Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation
Main Article Content
Keywords
decoction, herbal tea, infusion, phenolic compound, TEAC
Abstract
Linden, a popularly consumed product, is prepared by different methods like infusion and decoction for treating diseases in children and adults. Due to linden’s effective compounds and its sweetening, it is used in conjunction with honey and linden tea. This study investigated the effect of adding honey to linden tea prepared by infusion and decoction. Samples held at different temperatures were checked 5, 10, and 15 minutes after filtration to monitor total antioxidant activity, total phenolic compounds, total flavonoid and hydroxymethylfurfural (HMF) levels. Total antioxidant activity, total phenolic compounds and total flavonoids were found to be higher in the sample prepared by decoction. HMF was not observed in the linden tea prepared by infusion. HMF found in the teas prepared through decoction changed from 0.48 to 0.56 ?g/ml. The highest concentration of HMF was found in the samples with honey added immediately after filtration (95 °C). The results suggest that when linden tea is prepared, honey should be added at least 10 minutes later to increase total antioxidant activity and to reduce HMF formation.
References
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Ça??nd?, Ö., 2016. Mikrodalga Uygulamas?n?n K?rm?z? Üzüm Suyunun Antosiyanin ?çeri?i ile Baz? Fizikokimyasal Özellikleri Üzerine Etkisi. Akademik G?da 14: 356-361.
Can, Z., Yildiz, O., ?ahin, H., Akyüz, Turumtay, E., Silici, S. and Kolayli, S., 2015. An investigation of Turkish honeys: their Physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry 180: 133-141.
Chakir, A., Romane, A., Marcazzan, G.L. and Ferrazzi, P., 2016. Physicochemical properties of some honeys produced from different plants in Morocco. Arabian Journal of Chemistry 9: 946-954.
Chen, G.L., Chen, S.G., Xiao, Y. and Fu, N.L., 2018. Antioxidant capacities and total phenolic contents of 30 flowers. Industrial Crops and Products 111: 430-445.
Food and Agriculture Organisation of the United Nations (FAO), 1981 Standard for honey Codex Stan. 12-1981. Available at: https://tinyurl.com/y9hof6qq.
Gil, D.M.A., Fale, P.L.V., Serralheiro, M.L.M. and Rebelo, M.J.F., 2011. Herbal infusions bioelectrochemical polyphenolic index: green tea – the gallic acid interference. Food Chemistry 129: 1537-1543.
Habib, H.M., Al Meqbali, F.T., Kamal, H., Souka, U.D. and Ibrahim, W.H., 2014. Bioactive components, antioxidant and DNA damage inhibitory activities of honeys from arid regions. Food Chemistry 153: 28-34.
Karakaya, S. and El, S., 2006. Total phenols and antioxidant activities of some herbal teas and in vitro bioavailability of black tea polyphenols. GOÜ Ziraat Fakültesi Dergisi 23: 1-8.
Kariotia, A., Chiarabinia, L., Alachkarb, A., Fawaz, Chehnab, M., Vincieria, F.F. and Bilia, A.R., 2014. HPLC-DAD and HPLC-ESI-MS analyses of Tiliae flos and its preparations. Journal of Pharmaceutical and Biomedical Analysis 100: 205-214.
Kowalski, S., 2013. Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing. Food Chemistry 141: 1378-1382.
Ksouri, R., Ksouri, W.M., Jallali, I., Debez, A., Magné, C., Hiroko, I. and Abdelly, C., 2012. Medicinal halophytes: potent source of health promoting biomolecules with medical, nutraceutical and food applications. Critical Reviews in Biotechnology 32: 289-326.
Küçük, M., Kolayl?, S., Karao?lu, S., Ulusoy, E., Baltac?, C. and Candan, F., 2007. Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry 100: 526-534.
Li, S., Li, S.K., Gan, R.Y., Song, F.L., Kuang, L. and Li, H.B., 2013. Antioxidant capacities and total phenolic contents of infusions from 223 medicinal plants. Industrial Crops and Products 51: 289-298.
Lia, A.N., Lia, S., Lia, H.B., Xua, D.P., Xub, X.R. and Chenc, F., 2014. Total phenolic contents and antioxidant capacities of 51 edible and wild flowers. Journal of Functional Foods 6: 319-330.
Özdatl?, ?., Sipahi, H., Charehsaz, M., Ayd?n, A. and Ye?ilada, E., 2014. Bitki çaylarina bal ilavesinin total antioksidan kapasitesine etkisi. Marmara Pharmaceutical Journal 18: 147-152.
Pereira, C., Barros, L., Vilas-Boas, M. and Ferreira, I.C.F.R., 2013. Potentiating effects of honey on antioxidant properties of lemon-flavoured black tea. International Journal of Food Sciences and Nutrition 64: 230-234.
Qasima, M., Abideen, Z., Adnana, M.Y., Gulzar, S., Gul, B., Rasheed, M. and Khan, M.A., 2017. Antioxidant properties, phenolic composition, bioactive compounds and nutritive value of medicinal halophytes commonly used as herbal teas. South African Journal of Botany 110: 240-250.
Rodriguez, M.M., Rodriguez, A. and Mascheron, R.H., 2015. Color, texture, rehydration ability and phenolic compounds of plums partially osmodehydrated and finish-dried by hot air. Journal of Food Processing and Preservation 39(6): 2647-2662.
Skotti, E., Anastasaki, E., Kanellou, G., Polissiou, M. and Tarantilis, A.P., 2014. Total phenolic content, antioxidant activity and toxicity of aqueous extracts from selected Greek medicinal and aromatic plants. Industrial Crops and Products 53: 46-54.
Ulbricht, R.J., Northup, S.J. and Thomas, J.A., 1984. A review of 5-hydroxymethylfurfural (HMF) in parenteral solutions. Fundamental and Applied Toxicology 4: 843-853.
Y?ld?z, O., ?ahin, H., Kara, M., Aliyaz?c?o?lu, R., Tarhan, Ö. and Kolayl?, S., 2010. Maillard reaksiyonlari ve reaksiyon ürünlerinin gidalardaki önemi. Akademik G?da 8: 44-51.
Zeybek, U. and Haksel, M., 2010. Türkiye ve dünyada önemli t?bbi bitkiler ve kullan?mlar?. Argefar ve Helvac?zade Zade Sa?l?k Yay?nlar?, ?zmir, Turkey, 225 pp.