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

Yıl 2022, Cilt: 25 Sayı: Ek Sayı 1, 214 - 221, 30.12.2022

Huri İlyasoğlu , Tuba Eda Arpa Zemzemoğlu

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

Öz

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.

Anahtar Kelimeler

Herbal tea Sage Responce surface methodology Antioxidant capacity Sensory

Kaynakça

  • Aydın D, Katar N, Katar D, Olgun M 2019. Determination of the Effect of Different Drying Temperatureson the Content and Chemical Composition of Essential Oil of Greek sage (Salvia fruticosa Mill.=Salvia triloba L.). IJAWS 5:103-109
  • Aguirre-Hernández E, Martínez AL, González-Trujano ME 2007. Pharmacological Evaluation of the Anxiolytic and Sedative Effects of Tilia americana L. var. mexicana in mice. J Ethnopharmacol 109: 140-145.
  • Baricevic D, Sosa S, Della-Loggia R 2001. Topical Anti-inflammatory Activity of Salvia officinalis L. Leaves: the Relevance of Ursolic Acid. J Ethnopharmacol 75: 125-132.
  • Brand-Williams W, Cuvelier ME, Berset C (1995). Antioxidative Activity of Phenolic Composition of Commercial Extracts of Sage and Rosemary. Food Sci Technol 28: 25-30.
  • Benzie IF, Strain JJ 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 2391: 70-76.
  • Bozin B, Mimica-Dukić N 2007. Antibacterial and Antioxidant Properties of Rosemary and Sage (Rosmarinus officinalis L. and Salvia officinalis L.) Essential Oils. Planta Med 73: 7879-7885.
  • Castiglioni S, Damiani E, Astolfi P, Carloni P 2015. Influence of Steeping Conditions (time, temperature, and particle size) on Antioxidant Properties and Sensory Attributes of Some White and Green Teas. Int J Food Sci Nutr 66: 491-497.
  • Cvetanovic A, Švarc-Gajic J, Zekovic Z, Jerkovic J, Zengin G, Gašic U, Tešic Ž, Maškovic P, Soares C, Fatima BM et al 2019. The Influence of The Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria chamomilla L.) Subcritical Water Extracts. Food Chem 271: 328-337.
  • Dent M, Dragovic-Uzelac V, Peni´c M, Brñi´c M, Bosiljkov T, Levaj B 2012. The Effect of Extraction Solvents, Temperature and Time on The Composition and Mass Fraction of Polyphenols in Dalmatian Wild Sage (Salvia offcinalis L.) Extracts. Food Technol Biotechnol 51: 84-91.
  • Farhat M, Ben-Landoulsi A, Chaouch-Hamada R 2013. Characterization and Quantification of Phenolic Compounds and Antioxidant Properties of Salvia Species Growing in Different Habitats. Ind Crop Prod 49: 904-914.
  • Fu M, An K, Xu Y 2018. Effects of Different Temperature and Humidity on Bioactive Flavonoids and Antioxidant Activity in Pericarpium Citri Reticulata (Citrus reticulata ‘Chachi’). LWT-Food Sci Technol 9: 167-173.
  • Ghorbani A, Esmaeilizadeh M 2017. Pharmacological Properties of Salvia officinalis and Its Components. J Tradit Complement Med 7: 433-440.
  • Hajiaghaalipour F, Sanusi J, Kanthimathi MS 2016. Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions. J F Sci 81(1): 246-254.
  • Harbourne N, Marete E, Jacquier JC, O’Riordan D 2013. Stability of Phytochemicals as Sources of Anti-inflammatory Nutraceuticals in Beverages - A review. Food Res Int 50(2013): 480-486.
  • Hayouni EA, Chraief I, Abedrabba M 2008. Tunisian Salvia officinalis L. and Schinus molle L. Essential Oils: Their Chemical Compositions and their Preservative Effects Against Salmonella Inoculated in Minced Beef Meat. Int J Food Microbiol 125: 242-251.
  • Herrera-Ruiz M, Román-Ramos R, Zamilpa A 2008. Flavonoids from Tilia americana with Anxiolytic Activity in Plus-maze Test. J Ethnopharmacol 118: 312-317.
  • Horžic D, Komes D, Belšcak A, Ganic KK, Ivekovic D, Karlovic D 2009. The Composition of Polyphenols and Methylxanthines in Teas and Herbal Infusions. Food Chem 115: 441-448.
  • Ilyasoğlu H, Arpa Zemzemoğlu TE 2021. Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea. J Culin Sci Technol 1-12.
  • Kamiloğlu S, Toydemir G, Boyacioğlu D, Capanoglu E 2016. Health Perspectives on Herbal Tea Infusions. Phytotherapeutics 43: 353-368.
  • Kelebek H 2016. LC-DAD-ESI-MS/MS Characterization of Phenolic Constituents in Turkish Black Tea: Effect of Infusion Time and Temperature. Food Chem 204: 227-238.
  • Kelebek H, Sevindik O, Selli S 2019. LC-DAD-ESI-MS/MS-based Phenolic Profiling of St John’s Wort Teas and Their Antioxidant Activity: Eliciting Infusion Induced Changes. J Liq Chromatogr Relat 0: 1-7.
  • Khattab HA, Mohamed RA, Hashemi JM 2012. Evaluation of Hypoglycemic Activity of Salvia officinalis L. (Sage) Infusion on Streptozotocin Induced Diabetic Rats. J Am Sci 8: 406-410.
  • Kim KH, Moon E, Kim SY 2012. Lignan Constituents of Tilia amurensis and Their Biological Evaluation on Antitumor and Anti-inflammatory Activities. Food Chem Toxicol 50(10): 3680-3686.
  • Komes D, Horžić D, Belščak A 2010. Green Tea Preparation and Its Influence on the Content of Bioactive Compounds. Food Res Int 43: 167-176.
  • Kosakowska OK, Baczek K, Przybył JL 2015. Intraspecific Variability in the Content of Phenolic Compounds, Essential Oil and Mucilage of Small-leaved Lime (Tilia cordata Mill.) from Poland. Ind Crop Prod 78: 58-65.
  • Kowalski R, Baj T, Kalwa K 2017. Essential Oil Composition of Tilia cordata Flowers. J Essent Oil-Bear Plants 20: 1137-1142.
  • Kyle JAM, Morrice PC, McNeill G, Duthie GG 2007. Effects of Infusion Time and Addition of Milk on Content and Absorption of Polyphenols from Black Tea. J Agric Food Chem 55: 4889-4894.
  • Langley-Evans SC 2000. Antioxidant Potential of Green and Black Tea Determined Using the Ferric Reducing Power (FRAP) Assay. Int J Food Sci and Nutr 51: 181-188.
  • Martínez AL, González-Trujano ME, Aguirre-Hernández E 2009. Antinociceptive Activity of Tilia americana var. mexicana Inflorescences and Quercetin in the Formalin Test and in an Arthritic Pain Model in Rats. Neuropharmacology 56: 564-571.
  • Matsuda H, Ninomiya K, Shimoda H, Yoshikawa M 2002. Hepatoprotective Principles from the Flowers of Tilia argentea (linden): Structure Requirements of Tiliroside and Mechanisms of Action. Bioorg Med Chem 10: 707-712.
  • Ngo YL, Lau CH, Chua LS 2018. Review on Rosmarinic Acid Extraction, Fractionation and Its Anti-diabetic Potential. Food Chem Toxicol 121: 687-700.
  • Pardau MD, Pereira ASP, Apostolides Z 2017. Antioxidant and Anti-inflammatory Properties of Ilex guayusa tea Preparations: A Comparison to Camellia sinensis teas. Food Funct 8: 4601-4610.
  • Pérez-Burillo S, Giménez R, Rufián-Henares JA, Pastoriza S 2018. Effect of Brewing Time and Temperature on Antioxidant Capacity and Phenols of White Tea: Relationship with Sensory Properties. Food Chem 248: 111-118.
  • Roby MHH, Sarhan MA, Selim KAH, Khalel KI 2013. Evaluation of Antioxidant Activity, Total Phenols and Phenolic Compounds in Thyme (Thymus vulgaris L.), Sage (Salvia officinalis L.), and Marjoram (Origanum majorana L.) Extracts. Ind Crop Prod 43: 827-831.
  • Stagos D, Portesis N, Spanou C, Mossialos D, Aligiannis N, Chaita E, Panagoulis C, Reri E, Skaltsounis L, Tsatsakis AM et al 2012. Correlation of Total Polyphenolic Content with Antioxidant and Antibacterial Activity of 24 Extracts from Greek Domestic Lamiaceae species. Food Chem Toxicol 50: 4115-4124.
  • Sentkowska A, Biesaga M, Pyrzynska K 2016. Effects of Brewing Process on Phenolic Compounds and Antioxidant Activity of Herbs. Food Sci Biotechnol 25: 965-970.
  • Sharifi-Rad M, Ozcelik B, Altın G 2018. Salvia spp. Plants-from farm to Food Applications and Phytopharmacotherapy. Trends in Food Sci Technol 80: 242-263.
  • Sharpe E, Hua F, Schuckers S 2016. Effects of Brewing Conditions on the Antioxidant Capacity of Twenty-four Commercial Green Tea Varieties. Food Chem 192: 380-387.
  • Sun Y, Rukeya J, Tao W 2017. Bioactive Compounds and Antioxidant Activity of Wolfberry Infusion. Sci Rep 7: 1-8.
  • Vosoughi N, Gomarian M, Ghasemi-Pirbalouti A 2018. Essential Oil Composition and Total Phenolic, Flavonoid Contents, and Antioxidant Activity of Sage (Salvia officinalis L.) Extract Under Chitosan Application and Irrigation Frequencies. Ind Crop Prod 117: 366-374.
  • Wissam Z, Nour AA, Bushra J, Zein N 2017. Extracting and Studying the Antioxidant Capacity of Polyphenols in Dry Linden Leaves (Tilia cordata). Journal of Pharmacognosy and Phytochemistry 6: 258-262.

Demleme Koşullarının Adaçayının Duyusal ve Antioksidan Özellikleri Üzerine Etkisi

Yıl 2022, Cilt: 25 Sayı: Ek Sayı 1, 214 - 221, 30.12.2022

Huri İlyasoğlu , Tuba Eda Arpa Zemzemoğlu

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

Öz

Bu çalışmada, infüzyon süresi ve sıcaklığının adaçayının duyusal özellikleri ve antioksidan kapasitesi üzerine etkileri yanıt yüzey yöntemi kullanılarak değerlendirilmiştir. Elde edilen ikinci dereceden modeller %90'dan fazla değişkenliği açıklamıştır. İnfüzyon sıcaklığı adaçayının duyusal özellikleri üzerinde anlamlı negatif etki gösterirken toplam fenolik madde içeriği ve antioksidan kapasite üzerinde anlamlı pozitif etki göstermiştir (p<0.05). Ayrıca, infüzyon süre parametreler üzerinde anlamlı negatif etki göstermiştir (p<0.05). En iyi demleme koşulunun 75-80 ºC ve 2-4 dk olduğu belirlenmiştir.

Anahtar Kelimeler

Bitki çayı Yüzey yanıt metodolojisi Duyusal Adaçayı Antioksidan kapasite

Kaynakça

  • Aydın D, Katar N, Katar D, Olgun M 2019. Determination of the Effect of Different Drying Temperatureson the Content and Chemical Composition of Essential Oil of Greek sage (Salvia fruticosa Mill.=Salvia triloba L.). IJAWS 5:103-109
  • Aguirre-Hernández E, Martínez AL, González-Trujano ME 2007. Pharmacological Evaluation of the Anxiolytic and Sedative Effects of Tilia americana L. var. mexicana in mice. J Ethnopharmacol 109: 140-145.
  • Baricevic D, Sosa S, Della-Loggia R 2001. Topical Anti-inflammatory Activity of Salvia officinalis L. Leaves: the Relevance of Ursolic Acid. J Ethnopharmacol 75: 125-132.
  • Brand-Williams W, Cuvelier ME, Berset C (1995). Antioxidative Activity of Phenolic Composition of Commercial Extracts of Sage and Rosemary. Food Sci Technol 28: 25-30.
  • Benzie IF, Strain JJ 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 2391: 70-76.
  • Bozin B, Mimica-Dukić N 2007. Antibacterial and Antioxidant Properties of Rosemary and Sage (Rosmarinus officinalis L. and Salvia officinalis L.) Essential Oils. Planta Med 73: 7879-7885.
  • Castiglioni S, Damiani E, Astolfi P, Carloni P 2015. Influence of Steeping Conditions (time, temperature, and particle size) on Antioxidant Properties and Sensory Attributes of Some White and Green Teas. Int J Food Sci Nutr 66: 491-497.
  • Cvetanovic A, Švarc-Gajic J, Zekovic Z, Jerkovic J, Zengin G, Gašic U, Tešic Ž, Maškovic P, Soares C, Fatima BM et al 2019. The Influence of The Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria chamomilla L.) Subcritical Water Extracts. Food Chem 271: 328-337.
  • Dent M, Dragovic-Uzelac V, Peni´c M, Brñi´c M, Bosiljkov T, Levaj B 2012. The Effect of Extraction Solvents, Temperature and Time on The Composition and Mass Fraction of Polyphenols in Dalmatian Wild Sage (Salvia offcinalis L.) Extracts. Food Technol Biotechnol 51: 84-91.
  • Farhat M, Ben-Landoulsi A, Chaouch-Hamada R 2013. Characterization and Quantification of Phenolic Compounds and Antioxidant Properties of Salvia Species Growing in Different Habitats. Ind Crop Prod 49: 904-914.
  • Fu M, An K, Xu Y 2018. Effects of Different Temperature and Humidity on Bioactive Flavonoids and Antioxidant Activity in Pericarpium Citri Reticulata (Citrus reticulata ‘Chachi’). LWT-Food Sci Technol 9: 167-173.
  • Ghorbani A, Esmaeilizadeh M 2017. Pharmacological Properties of Salvia officinalis and Its Components. J Tradit Complement Med 7: 433-440.
  • Hajiaghaalipour F, Sanusi J, Kanthimathi MS 2016. Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions. J F Sci 81(1): 246-254.
  • Harbourne N, Marete E, Jacquier JC, O’Riordan D 2013. Stability of Phytochemicals as Sources of Anti-inflammatory Nutraceuticals in Beverages - A review. Food Res Int 50(2013): 480-486.
  • Hayouni EA, Chraief I, Abedrabba M 2008. Tunisian Salvia officinalis L. and Schinus molle L. Essential Oils: Their Chemical Compositions and their Preservative Effects Against Salmonella Inoculated in Minced Beef Meat. Int J Food Microbiol 125: 242-251.
  • Herrera-Ruiz M, Román-Ramos R, Zamilpa A 2008. Flavonoids from Tilia americana with Anxiolytic Activity in Plus-maze Test. J Ethnopharmacol 118: 312-317.
  • Horžic D, Komes D, Belšcak A, Ganic KK, Ivekovic D, Karlovic D 2009. The Composition of Polyphenols and Methylxanthines in Teas and Herbal Infusions. Food Chem 115: 441-448.
  • Ilyasoğlu H, Arpa Zemzemoğlu TE 2021. Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea. J Culin Sci Technol 1-12.
  • Kamiloğlu S, Toydemir G, Boyacioğlu D, Capanoglu E 2016. Health Perspectives on Herbal Tea Infusions. Phytotherapeutics 43: 353-368.
  • Kelebek H 2016. LC-DAD-ESI-MS/MS Characterization of Phenolic Constituents in Turkish Black Tea: Effect of Infusion Time and Temperature. Food Chem 204: 227-238.
  • Kelebek H, Sevindik O, Selli S 2019. LC-DAD-ESI-MS/MS-based Phenolic Profiling of St John’s Wort Teas and Their Antioxidant Activity: Eliciting Infusion Induced Changes. J Liq Chromatogr Relat 0: 1-7.
  • Khattab HA, Mohamed RA, Hashemi JM 2012. Evaluation of Hypoglycemic Activity of Salvia officinalis L. (Sage) Infusion on Streptozotocin Induced Diabetic Rats. J Am Sci 8: 406-410.
  • Kim KH, Moon E, Kim SY 2012. Lignan Constituents of Tilia amurensis and Their Biological Evaluation on Antitumor and Anti-inflammatory Activities. Food Chem Toxicol 50(10): 3680-3686.
  • Komes D, Horžić D, Belščak A 2010. Green Tea Preparation and Its Influence on the Content of Bioactive Compounds. Food Res Int 43: 167-176.
  • Kosakowska OK, Baczek K, Przybył JL 2015. Intraspecific Variability in the Content of Phenolic Compounds, Essential Oil and Mucilage of Small-leaved Lime (Tilia cordata Mill.) from Poland. Ind Crop Prod 78: 58-65.
  • Kowalski R, Baj T, Kalwa K 2017. Essential Oil Composition of Tilia cordata Flowers. J Essent Oil-Bear Plants 20: 1137-1142.
  • Kyle JAM, Morrice PC, McNeill G, Duthie GG 2007. Effects of Infusion Time and Addition of Milk on Content and Absorption of Polyphenols from Black Tea. J Agric Food Chem 55: 4889-4894.
  • Langley-Evans SC 2000. Antioxidant Potential of Green and Black Tea Determined Using the Ferric Reducing Power (FRAP) Assay. Int J Food Sci and Nutr 51: 181-188.
  • Martínez AL, González-Trujano ME, Aguirre-Hernández E 2009. Antinociceptive Activity of Tilia americana var. mexicana Inflorescences and Quercetin in the Formalin Test and in an Arthritic Pain Model in Rats. Neuropharmacology 56: 564-571.
  • Matsuda H, Ninomiya K, Shimoda H, Yoshikawa M 2002. Hepatoprotective Principles from the Flowers of Tilia argentea (linden): Structure Requirements of Tiliroside and Mechanisms of Action. Bioorg Med Chem 10: 707-712.
  • Ngo YL, Lau CH, Chua LS 2018. Review on Rosmarinic Acid Extraction, Fractionation and Its Anti-diabetic Potential. Food Chem Toxicol 121: 687-700.
  • Pardau MD, Pereira ASP, Apostolides Z 2017. Antioxidant and Anti-inflammatory Properties of Ilex guayusa tea Preparations: A Comparison to Camellia sinensis teas. Food Funct 8: 4601-4610.
  • Pérez-Burillo S, Giménez R, Rufián-Henares JA, Pastoriza S 2018. Effect of Brewing Time and Temperature on Antioxidant Capacity and Phenols of White Tea: Relationship with Sensory Properties. Food Chem 248: 111-118.
  • Roby MHH, Sarhan MA, Selim KAH, Khalel KI 2013. Evaluation of Antioxidant Activity, Total Phenols and Phenolic Compounds in Thyme (Thymus vulgaris L.), Sage (Salvia officinalis L.), and Marjoram (Origanum majorana L.) Extracts. Ind Crop Prod 43: 827-831.
  • Stagos D, Portesis N, Spanou C, Mossialos D, Aligiannis N, Chaita E, Panagoulis C, Reri E, Skaltsounis L, Tsatsakis AM et al 2012. Correlation of Total Polyphenolic Content with Antioxidant and Antibacterial Activity of 24 Extracts from Greek Domestic Lamiaceae species. Food Chem Toxicol 50: 4115-4124.
  • Sentkowska A, Biesaga M, Pyrzynska K 2016. Effects of Brewing Process on Phenolic Compounds and Antioxidant Activity of Herbs. Food Sci Biotechnol 25: 965-970.
  • Sharifi-Rad M, Ozcelik B, Altın G 2018. Salvia spp. Plants-from farm to Food Applications and Phytopharmacotherapy. Trends in Food Sci Technol 80: 242-263.
  • Sharpe E, Hua F, Schuckers S 2016. Effects of Brewing Conditions on the Antioxidant Capacity of Twenty-four Commercial Green Tea Varieties. Food Chem 192: 380-387.
  • Sun Y, Rukeya J, Tao W 2017. Bioactive Compounds and Antioxidant Activity of Wolfberry Infusion. Sci Rep 7: 1-8.
  • Vosoughi N, Gomarian M, Ghasemi-Pirbalouti A 2018. Essential Oil Composition and Total Phenolic, Flavonoid Contents, and Antioxidant Activity of Sage (Salvia officinalis L.) Extract Under Chitosan Application and Irrigation Frequencies. Ind Crop Prod 117: 366-374.
  • Wissam Z, Nour AA, Bushra J, Zein N 2017. Extracting and Studying the Antioxidant Capacity of Polyphenols in Dry Linden Leaves (Tilia cordata). Journal of Pharmacognosy and Phytochemistry 6: 258-262.
Toplam 41 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Huri İlyasoğlu 0000-0001-5710-2954

Tuba Eda Arpa Zemzemoğlu 0000-0002-6836-4527

Yayımlanma Tarihi 30 Aralık 2022
Gönderilme Tarihi 21 Ekim 2021
Kabul Tarihi 31 Ocak 2022
Yayımlandığı Sayı Yıl 2022Cilt: 25 Sayı: Ek Sayı 1

Kaynak Göster

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
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