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Journals / Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi / 2021 / Cilt: 21 - Sayı: 1

Utilization of Some Plant Based Wastes for a Possible Formulation of Tea Infusion

Bazı Bitki Kaynaklı Atıkların Çay İnfüzyonu Olarak Değerlendirilmesi

Derya ARSLAN DANACIOĞLU
Merve PEKEL
Pages
122–129
Publication Date
2022-10-12
DOI
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AI Summary & Key Takeaways

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

However, tomato peel, hawthorn, olive leaf and cypress cone blend showed good DPPHradical scavenging activity (79.65%) and appreciated with higher scores by sensory analysis.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The main objective of the current study was to investigate the potential of plant based wastes to beused as tea infusions having beneficial health effects.
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Key Findings & Data:Final beverages containedconsiderable phenolic contents and showed significant antioxidant activity.
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Conclusion & Impact:However, tomato peel, hawthorn, olive leaf and cypress cone blend showed good DPPHradical scavenging activity (79.65%) and appreciated with higher scores by sensory analysis.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The main objective of the current study was to investigate the potential of plant based wastes to beused as tea infusions having beneficial health effects. With this purpose, three different formulationsof tomato peel, lemon peel, onion peel, tangerine peel, walnut and hazelnut shell, oleaster, olive leaves,cypress cone and hawthorn were developed and these tea blends were evaluated in terms of totalphenolics, radical scavenging activity, color and sensory properties. Final beverages containedconsiderable phenolic contents and showed significant antioxidant activity. The infusion of onion peel,lemon peel, walnut shell and cypress cone blend contained the highest amount of total phenolics (160.2mg GAE/L). However, tomato peel, hawthorn, olive leaf and cypress cone blend showed good DPPHradical scavenging activity (79.65%) and appreciated with higher scores by sensory analysis.

Özet

Bu çalışmanın amacı, bitkisel kaynaklı bazı atıkların sağlık üzerinde olumlu etkileri olan çay infüzyonları olarak kullanım potansiyellerini ortaya koymaktır. Bu amaçla, domates kabuğu, limon kabuğu, soğan kabuğu, mandalina kabuğu, ceviz kabuğu, fındık kabuğu, iğde, zeytin yaprağı, selvi kozalağı ve alıçtan oluşan üç farklı formülasyon geliştirilmiştir. Bu çay karışımları toplam fenolik madde ve radikal tutucu aktivite, renk ve duyusal özellikler açısından değerlendirilmiştir. Elde edilen içeceklerin önemli seviyede fenolik madde içeriğine ve antioksidan aktiviteye sahip olduğu tespit edilmiştir. Soğan, limon ve ceviz kabuğu karışımından elde edilen infüzyon en yüksek miktarda toplam fenolik (160.2 mg GAE/L) bileşen içeren infüzyon olmuştur. Bununla birlikte, domates kabuğu, alıç, selvi kozalağı ve zeytin yaprağı karışımı DPPH radikal yakalama aktivitesi (%79.65) açısından daha üstün bulunmuş ve ayrıca duyusal analizlerde de daha yüksek skorlarla değerlendirilmiştir.

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Cite This Article

DANACIOĞLU, D. A., PEKEL, M. (2022). Utilization of Some Plant Based Wastes for a Possible Formulation of Tea Infusion. Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, Cilt: 21 - Sayı: 1, 122–129. https://ajindex.com/articles/429179

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