Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology

İlyasoğlu, Huri; Arpa, Tuba Eda

doi:10.1007/s13197-017-2794-2

Cited by 24 publications

(26 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As shown, these independent variables impacted all the responses, however, the decoction time showed the most significant effects. Accordingly, it has been reported that the infusion time was an impactful factor affecting TPC, FRAP and ascorbic acid content of Dog rose (Ilyasoğlu & Arpa, 2017). The increase of decoction time induced an increase in TPC, TFC, DPPH radical scavenging, FRAP, and ascorbic acid to reach the maximum at 11–13 min.…”

Section: Resultsmentioning

confidence: 99%

Modeling and optimization of drying conditions of dog rose for preparation of a functional tea

Pashazadeh

Zannou

Koca

2020

J Food Process Engineering

View full text Add to dashboard Cite

Dog rose (Rosa canina L.) is a rosehip used for domestic and industrial purposes. It has great antioxidant compounds such as lycopene and phenolic compounds. In the present study, technological processing was investigated to formulate a functional tea with great nutraceutical compounds. The drying conditions were optimized to have maximum antioxidant properties. The optimum conditions were 68°C and 1 m s−1, providing the values of 40751.17 mg GAE/kg, 14.17 mg EGC E/100 g, 278.87 mmol TE/g, 44.62 mmol ISE/g, 3051.36 mg/kg, and 13.28 mg/kg for TPC, TFC, DPPH radical scavenging, FRAP, ascorbic acid, and lycopene, respectively. Midilli model described well the drying behavior of Dog rose and, Peleg, Weibull and Vega‐galves models predicted well the rehydration kinetics. A two‐factor and central composite design was applied to evaluate the effects of decoction time and solid‐to‐liquid ratio. At the optimal conditions, the Dog rose tea had 98141.28 mg GAE/kg, 2720.66 mg EGC E/100 g, 8616.57 mmol TE/g, 728.24 mmol ISE/g; and 3,358 for TPC, TFC, DPPH radical scavenging, FRAP, and ascorbic acid content, respectively. The findings showed that Dog rose fruit is a great source of nutraceutical compounds and a potential industrial product. Practical application The drying conditions to have a dried fruit with high antioxidant properties were determined. The dried Dog rose fruit is stable for long storage period and be afforded in off‐seasons. Optimization and mathematical models were successfully applied to determine the optimum drying conditions and to predict the drying and rehydration kinetics, respectively. Midilli model was the most fitted model to predict the drying kinetics, while, Peleg, Vegas‐gálves and Weibull models depicted better the rehydration kinetics at 20, 40, and 60°C. The dried fruit can be used in food, cosmetic, and pharmaceutical industries for many purposes. A functional fruit tea was formulated and optimized for its nutraceutical properties. This tea is a functional food used as a natural preventive remedy for flu, cancer, anemia, cardiovascular diseases and diabetes as well.

show abstract

Section: Resultsmentioning

confidence: 99%

Modeling and optimization of drying conditions of dog rose for preparation of a functional tea

Pashazadeh

Zannou

Koca

2020

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Herbal teas are prepared as infusions by brewing the dry plants with hot water or dipping tea bags into the water for a specified time (2–10 min). Based on the preparation method, the biological activity and phenolic content of herbal teas change depending on several parameters such as brewing time and temperature (İlyasoğlu & Arpa, 2017; Irakli et al., 2018; Yildirim et al., 2017). The infusion parameters should be selected based on the phytochemical profile and physical structure of the plants of interests.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the conditions for preparing herbal tea with a high content of bioactive compounds are specific to target plant material. For example, to extract the bioactive compounds, the best conditions were reported as 6–8 min at 84°C–86°C for rosehip tea (İlyasoğlu & Arpa, 2017), 5.4 min at 64°C for a tea composed of rosehip and hibiscus (Eroğlu et al., 2018), and 10 min at 99.8°C for mountain tea (Irakli et al., 2018). The hot water extraction technique has been applied in many forms throughout the history to extract the bioactive components of herbs into the solutions.…”

Section: Introductionmentioning

confidence: 99%

Extraction optimization and microencapsulation of phenolic antioxidant compounds from lemon balm ( Melissa officinalis L.): Instant soluble tea production

Tülek

Alaşalvar

Başyi̇ği̇t

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

The purpose of this study was to extract phenolics from lemon balm followed by microencapsulation with spray drying. The optimum extraction conditions were 100°C for the temperature and 120 min for the time with TPC of 6,365 mg GAE/100 g and ABTS radical scavenging activity of 9,196 mg TEAC/100 g. Lemon balm extracts were spray dried using three different air inlet temperatures (130°C, 165°C, and 200°C) of which 165°C was provided better scores than the other points in terms of microencapsulation yield (65.9%), microencapsulation efficiency (99.4%), dry matter (98.3%), and water activity (0.160). The inlet air temperatures had an insignificant (p > .05) effect on the antioxidant capacity of the microcapsules. Phenolic acids in lemon balm were slightly affected by the extraction and spray drying conditions. However, extraction followed by spray drying resulted in significant loss in the amount of volatiles such as geranial, neral, citronellal, and caryophyllene. Practical applications Hot water extracts of the medicinal and aromatic plants are consumed as herbal tea across the world and their biological activity varies depending on the extraction conditions. Furthermore, bioactive compounds are sensitive to environmental conditions when the compounds dissolved in water. The conditions necessary for the effective extraction of bioactive compounds are specific to the target plant and it is a problem for the consumer. Optimization of extraction conditions of lemon balm phenolics could provide useful information for the consumer and food industry. The production of phenolic microcapsules (instant soluble tea) from lemon balm could facilitate herbal tea preparation and reduce the preparation time.

show abstract

“…These bushes originated in East Asia, but they were brought west to Europe and America. It has grown in popularity due to its many beneficial effects, including its antioxidant properties from vitamin C and its polyphenol content, which includes tannins, anthocyanins, flavonoids, and phenolic acids [244,245]. The polyphenols found in teas are primarily catechins, the most well-known being EGCG, the primary flavonoid in green tea, which has anti-inflammatory and antioxidant properties.…”

Section: Tea Polyphenolsmentioning

confidence: 99%

The Impact of Dietary Supplementation of Whole Foods and Polyphenols on Atherosclerosis

et al. 2020

View full text Add to dashboard Cite

The purpose of this review is to highlight current research on the benefits of supplementation with foods with a diverse polyphenol composition, including fruits, vegetables, nuts, grains, oils, spices, and teas in blunting atherosclerosis. We searched PubMed for publications utilizing whole food or polyphenols prepared from whole foods in Apolipoprotein E (ApoE) or Low-Density Lipoprotein Receptor (LDLR) knockout mice, and identified 73 studies in which plaque was measured. The majority of the studies reported a reduction in plaque. Nine interventions showed no effect, while three using Agaricus blazei mushroom, HYJA-ri-4 rice variety, and safrole-2’, 3’-oxide (SFO) increased plaque. The mechanisms by which atherosclerosis was reduced include improved lipid profile, antioxidant status, and cholesterol clearance, and reduced inflammation. Importantly, not all dietary interventions that reduce plaque showed an improvement in lipid profile. Additionally, we found that, out of 73 studies, only 9 used female mice and only 6 compared both sexes. Only one study compared the two models (LDLR vs. ApoE), showing that the treatment worked in one but not the other. Not all supplementations work in both male and female animals, suggesting that increasing the variety of foods with different polyphenol compositions may be more effective in mitigating atherosclerosis.

show abstract

Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology

Cited by 24 publications

References 25 publications

Modeling and optimization of drying conditions of dog rose for preparation of a functional tea

Modeling and optimization of drying conditions of dog rose for preparation of a functional tea

Extraction optimization and microencapsulation of phenolic antioxidant compounds from lemon balm ( Melissa officinalis L.): Instant soluble tea production

The Impact of Dietary Supplementation of Whole Foods and Polyphenols on Atherosclerosis

Contact Info

Product

Resources

About