Atıf İçin Kopyala
Yigitvar I., Hayaloğlu A. A.
ACTA ALIMENTARIA, cilt.51, sa.4, ss.30-39, 2022 (SCI-Expanded)
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Yayın Türü:
Makale / Tam Makale
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Cilt numarası:
51
Sayı:
4
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Basım Tarihi:
2022
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Doi Numarası:
10.1556/066.2022.00165
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Dergi Adı:
ACTA ALIMENTARIA
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Derginin Tarandığı İndeksler:
Science Citation Index Expanded (SCI-EXPANDED)
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Sayfa Sayıları:
ss.30-39
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Anahtar Kelimeler:
medicinal and aromatic plants, drying, colour, total phenolics, sensory evaluation
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İnönü Üniversitesi Adresli:
Evet
Özet
AbstractIn this work, production of purple basil (Ocimum basilicum L.) herbal tea was studied. Purple basil is a medicinal and aromatic herb with many health benefits; it is commonly used for seasoning foods. Semi-shade and tray drying methods were used for drying purple basil for tea production. Physical, chemical, and sensory characteristics of samples were evaluated. Total polyphenol contents of samples increased with drying processes and were between 9.55 and 14.18 mg GAE/g. Colour values decreased with drying. Volatile composition of samples was determined using the SPME/GC-MS system. 2-Propenoic acid, 1,8-cineole (eucalyptol), and eugenol were the predominant volatile compounds in all samples. In sensory evaluation, samples produced by tray drying with added citric acid had the highest general acceptance. In conclusion, purple basil was evaluated as a suitable plant for herbal tea production due to its easy preparation, pleasant flavour and colour.