Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas
Tea and herbal infusions are among the major contributors of phenolic compounds, specifically flavonoids, in our daily diet. Honey is another antioxidant-rich food that is widely used as a natural sweetener. In this work, the effects of honey addition on antioxidant properties of different herbal te...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2015-0019/pjfns-2015-0019.xml?format=INT |
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| author | Toydemir Gamze Capanoglu Esra Kamiloglu Senem Firatligil-Durmus Ebru Sunay Asli E. Samanci Taylan Boyacioglu Dilek |
| author_facet | Toydemir Gamze Capanoglu Esra Kamiloglu Senem Firatligil-Durmus Ebru Sunay Asli E. Samanci Taylan Boyacioglu Dilek |
| author_sort | Toydemir Gamze |
| collection | DOAJ |
| description | Tea and herbal infusions are among the major contributors of phenolic compounds, specifically flavonoids, in our daily diet. Honey is another antioxidant-rich food that is widely used as a natural sweetener. In this work, the effects of honey addition on antioxidant properties of different herbal teas were investigated. For this purpose, 2 different types of honey (flower and pine honey) were added into 9 different herbal teas (melissa, green tea, rosehip, sage, echinacea, fennel, linden, daisy, and ginger) at 4 different temperatures (55°C, 65°C, 75°C, and 85°C), and the changes in the content of total pheolics, total flavonoids, and total antioxidant capacity were determined. The total phenolic content and the total antioxidant capacity of the honey-added-tea samples were found to be increased (up to 57% for both), especially with pine honey and at higher temperatures of honey addition. The findings of this study supported the use of honey as a natural sweetener in tea in order to be able to benefit from the health-enhancing antioxidative properties of these two promising food products. |
| format | Article |
| id | doaj-art-8a0daff62131442fade7070d8acb194b |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2015-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-8a0daff62131442fade7070d8acb194b2025-02-02T09:22:35ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072015-06-0165212713510.1515/pjfns-2015-0019pjfns-2015-0019Effects of Honey Addition on Antioxidative Properties of Different Herbal TeasToydemir Gamze0Capanoglu Esra1Kamiloglu Senem2Firatligil-Durmus Ebru3Sunay Asli E.4Samanci Taylan5Boyacioglu Dilek6Department of Food Engineering, Faculty of Engineering Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, TurkeyDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, TurkeyDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, TurkeyScientific Bio Solutions LLC., Maslak, Istanbul, TurkeyScientific Bio Solutions LLC., Maslak, Istanbul, TurkeyDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, TurkeyTea and herbal infusions are among the major contributors of phenolic compounds, specifically flavonoids, in our daily diet. Honey is another antioxidant-rich food that is widely used as a natural sweetener. In this work, the effects of honey addition on antioxidant properties of different herbal teas were investigated. For this purpose, 2 different types of honey (flower and pine honey) were added into 9 different herbal teas (melissa, green tea, rosehip, sage, echinacea, fennel, linden, daisy, and ginger) at 4 different temperatures (55°C, 65°C, 75°C, and 85°C), and the changes in the content of total pheolics, total flavonoids, and total antioxidant capacity were determined. The total phenolic content and the total antioxidant capacity of the honey-added-tea samples were found to be increased (up to 57% for both), especially with pine honey and at higher temperatures of honey addition. The findings of this study supported the use of honey as a natural sweetener in tea in order to be able to benefit from the health-enhancing antioxidative properties of these two promising food products.http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2015-0019/pjfns-2015-0019.xml?format=INTherbal teahoneytemperaturephenolicsflavonoidsantioxidant capacity |
| spellingShingle | Toydemir Gamze Capanoglu Esra Kamiloglu Senem Firatligil-Durmus Ebru Sunay Asli E. Samanci Taylan Boyacioglu Dilek Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas Polish Journal of Food and Nutrition Sciences herbal tea honey temperature phenolics flavonoids antioxidant capacity |
| title | Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas |
| title_full | Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas |
| title_fullStr | Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas |
| title_full_unstemmed | Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas |
| title_short | Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas |
| title_sort | effects of honey addition on antioxidative properties of different herbal teas |
| topic | herbal tea honey temperature phenolics flavonoids antioxidant capacity |
| url | http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2015-0019/pjfns-2015-0019.xml?format=INT |
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