Characterization of phenolic components of black teas of different origins and the effect of brewing duration on quality properties

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dc.contributor.authorAydemir, Mehmet Emin
dc.contributor.authorTakım, Kasım
dc.contributor.authorYılmaz, Mustafa Abdullah
dc.contributor.orcid0000-0002-5849-1741
dc.contributor.orcid0000-0003-4631-1982
dc.contributor.orcid0000-0002-4090-7227
dc.date.accessioned2024-04-24T15:59:24Z
dc.date.available2024-04-24T15:59:24Z
dc.date.issued2024
dc.departmentDicle Üniversitesi, Eczacılık Fakültesi, Temel Eczacılık Bilimleri Bölümüen_US
dc.description.abstractThis research aims to identify the phytochemical constituents of 79 different samples of black tea, including varieties from India, Iran (IrT), Turkey (TT), and Sri Lanka. In addition, this study investigates the effect of varying brewing times on the quality characteristics of tea. Therefore, we analyzed the phytochemical content of tea using a novel LC-MS/MS method that we developed, which identifies 53 different phenolic compounds. Furthermore, objective evaluations were conducted on the total phenolic compound, total flavonoid compound, antioxidant activity, and color values at 15, 30, and 60-min brewing intervals. The prevailing phenolic compounds discovered in the corresponding tea classifications were quantitatively analyzed to be quinic acid, epicatechin gallate, epigallocatechin gallate, epicatechin, epigallocatechin, gallic acid, nicotiflorine, and isoquercitrin. The study found that the TT and IrT groups had the richest phytochemical content and the highest antioxidant activity. The Turkish tea group had the highest measurement for the desired red color, which is considered a sensory property. Infusion color, antioxidant activity, and total phenolic and flavonoid contents showed significant increases with prolonged brewing time. It was important to note that the chemical composition of tea varies according to its origin and brewing conditions. Extending the brewing time improved the quality of the tea. It should be noted, however, that longer brewing times result in a more intense release of flavonoids, and this increase may have a pro-oxidant effect.en_US
dc.description.sponsorshipNot available.en_US
dc.description.sponsorshipNot available.en_US
dc.identifier.citationAydemir, M. E., Takım, K. ve Yılmaz, M. A. (2024). Characterization of phenolic components of black teas of different origins and the effect of brewing duration on quality properties. Food Science and Nutrition, 12(1), 494-507.
dc.identifier.doi10.1002/fsn3.3782
dc.identifier.endpage507en_US
dc.identifier.issn2048-7177
dc.identifier.issue1en_US
dc.identifier.pmid38268896
dc.identifier.scopus2-s2.0-85175486004
dc.identifier.scopusqualityQ1
dc.identifier.startpage494en_US
dc.identifier.urihttps://doi.org/10.1002/fsn3.3782
dc.identifier.urihttps://hdl.handle.net/11468/14035
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.3782
dc.identifier.volume12en_US
dc.identifier.wosWOS:001093238700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorYılmaz, Mustafa Abdullah
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant activityen_US
dc.subjectBlack teaen_US
dc.subjectBrewing timeen_US
dc.subjectLc-Ms/Msen_US
dc.subjectTea originen_US
dc.titleCharacterization of phenolic components of black teas of different origins and the effect of brewing duration on quality propertiesen_US
dc.titleCharacterization of phenolic components of black teas of different origins and the effect of brewing duration on quality properties
dc.typeArticleen_US

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