Tiano, L., Joubert, E., de Beer, D., & Lucini, L. J. A. (2019). "Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea", Beverages, 8(10), 499.
  • Faraji, M. H., & Tarkhani, A. H. (1999). "The effect of sour tea (Hibiscus sabdariffa) on essential hypertension", Journal of Ethnopharmacology, 65(3), 231-236.
  • Ismail, A., Ikram, E. H. K., & Nazri, H. S. M. (2008). "Roselle (Hibiscus sabdariffa L.) seeds nutritional composition protein quality and health benefits", Food, 2(1), 1-16.
  • Lantano, C., Rinaldi, M., Cavazza, A., Barbanti, D., & Corradini, C. (2015). "Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions", Journal of Food Science and Technology, 52(12), 8276-8283.
  • Leyva Daniel, D. E., Barragan Huerta, B. E., Vizcarra Mendoza, M. G., & Anaya Sosa, I. (2013). "Effect of drying conditions on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) added to yogurt", International Journal of Food Science & Technology, 48(11), 2283-2291.
  • Lin, T.-L., Lin, H.-H., Chen, C.-C., Lin, M.-C., Chou, M.-C., & Wang, C.-J. (2007). "Hibiscus sabdariffa extract reduces serum cholesterol in men and women", Nutrition research, 27(3), 140-145.
  • Mahadevan, N., & Kamboj, P. (2009). "Hibiscus sabdariffa Linn.–an overview". McKay, D. L., Chen, C. O., Saltzman, E., & Blumberg, J. B. (2009). "Hibiscus sabdariffa L. tea (tisane) lowers blood pressure in prehypertensive and mildly hypertensive adults", The Journal of nutrition, 140(2), 298-303.
  • Milani, G., Curci, F., Cavalluzzi, M. M., Crupi, P., Pisano, I., Lentini, G., Clodoveo, M. L., Franchini, C., & Corbo, F. (2020). "Optimization of Microwave-Assisted Extraction of Antioxidants from Bamboo Shoots of Phyllostachys pubescens", Molecules (Basel, Switzerland), 25(1), 215.
  • Segura‐Carretero, A., Puertas‐Mejía, M. A., Cortacero‐Ramírez, S., Beltrán, R., Alonso‐Villaverde, C., Joven, J., Dinelli, G., & Fernández‐Gutiérrez, A. (2008). "Selective extraction, separation, and identification of anthocyanins from Hibiscus sabdariffa L. using solid phase extraction‐capillary electrophoresis‐mass spectrometry (time‐of‐flight/ion trap)", Electrophoresis, 29(13), 2852-2861.
  • Sinela, A., Rawat, N., Mertz, C., Achir, N., Fulcrand, H., & Dornier, M. (2017). "Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products", Food Chemistry, 214, 234-241.
  • Spigno, G., & De Faveri, D. (2009). "Microwave-assisted extraction of tea phenols: a phenomenological study", Journal of Food Engineering, 93(2), 210-217.
  • Sun, Y., Liao, X., Wang, Z., Hu, X., & Chen, F. (2007). "Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography–mass spectrometry", European Food Research Technology, 225(3-4), 511-523.
  • Tontul, I., & Topuz, A. (2017). "Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil)", LWT, 80, 294-303.
  • Tsai, P.-J., McIntosh, J., Pearce, P., Camden, B., & Jordan, B. R. (2002). "Anthocyanin and antioxidant capacity in Roselle (Hibiscus sabdariffa L.) extract", Food research international, 35(4), 351-356.
  • Yang, Z., & Zhai, W. (2010). "Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC–MS", Innovative Food Science & Emerging Technologies, 11(3), 470-476.
  • Zannou, O., Kelebek, H., & Selli, S. (2020). "Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing", Food research international, 133, 109133.
Year 2020, Volume: 13 Issue: 2, 779 - 787, 31.08.2020
https://doi.org/10.18185/erzifbed.716755

Abstract

References

  • Abdullakasim, P., Songchitsomboon, S., Techagumpuch, M., Balee, N., Swatsitang, P., & Sungpuag, P. (2007). "Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages", International journal of food sciences and nutrition, 58(1), 77-85.
  • Cemeroğlu, B. (2007). "Gıda analizleri"). Ankara: Gıda Teknolojisi Derneği Yayınları.
  • Chang, Y.-C., Huang, K.-X., Huang, A.-C., Ho, Y.-C., & Wang, C.-J. (2006). "Hibiscus anthocyanins-rich extract inhibited LDL oxidation and oxLDL-mediated macrophages apoptosis", Food and Chemical Toxicology, 44(7), 1015-1023.
  • Christian, K. R., & Jackson, J. C. (2009). "Changes in total phenolic and monomeric anthocyanin composition and antioxidant activity of three varieties of sorrel (Hibiscus sabdariffa) during maturity", Journal of Food Composition and Analysis, 22(7-8), 663-667. Cid-Ortega, S., & Guerrero-Beltrán, J. (2015). "Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review", Journal of Food Science and Technology, 52(11), 6859-6869.
  • Damiani, E., Bacchetti, T., Padella, L., Tiano, L., & Carloni, P. (2014). "Antioxidant activity of different white teas: Comparison of hot and cold tea infusions", Journal of Food Composition and Analysis, 33(1), 59-66.
  • Damiani, E., Carloni, P., Rocchetti, G., Senizza, B., Tiano, L., Joubert, E., de Beer, D., & Lucini, L. J. A. (2019). "Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea", Beverages, 8(10), 499.
  • Faraji, M. H., & Tarkhani, A. H. (1999). "The effect of sour tea (Hibiscus sabdariffa) on essential hypertension", Journal of Ethnopharmacology, 65(3), 231-236.
  • Ismail, A., Ikram, E. H. K., & Nazri, H. S. M. (2008). "Roselle (Hibiscus sabdariffa L.) seeds nutritional composition protein quality and health benefits", Food, 2(1), 1-16.
  • Lantano, C., Rinaldi, M., Cavazza, A., Barbanti, D., & Corradini, C. (2015). "Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions", Journal of Food Science and Technology, 52(12), 8276-8283.
  • Leyva Daniel, D. E., Barragan Huerta, B. E., Vizcarra Mendoza, M. G., & Anaya Sosa, I. (2013). "Effect of drying conditions on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) added to yogurt", International Journal of Food Science & Technology, 48(11), 2283-2291.
  • Lin, T.-L., Lin, H.-H., Chen, C.-C., Lin, M.-C., Chou, M.-C., & Wang, C.-J. (2007). "Hibiscus sabdariffa extract reduces serum cholesterol in men and women", Nutrition research, 27(3), 140-145.
  • Mahadevan, N., & Kamboj, P. (2009). "Hibiscus sabdariffa Linn.–an overview". McKay, D. L., Chen, C. O., Saltzman, E., & Blumberg, J. B. (2009). "Hibiscus sabdariffa L. tea (tisane) lowers blood pressure in prehypertensive and mildly hypertensive adults", The Journal of nutrition, 140(2), 298-303.
  • Milani, G., Curci, F., Cavalluzzi, M. M., Crupi, P., Pisano, I., Lentini, G., Clodoveo, M. L., Franchini, C., & Corbo, F. (2020). "Optimization of Microwave-Assisted Extraction of Antioxidants from Bamboo Shoots of Phyllostachys pubescens", Molecules (Basel, Switzerland), 25(1), 215.
  • Segura‐Carretero, A., Puertas‐Mejía, M. A., Cortacero‐Ramírez, S., Beltrán, R., Alonso‐Villaverde, C., Joven, J., Dinelli, G., & Fernández‐Gutiérrez, A. (2008). "Selective extraction, separation, and identification of anthocyanins from Hibiscus sabdariffa L. using solid phase extraction‐capillary electrophoresis‐mass spectrometry (time‐of‐flight/ion trap)", Electrophoresis, 29(13), 2852-2861.
  • Sinela, A., Rawat, N., Mertz, C., Achir, N., Fulcrand, H., & Dornier, M. (2017). "Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products", Food Chemistry, 214, 234-241.
  • Spigno, G., & De Faveri, D. (2009). "Microwave-assisted extraction of tea phenols: a phenomenological study", Journal of Food Engineering, 93(2), 210-217.
  • Sun, Y., Liao, X., Wang, Z., Hu, X., & Chen, F. (2007). "Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography–mass spectrometry", European Food Research Technology, 225(3-4), 511-523.
  • Tontul, I., & Topuz, A. (2017). "Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil)", LWT, 80, 294-303.
  • Tsai, P.-J., McIntosh, J., Pearce, P., Camden, B., & Jordan, B. R. (2002). "Anthocyanin and antioxidant capacity in Roselle (Hibiscus sabdariffa L.) extract", Food research international, 35(4), 351-356.
  • Yang, Z., & Zhai, W. (2010). "Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC–MS", Innovative Food Science & Emerging Technologies, 11(3), 470-476.
  • Zannou, O., Kelebek, H., & Selli, S. (2020). "Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing", Food research international, 133, 109133.
There are 21 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Makaleler
Authors

Vildan Eyiz 0000-0003-1081-4166

İsmail Tontul 0000-0002-8995-1886

Publication Date August 31, 2020
Published in Issue Year 2020 Volume: 13 Issue: 2

Cite

APA Eyiz, V., & Tontul, İ. (2020). Farklı Demleme Yöntemlerinin Soğuk Hibiskus Çayının Bazı Fiziksel ve Kimyasal Özellikleri Üzerine Etkisi. Erzincan University Journal of Science and Technology, 13(2), 779-787. https://doi.org/10.18185/erzifbed.716755