Farklı Demleme Yöntemlerinin Soğuk Hibiskus Çayının Bazı Fiziksel ve Biyoaktif Özellikleri Üzerine Etkisi

Hibiscus sabdariffa L., çiçek tomurcukları yüksek antosiyanin içeriğine sahip bir bitkidir. Bu bitkilerden elde edilen çeşitli ekstraktlar, geleneksel tıpta yüksek tansiyon, karaciğer hastalıkları ve ateş gibi birçok hastalıkta karşı kullanılmaktadır. Bitkinin en yaygın tüketimi, kurutulmuş çiçek tomurcuklarının demlenmesi sonrasında soğuk veya sıcak çay olarak tüketilmesidir. Bu çalışmada farklı demleme yöntemlerinin elde edilen soğuk çayın renk [L* (27.9-33.3), a* (45.5-48.4), b* (26.4-33.6)] ve biyoaktif özellikleri [toplam fenolik madde miktarı (647.7-1184.4 mg GAE/L), DPPH radikalini indirgeme aktivitesi (752.7-1178.5 mg TE/L), toplam flavonoid miktarı (55.2-84.4 mg CE/L) ve toplam monomerik antosiyanin miktarı (1291.7-2372.1 mg S3G/L)] etkileri araştırılmıştır. Bu amaçla soğuk, sıcak ve mikrodalga demleme dahil olmak üzere 6 farklı demleme yöntemi kullanılmıştır. Çalışma sonucunda, demleme yönteminin, hibiskus çayının renk değerleri üzerine önemli etkisi olduğu görülmüştür. Sıcak demleme ve mikrodalga demleme + buz uygulaması en yüksek L*, a* ve b* değerlerinin eldesine neden olmuştur. Biyoaktif özellikler açısından değerlendirildiğinde en yüksek değerlerin mikrodalga demleme yöntemi ile elde edildiği tespit edilmiştir. Çalışmada elde edilen bulgulara göre hem işlem süresinin kısa olması hem de daha iyi biyoaktif özelliklere sahip olması nedeniyle mikrodalga demlemenin kullanılması önerilmektedir.

The Effect of Different Brewing Methods on Some Physical and Bioactive Properties of Cold Hibiscus Tea

Hibiscus sabdariffa L. is a plant that have a high anthocyanin content in flower buds. Various extracts of the herbs are used in traditional medicine against many diseases such as high blood pressure, liver diseases and fever. The most common consumption of the plant is consuming as cold or hot tea after the infusion of dried flower buds. In this study, color [L* (27.9-33.3), a* (45.5-48.4), b* (26.4-33.6)] and some bioactive [total phenolic content (647.7-1184.4 mg GAE/L), DPPH radical scavenging activity (752.7-1178.5 mg TE/L), total flavonoid content (55.2-84.4 mg CE/L) and total monomeric anthocyanin content (1291.7-2372.1 mg C3G/L)] properties of teas obtained from different brewing methods were determined. For this purpose, 6 different brewing methods were used including cold, hot and microwave brewing. As a result of the study, it was determined that the brewing method had an important effect on the color values of hibiscus tea. Hot brewing and microwave brewing + ice application caused the highest L*, a* and b* values. In terms of bioactive properties, microwave brewing method yielded the best results. According to the data obtained in the study, it is recommended to use microwave brewing because it provided a short processing time and better bioactive properties.

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