Elif Ece ARSLAN, Gamze KARADEMİR, Serap BERKTAŞ, Mustafa ÇAM

ZEYTİN YAPRAĞI EKSTRAKTI İÇEREN SOĞUK ÇAY ÜRETİMİ

Zeytin (Olea europaea L.) yaprağı içerdiği önemli fenolik bileşikleri ve sergilediği çeşitli fonksiyonel ve terapötik özellikleri ile dikkat çekmektedir. Zeytinyağı üretiminde meyvelerin hasadı sırasında açığa çıkan bu yan ürün hasat edilen meyvelerin yaklaşık %10’ unu oluşturmakta ve bu değerli yan üründen faydalanılamamaktadır. Bu çalışmada zeytin yaprağı ekstraktının klasik ekstraksiyon yöntemi ile elde edilerek püskürtmeli kurutucuda zeytin yaprağı ekstraktı tozuna (ZYET) dönüştürülmesi ve bu ürünün soğuk çay formülasyonunda değerlendirilmesi amaçlanmıştır. Zeytin yaprağı ekstraktı içerdiği oleuropeinden kaynaklı çok güçlü bir acılık algısına neden olduğundan dolayı gıda formülasyonlarında sınırlı miktarda kullanılabilmektedir. Bu nedenle acı tadın baskılanması ve duyusal olarak kabul edilebilir soğuk çayın geliştirilmesi hedefiyle elde edilen zeytin yaprağı ekstraktı püskürtmeli kurutucu ile maltodekstrin eşliğinde kaplanmıştır. Buna ek olarak, ZYET, sakaroz ve sitrik asit ile 8 farklı formülasyonda üretilen soğuk çayların bazı fizikokimyasal özellikleri ve duyusal kabul edilebilirlikleri üzerine ZYET ve sakaroz miktarının etkisi araştırılmıştır. Soğuk çayların briks değerleri %6.87-9.45 ve toplam fenolik madde miktarları 12.46-21.76 mg GAE/100 mL olarak tespit edilirken, %0.10 ZYET, %9 sakaroz ve %0.15 sitrik asit içeren soğuk çay örneğinin duyusal olarak en çok beğenilen grup olduğu tespit edilmiştir. Ucuz bir kaynak olarak kullanılabilme potansiyeline sahip olan bu artık ürünün farklı gıda formülasyonlarında değerlendirilerek endüstriye kazandırılması gerektiği düşünülmektedir.

Anahtar Kelimeler:

Zeytin Yaprağı, Soğuk Çay, Püskürtmeli Kurutucu, Fenolilk Bileşik

PRODUCTION OF ICED TEA ENRICHED WITH OLIVE LEAF

Olive (Olea europaea L.) leaves have been regarded as important by-product with its important phenolic profile and its various functional and therapeutic properties. This by-product, constitutes approximately 10% of the harvested fruits, emerges during the harvesting season of olives fruits, however, the by-product is not utilized properly. In this study, it was aimed to obtain olive leaf extract by classic extraction method and transform it into olive leaf powder extract using a spray dryer and use the powder in iced tea formulations. The effects of the powder and sucrose amount were investigated on some physicochemical properties and sensory acceptability of 8 different combinations of iced teas. The soluble solids of the iced teas were 6.87-9.45 g/100 g, whereas the total phenolic contents were 12.46-21.76 mg GAE/100 mL. The iced tea sample containing 0.10% olive leaf powder extract, 9% sucrose and 0.15% citric acid was the most acceptable one in sensory analysis. Olive leaves, by-product of the olive oil industry, can be incorporated into iced tea formulations without damaging sensorial properties of the final product. The results of the present study indicated that olive leaves have the potential to be used as cheap but valuable ingredient in certain food formulations.

Keywords:

Olive Leaves, Iced Tea, Spray Dryer, Phenolic Compound,

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