Effects of different tea concentrations and extraction durations on caffeine and phenolics of tea liqueurs
Yazarlar (2)
Prof. Dr. Mustafa BAYRAM
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Cemal KAYA
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of Food Measurement and Characterization |
| Dergi ISSN | 2193-4126 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q2 |
| Makale Dili | İngilizce |
| Basım Tarihi | 03-2018 |
| Cilt No | 12 |
| Sayı | 1 |
| Sayfalar | 285 / 291 |
| DOI Numarası | 10.1007/s11694-017-9639-6 |
| Makale Linki | http://link.springer.com/10.1007/s11694-017-9639-6 |
| Özet |
| In this study, effects of different tea concentrations and extraction durations on some characteristics of tea liqueurs were investigated. Total phenolics of tea liqueurs produced with different tea ratio and extraction duration were determined as 1496.8–4796.2 mgGAE/L. Caffeine was the major compound in all liqueur samples. Among phenolic compounds, gallic acid was the major phenolic and it was followed by epigallocatechin. The liqueurs with 7.5% tea ratio and 15–30 days extraction durations had the greatest total catechin contents. Sensory analyzes revealed that the liqueurs produced with 5% tea ratio and 15 and 30 day extractions were the most favourable samples. |
| Anahtar Kelimeler |
| Tea | Liqueur | Extraction | Phenolics | Caffeine |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 4 |
| SCOPUS | 5 |