Effects of honey addition on antioxidative properties of different herbal teas

• Autorzy: Toydemir G. , Capanoglu E. , Kamiloglu S. , Firatligil-Durmus E. , Sunay A.E. , Samanci T. , Boyacioglu D.
• Języki publikacji: EN

Abstrakty

EN

Tea and herbal infusions are among the major contributors of phenolic compounds, specifically flavonoids, in our daily diet. Honey is another antioxidant-rich food that is widely used as a natural sweetener. In this work, the effects of honey addition on antioxidant properties of different herbal teas were investigated. For this purpose, 2 different types of honey (flower and pine honey) were added into 9 different herbal teas (melissa, green tea, rosehip, sage, echinacea, fennel, linden, daisy, and ginger) at 4 different temperatures (55°C, 65°C, 75°C, and 85°C), and the changes in the content of total pheolics, total flavonoids, and total antioxidant capacity were determined. The total phenolic content and the total antioxidant capacity of the honey-added-tea samples were found to be increased (up to 57% for both), especially with pine honey and at higher temperatures of honey addition. The findings of this study supported the use of honey as a natural sweetener in tea in order to be able to benefit from the health-enhancing antioxidative properties of these two promising food products.

Słowa kluczowe

EN

honey; addition; antioxidative property; herbal tea; temperature; phenolics; flavonoids; antioxidant capacity

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2015
• Tom: 65
• Numer: 2
• Opis fizyczny: p.127-135,fig.,ref.

Twórcy

autor

Toydemir G.

• Department of Food Engineering, Faculty of Engineering and Architecture, Okan University, Akfi rat-Tuzla, 34959, Istanbul, Turkey

autor

Capanoglu E.

• Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey

autor

Kamiloglu S.

• Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey

autor

Firatligil-Durmus E.

• Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey

autor

Sunay A.E.

• Scientific Bio Solutions LLC., Maslak, Istanbul, Turkey

autor

Samanci T.

• Scientific Bio Solutions LLC., Maslak, Istanbul, Turkey

autor

Boyacioglu D.

• Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
• Scientific Bio Solutions LLC., Maslak, Istanbul, Turkey

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Identyfikatory

DOI

10.1515/pjfns-2015-0019