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

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

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

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

Yayımlanma Tarihi

30 Aralık 2022

Gönderilme Tarihi

21 Ekim 2021

Kabul Tarihi

31 Ocak 2022

Yayımlandığı Sayı

Yıl 2022 Cilt: 25 Sayı: Ek Sayı 1

DOI

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

IZ

https://izlik.org/JA75JY82NT

Kaynak Göster

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

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

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

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