Publication:
Evaluation of antioxidant properties and phenolic composition of fruit tea infusions

dc.contributor.authorŞahin, Saliha
dc.contributor.buuauthorŞAHİN, SALİHA
dc.contributor.departmentUludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü
dc.contributor.researcheridAAH-2892-2021
dc.date.accessioned2024-10-10T05:25:56Z
dc.date.available2024-10-10T05:25:56Z
dc.date.issued2013-12-01
dc.description.abstractThe popularity of fruit tea is increasing in the world because of its antioxidant properties and attractive taste. The aim of this study was to determine and compare the antioxidant property and phenolic composition of 16 different fruit teas. The antioxidant property and total phenol content of fruit teas depending on the extraction condition (water temperature) were examined using the ABTS (2,2-azinobis[3-ethylbenzothiazoline6-sulphonic acid]) method and the Folin-Ciocalteu method, respectively. The contents of total flavonoid and total anthocyanin of fruit teas was determined by using the UV/Vis spectrophotometric method. The phenolic composition was determined and quantified by using high performance liquid chromatography and photodiode array detection (HPLC-PDA). The highest total phenol content and antioxidant capacity were determined in pomegranate (I). The highest contents of total flavonoid and total anthocyanin were determined in peach (III) and blackberry (I), respectively. Chlorogenic acid, quercetin, myricetin, rutin, rosmarinic acid and ferulic acid were determined in fruit teas. A water temperature of 100 degrees C was the most effective to extract the highest contents of total phenols, total flavonoids, total anthocyanins and the highest antioxidant capacity in 16 different fruit teas. The purpose of this study was to determine the effect of water temperature on the extraction and quantify the various phenolic compounds in fruit teas by HPLC method for industrial application in producing the extracts.
dc.identifier.doi10.3390/antiox2040206
dc.identifier.endpage215
dc.identifier.issn2076-3921
dc.identifier.issue4
dc.identifier.startpage206
dc.identifier.urihttps://doi.org/10.3390/antiox2040206
dc.identifier.urihttps://www.mdpi.com/2076-3921/2/4/206
dc.identifier.urihttps://europepmc.org/article/PMC/4665523
dc.identifier.urihttps://hdl.handle.net/11452/46157
dc.identifier.volume2
dc.identifier.wos000215260100002
dc.indexed.wosWOS.ESCI
dc.language.isoen
dc.publisherMDPI
dc.relation.journalAntioxidants
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAntioxidant capacity
dc.subjectFruit tea
dc.subjectInfusion
dc.subjectHplc
dc.subjectPhenolic compounds
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectBiochemistry & molecular biology
dc.subjectChemistry, medicinal
dc.subjectFood science & technology
dc.subjectPharmacology & pharmacy
dc.titleEvaluation of antioxidant properties and phenolic composition of fruit tea infusions
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication4b87bb21-e6b9-4caf-a469-4b4fad49f199
relation.isAuthorOfPublication.latestForDiscovery4b87bb21-e6b9-4caf-a469-4b4fad49f199

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