Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time

Rukiye Yiğit, Hacer Çoklar*, Mehmet Akbulut

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

Lilac, one of the edible flowers, consumption status as herbal tea was evaluated in this study. In the evaluation of lilac as an herbal tea, as an alternative to infusion, microwave and ultrasound-assisted brewing methods were used. To evaluate the effectiveness of the brewing time, dried flowers were brewed for 2, 5 and 10 min. Brix, color, turbidity, pH, and acidity values, total phenolic and monomeric anthocyanin contents, antioxidant activity and phenolic composition of lilac teas were evaluated. As the brewing method, microwave and infusion mostly yielded similar results, but ultrasound was less effective than these two methods in brewing lilac teas. The brewing time significantly affected the physicochemical properties of the tea, and the highest extraction efficiency was obtained in 10 min of brewing. It can be recommended to brew the tea for 10 min using the microwave method as an alternative to infusion in the preparation of lilac tea.

Original languageEnglish
Pages (from-to)4185-4197
Number of pages13
JournalJournal of Food Measurement and Characterization
Volume16
Issue number5
DOIs
Publication statusPublished - Oct 2022
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

Keywords

  • Edible flowers
  • Herbal teas
  • Lilac
  • Microwave
  • Syringa vulgaris
  • Ultrasound

Fingerprint

Dive into the research topics of 'Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time'. Together they form a unique fingerprint.

Cite this