UTILIZATION OF CARROT LEAF, AN AGRICULTURAL WASTE, AS HERBAL TEA

Year 2022, Volume: 10 Issue: 3, 1076 - 1083, 30.09.2022

Beyza Türköz , Merve Seçil Bardakçı , Ayşe Bıyıklı , Erkan Karacabey

https://doi.org/10.21923/jesd.1077722

Cited By: 1

Abstract

Recently, with the increase in the importance of healthy and balanced nutrition, the interest in the consumption of herbal tea rich in phytochemical components has also increased. It is known that carrot leaves, which is an agricultural waste, contain high ascorbic acid. For this reason, drying carrot leaves and making them consumable in the form of herbal tea is remarkable in terms of both the evaluation of agricultural waste and the use of ascorbic acid in its content. For this purpose, dried carrot leaves in this study were infused at different temperatures and times. Ascorbic acid content, total antioxidant activities, and total phenolic contents of infused carrot leaves were determined. The infusion method was used to evaluate the carrot leaf as a tea. Brewing was made using different temperature (50°C and 70°C) and time (1, 4 and 7 minutes) parameters and the contents of the extracts obtained were examined. In general, the brewing temperature and time had an effect on the bioactive properties of the teas. The highest efficiency was obtained in brewing at 50°C for 7 minutes (with citric acid addition) in the content of ascorbic acid. Carrot leaves dried in vacuum dryer; depending on the duration and citric acid addition brewing at 50 °C it was determined that 0.95-18.16 mg A.A/100g DM ascorbic acid, 98.20-533.11 mg GAE/100g KM total phenolic content, 47.51-233.18 mg T.E/100g DM antioxidant capacity and brewing time of 70 °C 1.07-9.79 mg A.A/100g KM ascorbic acid, 101.48-575.76 mg GAE/100g KM total phenolic content, 75.37-347.91 mg T.E/100g antioxidant capacity. Carrot leaf, which is an agricultural waste, can be considered as a herbal tea that will support healthy life due to the ascorbic acid, total phenolics and antioxidant activities it contains.

Keywords

Carrot leaf, Ascorbic acid, Antioxidant capacity, Phenolic compounds, Herbal tea

TARIMSAL BİR ATIK OLAN HAVUÇ YAPRAĞININ BİTKİ ÇAYI OLARAK DEĞERLENDİRİLMESİ

Abstract

Günümüzde sağlıklı ve dengeli beslenmenin öneminin artmasıyla farklı içerikli bitki çayı tüketimine olan ilgi de artmıştır. Tarımsal bir atık olan havuç yapraklarının yüksek askorbik asit içerdiği bilinmektedir. Bu sebeple havuç yapraklarının kurutularak bitki çayı formunda tüketilebilir hale getirilmesi hem tarımsal bir atığın değerlendirilmesi hem de içeriğindeki askorbik asitten faydalanılması açısından dikkat çekicidir. Bu amaçla bu çalışmada tüketilebilir formda olması amacıyla kurutulan havuç yaprakları farklı sıcaklık ve sürelerde demlenmiştir. Demlenen havuç yapraklarının askorbik asit içeriği, toplam antioksidan aktiviteleri ve toplam fenolik içerikleri tespit edilmiştir. Havuç yaprağının çay olarak değerlendirilmesinde ise infüzyon yöntemi kullanılmıştır. Farklı sıcaklık (50°C ve 70°C) ve süre (1, 4 ve 7 dakika) parametreleri kullanılarak demleme yapılmış ve elde edilen özütlerin içeriklerine bakılmıştır. Genel olarak demleme sıcaklığı ve süresi çayların biyoaktif özellikleri üzerinde etkili olmuştur. Askorbik asit içeriğinde 50°C 7 dk (sitrik asit ilaveli) demlemede en yüksek verim elde edilmiştir. Vakum kurutucuda kurutulan havuç yaprakları; 50 °C demleme süresine ve sitrik asit ilavesine bağlı olarak 0.95-18.16 mg A.A/100g KM askorbik asit, 98.20-533.11 mg GAE/100g KM fenolik madde miktarı, 47.51-233.18 mg T.E/100g KM antioksidan kapasite ve 70 °C demleme süresine ve sitrik asit ilavesine bağlı olarak 1.07-9.79 mg A.A/100g KM askorbik asit, 101.48-575.76 mg GAE/100g KM toplam fenolik madde, 75.37- 347.91 mg T.E/100g antioksidan kapasite gösterdiği belirlenmiştir. Tarımsal bir atık olan havuç yaprağının içerdiği askorbik asit, fenolik madde miktarı ve antioksidan aktivitesinden ötürü sağlıklı yaşamı destekleyecek nitelikte bir bitki çayı olarak değerlendirilmesine yönelik potansiyeli ortaya konulmuştur.

Keywords

Havuç yaprağı, Askorbik asit, Antioksidan kapasite, Fenolik bileşikler, Bitki çayı.

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