Effects of ultrasound application on antioxidative properties and mineral contents of black and green tea infusions prepared with different waters


Pınar Kadioğlu, Ali Samet Babaoğlu, Görkem Kirmizikaya, Mustafa Karakaya, Kubra Unal

Volume 27, Issue 1;
Pages: 27-34; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

The objective of this study was to investigate the effects of different durations of ultrasound application and various waters on antioxidative properties and mineral contents of black and green tea infusions. Different waters (pure, drinking and mineral water) were added to tea samples for preparation of tea infusions and then ultrasound was applied at different durations (0, 10 and 20 minutes). After ultrasound application, samples were kept at room temperature to complete a total of 2 hours. Color characteristics, total phenolic, total flavonoids, mineral contents and antioxidant activities of prepared tea infusions were determined. Ultrasound application significantly (p<0.05) increased total phenolic and total flavonoid contents and antioxidant activities of tea infusions. The black tea infusion which was prepared with mineral water and ultrasonicated 20 min (U2-MW) had the highest total phenolic contents. The antioxidant activities of 20 min ultrasonicated green tea infusions increased by 22.71% compared to the control group.
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