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Journals / Gaziosmanpaşa Bilimsel Araştırma Dergisi / 2023 / Cilt: 12 Sayı: 3

Determination of Phytochemical Properties of Black Tea Extracts Obtained by Applying Different Extraction Techniques at Low Temperature

Düşük Sıcaklıkta Farklı Ekstraksiyon Teknikleri Uygulanarak Elde Edilen Siyah Çay Ekstraktlarının Fitokimyasal Özelliklerinin Belirlenmesi

Esra Esin Yücel(TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ)
Cemal Kaya(GAZİOSMANPAŞA ÜNİVERSİTESİ)0000-0001-8354-9565
Pages
278–289
Publication Date
2023-12-31
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was shown that the concentrations of phytochemical compounds in the extracts increased significantly when the ultrasonic extraction method was used.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, it was investigated the effect of tannase enzyme application on the phytochemical qualities of Turkish black tea extracts that were obtained with different extraction techniques, tea:water ratios, and extraction time.
📊
Key Findings & Data:To achieve this, tannase enzyme was added to extracts made using traditional and ultrasonic extraction techniques at brewing temperatures of 30°C, for different extraction times (5, 10, and 20 minutes), and different tea: water ratios (1:100, 5:100, and 10:100).
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Conclusion & Impact:It was shown that the concentrations of phytochemical compounds in the extracts increased significantly when the ultrasonic extraction method was used.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Tannaz · fenolik madde · kateşin

Abstract

In this study, it was investigated the effect of tannase enzyme application on the phytochemical qualities of Turkish black tea extracts that were obtained with different extraction techniques, tea:water ratios, and extraction time. To achieve this, tannase enzyme was added to extracts made using traditional and ultrasonic extraction techniques at brewing temperatures of 30°C, for different extraction times (5, 10, and 20 minutes), and different tea: water ratios (1:100, 5:100, and 10:100). The extracts obtained in the study were analysed for total phenolic matter, catechin and caffeine. When the extraction methods are compared; it can be observed that, at all brewing times and tea:water ratios, the amounts of total phenolic substances, caffeine, and catechins of black tea extracts obtained by ultrasonic method are generally higher than the amounts of these substances obtained by classical method. It was shown that the concentrations of phytochemical compounds in the extracts increased significantly when the ultrasonic extraction method was used.

Özet

Bu çalışmada; farklı ekstraksiyon teknikleri, çay: su oranları ve ekstraksiyon süreleri kullanılarak elde edilen Türk siyah çay ekstraktlarına tannaz enzimi uygulanmasının, ekstraktların fitokimyasal özellikleri üzerine olan etkisi araştırılmıştır. Bu amaçla klasik ve ultrasonik ekstraksiyon yöntemleri ile 30°C demleme sıcaklığında, farklı ekstraksiyon süreleri (5, 10 ve 20 dakika) ve çay:su oranları (1:100; 5:100; 10:100) uygulanarak elde edilen ekstraktlar, tannaz enzimi ile muamele edilmiştir. Çalışmada elde edilen ekstraktlarda toplam fenolik madde, kateşin ve kafein analizleri yapılmıştır. Ekstraksiyon yöntemleri birbiriyle karşılaştırıldığında; tüm demleme süreleri ve çay:su oranlarında ultrasonik yöntemle elde edilen siyah çay ekstraktlarının toplam fenolik madde, kafein ve kateşinlerinin miktarlarının klasik ekstraksiyon yöntemine göre genellikle daha fazla olduğu görülmektedir. Ultrasonik ekstraksiyon yönteminin kullanılmasının ekstraktların fitokimyasal bileşik miktarlarında önemli düzeyde artışlar sağladığı tespit edilmiştir.

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Cite This Article

Yücel, E. E., Kaya, C. (2023). Determination of Phytochemical Properties of Black Tea Extracts Obtained by Applying Different Extraction Techniques at Low Temperature. Gaziosmanpaşa Bilimsel Araştırma Dergisi, Cilt: 12 Sayı: 3, 278–289. https://ajindex.com/articles/1487627

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