Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.)

Basit Öğe Kaydı
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorYigitvar, I.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:53:16Z
dc.date.available2024-08-04T20:53:16Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this work, production of purple basil (Ocimum basilicum L.) herbal tea was studied. Purple basil is a medicinal and aromatic herb with many health benefits; it is commonly used for seasoning foods. Semi -shade and tray drying methods were used for drying purple basil for tea production. Physical, chemical, and sensory characteristics of samples were evaluated. Total polyphenol contents of samples increased with drying processes and were between 9.55 and 14.18 mg GAE/g. Colour values decreased with drying. Volatile composition of samples was determined using the SPME/GC-MS system. 2-Propenoic acid, 1,8-cineole (eucalyptol), and eugenol were the predominant volatile compounds in all samples. In sensory evaluation, samples produced by tray drying with added citric acid had the highest general acceptance. In conclusion, purple basil was evaluated as a suitable plant for herbal tea production due to its easy prep-aration, pleasant flavour and colour.en_US
dc.description.sponsorshipInonu University Scientific Research Projects Unit, Malatya, Turkey; [2016/107]; [FED-2017-711]en_US
dc.description.sponsorshipACKNOWLEDGEMENTS This study was partially financed by Inonu University Scientific Research Projects Unit, Malatya, Turkey (Project number: 2016/107 and FED-2017-711) .en_US
dc.identifier.doi10.1556/066.2022.00165
dc.identifier.endpage583en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85144794424en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage571en_US
dc.identifier.urihttps://doi.org/10.1556/066.2022.00165
dc.identifier.urihttps://hdl.handle.net/11616/101080
dc.identifier.volume51en_US
dc.identifier.wosWOS:000913304300012en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAkademiai Kiado Zrten_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectmedicinal and aromatic plantsen_US
dc.subjectdryingen_US
dc.subjectcolouren_US
dc.subjecttotal phenolicsen_US
dc.subjectsensory evaluationen_US
dc.titleStudy on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.)en_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu