首页    期刊浏览 2024年11月24日 星期日
登录注册

文章基本信息

  • 标题:Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas
  • 作者:Gamze Toydemir ; Esra Capanoglu ; Senem Kamiloglu
  • 期刊名称:Polish Journal of Food and Nutrition Sciences
  • 印刷版ISSN:1230-0322
  • 电子版ISSN:2083-6007
  • 出版年度:2015
  • 卷号:65
  • 期号:2
  • 页码:127-135
  • DOI:10.1515/pjfns-2015-0019
  • 语种:English
  • 出版社:Walter de Gruyter GmbH
  • 摘要: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.
  • 关键词:herbal tea ; honey ; temperature ; phenolics ; flavonoids ; antioxidant capacity
Loading...
联系我们|关于我们|网站声明
国家哲学社会科学文献中心版权所有