Bazı Bitki Kaynaklı Atıkların Çay İnfüzyonu Olarak Değerlendirilmesi

Year 2021, Volume: 21 Issue: 1, 122 - 129, 24.02.2021

Derya Danacıoğlu , Merve Pekel

https://doi.org/10.35414/akufemubid.579032

Abstract

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.

Keywords

Meyve kabukları, Ceviz kabuğu, DPPH, Fenolikler, Duyusal analiz, Fonksiyonel gıdalar

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

Abstract

The main objective of the current study was to investigate the potential of plant based wastes to be used as tea infusions having beneficial health effects. With this purpose, three different formulations of 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 total phenolics, radical scavenging activity, color and sensory properties. Final beverages contained considerable 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 (160.2 mg GAE/L). However, tomato peel, hawthorn, olive leaf and cypress cone blend showed good DPPH radical scavenging activity (79.65%) and appreciated with higher scores by sensory analysis.

Keywords

Fruit peels, Walnut shells, DPPH, Phenolics, Sensory analysis

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