Determination of Phytochemical Properties of Black Tea Extracts Obtained by Applying Different Extraction Techniques at Low Temperature

Esra Esin Yücel; Cemal Kaya

Makale detayları

Determination of Phytochemical Properties of Black Tea Extracts Obtained by Applying Different Extraction Techniques at Low Temperature

Yazarlar:

Esra Esin Yücel | Cemal Kaya

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Örüntü Tanıma

Dergi:

Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.12 Issue 3, pp.278-289

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001306679

pISSN:

2146-8168

Anahtar kelimeler:

Özet:

 In this study, it was investigated the effect of tannase enzyme application on the phytochemical qualities of Turkish black tea extracts that were obtained with different extraction techniques, tea:water ratios, and extraction time. To achieve this, tannase enzyme was added to extracts made using traditional and ultrasonic extraction techniques at brewing temperatures of 30C, for different extraction times 5, 10, and 20 minutes, and different tea: water ratios 1:100, 5:100, and 10:100. The extracts obtained in the study were analysed for total phenolic matter, catechin and caffeine. When the extraction methods are compared; it can be observed that, at all brewing times and tea:water ratios, the amounts of total phenolic substances, caffeine, and catechins of black tea extracts obtained by ultrasonic method are generally higher than the amounts of these substances obtained by classical method. It was shown that the concentrations of phytochemical compounds in the extracts increased significantly when the ultrasonic extraction method was used.

 In this study, it was investigated the effect of tannase enzyme application on the phytochemical qualities of Turkish black tea extracts that were obtained with different extraction techniques, tea:water ratios, and extraction time. To achieve this, tannase enzyme was added to extracts made using traditional and ultrasonic extraction techniques at brewing temperatures of 30C, for different extraction times 5, 10, and 20 minutes, and different tea: water ratios 1:100, 5:100, and 10:100. The extracts obtained in the study were analysed for total phenolic matter, catechin and caffeine. When the extraction methods are compared; it can be observed that, at all brewing times and tea:water ratios, the amounts of total phenolic substances, caffeine, and catechins of black tea extracts obtained by ultrasonic method are generally higher than the amounts of these substances obtained by classical method. It was shown that the concentrations of phytochemical compounds in the extracts increased significantly when the ultrasonic extraction method was used.

 In this study, it was investigated the effect of tannase enzyme application on the phytochemical qualities of Turkish black tea extracts that were obtained with different extraction techniques, tea:water ratios, and extraction time. To achieve this, tannase enzyme was added to extracts made using traditional and ultrasonic extraction techniques at brewing temperatures of 30C, for different extraction times 5, 10, and 20 minutes, and different tea: water ratios 1:100, 5:100, and 10:100. The extracts obtained in the study were analysed for total phenolic matter, catechin and caffeine. When the extraction methods are compared; it can be observed that, at all brewing times and tea:water ratios, the amounts of total phenolic substances, caffeine, and catechins of black tea extracts obtained by ultrasonic method are generally higher than the amounts of these substances obtained by classical method. It was shown that the concentrations of phytochemical compounds in the extracts increased significantly when the ultrasonic extraction method was used.

 Bu çalışmada; farklı ekstraksiyon teknikleri, çay: su oranları ve ekstraksiyon süreleri kullanılarak elde edilen Türk siyah çay ekstraktlarına tannaz enzimi uygulanmasının, ekstraktların fitokimyasal özellikleri üzerine olan etkisi araştırılmıştır. Bu amaçla klasik ve ultrasonik ekstraksiyon yöntemleri ile 30C demleme sıcaklığında, farklı ekstraksiyon süreleri 5, 10 ve 20 dakika ve çay:su oranları 1:100; 5:100; 10:100 uygulanarak elde edilen ekstraktlar, tannaz enzimi ile muamele edilmiştir. Çalışmada elde edilen ekstraktlarda toplam fenolik madde, kateşin ve kafein analizleri yapılmıştır. Ekstraksiyon yöntemleri birbiriyle karşılaştırıldığında; tüm demleme süreleri ve çay:su oranlarında ultrasonik yöntemle elde edilen siyah çay ekstraktlarının toplam fenolik madde, kafein ve kateşinlerinin miktarlarının klasik ekstraksiyon yöntemine göre genellikle daha fazla olduğu görülmektedir. Ultrasonik ekstraksiyon yönteminin kullanılmasının ekstraktların fitokimyasal bileşik miktarlarında önemli düzeyde artışlar sağladığı tespit edilmiştir.

Makale detayları

Determination of Phytochemical Properties of Black Tea Extracts Obtained by Applying Different Extraction Techniques at Low Temperature

Yazarlar:

Esra Esin Yücel | Cemal Kaya

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Örüntü Tanıma

Dergi:

Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.12 Issue 3, pp.278-289

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001306679

pISSN:

2146-8168

Tannase

phenolic substance

catechin

caffeine

extractionTannaz

fenolik madde

kateşin

kafein

ekstraksiyon

Sayı

Makale detayları

Yazarlar: Esra Esin Yücel | Cemal Kaya

Yayıncı: Tokat Gaziosmanpasa University

Ana Başlıklar: Örüntü Tanıma

Dergi: Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.12 Issue 3, pp.278-289

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001306679

pISSN: 2146-8168

Sayı

Yazarlar:

Esra Esin Yücel | Cemal Kaya

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Örüntü Tanıma

Dergi:

Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.12 Issue 3, pp.278-289

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001306679

pISSN:

2146-8168