文章基本信息

标题：Effects of Different Infusion Times and Temperatures on Some Quality Parameters of Mountain Tea (Sideritis congesta)
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作者：Muharrem Gölükcü ; Ramazan Toker ; Haluk Tokgöz 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2014
卷号：39
期号：3
出版社：Association of Food Technology, Turkey
摘要：Due to its positive effects on health, herbal tea production and consumption is constantly increased in Turkey. Mountain tea (Sideritis congesta) is one of the widely consumed herbal teas and it is endemic in Mediterranean Region of Turkey. In this study, effects of infusion times and temperatures on some quality parameters of this herbal tea were studied. For this purpose, total phenolic content, antioxidant activity and colour values of the samples were analyzed. Total phenolic content and antioxidant activity of the samples ranged between 184.55-232.52 mg/L and 0.40-0.68 mg/mg DPPH (IC50), respectively. The highest total phenolic content was determined at the samples produced by 100 °C and 240 seconds infusion application. And, the highest antioxidant activity was determined by 80 °C, 240 seconds application. CIE L*, a*, b*, C and h colour values of the samples ranged between 21.16 24.21, 1.46-2.85, 5.16-7.52, 5.60-7.67 and 61.69-78.43, respectively. Different infusion times and temperatures had statistically significant effects on these quality parameters of the products.
关键词：Mountain tea; Sideritis congesta; infusion; antioxidant activity