2026-10-23T13:46:34Zhttps://gumushane-rdlopen.rawdatalibrary.net/oai/request

oai:gumushane-rdlopen.rawdatalibrary.net:gumushane/145432026-10-22T11:34:16Zopenairecom_gumushane_10000col_gumushane_10001com_gumushane_10007col_gumushane_10180

Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden TeaIlyasoğlu, HuriArpa Zemzemoğlu, Tuba Edaantioxidant capacityHerbal tearesponse surface methodologysensoryThe aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the sensorial and antioxidant properties of linden tea. The sensorial properties (color, odor, taste, and overall acceptability), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) of the tea samples were analyzed. A two-factor and three-level central composite design was applied for response surface methodology (RSM) to assess the effects of the independent variables on the responses. Our findings revealed that the best combination of temperature and time was 85–95°C and 8–10 min for the linden tea.Taylor and Francis Ltd.2023Articlehttps://rdlopen.rawdatalibrary.net/r/gumushane/14543https://doi.org/10.1080/15428052.2021.19728861542-8052enJournal of Culinary Science and Technologyinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://gumushane-rdlopen.rawdatalibrary.net/tr/items/gumushane/14543