Determination of Physicochemical Properties, Bioaccessibility of Phenolics and Antioxidant Capacity of Mineral Enriched Linden Herbal Tea Beverage
In this research, dried linden (Tilia argentea) leaves and blossoms were used as a raw material for mineral enriched herbal tea beverage production. For this aim, %1 dried linden was infused with boiling water (100 °C) for 5 minutes. After cooling, sucrose, citric acid, ascorbic acid, natural lemon flavor and natural mineral water were added. Beverage samples were plate filtered, filled into 200-mL glass bottles, capped then pasteurized at 98 °C for 15 minutes. Water soluble dry matter, titratable acidity, ascorbic acid, pH, minerals (Fe, Ca, Mg, K, Na), color (L*, a*, b*), turbidity, bioaccessible phenolics and antioxidant capacity were analyzed. Water soluble dry matter, titratable acidity, and ascorbic were determined as 7.66±0.28 g/100 g, 0.13±0.00 g/100 mL, and 19.42±0.62 mg/100 mL, respectively. pH was measured as 3.69. Fe, Ca, Mg, K and Na contents of the beverage were determined as 0.12±0.00, 115.48±0.05, 34.72±0.14, 48.67±0.43 and 85.72±1.01 mg/L, respectively. Color was measured as 13.63±0.05, -4.33±0.05, and 3.06±0.05 for L*, a*, and b* values. Turbidity was determined as 0.69±0.07 NTU. Bioaccessible phenolics were determined as 312.82±5.91 mg GAE/100 mL. Antioxidant capacities of chemical (MetOH:H2O:HCl) and physiological extracts (in vitro digestive enzymatic extraction) with DPPH (27.59±0.53 and 0.17±0.02 μmol trolox/mL), FRAP (21.01±0.97 and 13.27±0.19 μmol trolox/mL) and CUPRAC (44.71±9.42 and 2.80±0.64 μmol trolox/mL) methods were also evaluated. As a result, enrichment with natural mineral water was proposed for the development of functional and nutritional values together with a good potential for commercialization.
[1] Tang, Y., Zhuge, R., 1996. Geographical Distribution of Tilia Linn. Acta Phytotaxonomica Sinica 34: 254–264.
[2] Oniszczuk, A., Podgórski, R., 2015. Influence of different extraction methods on the quantification of selected flavonoids and phenolic acids from Tilia cordata inflorescence. Industrial crops and products. 76 :509-514.
[3] Browicz, K. 1976. Flora Iranica. Ed: K. H. Rechinger. Akademische Druck-U Verlagsanstalt, Graz, Austria.
[4] Blumenthal, M. 2000. Herbal Medicine: Expanded Commission E Monographs, Integrative Medicine Communications, 519 pp.
[5] Bradley, P. 1992. Dorset (Great Britain): British Herbal Medicine Association Vol. 1. Ed: British Herbal Compendium. Bournemouth.
[6] Almajano, M. P., Carbó, R., Limenéz, A. L., Gordon, M. H. 2008. Antioxidant and antimicrobial activities of tea infusions. Food Chemistry. 108: 55–63.
[7] Atoui, A. K., Mansouri, A., Boskou, G. and Kefalas, P. 2005.Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chemistry. 89:27–3618. Anonymous 2014. https://www.tse.org.tr
[8] AOAC. Association of Analytical Communities. 932.12: 1980.
[9] AOAC. Association of Analytical Communities. 942.15: 2000.
[10] Cemeroğlu, B. 2007. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları, Bizim Büro Basımevi, Ankara
[11] Rocha-Guzmán, N. E., Medina-Medrano, J. R., Gallegos-Infante, J. A., Gonzalez-Laredo, R. F., Ramos-Gómez, M., Reynoso-Camacho, R., Guzmán-Maldonado, H., González-Herrera, S. M. 2012. Chemical evaluation, antioxidant capacity, and consumer acceptance of several oak infusions. Journal of Food Science. 77:162-166.
[12] Tajchakavit, S., Boye, J. I., Couture, R. 2001. Effect of processing on post bottling haze formation in apple juice. Food Research International. 34: 415–424.
[13] NMKL method 2007. http://www.nmkl.org/index.php?option=com_zoo&task=item&item_id=359&Itemid=319&lang=en.
[14] Vitali, D., Vedrina Dragojevic, I., Sebecic, B. 2009. Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry. 114: 1462–1469.
[15] Katalinic, V., Milos, M., Kulisic, T., Jukic, M. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry. 94: 550–557.
[16] Benzie, I.F.F., Strain, J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay. Analytical Biochemistry. 239: 70-76.
[17] Apak, R., Güçlü, K., Özyürek, M., Karademir, S. E., Erçağ, E. 2006. The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. International Journal of Food Sciences and Nutrition. 57: 292-304.
[18] Anonymous 2014. https://www.tse.org.tr, siyah çay, bitkisel çaylar, kahve, baharatlar, çeşni maddeleri ve gıda katkıları.
[19] Phelan, J., Rees, J. 2003. The erosive potential of some herbal teas. Journal of Dentistry. 31: 241–246.
[20] Costa, A. S. G., Nunes M. A., Almeida, I. M. C., Carvalho, M. R., Barroso, M. F., Oliveira, M. B. P. P., Alves, R. C. 2012. Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds. LWT-Food Science and Technology. 49: 324-328.
[21] Chandini, S. K., Rao, L. J., Subramanian, R., 2013. Membrane Clarification of Black Tea Extracts. Food and Bioprocess Technology. 6: 1926–1943.
[22] Costa, L. M., Gouveia, S. T., Nobrega, J. A. 2002. Comparison of heating extraction procedures for Al, Ca, Mg and Mn in tea samples. Analytical Sciences. 18: 313–318.
[23] Pytlakowska, K., Kita, A., Janoska, P., Polowniak, M., Kozik, V. 2012. Multi-element analysis of mineral and trace elements in medicinal herbs and their infusions. Food Chemistry. 135:494-501.
[24] Pohl, P., Dzimitrowicz, A., Jedryczko, D., Szymczycha-Madeja, A., Welna, M., Jamroz, P. 2016. The determination of elements in herbal teas and medicinal plant formulations and their tisanes. Journal of Pharmaceutical and Biomedical Analysis. Article in press.
[25] Saura-Calixto F, Serrano J, Goni I (2007). Intake and bioaccessibility of total polyphenols in a whole diet. Food Chem 101: 492–501.
[1] Tang, Y., Zhuge, R., 1996. Geographical Distribution of Tilia Linn. Acta Phytotaxonomica Sinica 34: 254–264.
[2] Oniszczuk, A., Podgórski, R., 2015. Influence of different extraction methods on the quantification of selected flavonoids and phenolic acids from Tilia cordata inflorescence. Industrial crops and products. 76 :509-514.
[3] Browicz, K. 1976. Flora Iranica. Ed: K. H. Rechinger. Akademische Druck-U Verlagsanstalt, Graz, Austria.
[4] Blumenthal, M. 2000. Herbal Medicine: Expanded Commission E Monographs, Integrative Medicine Communications, 519 pp.
[5] Bradley, P. 1992. Dorset (Great Britain): British Herbal Medicine Association Vol. 1. Ed: British Herbal Compendium. Bournemouth.
[6] Almajano, M. P., Carbó, R., Limenéz, A. L., Gordon, M. H. 2008. Antioxidant and antimicrobial activities of tea infusions. Food Chemistry. 108: 55–63.
[7] Atoui, A. K., Mansouri, A., Boskou, G. and Kefalas, P. 2005.Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chemistry. 89:27–3618. Anonymous 2014. https://www.tse.org.tr
[8] AOAC. Association of Analytical Communities. 932.12: 1980.
[9] AOAC. Association of Analytical Communities. 942.15: 2000.
[10] Cemeroğlu, B. 2007. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları, Bizim Büro Basımevi, Ankara
[11] Rocha-Guzmán, N. E., Medina-Medrano, J. R., Gallegos-Infante, J. A., Gonzalez-Laredo, R. F., Ramos-Gómez, M., Reynoso-Camacho, R., Guzmán-Maldonado, H., González-Herrera, S. M. 2012. Chemical evaluation, antioxidant capacity, and consumer acceptance of several oak infusions. Journal of Food Science. 77:162-166.
[12] Tajchakavit, S., Boye, J. I., Couture, R. 2001. Effect of processing on post bottling haze formation in apple juice. Food Research International. 34: 415–424.
[13] NMKL method 2007. http://www.nmkl.org/index.php?option=com_zoo&task=item&item_id=359&Itemid=319&lang=en.
[14] Vitali, D., Vedrina Dragojevic, I., Sebecic, B. 2009. Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry. 114: 1462–1469.
[15] Katalinic, V., Milos, M., Kulisic, T., Jukic, M. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry. 94: 550–557.
[16] Benzie, I.F.F., Strain, J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay. Analytical Biochemistry. 239: 70-76.
[17] Apak, R., Güçlü, K., Özyürek, M., Karademir, S. E., Erçağ, E. 2006. The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. International Journal of Food Sciences and Nutrition. 57: 292-304.
[18] Anonymous 2014. https://www.tse.org.tr, siyah çay, bitkisel çaylar, kahve, baharatlar, çeşni maddeleri ve gıda katkıları.
[19] Phelan, J., Rees, J. 2003. The erosive potential of some herbal teas. Journal of Dentistry. 31: 241–246.
[20] Costa, A. S. G., Nunes M. A., Almeida, I. M. C., Carvalho, M. R., Barroso, M. F., Oliveira, M. B. P. P., Alves, R. C. 2012. Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds. LWT-Food Science and Technology. 49: 324-328.
[21] Chandini, S. K., Rao, L. J., Subramanian, R., 2013. Membrane Clarification of Black Tea Extracts. Food and Bioprocess Technology. 6: 1926–1943.
[22] Costa, L. M., Gouveia, S. T., Nobrega, J. A. 2002. Comparison of heating extraction procedures for Al, Ca, Mg and Mn in tea samples. Analytical Sciences. 18: 313–318.
[23] Pytlakowska, K., Kita, A., Janoska, P., Polowniak, M., Kozik, V. 2012. Multi-element analysis of mineral and trace elements in medicinal herbs and their infusions. Food Chemistry. 135:494-501.
[24] Pohl, P., Dzimitrowicz, A., Jedryczko, D., Szymczycha-Madeja, A., Welna, M., Jamroz, P. 2016. The determination of elements in herbal teas and medicinal plant formulations and their tisanes. Journal of Pharmaceutical and Biomedical Analysis. Article in press.
[25] Saura-Calixto F, Serrano J, Goni I (2007). Intake and bioaccessibility of total polyphenols in a whole diet. Food Chem 101: 492–501.
@article{"International Journal of Biological, Life and Agricultural Sciences:76936", author = "Senem Suna and Canan Ece Tamer and Ömer Utku Çopur", title = "Determination of Physicochemical Properties, Bioaccessibility of Phenolics and Antioxidant Capacity of Mineral Enriched Linden Herbal Tea Beverage", abstract = "In this research, dried linden (Tilia argentea) leaves and blossoms were used as a raw material for mineral enriched herbal tea beverage production. For this aim, %1 dried linden was infused with boiling water (100 °C) for 5 minutes. After cooling, sucrose, citric acid, ascorbic acid, natural lemon flavor and natural mineral water were added. Beverage samples were plate filtered, filled into 200-mL glass bottles, capped then pasteurized at 98 °C for 15 minutes. Water soluble dry matter, titratable acidity, ascorbic acid, pH, minerals (Fe, Ca, Mg, K, Na), color (L*, a*, b*), turbidity, bioaccessible phenolics and antioxidant capacity were analyzed. Water soluble dry matter, titratable acidity, and ascorbic were determined as 7.66±0.28 g/100 g, 0.13±0.00 g/100 mL, and 19.42±0.62 mg/100 mL, respectively. pH was measured as 3.69. Fe, Ca, Mg, K and Na contents of the beverage were determined as 0.12±0.00, 115.48±0.05, 34.72±0.14, 48.67±0.43 and 85.72±1.01 mg/L, respectively. Color was measured as 13.63±0.05, -4.33±0.05, and 3.06±0.05 for L*, a*, and b* values. Turbidity was determined as 0.69±0.07 NTU. Bioaccessible phenolics were determined as 312.82±5.91 mg GAE/100 mL. Antioxidant capacities of chemical (MetOH:H2O:HCl) and physiological extracts (in vitro digestive enzymatic extraction) with DPPH (27.59±0.53 and 0.17±0.02 μmol trolox/mL), FRAP (21.01±0.97 and 13.27±0.19 μmol trolox/mL) and CUPRAC (44.71±9.42 and 2.80±0.64 μmol trolox/mL) methods were also evaluated. As a result, enrichment with natural mineral water was proposed for the development of functional and nutritional values together with a good potential for commercialization.
", keywords = "Antioxidant capacity, bioaccessibility, herbal tea beverage, linden. ", volume = "12", number = "2", pages = "31-4", }
