Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage

Suna, Senem; Sinir, Gülşah Özcan; Tamer, Canan Ece; İncedayı, Bige; Çopur, Ömer Utku

doi:10.3390/beverages4030050

Cited by 10 publications

(9 citation statements)

References 27 publications

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“…Akış (2010) reported that the total phenolic substance content in the same plant was 5112 mg GAE/100g. Sinir et al (2016) determined this value in carbonated erica beverage as 174.06±24.53 mg GAE/100mL and the results were deemed close to each other. The fact that the results were determined to be higher than the data obtained in this study (varies between 6.66 and 145.29 mg GAE/g) were linked to the fact that the linden concentrations that was extracted were higher (5% and 10%).…”

Section: Resultsmentioning

confidence: 58%

Total secondary metabolites and heavy metal profile of some medicinal plants frequently consumed as winter tea

Karagozoglu

Alayunt

Parlak

2023

International Journal of Agriculture Environment and Food Sciences

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In this study, sage (Salvia officinalis L.), linden (Tilia platyphyllos Scop.), and daisy (Matricaria chamomilla L.) herbs, which have rich phytochemical content and are frequently consumed in winter months for medicinal purposes, were obtained from three different herbalists located in Bingol and investigated in terms of their heavy metal contents, total flavonoid, total anthocyanin and total polyphenol contents. Some of the heavy metal (Cr, Fe, Co, Ni, Cu, Zn, As, Hg, Pb) contents of the collected herb samples were determined by ICP-MS. Total flavonoid, total anthocyanin and total polyphenol contents were determined by analyzing spectrophotometric methods. While the total phenolic content was found the most in sage (S1) ethylacetate and methanol extracts (760.1±2.0, 410.33±1.5 mg GAE/g), it was found the least in linden (L1, L3) hexane extracts (6.66±.1.3, 8.35±0.8 mg GAE/g). It was determined that total flavonoid content and total anthocyanin contents were higher in sage (S1) ethylacetate (294.31±2.1 mg CE/g and 291.31±2.1 mg MvGE/g), sage (S2) methanol (375.0±1.9 mg CE/g and 139.01*±2.0 mg MvGE/g) extracts, and less in linden (L1) and daisy (D1) hexane extracts respectively. It was determined that Cr and Cu metals were among the values suitable for consumption in terms of health in all samples except the chamomile (D1, D3) samples, and Zn metals were among the values suitable for consumption in all samples except the linden (L2) sample. Furthermore, the toxic metal Cd (0.05±0.00- 0.09±0.00 μg/g) in daisy (D1, D3) samples, as well as the other toxic metal Pb (4.50±0.01-6.43±0.01 μg/g) in sage (S1,S2,S3) and linden (L1,L2,L3) samples, were found to be among the values suitable for consumption in terms of health. As a result, when the total anthocyanin, polyphenol and flavonoid contents were compared in all groups it was found that sage had the highest value in ethyl acetate extract. Additionally, Cu and Ni values of sage, and Fe and Pb values in both sage and linden were within safe limits in terms of health. They are of utmost importance in terms of supporting the daily mineral intake. However, As, Pb, and Hg were found to be toxic in daisy extract. This result can be shown as a result that the daisy will be a bioaccumulator. Therefore, consumption of daisy tea should be limited.

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Section: Resultsmentioning

confidence: 58%

Total secondary metabolites and heavy metal profile of some medicinal plants frequently consumed as winter tea

Karagozoglu

Alayunt

Parlak

2023

International Journal of Agriculture Environment and Food Sciences

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“…Lower moisture content in the product resulted in lower water activity and became less susceptible to microbial damage. The final moisture content of the dried products was less than 15%; which helps to lower microbial growth and deterioration reactions (Suna et al, 2014). Also, the range of the water activity was found to be 0.399–0.427, which is lower than 0.6, hence the dried beetroot slices become safe from microbial damage (Ochoa‐Martínez et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Drying kinetics and quality assessment of refractance window dried beetroot

Mandale

Attkan

Kumar

et al. 2023

J Food Process Engineering

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Thin-layer drying of red beetroot having slice thicknesses of 0.5, 1, and 1.5 mm was carried out using a solar-assisted continuous refractance window dryer at 75, 80, and 85 C drying temperatures for 30, 45, and 60 min. The drying kinetics including moisture ratio, drying rate, and moisture diffusivity was observed to understand the drying behavior of beetroot. The moisture ratio was fitted to the drying models for thinlayer modeling of the beetroot drying. The drying operation reduced the firmness and water activity of the fresh beetroot; however, the antioxidant properties of dried beetroot increased with drying treatment. The minimum alteration was observed with a color difference and hue angle of dried slices. Process optimization was carried out to obtain the ideal drying conditions, which indicated the use of a dryer at 85 C temperature, 0.5 mm slice thickness, and 60 min exposure time with a desirability value of 0.874. Practical applicationsFourth-generation drying technology refractance window drying dried the beet root slices without case hardening and improve its antioxidant properties. Dried beetroot contains carotenoids, vitamins, nitrates, flavonoids, and various minerals that have antioxidant, anti-inflammatory, anticarcinogenic, and hepato-protective activities.Dried beetroot flakes or powder is useful for the development of different functional foods that have anti-diabetic, cardiovascular disease lowering, hypertensive, and wound healing benefits.

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“…Similar findings have been reported in several herbal tea beverages commonly found in markets such as Lipton ice lemon tea, traditional blackcurrant tea, and raspberry mix (strawberry and loganberry). 40 Beverages with a pH below 7.0 have been reported can help the digestion of food and ensure the proper absorption of mineral elements in an acidic environment in the stomach. 41,42 This finding suggests that a higher amount of F. deltoidea added to brown rice would improve intestinal absorption.…”

Section: Discussionmentioning

confidence: 99%

Functional Beverages from Blends of Ficus Deltoidea Leaves and Brown Rice Powders: Physico-Phytochemical Properties, Antioxidant Activities, Sensory Evaluation and Acute Toxicity Study

Azmi¹,

Samsulrizal²,

Abidin³

et al. 2022

Pharmacogn J.

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Background: Ficus deltoidea (Ficus: Moraceae) has great potential as a functional food. Administration of F. deltoidea has been reported to reduce hyperglycemia, oxidative stress and increase insulin secretion in diabetic rats and humans. However, the poor bioavailability and intestinal absorption of F. deltoidea impede its therapeutic effectiveness at a lower dosage, thus integrating F. deltoidea into brown rice will provide additional advantages. This study aimed to examine the phyto-physicochemical profile, antioxidant properties, consumer acceptance, and safety of beverages formulated from fine powder mixtures of F. deltoidea leaves and brown rice. Methods: The new beverage formulations were prepared by mixing the fine powders of F. deltoidea leaves with brown rice at ratios of 1:6 and 1:13, respectively. Physicochemical, phytochemical, and antioxidant analyses were performed to characterize the prepared beverages. Consumer acceptance was assessed utilising a 9-point hedonic scale and an acute toxicity study was employed to determine the safety of F. deltoidea-added formulations. Results: F. deltoidea decreased the pH and increased the moisture content, ash, and viscosity of a brown rice beverage. The total phenolic, flavonoid, and tannin content as well as antioxidant activities increased significantly in both F. deltoidea-added formulations. The oral LD 50 of the F. deltoidea-added formulation was higher than 2000 mg/kg body weight. Conclusions: These results suggest that adding F. deltoidea leaves to brown rice beverages is safe to consume and improves the phyto-physicochemical profile, antioxidant activities, and consumers' acceptance of the formulation.

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Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage

Cited by 10 publications

References 27 publications

Total secondary metabolites and heavy metal profile of some medicinal plants frequently consumed as winter tea

Total secondary metabolites and heavy metal profile of some medicinal plants frequently consumed as winter tea

Drying kinetics and quality assessment of refractance window dried beetroot

Functional Beverages from Blends of Ficus Deltoidea Leaves and Brown Rice Powders: Physico-Phytochemical Properties, Antioxidant Activities, Sensory Evaluation and Acute Toxicity Study

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