Kara kuşburnu (Rosa pimpinellifolia L.) ilave edilen siyah çayın bazı biyoaktif bileşenlerinin belirlenmesi
Küçük Resim Yok
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bayburt Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma kapsamında Bayburt ilinde doğal olarak bulunan kara kuşburnu (Rosa pimpinellifolia L.) meyvesi kurutularak siyah çaya eklenmiştir. Sıcak ve soğuk infüzyon yöntemleri ile sade kara kuşburnu çayı, sade siyah çay ve meyve ilave edilmiş siyah çay örnekleri hazırlanmıştır. Sonra elde edilen çay örneklerinin antioksidan özellikleri ve toplam flavonoid, toplam monomerik antosiyanin, askorbik asit, malik asit ile glukoz içerikleri belirlenmiştir. Ayrıca toplam fenolik madde miktarı, LC-MS/MS cihazıyla fenolik bileşen profili ve bazı fizikokimyasal özellikleri belirlenmiştir. İlaveten çay örnekleri duyusal analize tabi tutulmuştur. Sonuçlara göre siyah çay, kara kuşburnu meyve çayı, meyveli çay örnekleri ve soğuk infüzyon metodunun L*, a* ve b* değerleri üzerinde çok önemli (p<0,01); siyah çay, kara kuşburnu meyve çayı, meyveli çay örnekleri ve sıcak infüzyon metodunun ise L* değeri üzerinde önemli (p<0,05), a* ve b* değerleri üzerinde ise çok önemli (p<0,01) etkiye sahip olduğu belirlenmiştir. Buna ilaveten siyah çay, kara kuşburnu meyve çayı, meyveli çay örnekleri ve infüzyon şeklinin C vitamini, malik asit ve glukoz, toplam fenolik madde, CUPRAC ve FRAP değerleri, toplam monomerik antosiyanin ve toplam flavonoid miktarları üzerinde çok önemli etkiye sahip olduğu, fenolik asit bileşenleri konsantrasyonu üzerinde ise klorojenik asit hariç çok önemli etkiye sahip olduğu belirlenmiştir (p<0,01). Sonuç olarak siyah çaya kara kuşburnu ilave edilmesi ile elde edilen yeni çay örneklerinin antioksidan kapasite, toplam fenolik madde, toplam antosiyanin, toplam flavonoid ve fenolik bileşen profili açısından zenginleşerek faydalı alternatif bir içecek olduğu düşünülmektedir.
In this study, black rosehip (Rosa pimpinellifolia L.) fruit, which is found naturally in Bayburt province, was dried and added to black tea. By using hot and cold infusion methods, pure black rosehip tea, pure black tea and fruit added black tea samples were prepared. Then, antioxidant properties and total flavonoid, total monomeric anthocyanin, ascorbic acid, malic acid and glucose contents of the obtained tea samples were determined. In addition, total phenolic content and polyphenol content (by LC-MS/MS) and some physicochemical properties were determined. Additionally, the tea samples were subjected to sensory analysis. According to the results, the L*, a* and b* values of the cold infusion method for all tea samples and the hot infusion method had a significant (p<0.01) effect on the a* and b* values. In addition, black tea, black rosehip fruit tea, fruit tea samples and the form of infusion have a very significant effect on vitamin C, malic acid and glucose, total phenolic substance, CUPRAC and FRAP values, total monomeric anthocyanin and total flavonoid amounts, phenolic acid components. It was determined that it has a very important effect on the concentration except chlorogenic acid (p<0.01). As a result, new tea samples obtained by adding black rosehip to black tea are thought to be a useful alternative beverage by enriching in terms of antioxidant capacity, total phenolic substance, total anthocyanin, total flavonoid and phenolic component profile.
In this study, black rosehip (Rosa pimpinellifolia L.) fruit, which is found naturally in Bayburt province, was dried and added to black tea. By using hot and cold infusion methods, pure black rosehip tea, pure black tea and fruit added black tea samples were prepared. Then, antioxidant properties and total flavonoid, total monomeric anthocyanin, ascorbic acid, malic acid and glucose contents of the obtained tea samples were determined. In addition, total phenolic content and polyphenol content (by LC-MS/MS) and some physicochemical properties were determined. Additionally, the tea samples were subjected to sensory analysis. According to the results, the L*, a* and b* values of the cold infusion method for all tea samples and the hot infusion method had a significant (p<0.01) effect on the a* and b* values. In addition, black tea, black rosehip fruit tea, fruit tea samples and the form of infusion have a very significant effect on vitamin C, malic acid and glucose, total phenolic substance, CUPRAC and FRAP values, total monomeric anthocyanin and total flavonoid amounts, phenolic acid components. It was determined that it has a very important effect on the concentration except chlorogenic acid (p<0.01). As a result, new tea samples obtained by adding black rosehip to black tea are thought to be a useful alternative beverage by enriching in terms of antioxidant capacity, total phenolic substance, total anthocyanin, total flavonoid and phenolic component profile.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
