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PRODUCTION OF COLD GREEN TEA WITH NATURAL ADDITIVES

Yıl 2021, Cilt: 7 Sayı: 2, 55 - 68, 01.10.2021

Atilla Oktamış Tanyıldız Elif Çulhacı Meral Yıldırım Yalçın

Öz

Tea is the product that goes through production stages such as withering, rolling, shredding, oxidation and drying after the harvest of 2.5 leaves of the Camellia sinensis species. Green tea, known for its health benefits. It is consumed less than black tea due to sensory features. Cold tea is a product that is widely used in the world. The cold teas on the market are made with black tea extract and contains various additives to extend its shelf life and improve its sensory properties. In this study, it was aimed to gain these properties by adding natural substance: honey and lemon juice and peel. Also, the effects of brewing methods on the quality of tea were investigated. Green tea samples containing lemon peel were infused by heat-assisted method and ultrasound method. Cold tea samples were produced with different concentration of honey and lemon juice addition. The physiochemical parameters (total dry matter, pH and color properties), total phenolic content, antioxidant activity and sensory analysis of the cold tea samples were evaluated. The optimal tea formula determined according to the results is the sample of containing high amount of lemon juice. While the total phenolic content was 285.76 ± 2.80 and the antioxidant activity was 62.42 ± 6.15 in the green tea sample, the total phenolic content was found to be 300.76 ± 3.34 and the antioxidant activity 91.46 ± 1.94 in the sample containing high amount of lemon juice. It was observed that the additives increased the total phenolic and antioxidant content of the control sample. When the results of the study and the sustainability approach are evaluated, a product that will meet the market needs has been obtained.

Anahtar Kelimeler

Green tea Honey Lemon Ultrasound Antioxidant activity

Kaynakça

  • [1] Üstün, Ç., & Demirci, N. (2013). Çay bitkisinin (Camellia sınensıs L.) tarihsel gelişimi ve tıbbi açıdan değerlendirilmesi. Mersin Üniversitesi Tıp Fakültesi Lokman Hekim Tıp Tarihi ve Folklorik Tıp Dergisi, 3(3), 5-12.
  • [2] Owuor, P.O. (2003). Tea. In The Oxford Handbook of Food Fermentations.
  • [3] Raygaert, W. (2017). An Update on the Health Benefits of Green Tea. Beverages, 3, 1-14.
  • [4] da Silva, P. M., Gauche, C., Gonzaga, L. V., Costa, A. C. O., & Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food chemistry, 196, 309-323.
  • [5] Mohanapriya, M., Ramaswamy, L., & Rajendran, R. (2013). Health and medicinal properties of lemon (Citrus limonum). International Journal of Ayurvedic and Herbal Medicine, 3(1), 1095-100.
  • [6] Ateş, E. (2017). Ultrason Destekli Ekstraksiyon Uygulamasının Yeşil Çay Ekstraktının Fizikokimyasal ve Fitokimyasal Özellikleri Üzerine Etkisi. (Master's thesis, Fen Bilimleri Enstitüsü).
  • [7] Jin, Y., Zhao, J., Kim, E. M., Kim, K. H., Kang, S., Lee, H., & Lee, J. (2019). Comprehensive investigation of the effects of brewing conditions in sample preparation of green tea infusions. Molecules, 24(9), 1735.
  • [8] Wang, C. C., & Lee, T. E. (2015). Optimization design and application of composite ultrasonic extraction method for effective constituents of green tea. Advances in Mechanical Engineering, 8(1), 1687814015624847.
  • [9] 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.
  • [10] Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30.
  • [11] Asefi, N., & Artık, N. Limon Suyu ve Limon Konsantresi Üretimi ve Bileşim Unsurları Üzerine Araştırma. Gıda, 17(5).
  • [12] Jiang, H., Zhang, W., Xu, Y., Chen, L., Cao, J., & Jiang, W. (2022). An advance on nutritional profile, phytochemical profile, nutraceutical properties, and potential industrial applications of lemon peels: A comprehensive review. Trends in Food Science & Technology.
  • [13] Alam, M., Ali, S., Ashraf, G. M., Bilgrami, A. L., Yadav, D. K., & Hassan, M. I. (2022). Epigallocatechin 3-gallate: From green tea to cancer therapeutics. Food Chemistry, 132135.
  • [14] Bergara-Almeida, S., Aparecida, M., & Da Silva, A. P. (2002). Hedonic scale with reference: Performance in obtaining predictive models. Food Quality and Preference, 13(1), 57-64.
  • [15] Barış, O. (2017). Gıdalarda ürün ve marka tercihinde tüketici algısının belirlenmesi: Bursa ili örneği (Master's thesis, Uludağ Üniversitesi).
  • [16] Alvarez-Suarez, J. M., Gasparrini, M., Forbes-Hernández, T. Y., Mazzoni, L., & Giampieri, F. (2014). The composition and biological activity of honey: a focus on Manuka honey. Foods, 3(3), 420-432.
  • [17] Meo, S. A., Al-Asiri, S. A., Mahesar, A. L., & Ansari, M. J. (2017). Role of honey in modern medicine. Saudi journal of biological sciences, 24(5), 975-978.
  • [18] Bogdanov, S. (2012). Honey as nutrient and functional food. Proteins, 1100, 1400-2700.
  • [19] Ball, D. W. (2007). The chemical composition of honey. Journal of chemical education, 84(10), 1643.
  • [20] Bogdanov, S., Jurendic, T., Sieber, R., & Gallmann, P. (2008). Honey for nutrition and health: a review. Journal of the American college of Nutrition, 27(6), 677-689.]
  • [21] Subramanian, R., Umesh Hebbar, H., & Rastogi, N. K. (2007). Processing of honey: a review. International Journal of Food Properties, 10(1), 127-143.
  • [22] Fakhlaei, R., Selamat, J., Khatib, A., Razis, A. F. A., Sukor, R., Ahmad, S., & Babadi, A. A. (2020). The toxic impact of honey adulteration: A review. Foods, 9(11), 1538.
  • [23] Burucu, V., & Bal, H. S. G. (2017). Türkiye’de arıcılığın mevcut durumu ve bal üretim öngörüsü. Tarım ekonomisi araştırmaları dergisi, 3(1), 28-37.
  • [24] Erejuwa, O. O., Sulaiman, S. A., & Ab Wahab, M. S. (2012). Honey: a novel antioxidant. Molecules, 17(4), 4400-4423.
  • [25] Khalil, M. I., Sulaiman, S. A., & Boukraa, L. (2010). Antioxidant properties of honey and its role in preventing health disorder. The Open Nutraceuticals Journal, 3(1).
  • [26] Yeşilören Akal, G. (2019). Siyah havuç posasından antosiyanin ekstraksiyonu. (Master's thesis, Ankara Üniversitesi).

Yıl 2021, Cilt: 7 Sayı: 2, 55 - 68, 01.10.2021

Atilla Oktamış Tanyıldız Elif Çulhacı Meral Yıldırım Yalçın

Öz

Kaynakça

  • [1] Üstün, Ç., & Demirci, N. (2013). Çay bitkisinin (Camellia sınensıs L.) tarihsel gelişimi ve tıbbi açıdan değerlendirilmesi. Mersin Üniversitesi Tıp Fakültesi Lokman Hekim Tıp Tarihi ve Folklorik Tıp Dergisi, 3(3), 5-12.
  • [2] Owuor, P.O. (2003). Tea. In The Oxford Handbook of Food Fermentations.
  • [3] Raygaert, W. (2017). An Update on the Health Benefits of Green Tea. Beverages, 3, 1-14.
  • [4] da Silva, P. M., Gauche, C., Gonzaga, L. V., Costa, A. C. O., & Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food chemistry, 196, 309-323.
  • [5] Mohanapriya, M., Ramaswamy, L., & Rajendran, R. (2013). Health and medicinal properties of lemon (Citrus limonum). International Journal of Ayurvedic and Herbal Medicine, 3(1), 1095-100.
  • [6] Ateş, E. (2017). Ultrason Destekli Ekstraksiyon Uygulamasının Yeşil Çay Ekstraktının Fizikokimyasal ve Fitokimyasal Özellikleri Üzerine Etkisi. (Master's thesis, Fen Bilimleri Enstitüsü).
  • [7] Jin, Y., Zhao, J., Kim, E. M., Kim, K. H., Kang, S., Lee, H., & Lee, J. (2019). Comprehensive investigation of the effects of brewing conditions in sample preparation of green tea infusions. Molecules, 24(9), 1735.
  • [8] Wang, C. C., & Lee, T. E. (2015). Optimization design and application of composite ultrasonic extraction method for effective constituents of green tea. Advances in Mechanical Engineering, 8(1), 1687814015624847.
  • [9] 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.
  • [10] Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30.
  • [11] Asefi, N., & Artık, N. Limon Suyu ve Limon Konsantresi Üretimi ve Bileşim Unsurları Üzerine Araştırma. Gıda, 17(5).
  • [12] Jiang, H., Zhang, W., Xu, Y., Chen, L., Cao, J., & Jiang, W. (2022). An advance on nutritional profile, phytochemical profile, nutraceutical properties, and potential industrial applications of lemon peels: A comprehensive review. Trends in Food Science & Technology.
  • [13] Alam, M., Ali, S., Ashraf, G. M., Bilgrami, A. L., Yadav, D. K., & Hassan, M. I. (2022). Epigallocatechin 3-gallate: From green tea to cancer therapeutics. Food Chemistry, 132135.
  • [14] Bergara-Almeida, S., Aparecida, M., & Da Silva, A. P. (2002). Hedonic scale with reference: Performance in obtaining predictive models. Food Quality and Preference, 13(1), 57-64.
  • [15] Barış, O. (2017). Gıdalarda ürün ve marka tercihinde tüketici algısının belirlenmesi: Bursa ili örneği (Master's thesis, Uludağ Üniversitesi).
  • [16] Alvarez-Suarez, J. M., Gasparrini, M., Forbes-Hernández, T. Y., Mazzoni, L., & Giampieri, F. (2014). The composition and biological activity of honey: a focus on Manuka honey. Foods, 3(3), 420-432.
  • [17] Meo, S. A., Al-Asiri, S. A., Mahesar, A. L., & Ansari, M. J. (2017). Role of honey in modern medicine. Saudi journal of biological sciences, 24(5), 975-978.
  • [18] Bogdanov, S. (2012). Honey as nutrient and functional food. Proteins, 1100, 1400-2700.
  • [19] Ball, D. W. (2007). The chemical composition of honey. Journal of chemical education, 84(10), 1643.
  • [20] Bogdanov, S., Jurendic, T., Sieber, R., & Gallmann, P. (2008). Honey for nutrition and health: a review. Journal of the American college of Nutrition, 27(6), 677-689.]
  • [21] Subramanian, R., Umesh Hebbar, H., & Rastogi, N. K. (2007). Processing of honey: a review. International Journal of Food Properties, 10(1), 127-143.
  • [22] Fakhlaei, R., Selamat, J., Khatib, A., Razis, A. F. A., Sukor, R., Ahmad, S., & Babadi, A. A. (2020). The toxic impact of honey adulteration: A review. Foods, 9(11), 1538.
  • [23] Burucu, V., & Bal, H. S. G. (2017). Türkiye’de arıcılığın mevcut durumu ve bal üretim öngörüsü. Tarım ekonomisi araştırmaları dergisi, 3(1), 28-37.
  • [24] Erejuwa, O. O., Sulaiman, S. A., & Ab Wahab, M. S. (2012). Honey: a novel antioxidant. Molecules, 17(4), 4400-4423.
  • [25] Khalil, M. I., Sulaiman, S. A., & Boukraa, L. (2010). Antioxidant properties of honey and its role in preventing health disorder. The Open Nutraceuticals Journal, 3(1).
  • [26] Yeşilören Akal, G. (2019). Siyah havuç posasından antosiyanin ekstraksiyonu. (Master's thesis, Ankara Üniversitesi).
Toplam 26 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Atilla Oktamış Tanyıldız 0000-0003-1153-4262

Elif Çulhacı 0000-0002-6347-150X

Meral Yıldırım Yalçın 0000-0002-5885-8849

Yayımlanma Tarihi 1 Ekim 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 7 Sayı: 2

Kaynak Göster

APA Tanyıldız, A. O., Çulhacı, E., & Yıldırım Yalçın, M. (2021). PRODUCTION OF COLD GREEN TEA WITH NATURAL ADDITIVES. International Journal of Food Engineering Research, 7(2), 55-68.
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