TY - JOUR
T1 - Effects of honey addition on antioxidative properties of different herbal teas
AU - Toydemir, Gamze
AU - Capanoglu, Esra
AU - Kamiloglu, Senem
AU - Firatligil-Durmus, Ebru
AU - Sunay, Asli E.
AU - Samanci, Taylan
AU - Boyacioglu, Dilek
N1 - Publisher Copyright:
© 2015 Author(s).
PY - 2015/6
Y1 - 2015/6
N2 - 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.
AB - 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.
KW - Antioxidant capacity
KW - Flavonoids
KW - Herbal tea
KW - Honey
KW - Phenolics
KW - Temperature
UR - http://www.scopus.com/inward/record.url?scp=84975492634&partnerID=8YFLogxK
U2 - 10.1515/pjfns-2015-0019
DO - 10.1515/pjfns-2015-0019
M3 - Article
AN - SCOPUS:84975492634
SN - 1230-0322
VL - 65
SP - 127
EP - 135
JO - Polish Journal of Food and Nutrition Sciences
JF - Polish Journal of Food and Nutrition Sciences
IS - 2
ER -