Research Article
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Year 2023, Volume: 13 Issue: 3, 1738 - 1754, 01.09.2023
https://doi.org/10.21597/jist.1267541

Abstract

References

  • Acar, A., Aydın, M. & Arslan, D. (2022). Development of infusion tea formulations with food wastes: Evaluation of temperature and time effects on quality parameters. Applied Food Research, 2(1), 100087. doi: 10.1016/j.afres.2022.100087
  • Adams, R. (2022). Sensient’s new blue food colorant, derived from butterfly pea flower. Focus on Pigments. Elsevier BV, Radarweg 29, 1043 NX, Amsterdam, The Netherlands. 2022(3). doi: 10.1016/j.fop.2022.04.012
  • Adhikary, R., Sultana, S. & Bishayi, B. (2018). Clitoria ternatea flower petals: Effect on TNFR1 neutralization via downregulation of synovial matrix metalloproteases. Journal of ethnopharmacology, 210, 209-222. doi: 10.1016/j.jep.2017.08.017
  • Boonsiriwit, A., Lee, M., Kim, M., Inthamat, P., Siripatrawan, U. & Lee, Y.S. (2021). Hydroxypropyl methylcellulose/microcrystalline cellulose biocomposite film incorporated with butterfly pea anthocyanin as a sustainable pH-responsive indicator for intelligent food-packaging applications. Food Bioscience, 44, 101392. doi: 10.1016/j.fbio.2021.101392
  • Cacace, J.E. & Mazza, G. (2003). Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering, 59(4), 379-389. doi: 10.1016/S0260-8774(02)00497-1
  • Campbell, S.M., Pearson, B. & Marble, S.C. (2019). Butterfly pea (Clitoria ternatea) flower extract (BPFE) and Its use as a pH-Dependent natural colorant:(ENH-1309/EP573, 4/2019). EDIS, 2019(2). https://edis.ifas.ufl.edu/publication/EP573
  • Cemeroğlu, B.S. (2013). Gıda Analizleri, Ankara, Bizim Grup Basımevi, p. (in Turkish)
  • Chang, M-Y., Lin, Y-Y., Chang, Y-C., Huang, W-Y., Lin, W-S., Chen, C-Y., Huang, S-L. & Lin, Y-S. (2020). Effects of infusion and storage on antioxidant activity and total phenolic content of black tea, Applied Sciences, 10, 2685. doi: 10.3390/app10082685
  • Ciniviz, M. & Yildiz, H. (2020). Determination of phenolic acid profiles by HPLC in lacto‐fermented fruits and vegetables (pickle): Effect of pulp and juice portions. Journal of Food Processing and Preservation. 44(7), e14542. doi: 10.1111/jfpp.14542
  • Coşkun, B.A. (2022). Use of some edible flowers as herbal tea. (PhD), Selçuk University, Konya, Turkey.
  • da Silveira, T.F.F., Meinhart, A.D., Ballus, C.A. & Godoy, H.T. (2014). The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: An optimization study, Food Research International, 60, 241-245. doi; 10.1016/j.foodres.2013.09.024
  • Dinçer, C., Tongur, T. & Erkaymaz, T. (2020). Investigation of the effect of different extraction methods on the quality properties of hibiscus extracts. The Journal of Food, 45 (3), 409-420. doi: 10.15237/gida.GD19155
  • Escher, G.B., Marques, M.B., do Carmo, M.A.V., Azevedo, L., Furtado, M.M., Sant'Ana, A.S., da Silva, M.C., Genovese, M.I., Wen, M., Zhang, L., Oh, W.Y., Shahidi, F., Rosso, N.D. & Granato, D. (2020b). Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation. Food research international, 128, 108763. doi: 10.1016/j.foodres.2019.108763
  • Escher, G.B., Wen, M., Zhang, L., Rosso, N.D. & Granato, D. (2020a). Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals. Food Chemistry, 331, 127341. doi: 10.1016/j.foodchem.2020.127341
  • Fibrianto, K. & Kinsky, M.K. (2020). Sensory optimisation of lemongrass (Cymbopogon citratus) and pandan (Pandanus amarylifolius Roxb.) herbal tea on several brewing techniques. International Conference on Green Agroindustry and Bioeconomy. Malang East Java Indınesia, IOP Publishing. 475 012017. doi: 10.1088/1755-1315/475/1/012017
  • Francisco, M.L. & Resurreccion, A.V.A. (2012). Antioxidant capacity and sensory profiles of peanut skin infusions. LWT-Food Science and Technology, 47(1), 189-198. doi: 10.1016/j.lwt.2011.12.008
  • Gan, P.T. & Ting, A.S.Y. (2019). Our tea-drinking habits: Effects of brewing cycles and infusion time on total phenol content and antioxidants of common teas. Journal of Culinary Science & Technology, 17(2), 170-183. doi: 10.1080/15428052.2017.1409673
  • Giusti, M.M. & Wrolstad, R.E. (2003). Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal, 14(3), 217-225. doi: 10.1016/S1369-703X(02)00221-8
  • Gomez, S., Pathrose, B. & Kuruvila, B. (2022). Comparative evaluation of anthocyanin pigment yield and its attributes from Butterfly pea (Clitorea ternatea L.) flowers as prospective food colorant using different extraction methods. Future Foods, 6, 100199. doi: 10.1016/j.fufo.2022.100199
  • Gülçin, İ. (2005). The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. International Journal of Food Sciences Nutrition, 56(7), 491-499.
  • Jeyaraj, E.J., Lim, Y.Y. & Choo, W.S. (2021). Extraction methods of butterfly pea (Clitoria ternatea) flower and biological activities of its phytochemicals. Journal of Food Science and Technology, 58(6), 2054-2067. doi: 10.1007/s13197-020-04745-3
  • Kılıç, C., Can, Z., Yılmaz, A., Yıldız, S. & Turna, H. (2017). Antioxidant properties of some herbal teas (green tea, senna, corn silk, rosemary) brewed at different temperatures, International Journal of Secondary Metabolite, 4 (3), 142-148. doi: 10.21448/ijsm.369273
  • Koçak, E., Demircan, E. & Özçelik, B. (2018). Antioxidant capacities and phenolic profiles of Ottoman strawberry fruit and Ottoman strawberry jam. Ecological Life Sciences, 13(3), 119-130. doi: 10.12739/NWSA.2018.13.3.5A0101
  • Köksal, E., Gülçin, İ., Öztürk Sarikaya, S.B. & Bursal, E. (2009). In vitro antioxidant activity of silymarin. Journal of Enzyme İnhibition Medicinal Chemistry, 24(2), 395-405. doi: 10.1080/14756360802188081
  • Kumari, P. & Bhargava, B. (2021). Phytochemicals from edible flowers: Opening a new arena for healthy lifestyle. Journal of Functional Foods, 78, 104375. doi: 10.1016/j.jff.2021.104375
  • Liu, Y., Luo, L., Liao, C., Chen, L., Wang, J. & Zeng, L. (2018). Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology. Food Chemistry, 269, 24-34. doi: 10.1016/j.foodchem.2018.06.130
  • Meda, A., Lamien, C.E., Romito, M., Millogo, J. & Nacoulma, O.G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91(3), 571-577. doi: 10.1016/j.foodchem.2004.10.006
  • Mehmood, A., Ishaq, M., Zhao, L., Yaqoob, S., Safdar, B., Nadeem, M., Munir, M. & Wang, C. (2019). Impact of ultrasound and conventional extraction techniques on bioactive compounds and biological activities of blue butterfly pea flower (Clitoria ternatea L.). Ultrasonics Sonochemistry, 51, 12-19. doi: 10.1016/j.ultsonch.2018.10.013
  • Netravati Gomez, S., Pathrose, B. & Kuruvila, B. (2022). Comparative evaluation of anthocyanin pigment yield and its attributes from Butterfly pea (Clitorea ternatea L.) flowers as prospective food colorant using different extraction methods. Future Foods, 6, 100199. doi: 10.1016/j.fufo.2022.100199
  • Patras, A., Brunton, N.P., O'Donnell, C. & Tiwari, B.K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21(1), 3-11. doi: 10.1016/j.tifs.2009.07.004
  • Permatasari, H.K., Nurkolis, F., Gunawan, W.B., Yusuf, V.M., Yusuf, M., Kusuma, R.J., Sabrina, N., Muharram, F.R., Taslim, N.A., Mayulu, N., Batubara, S.C., Samtiya, M., Hardinsyah, H. & Tsopmo, A. (2022). Modulation of gut microbiota and markers of metabolic syndrome in mice on cholesterol and fat enriched diet by butterfly pea flower kombucha. Current Research in Food Science, 5, 1251-1265. doi: 10.1016/j.crfs.2022.08.005
  • Polat, A., Kalcıoğlu, Z. & Müezzinoğlu, N. (2022). Effect of infusion time on black tea quality, mineral content and sensory properties prepared using traditional Turkish infusion method. International Journal of Gastronomy and Food Science, 29, 100559. doi: 10.1016/j.ijgfs.2022.100559
  • Ramli, M.E., Salleh, R.M., Tajarudin, H.A. & Zulkurnain, M. (2021). Influence of amylose content on phenolics fortification of different rice varieties with butterfly pea (Clitoria ternatea) flower extract through parboiling. LWT, 147, 111493. doi: 10.1016/j.lwt.2021.111493
  • Thuy, N.M., Ben, T.C., Minh, V.Q. & Van Tai, N. (2021). Effect of extraction techniques on anthocyanin from butterfly pea flowers (Clitoria ternatea L.) cultivated in Vietnam. Journal of Applied Biology and Biotechnology, 9(6), 1-8. doi: 10.7324/JABB.2021.96022
  • Topdas, E.F. (2022). Effect of brewing time factor on antioxidant properties and heavy metal composition in lyophilized ınfusions obtained from some plants. Journal of the Institute of Science and Technology, 12(2), 769-790. doi: 10.21597/jist.1006141
  • Wrolstad, R.E., Durst, R.W. & Lee, J. (2005). Tracking color and pigment changes in anthocyanin products. Trends in Food Science & Technology, 16(9), 423-428. doi: 10.1016/j.tifs.2005.03.019
  • Zhang, J., Van Mullem, J., Dias, D.R. & Schwan, R.F. (2021). The chemistry and sensory characteristics of new herbal tea‐based kombuchas. Journal of Food Science, 86(3), 740-748. doi: 10.1111/1750-3841.15613
  • Zor, M. & Sengul, M. (2022). Possibilities of using extracts obtained from Rosa pimpinellifolia L. flesh and seeds in ice cream production. Journal of Food Processing and Preservation, 46(2), e16225. doi: 10.1111/jfpp.16225
  • Zor, M., Sengul, M., Karakütük, İ.A. & Odunkıran, A. (2022). Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables. Journal of Food Processing and Preservation, 46(11), e16960. doi: 10.1111/jfpp.16960

Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea

Year 2023, Volume: 13 Issue: 3, 1738 - 1754, 01.09.2023
https://doi.org/10.21597/jist.1267541

Abstract

The study detected changes in some physical, chemical, and antioxidant properties of Clitoria ternatea L. teas infused at different infusion temperatures (ITE) (70 °C, 80 °C, and 90 °C) and infusion times (ITI) (9, 18, and 27 minutes) using dried flowers of particle sizes (PS) (whole and powder). The antioxidant activity was measured using DPPH, ABTS, and FRAP methods. The a*, b*, C*, and Hº values of the tea samples were found to be statistically different according to ITE, ITI, and PS (p<0.01). A significant decrease was identified in averaged a*, b*, and C* values with increasing ITE. There was a significant decrease in mean L* values of tea samples with increasing ITE (p<0.05). The total monomeric anthocyanin (TMA), total phenolic content (TPC), and antioxidant activity of tea samples differed significantly with ITE, ITI, and PS (p< 0.01). The highest TMA and TPC according to ITE (69.72 Cy-3 glu mg/L and 1000.68 mg GAE/L) in tea samples were at 90 ºC and the highest TMA and TPC according to ITI (51.54 Cy-3 glu mg/L and 918.45 mg GAE/L) were detected at 27 minutes of infused. It was determined that the TMA of the teas infused with whole flowers was higher (55.31 Cy-3 glu mg/L) than the teas infused with flower powder, and the TPC was higher (926.07 mg GAE/L) in the teas infused with the flower powder. The total flavonoid content (TFC) of the teas was determined the highest (5161.69 mg QE/L) according to ITE at 80 ºC and the highest TFC (4578.53 mg QE/L) according to ITI in 9 minutes of infused. It was observed that antioxidant activity of tea samples increased with increasing ITE and ITI. Regarding PS, it was also determined that teas brewed with flower powder showed higher antioxidant activity. According to the sensory evaluation results of tea samples, it was found that tea samples infused with whole flowers at 70 ºC for 9 minutes and tea samples infused with flower powder at 80 ºC for 27 minutes had the highest overall acceptability.

References

  • Acar, A., Aydın, M. & Arslan, D. (2022). Development of infusion tea formulations with food wastes: Evaluation of temperature and time effects on quality parameters. Applied Food Research, 2(1), 100087. doi: 10.1016/j.afres.2022.100087
  • Adams, R. (2022). Sensient’s new blue food colorant, derived from butterfly pea flower. Focus on Pigments. Elsevier BV, Radarweg 29, 1043 NX, Amsterdam, The Netherlands. 2022(3). doi: 10.1016/j.fop.2022.04.012
  • Adhikary, R., Sultana, S. & Bishayi, B. (2018). Clitoria ternatea flower petals: Effect on TNFR1 neutralization via downregulation of synovial matrix metalloproteases. Journal of ethnopharmacology, 210, 209-222. doi: 10.1016/j.jep.2017.08.017
  • Boonsiriwit, A., Lee, M., Kim, M., Inthamat, P., Siripatrawan, U. & Lee, Y.S. (2021). Hydroxypropyl methylcellulose/microcrystalline cellulose biocomposite film incorporated with butterfly pea anthocyanin as a sustainable pH-responsive indicator for intelligent food-packaging applications. Food Bioscience, 44, 101392. doi: 10.1016/j.fbio.2021.101392
  • Cacace, J.E. & Mazza, G. (2003). Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering, 59(4), 379-389. doi: 10.1016/S0260-8774(02)00497-1
  • Campbell, S.M., Pearson, B. & Marble, S.C. (2019). Butterfly pea (Clitoria ternatea) flower extract (BPFE) and Its use as a pH-Dependent natural colorant:(ENH-1309/EP573, 4/2019). EDIS, 2019(2). https://edis.ifas.ufl.edu/publication/EP573
  • Cemeroğlu, B.S. (2013). Gıda Analizleri, Ankara, Bizim Grup Basımevi, p. (in Turkish)
  • Chang, M-Y., Lin, Y-Y., Chang, Y-C., Huang, W-Y., Lin, W-S., Chen, C-Y., Huang, S-L. & Lin, Y-S. (2020). Effects of infusion and storage on antioxidant activity and total phenolic content of black tea, Applied Sciences, 10, 2685. doi: 10.3390/app10082685
  • Ciniviz, M. & Yildiz, H. (2020). Determination of phenolic acid profiles by HPLC in lacto‐fermented fruits and vegetables (pickle): Effect of pulp and juice portions. Journal of Food Processing and Preservation. 44(7), e14542. doi: 10.1111/jfpp.14542
  • Coşkun, B.A. (2022). Use of some edible flowers as herbal tea. (PhD), Selçuk University, Konya, Turkey.
  • da Silveira, T.F.F., Meinhart, A.D., Ballus, C.A. & Godoy, H.T. (2014). The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: An optimization study, Food Research International, 60, 241-245. doi; 10.1016/j.foodres.2013.09.024
  • Dinçer, C., Tongur, T. & Erkaymaz, T. (2020). Investigation of the effect of different extraction methods on the quality properties of hibiscus extracts. The Journal of Food, 45 (3), 409-420. doi: 10.15237/gida.GD19155
  • Escher, G.B., Marques, M.B., do Carmo, M.A.V., Azevedo, L., Furtado, M.M., Sant'Ana, A.S., da Silva, M.C., Genovese, M.I., Wen, M., Zhang, L., Oh, W.Y., Shahidi, F., Rosso, N.D. & Granato, D. (2020b). Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation. Food research international, 128, 108763. doi: 10.1016/j.foodres.2019.108763
  • Escher, G.B., Wen, M., Zhang, L., Rosso, N.D. & Granato, D. (2020a). Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals. Food Chemistry, 331, 127341. doi: 10.1016/j.foodchem.2020.127341
  • Fibrianto, K. & Kinsky, M.K. (2020). Sensory optimisation of lemongrass (Cymbopogon citratus) and pandan (Pandanus amarylifolius Roxb.) herbal tea on several brewing techniques. International Conference on Green Agroindustry and Bioeconomy. Malang East Java Indınesia, IOP Publishing. 475 012017. doi: 10.1088/1755-1315/475/1/012017
  • Francisco, M.L. & Resurreccion, A.V.A. (2012). Antioxidant capacity and sensory profiles of peanut skin infusions. LWT-Food Science and Technology, 47(1), 189-198. doi: 10.1016/j.lwt.2011.12.008
  • Gan, P.T. & Ting, A.S.Y. (2019). Our tea-drinking habits: Effects of brewing cycles and infusion time on total phenol content and antioxidants of common teas. Journal of Culinary Science & Technology, 17(2), 170-183. doi: 10.1080/15428052.2017.1409673
  • Giusti, M.M. & Wrolstad, R.E. (2003). Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal, 14(3), 217-225. doi: 10.1016/S1369-703X(02)00221-8
  • Gomez, S., Pathrose, B. & Kuruvila, B. (2022). Comparative evaluation of anthocyanin pigment yield and its attributes from Butterfly pea (Clitorea ternatea L.) flowers as prospective food colorant using different extraction methods. Future Foods, 6, 100199. doi: 10.1016/j.fufo.2022.100199
  • Gülçin, İ. (2005). The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. International Journal of Food Sciences Nutrition, 56(7), 491-499.
  • Jeyaraj, E.J., Lim, Y.Y. & Choo, W.S. (2021). Extraction methods of butterfly pea (Clitoria ternatea) flower and biological activities of its phytochemicals. Journal of Food Science and Technology, 58(6), 2054-2067. doi: 10.1007/s13197-020-04745-3
  • Kılıç, C., Can, Z., Yılmaz, A., Yıldız, S. & Turna, H. (2017). Antioxidant properties of some herbal teas (green tea, senna, corn silk, rosemary) brewed at different temperatures, International Journal of Secondary Metabolite, 4 (3), 142-148. doi: 10.21448/ijsm.369273
  • Koçak, E., Demircan, E. & Özçelik, B. (2018). Antioxidant capacities and phenolic profiles of Ottoman strawberry fruit and Ottoman strawberry jam. Ecological Life Sciences, 13(3), 119-130. doi: 10.12739/NWSA.2018.13.3.5A0101
  • Köksal, E., Gülçin, İ., Öztürk Sarikaya, S.B. & Bursal, E. (2009). In vitro antioxidant activity of silymarin. Journal of Enzyme İnhibition Medicinal Chemistry, 24(2), 395-405. doi: 10.1080/14756360802188081
  • Kumari, P. & Bhargava, B. (2021). Phytochemicals from edible flowers: Opening a new arena for healthy lifestyle. Journal of Functional Foods, 78, 104375. doi: 10.1016/j.jff.2021.104375
  • Liu, Y., Luo, L., Liao, C., Chen, L., Wang, J. & Zeng, L. (2018). Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology. Food Chemistry, 269, 24-34. doi: 10.1016/j.foodchem.2018.06.130
  • Meda, A., Lamien, C.E., Romito, M., Millogo, J. & Nacoulma, O.G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91(3), 571-577. doi: 10.1016/j.foodchem.2004.10.006
  • Mehmood, A., Ishaq, M., Zhao, L., Yaqoob, S., Safdar, B., Nadeem, M., Munir, M. & Wang, C. (2019). Impact of ultrasound and conventional extraction techniques on bioactive compounds and biological activities of blue butterfly pea flower (Clitoria ternatea L.). Ultrasonics Sonochemistry, 51, 12-19. doi: 10.1016/j.ultsonch.2018.10.013
  • Netravati Gomez, S., Pathrose, B. & Kuruvila, B. (2022). Comparative evaluation of anthocyanin pigment yield and its attributes from Butterfly pea (Clitorea ternatea L.) flowers as prospective food colorant using different extraction methods. Future Foods, 6, 100199. doi: 10.1016/j.fufo.2022.100199
  • Patras, A., Brunton, N.P., O'Donnell, C. & Tiwari, B.K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21(1), 3-11. doi: 10.1016/j.tifs.2009.07.004
  • Permatasari, H.K., Nurkolis, F., Gunawan, W.B., Yusuf, V.M., Yusuf, M., Kusuma, R.J., Sabrina, N., Muharram, F.R., Taslim, N.A., Mayulu, N., Batubara, S.C., Samtiya, M., Hardinsyah, H. & Tsopmo, A. (2022). Modulation of gut microbiota and markers of metabolic syndrome in mice on cholesterol and fat enriched diet by butterfly pea flower kombucha. Current Research in Food Science, 5, 1251-1265. doi: 10.1016/j.crfs.2022.08.005
  • Polat, A., Kalcıoğlu, Z. & Müezzinoğlu, N. (2022). Effect of infusion time on black tea quality, mineral content and sensory properties prepared using traditional Turkish infusion method. International Journal of Gastronomy and Food Science, 29, 100559. doi: 10.1016/j.ijgfs.2022.100559
  • Ramli, M.E., Salleh, R.M., Tajarudin, H.A. & Zulkurnain, M. (2021). Influence of amylose content on phenolics fortification of different rice varieties with butterfly pea (Clitoria ternatea) flower extract through parboiling. LWT, 147, 111493. doi: 10.1016/j.lwt.2021.111493
  • Thuy, N.M., Ben, T.C., Minh, V.Q. & Van Tai, N. (2021). Effect of extraction techniques on anthocyanin from butterfly pea flowers (Clitoria ternatea L.) cultivated in Vietnam. Journal of Applied Biology and Biotechnology, 9(6), 1-8. doi: 10.7324/JABB.2021.96022
  • Topdas, E.F. (2022). Effect of brewing time factor on antioxidant properties and heavy metal composition in lyophilized ınfusions obtained from some plants. Journal of the Institute of Science and Technology, 12(2), 769-790. doi: 10.21597/jist.1006141
  • Wrolstad, R.E., Durst, R.W. & Lee, J. (2005). Tracking color and pigment changes in anthocyanin products. Trends in Food Science & Technology, 16(9), 423-428. doi: 10.1016/j.tifs.2005.03.019
  • Zhang, J., Van Mullem, J., Dias, D.R. & Schwan, R.F. (2021). The chemistry and sensory characteristics of new herbal tea‐based kombuchas. Journal of Food Science, 86(3), 740-748. doi: 10.1111/1750-3841.15613
  • Zor, M. & Sengul, M. (2022). Possibilities of using extracts obtained from Rosa pimpinellifolia L. flesh and seeds in ice cream production. Journal of Food Processing and Preservation, 46(2), e16225. doi: 10.1111/jfpp.16225
  • Zor, M., Sengul, M., Karakütük, İ.A. & Odunkıran, A. (2022). Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables. Journal of Food Processing and Preservation, 46(11), e16960. doi: 10.1111/jfpp.16960
There are 39 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Gıda Mühendisliği / Food Engineering
Authors

Melek Zor 0000-0002-5795-218X

Memnune Şengül 0000-0003-3909-2523

İsa Arslan Karakütük 0000-0002-0317-2882

Sefa Aksoy 0000-0003-0849-8088

Early Pub Date August 29, 2023
Publication Date September 1, 2023
Submission Date March 19, 2023
Acceptance Date June 9, 2023
Published in Issue Year 2023 Volume: 13 Issue: 3

Cite

APA Zor, M., Şengül, M., Karakütük, İ. A., Aksoy, S. (2023). Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea. Journal of the Institute of Science and Technology, 13(3), 1738-1754. https://doi.org/10.21597/jist.1267541
AMA Zor M, Şengül M, Karakütük İA, Aksoy S. Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea. J. Inst. Sci. and Tech. September 2023;13(3):1738-1754. doi:10.21597/jist.1267541
Chicago Zor, Melek, Memnune Şengül, İsa Arslan Karakütük, and Sefa Aksoy. “Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria Ternatea L. Tea”. Journal of the Institute of Science and Technology 13, no. 3 (September 2023): 1738-54. https://doi.org/10.21597/jist.1267541.
EndNote Zor M, Şengül M, Karakütük İA, Aksoy S (September 1, 2023) Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea. Journal of the Institute of Science and Technology 13 3 1738–1754.
IEEE M. Zor, M. Şengül, İ. A. Karakütük, and S. Aksoy, “Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea”, J. Inst. Sci. and Tech., vol. 13, no. 3, pp. 1738–1754, 2023, doi: 10.21597/jist.1267541.
ISNAD Zor, Melek et al. “Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria Ternatea L. Tea”. Journal of the Institute of Science and Technology 13/3 (September 2023), 1738-1754. https://doi.org/10.21597/jist.1267541.
JAMA Zor M, Şengül M, Karakütük İA, Aksoy S. Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea. J. Inst. Sci. and Tech. 2023;13:1738–1754.
MLA Zor, Melek et al. “Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria Ternatea L. Tea”. Journal of the Institute of Science and Technology, vol. 13, no. 3, 2023, pp. 1738-54, doi:10.21597/jist.1267541.
Vancouver Zor M, Şengül M, Karakütük İA, Aksoy S. Investigation about Various Infusion Conditions on Physical, Chemical and Antioxidant Properties of Clitoria ternatea L. Tea. J. Inst. Sci. and Tech. 2023;13(3):1738-54.