Gümüşhane ÜniversitesiGümüşhane ÜniversitesiAçık Erişim Arşivi · RDL Open

Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea

MakaleYalnız künye

Özet

The 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.

Anahtar Kelimeler

antioxidant capacityHerbal tearesponse surface methodologysensory
RDL Kalıcı Bağlantı (PID)
https://rdlopen.rawdatalibrary.net/r/gumushane/14543Resmi atıflarda kullanılan kalıcı adres
Tam Kayıt
AlanDeğerDil
dc.contributor.authorIlyasoğlu, Huri
dc.contributor.authorArpa Zemzemoğlu, Tuba Eda
dc.date.accessioned2026-10-22T10:22:50.197807713Z
dc.date.available2026-10-22T10:22:50.197807713Z
dc.date.issued2023
dc.description.abstractThe 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.
dc.identifier.doi10.1080/15428052.2021.1972886
dc.identifier.eissn1542-8044
dc.identifier.endpage557
dc.identifier.issn1542-8052
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85114035671
dc.identifier.startpage546
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/gumushane/14543
dc.identifier.volume21
dc.identifier.wosWOS:000693299400001
dc.language.isoen
dc.publisherTaylor and Francis Ltd.
dc.relation.ispartofJournal of Culinary Science and Technology
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectantioxidant capacity
dc.subjectHerbal tea
dc.subjectresponse surface methodology
dc.subjectsensory
dc.subject.classificationFood Science & Technology
dc.subject.otherFermentation
dc.subject.otherSurface properties
dc.subject.otherAntioxidant capacity
dc.subject.otherAntioxidant properties
dc.subject.otherCondition
dc.subject.otherHerbal tea
dc.subject.otherOverall acceptability
dc.subject.otherRadical-scavenging activities
dc.subject.otherResponse-surface methodology
dc.subject.otherSensorial properties
dc.subject.otherSensory
dc.subject.otherTotal phenolic content
dc.subject.otherAntioxidants
dc.titleEffect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea
dc.typeArticle
dspace.entity.typePublication
rdl.citation.openalex9
rdl.citation.scopus8
rdl.citation.wos6
rdl.oa.statusclosed
rdl.source.indexSCOPUS
rdl.source.indexWOS
rdl.wos.indexEmerging Sources Citation Index (ESCI)