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UTILIZATION OF CARROT LEAF, AN AGRICULTURAL WASTE, AS HERBAL TEA

Year 2022, Volume: 10 Issue: 3, 1076 - 1083, 30.09.2022
https://doi.org/10.21923/jesd.1077722

Abstract

Recently, with the increase in the importance of healthy and balanced nutrition, the interest in the consumption of herbal tea rich in phytochemical components has also increased. It is known that carrot leaves, which is an agricultural waste, contain high ascorbic acid. For this reason, drying carrot leaves and making them consumable in the form of herbal tea is remarkable in terms of both the evaluation of agricultural waste and the use of ascorbic acid in its content. For this purpose, dried carrot leaves in this study were infused at different temperatures and times. Ascorbic acid content, total antioxidant activities, and total phenolic contents of infused carrot leaves were determined. The infusion method was used to evaluate the carrot leaf as a tea. Brewing was made using different temperature (50°C and 70°C) and time (1, 4 and 7 minutes) parameters and the contents of the extracts obtained were examined. In general, the brewing temperature and time had an effect on the bioactive properties of the teas. The highest efficiency was obtained in brewing at 50°C for 7 minutes (with citric acid addition) in the content of ascorbic acid. Carrot leaves dried in vacuum dryer; depending on the duration and citric acid addition brewing at 50 °C it was determined that 0.95-18.16 mg A.A/100g DM ascorbic acid, 98.20-533.11 mg GAE/100g KM total phenolic content, 47.51-233.18 mg T.E/100g DM antioxidant capacity and brewing time of 70 °C 1.07-9.79 mg A.A/100g KM ascorbic acid, 101.48-575.76 mg GAE/100g KM total phenolic content, 75.37-347.91 mg T.E/100g antioxidant capacity. Carrot leaf, which is an agricultural waste, can be considered as a herbal tea that will support healthy life due to the ascorbic acid, total phenolics and antioxidant activities it contains.

References

  • Aboody, M. S. A. (2021). "Cytotoxic, antioxidant, and antimicrobial activities of Celery (Apium graveolens L.)." Bioinformation 17(1): 147-156.
  • Campos F.M., Riberio S. M. R., Della Lucia C. M., & Sant'Ana, H. M. P. (2009). Optimization of methodology to analyze ascorbic and dehydroascorbic acid in vegetables. Quimica Nova, 32, 87-91.
  • Cunha-Santos, E. C. E., et al. (2019). "Vitamin C in camu-camu [Myrciaria dubia (H.B.K.) McVaugh]: evaluation of extraction and analytical methods." Food Res Int 115: 160-166.
  • Davey, M. W., Van Montagu, M., Inzé, D., Sanmartin, M., Kannellis, A., Smirnoff, N., et al. (2000). Plant L-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing. Journal of the Science of Food and Agriculture, 80, 825–860
  • Gest, N., Gautier, H. & Stevens, R. (2013) Ascorbate as seen through plant evolution: the rise of a successful molecule? J. Exp. Bot. 64, 33–53.
  • Gideon, M. M., et al. (2020). "Antioxidant Activities of Extracts from Celery Leaves (Apium Graveolens L.) Grown in Jos, Nigeria." International Research Journal of Pure and Applied Chemistry: 1-5.
  • Giovanelli, G., Zanoni, B., Lavelli, V., Nani, R., (2002). Water sorption, drying and antioxidant properties of dried tomato products. Journal of food engineering, 52(2), 135-141.
  • Ilyasoglu, H. and T. E. Arpa (2017). "Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology." J Food Sci Technol 54(11): 3737-3743.
  • Kaur, T. and M. S. Bhullar (2021). "Field evaluation of fluorochloridone for broad-spectrum weed control in carrot (Daucus carota L.) in north-west India." International Journal of Pest Management: 1-7.
  • Kováčik, P., et al. (2021). "Weight of Carrot Phytomass and Content of Vitamin C 100 Days after Seeding in Dependence of Vermicompost Quantity and Earthworms (Eisenia fetida) in Soil Substrate." Polish Journal of Environmental Studies.
  • Nesreen M. E.S.A., Nagib A.I., Asmaa M. K., Technological And Bıologıcal Studies On Carrot Leaves, Food Technology Research Institute, Agricultural Research Center (2007), 1-2-4-5
  • Nguyen V.T., Nguyen N.Q., An T.N.T., Van N.T. and Anh N.H.T. (2020) Evaluation of polyphenol content and antioxidant activities of Dill leaves extract Anethum graveolens L ,2-4
  • Priecina, L., et al. (2018). "The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots." Innovative Food Science & Emerging Technologies 49: 192-201.
  • Puspani, E., et al. (2020). "Performance, carcasses, cholesterol and beta-carotene of rabbit meat fed with concentrate and carrot (Daucus carota) leaves." GSC Biological and Pharmaceutical Sciences 12(1): 041-047.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology and medicine, 26(9-10), 1231-1237.
  • Sharma K.D., Karki S., Thakur N.S., Attri S. (2012) Chemical composition, functional properties and processing of carrot- a review. J. Food Sci. Technol. 49 (1), 22.
  • Shete V and L Quadro. (2013). Mammalian Metabolism of β-Carotene: Gaps in Knowledge. Nutrients, 5, 4849- 4868
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
  • Stan, M., et al. (2014). "Extraction and HPLC determination of the ascorbic acid content of three indigenous spice plants." Journal of Analytical Chemistry 69(10): 998-1002.
  • TUİK. (2019). Türkiye İstatistik Kurumu, Bitkisel Üretim İstatistikleri, https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-Istatistikleri-2020-33737 (Erişim tarihi: 25.12.2021).
  • Que F., Hou X.L., Wang G.L., Xu Z.S., Tan G.F., Li Tong, Wang Y.H.-Khadr A., Xiong, A.S. Advances in research on the carrot, an important root vegetable in the Apiaceae family. Horticulture Research. 6, 69, 2019.

TARIMSAL BİR ATIK OLAN HAVUÇ YAPRAĞININ BİTKİ ÇAYI OLARAK DEĞERLENDİRİLMESİ

Year 2022, Volume: 10 Issue: 3, 1076 - 1083, 30.09.2022
https://doi.org/10.21923/jesd.1077722

Abstract

Günümüzde sağlıklı ve dengeli beslenmenin öneminin artmasıyla farklı içerikli bitki çayı tüketimine olan ilgi de artmıştır. Tarımsal bir atık olan havuç yapraklarının yüksek askorbik asit içerdiği bilinmektedir. Bu sebeple havuç yapraklarının kurutularak bitki çayı formunda tüketilebilir hale getirilmesi hem tarımsal bir atığın değerlendirilmesi hem de içeriğindeki askorbik asitten faydalanılması açısından dikkat çekicidir. Bu amaçla bu çalışmada tüketilebilir formda olması amacıyla kurutulan havuç yaprakları farklı sıcaklık ve sürelerde demlenmiştir. Demlenen havuç yapraklarının askorbik asit içeriği, toplam antioksidan aktiviteleri ve toplam fenolik içerikleri tespit edilmiştir. Havuç yaprağının çay olarak değerlendirilmesinde ise infüzyon yöntemi kullanılmıştır. Farklı sıcaklık (50°C ve 70°C) ve süre (1, 4 ve 7 dakika) parametreleri kullanılarak demleme yapılmış ve elde edilen özütlerin içeriklerine bakılmıştır. Genel olarak demleme sıcaklığı ve süresi çayların biyoaktif özellikleri üzerinde etkili olmuştur. Askorbik asit içeriğinde 50°C 7 dk (sitrik asit ilaveli) demlemede en yüksek verim elde edilmiştir. Vakum kurutucuda kurutulan havuç yaprakları; 50 °C demleme süresine ve sitrik asit ilavesine bağlı olarak 0.95-18.16 mg A.A/100g KM askorbik asit, 98.20-533.11 mg GAE/100g KM fenolik madde miktarı, 47.51-233.18 mg T.E/100g KM antioksidan kapasite ve 70 °C demleme süresine ve sitrik asit ilavesine bağlı olarak 1.07-9.79 mg A.A/100g KM askorbik asit, 101.48-575.76 mg GAE/100g KM toplam fenolik madde, 75.37- 347.91 mg T.E/100g antioksidan kapasite gösterdiği belirlenmiştir. Tarımsal bir atık olan havuç yaprağının içerdiği askorbik asit, fenolik madde miktarı ve antioksidan aktivitesinden ötürü sağlıklı yaşamı destekleyecek nitelikte bir bitki çayı olarak değerlendirilmesine yönelik potansiyeli ortaya konulmuştur.

References

  • Aboody, M. S. A. (2021). "Cytotoxic, antioxidant, and antimicrobial activities of Celery (Apium graveolens L.)." Bioinformation 17(1): 147-156.
  • Campos F.M., Riberio S. M. R., Della Lucia C. M., & Sant'Ana, H. M. P. (2009). Optimization of methodology to analyze ascorbic and dehydroascorbic acid in vegetables. Quimica Nova, 32, 87-91.
  • Cunha-Santos, E. C. E., et al. (2019). "Vitamin C in camu-camu [Myrciaria dubia (H.B.K.) McVaugh]: evaluation of extraction and analytical methods." Food Res Int 115: 160-166.
  • Davey, M. W., Van Montagu, M., Inzé, D., Sanmartin, M., Kannellis, A., Smirnoff, N., et al. (2000). Plant L-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing. Journal of the Science of Food and Agriculture, 80, 825–860
  • Gest, N., Gautier, H. & Stevens, R. (2013) Ascorbate as seen through plant evolution: the rise of a successful molecule? J. Exp. Bot. 64, 33–53.
  • Gideon, M. M., et al. (2020). "Antioxidant Activities of Extracts from Celery Leaves (Apium Graveolens L.) Grown in Jos, Nigeria." International Research Journal of Pure and Applied Chemistry: 1-5.
  • Giovanelli, G., Zanoni, B., Lavelli, V., Nani, R., (2002). Water sorption, drying and antioxidant properties of dried tomato products. Journal of food engineering, 52(2), 135-141.
  • Ilyasoglu, H. and T. E. Arpa (2017). "Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology." J Food Sci Technol 54(11): 3737-3743.
  • Kaur, T. and M. S. Bhullar (2021). "Field evaluation of fluorochloridone for broad-spectrum weed control in carrot (Daucus carota L.) in north-west India." International Journal of Pest Management: 1-7.
  • Kováčik, P., et al. (2021). "Weight of Carrot Phytomass and Content of Vitamin C 100 Days after Seeding in Dependence of Vermicompost Quantity and Earthworms (Eisenia fetida) in Soil Substrate." Polish Journal of Environmental Studies.
  • Nesreen M. E.S.A., Nagib A.I., Asmaa M. K., Technological And Bıologıcal Studies On Carrot Leaves, Food Technology Research Institute, Agricultural Research Center (2007), 1-2-4-5
  • Nguyen V.T., Nguyen N.Q., An T.N.T., Van N.T. and Anh N.H.T. (2020) Evaluation of polyphenol content and antioxidant activities of Dill leaves extract Anethum graveolens L ,2-4
  • Priecina, L., et al. (2018). "The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots." Innovative Food Science & Emerging Technologies 49: 192-201.
  • Puspani, E., et al. (2020). "Performance, carcasses, cholesterol and beta-carotene of rabbit meat fed with concentrate and carrot (Daucus carota) leaves." GSC Biological and Pharmaceutical Sciences 12(1): 041-047.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology and medicine, 26(9-10), 1231-1237.
  • Sharma K.D., Karki S., Thakur N.S., Attri S. (2012) Chemical composition, functional properties and processing of carrot- a review. J. Food Sci. Technol. 49 (1), 22.
  • Shete V and L Quadro. (2013). Mammalian Metabolism of β-Carotene: Gaps in Knowledge. Nutrients, 5, 4849- 4868
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
  • Stan, M., et al. (2014). "Extraction and HPLC determination of the ascorbic acid content of three indigenous spice plants." Journal of Analytical Chemistry 69(10): 998-1002.
  • TUİK. (2019). Türkiye İstatistik Kurumu, Bitkisel Üretim İstatistikleri, https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-Istatistikleri-2020-33737 (Erişim tarihi: 25.12.2021).
  • Que F., Hou X.L., Wang G.L., Xu Z.S., Tan G.F., Li Tong, Wang Y.H.-Khadr A., Xiong, A.S. Advances in research on the carrot, an important root vegetable in the Apiaceae family. Horticulture Research. 6, 69, 2019.
There are 21 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Beyza Türköz 0000-0002-4777-8843

Merve Seçil Bardakçı 0000-0003-3478-3245

Ayşe Bıyıklı 0000-0003-0867-0466

Erkan Karacabey 0000-0002-0428-2039

Publication Date September 30, 2022
Submission Date March 8, 2022
Acceptance Date June 4, 2022
Published in Issue Year 2022 Volume: 10 Issue: 3

Cite

APA Türköz, B., Bardakçı, M. S., Bıyıklı, A., Karacabey, E. (2022). TARIMSAL BİR ATIK OLAN HAVUÇ YAPRAĞININ BİTKİ ÇAYI OLARAK DEĞERLENDİRİLMESİ. Mühendislik Bilimleri Ve Tasarım Dergisi, 10(3), 1076-1083. https://doi.org/10.21923/jesd.1077722