Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Sage Tea

Huri İlyasoğlu; Tuba Eda Arpa Zemzemoğlu

doi:10.18016/ksutarimdoga.vi.1013183

EN TR

Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Sage Tea

Abstract

In this study, the effects of infusion time and temperature on the sensorial properties and antioxidant capacity of sage tea were evaluated by using the response surface methodology. The obtained quadratic models explained more than 90% variability in the responses. The infusion temperature showed significant negative effect on the sensorial properties whereas it had significant positive effect on the total phenolic content and antioxidant capacity (p<0.05). Moreover, the infusion time showed significant negative effects (p<0.05) on the responses. The best combination of brewing conditions was determined as 75-80 ºC and 2-4 min.

Keywords

References

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Details

Primary Language

English

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Huri İlyasoğlu ^*
0000-0001-5710-2954
Türkiye

Tuba Eda Arpa Zemzemoğlu
0000-0002-6836-4527
Türkiye

Publication Date

December 30, 2022

Submission Date

October 21, 2021

Acceptance Date

January 31, 2022

Published in Issue

Year 2022 Volume: 25 Number: Ek Sayı 1

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1013183

IZ

https://izlik.org/JA75JY82NT

Cite

RIS / Bibtex

APA

İlyasoğlu, H., & Arpa Zemzemoğlu, T. E. (2022). Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Sage Tea. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(Ek Sayı 1), 214-221. https://doi.org/10.18016/ksutarimdoga.vi.1013183

Cited By

Potential of bee products for enrichment of herbal tea: using response surface methodology

Nutrire

https://doi.org/10.1186/s41110-026-00445-8

Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Sage Tea

Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Sage Tea

Abstract

Keywords

Demleme Koşullarının Adaçayının Duyusal ve Antioksidan Özellikleri Üzerine Etkisi

Öz

Anahtar Kelimeler

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Potential of bee products for enrichment of herbal tea: using response surface methodology