Farklı demleme yöntemleri kullanılarak hazırlanan yenilebilir leylak çiçeğinin bitkisel çay olarak kullanımı
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Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Sağlıklı ve dengeli beslenmenin her geçen gün daha da önem kazanmasına bağlı olarak, bu çalışma kapsamında yenilebilir çiçeklerden biri olan leylak kullanılmış ve bitki çayı olarak tüketilme durumu değerlendirilmiştir. Öncelikle leylak çiçeği tepsili kurutucu ve gölge olmak üzere iki farklı yöntemle kurutulmuş ve kurutmanın etkisi değerlendirilmiştir. Genel olarak tepsili kurutucuda ve gölgede kurutma birbirine benzer sonuçlar vermiş olmakla birlikte, kurutma sonrası çiçeğin b* değeri ve DPPH antioksidan aktivitesi ile mineral kompozisyonunun gölgede kurutulan çiçeklerde daha iyi olduğu belirlenmiştir (p<0.05). Leylak çiçeğinin çay olarak değerlendirilmesinde ise, infüzyona alternatif olarak mikrodalga ve ultrases destekli demleme yöntemleri kullanılmıştır. Demleme süresinin etkinliğini de değerlendirmek için çaylar 2, 5 ve 10 dk süresince demlenmiştir. Çalışma kapsamında leylak çaylarının renk, brix, pH, asitlik ve bulanıklık değerleri, biyoaktif özellikleri (fenolik ve monomerik antosiyanin içerikleri ile antioksidan aktivitesi) ile mineral ve fenolik kompozisyonu değerlendirilmiştir. Genel olarak demleme yöntemi ve süresi, pH ve bulanıklık değerleri dışında, çayların biyoaktif özellikleri üzerinde etkili olmuştur (p<0.05). Demleme yöntemi olarak mikrodalga ve infüzyon çoğunlukla birbirine yakın sonuçlar vermiş, ancak ultrases leylak çaylarının demlenmesinde bu iki yöntemden daha etkisiz kalmıştır. Çayların demlenme süresi ise, çayın fizikokimyasal ve biyoaktif özellikleri üzerine anlamlı bir şekilde etki etmiş, 10 dk demlemede en yüksek ekstraksiyon verimi elde edilmiştir. Bununla birlikte, yöntem ve süre birlikte değerlendirildiğinde bazı analizlerde infüzyon, bazılarında ise mikrodalganın daha iyi sonuçlar verdiği belirlenmiştir. Tepsili kurutucuda kurutulan çiçek çaylarının 100 ml'de, demleme süresine bağlı olarak, 4.813-20.465 mg aralığında toplam fenolik ile 0.609-1.667 (DDPH) ve 0.628-1.599 (ABTS) mmol TE aralığında antioksidan aktivite gösterdiği, gölgede kurutulan çiçeklerin çaylarının ise 4.030-16.096 mg aralığında toplam fenolik madde ile 0.422-1.531 (DDPH) ve 0.470-1.784 (ABTS) mmol TE aralığında antioksidan aktivite gösterdiği belirlenmiştir. Fenolik profilleri bakımından ise, çayların farklı oranlarda oleuropein, kamferol-3-glikozit, gentisik asit, klorojenik asit, kafeik asit, ferulik asit ve rosmarinik asit fenollerini içerdiği belirlenmiştir. Yenilebilir çiçeklerden biri olan leylak çiçeği içerdiği fitokimyasallardan ve gösterdiği antioksidan aktiviteden ötürü sağlıklı yaşamı destekleyecek nitelikte bitki çayı olarak değerlendirilebilir. Leylak çayının hazırlanmasında ise, infüzyona alternatif olarak mikrodalga yöntemi kullanılarak çayın 10 dk boyunca demlenmesi önerilebilir.
Due to the fact that healthy and well-balanced nutrition gains more and more importance day by day, lilac, one of the edible flowers, was used within the scope of this study and its consumption status as herbal tea was evaluated. Primarily, the lilac flower was dried by two different methods, namely, oven and shade, and the effect of drying was evaluated. Generally, drying in the oven and in the shade gave similar results, but the blue color of the flower after drying and DPPH antioxidant activity and mineral composition were found to be better in the flowers dried in the shade (p <0.05). In the evaluation of lilac plant as a herbal tea, as an alternative to infusion, microwave and ultrasound-assisted brewing methods were used. To evaluate the effectiveness of the brewing time, teas were brewed for 2, 5 and 10 minutes. Within the scope of the study, color, brix, pH, acidity and turbidity values, bioactive properties (phenolic and monomeric anthocyanin content and antioxidant activity) and mineral and phenolic composition of lilac teas were evaluated. In general, the brewing method and time were effective on the bioactive properties of teas, except for pH and turbidity values (p <0.05). As the brewing method, microwave and infusion mostly yielded similar results, but ultrasound was less effective than these two methods in brewing lilac teas. The brewing time of the teas significantly affected the physicochemical and bioactive properties of the tea, and the highest extraction efficiency was obtained in 10 minutes of brewing. However, when the method and time were evaluated together, it was determined that infusion gave better results in some analyzes and microwave in some analyzes. Oven-dried flower teas contain total phenolic compounds in the range of 4.813-20.465 mg and showed antioxidant activity in the range of 0.609-1.667 (DDPH) and 0.628-1.599 (ABTS) mmol TE in 100 ml, depending on the brewing time. Shade-dried flower teas also contain total phenolic compounds in the range of 4.030-16.096 mg and showed antioxidant activity in the range of 0.422-1.531 (DDPH) ve 0.470-1.784 (ABTS) mmol TE in 100 ml. In terms of phenolic profiles, it was determined that teas contain different proportions of oleuropein, campherol-3-glycoside, gentic acid, chlorogenic acid, caffeic acid, ferulic acid and rosmarinic acid phenols. Lilac flower, one of the edible flowers, can be considered as a herbal tea that supports a healthy life due to the phytochemicals it contains and its antioxidant activity. In scope of this study, it can be recommended to brew the tea for 10 minutes using the microwave method as an alternative to infusion in the preparation of lilac tea.
Due to the fact that healthy and well-balanced nutrition gains more and more importance day by day, lilac, one of the edible flowers, was used within the scope of this study and its consumption status as herbal tea was evaluated. Primarily, the lilac flower was dried by two different methods, namely, oven and shade, and the effect of drying was evaluated. Generally, drying in the oven and in the shade gave similar results, but the blue color of the flower after drying and DPPH antioxidant activity and mineral composition were found to be better in the flowers dried in the shade (p <0.05). In the evaluation of lilac plant as a herbal tea, as an alternative to infusion, microwave and ultrasound-assisted brewing methods were used. To evaluate the effectiveness of the brewing time, teas were brewed for 2, 5 and 10 minutes. Within the scope of the study, color, brix, pH, acidity and turbidity values, bioactive properties (phenolic and monomeric anthocyanin content and antioxidant activity) and mineral and phenolic composition of lilac teas were evaluated. In general, the brewing method and time were effective on the bioactive properties of teas, except for pH and turbidity values (p <0.05). As the brewing method, microwave and infusion mostly yielded similar results, but ultrasound was less effective than these two methods in brewing lilac teas. The brewing time of the teas significantly affected the physicochemical and bioactive properties of the tea, and the highest extraction efficiency was obtained in 10 minutes of brewing. However, when the method and time were evaluated together, it was determined that infusion gave better results in some analyzes and microwave in some analyzes. Oven-dried flower teas contain total phenolic compounds in the range of 4.813-20.465 mg and showed antioxidant activity in the range of 0.609-1.667 (DDPH) and 0.628-1.599 (ABTS) mmol TE in 100 ml, depending on the brewing time. Shade-dried flower teas also contain total phenolic compounds in the range of 4.030-16.096 mg and showed antioxidant activity in the range of 0.422-1.531 (DDPH) ve 0.470-1.784 (ABTS) mmol TE in 100 ml. In terms of phenolic profiles, it was determined that teas contain different proportions of oleuropein, campherol-3-glycoside, gentic acid, chlorogenic acid, caffeic acid, ferulic acid and rosmarinic acid phenols. Lilac flower, one of the edible flowers, can be considered as a herbal tea that supports a healthy life due to the phytochemicals it contains and its antioxidant activity. In scope of this study, it can be recommended to brew the tea for 10 minutes using the microwave method as an alternative to infusion in the preparation of lilac tea.
Açıklama
Anahtar Kelimeler
Antioksidan aktivite, Antioxidant activity, Bitki çayları, Herbal teas, Fenolik madde, Leylak, Yenilebilir çiçekler, Lilac, Phenolic substance
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Yiğit, R. (2021). Farklı demleme yöntemleri kullanılarak hazırlanan yenilebilir leylak çiçeğinin bitkisel çay olarak kullanımı. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
