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ZEYTİN YAPRAĞI EKSTRAKTI İÇEREN SOĞUK ÇAY ÜRETİMİ

Yıl 2021, Cilt: 9 Sayı: 3, 843 - 849, 21.09.2021
https://doi.org/10.21923/jesd.904344

Öz

Zeytin (Olea europaea L.) yaprağı içerdiği önemli fenolik bileşikleri ve sergilediği çeşitli fonksiyonel ve terapötik özellikleri ile dikkat çekmektedir. Zeytinyağı üretiminde meyvelerin hasadı sırasında açığa çıkan bu yan ürün hasat edilen meyvelerin yaklaşık %10’ unu oluşturmakta ve bu değerli yan üründen faydalanılamamaktadır. Bu çalışmada zeytin yaprağı ekstraktının klasik ekstraksiyon yöntemi ile elde edilerek püskürtmeli kurutucuda zeytin yaprağı ekstraktı tozuna (ZYET) dönüştürülmesi ve bu ürünün soğuk çay formülasyonunda değerlendirilmesi amaçlanmıştır. Zeytin yaprağı ekstraktı içerdiği oleuropeinden kaynaklı çok güçlü bir acılık algısına neden olduğundan dolayı gıda formülasyonlarında sınırlı miktarda kullanılabilmektedir. Bu nedenle acı tadın baskılanması ve duyusal olarak kabul edilebilir soğuk çayın geliştirilmesi hedefiyle elde edilen zeytin yaprağı ekstraktı püskürtmeli kurutucu ile maltodekstrin eşliğinde kaplanmıştır. Buna ek olarak, ZYET, sakaroz ve sitrik asit ile 8 farklı formülasyonda üretilen soğuk çayların bazı fizikokimyasal özellikleri ve duyusal kabul edilebilirlikleri üzerine ZYET ve sakaroz miktarının etkisi araştırılmıştır. Soğuk çayların briks değerleri %6.87-9.45 ve toplam fenolik madde miktarları 12.46-21.76 mg GAE/100 mL olarak tespit edilirken, %0.10 ZYET, %9 sakaroz ve %0.15 sitrik asit içeren soğuk çay örneğinin duyusal olarak en çok beğenilen grup olduğu tespit edilmiştir. Ucuz bir kaynak olarak kullanılabilme potansiyeline sahip olan bu artık ürünün farklı gıda formülasyonlarında değerlendirilerek endüstriye kazandırılması gerektiği düşünülmektedir.

Kaynakça

  • Alaşalvar, H., Çam, M., 2019. Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying. Food Science and Biotechnology, 28(3), 779–785.
  • Benavente-García, O., Castillo, J., Lorente, J., Ortuño, A., Del Rio, J.A., 2000. Antioxidant activity of phenolics extracted from Olea europaea L. leaves. Food Chemistry, 68(4), 457–462.
  • Caporaso, N., Formisano, D., Genovese, A., 2018. Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods. Critical Reviews in Food Science and Nutrition, 58(16), 2829–2841.
  • Çam, M., Dinç Işıklı, M., Yüksel, E., Alaşalvar, H., Başyiğit, B., 2018. Application of pressurized water extraction and spray drying techniques to produce soluble spearmint tea. Journal of Food Measurement and Characterization, 12(3), 1927–1934.
  • Cemeroğlu, B.S., 2013. Gıda Analizleri. Ankara Üniversitesi Mühendislik Fakültesi, Bizim Grup Basımevi, Ankara.
  • Dantas, D., Pasquali, M.A., Cavalcanti-mata, M., Duarte, M.E., Lisboa, H.M., 2018. Influence of spray drying conditions on the properties of avocado powder drink. Food Chemistry, 266, 284–291.
  • Di Donato, P., Taurisano, V., Tommonaro, G., Pasquale, V., Jiménez, J.M.S., de Pascual-Teresa, S., Poli, A., Nicolaus, B., 2018. Biological properties of polyphenols extracts from agro industry’s wastes. Waste and Biomass Valorization, 9(9), 1567–1578.
  • Eroğlu, E., Tontul, İ., Topuz, A., 2018. Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder. Journal of Food Processing and Preservation, 42(6), 1–9.
  • FAOSTAT, 2018, Zeytin, http://www.fao.org/faostat/en/#data/QC, Erişim: Ekim.
  • Ghanem, M.T.M., Tawfik, W.A., Mahdy, E.S.M., Abdelgawad, M.E., Abdel-Azim, N.S., El-Missiry, M.M., 2019. Chemical and biological evaluation of olive leaves as a waste by-product of olive oil industry. Egyptian Pharmaceutical Journal, 18(2), 172–177.
  • González, E., Gómez-Caravaca, A.M., Giménez, B., Cebrián, R., Maqueda, M., Martínez-Férez, A., Segura-Carretero, A., Robert, P., 2019. Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion. Food Chemistry, 279, 40–48.
  • Flores-Martinez, D., Urías-Orona, V., Hernández-García, L., Rubio-Carrasco, W., Silva-Gutiérrez, K., Guevara-Zambrano., Prieto-Cadena, J., Serna-Méndez, T., Muy-Rangel, D.M., Niño-Medina, G., 2018. Physicochemical parameters, mineral composition, and nutraceutical properties of ready-to-drink flavored-colored commercial tea. Journal of Chemistry, 2018, 1-7.
  • Krishnaiah, D., Sarbatly, R., Nithyanandam, R., 2012. Chemical engineering research and design microencapsulation of Morinda Citrifolia L. extract by spray-drying. Chemical Engineering Research and Design, 90(5), 622–632.
  • Nilsang, S., 2018. Effect of spray drying temperature on quality of instant herbal drinks. Food and Applied Bioscience Journal, 6, 55–68.
  • Patil, V., Kumar, A., Pratap, R., 2014. Optimization of the spray-drying process for developing guava powder using response surface methodology. Powder Technology, 253, 230–236.
  • Rahmanian, N., Jafari, S.M., Wani, T.A., 2015. Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves. Trends in Food Science and Technology, 42(2), 150–172.
  • Ranallı, A., Contento, S., Lucera, L., Di Febo, M., Marchegiani, D., Di Fonzo, V., 2006. Factors affecting the contents of iridoid oleuropein in olive leaves ( Olea europaea L.). Journal of Agricultural and Food Chemistry, 54, 434–440.
  • Shofinita, D., Langrish, T.A.G., 2014. Spray drying of orange peel extracts: Yield, total phenolic content, and economic evaluation. Journal of Food Engineering, 139, 31–42.
  • Singleton, V.L., Rossi, J.A.J., 1985. Colorimetry to total phenolics with phosphomolybdic acid reagents. American Journal of Enology and Viniculture.
  • Siró, I., Kápolna, E., Kápolna, B., Lugasi, A., 2008. Functional food. Product development, marketing and consumer acceptance-A review. Appetite, 51(3), 456–467Özünlü, O., Ergezer, H., 2019. İnfüzyon yöntemi kullanılarak kurutulmuş enginar çanak yaprağı katkılı soğuk yeşil çay üretimi. Akademik Gıda, 17(4), 458–467.
  • Şahin, S., Şamlı, R., 2013. Ultrasonics sonochemistry optimization of olive leaf extract obtained by ultrasound-assisted extraction with response surface methodology. Ultrasonics Sonochemistry, 20, 595–602.
  • Şahin, S., Bilgin, M., 2018. Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: a review. Journal of the Science of Food and Agriculture, 98(4), 1271–1279.
  • Viljoen, M., Muller, M., De Beer, D., Joubert, E., 2017. Identification of broad-based sensory attributes driving consumer preference of ready-to-drink rooibos iced tea with increased aspalathin content. South African Journal of Botany, 110, 177–183.

PRODUCTION OF ICED TEA ENRICHED WITH OLIVE LEAF

Yıl 2021, Cilt: 9 Sayı: 3, 843 - 849, 21.09.2021
https://doi.org/10.21923/jesd.904344

Öz

Olive (Olea europaea L.) leaves have been regarded as important by-product with its important phenolic profile and its various functional and therapeutic properties. This by-product, constitutes approximately 10% of the harvested fruits, emerges during the harvesting season of olives fruits, however, the by-product is not utilized properly. In this study, it was aimed to obtain olive leaf extract by classic extraction method and transform it into olive leaf powder extract using a spray dryer and use the powder in iced tea formulations. The effects of the powder and sucrose amount were investigated on some physicochemical properties and sensory acceptability of 8 different combinations of iced teas. The soluble solids of the iced teas were 6.87-9.45 g/100 g, whereas the total phenolic contents were 12.46-21.76 mg GAE/100 mL. The iced tea sample containing 0.10% olive leaf powder extract, 9% sucrose and 0.15% citric acid was the most acceptable one in sensory analysis. Olive leaves, by-product of the olive oil industry, can be incorporated into iced tea formulations without damaging sensorial properties of the final product. The results of the present study indicated that olive leaves have the potential to be used as cheap but valuable ingredient in certain food formulations.

Kaynakça

  • Alaşalvar, H., Çam, M., 2019. Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying. Food Science and Biotechnology, 28(3), 779–785.
  • Benavente-García, O., Castillo, J., Lorente, J., Ortuño, A., Del Rio, J.A., 2000. Antioxidant activity of phenolics extracted from Olea europaea L. leaves. Food Chemistry, 68(4), 457–462.
  • Caporaso, N., Formisano, D., Genovese, A., 2018. Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods. Critical Reviews in Food Science and Nutrition, 58(16), 2829–2841.
  • Çam, M., Dinç Işıklı, M., Yüksel, E., Alaşalvar, H., Başyiğit, B., 2018. Application of pressurized water extraction and spray drying techniques to produce soluble spearmint tea. Journal of Food Measurement and Characterization, 12(3), 1927–1934.
  • Cemeroğlu, B.S., 2013. Gıda Analizleri. Ankara Üniversitesi Mühendislik Fakültesi, Bizim Grup Basımevi, Ankara.
  • Dantas, D., Pasquali, M.A., Cavalcanti-mata, M., Duarte, M.E., Lisboa, H.M., 2018. Influence of spray drying conditions on the properties of avocado powder drink. Food Chemistry, 266, 284–291.
  • Di Donato, P., Taurisano, V., Tommonaro, G., Pasquale, V., Jiménez, J.M.S., de Pascual-Teresa, S., Poli, A., Nicolaus, B., 2018. Biological properties of polyphenols extracts from agro industry’s wastes. Waste and Biomass Valorization, 9(9), 1567–1578.
  • Eroğlu, E., Tontul, İ., Topuz, A., 2018. Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder. Journal of Food Processing and Preservation, 42(6), 1–9.
  • FAOSTAT, 2018, Zeytin, http://www.fao.org/faostat/en/#data/QC, Erişim: Ekim.
  • Ghanem, M.T.M., Tawfik, W.A., Mahdy, E.S.M., Abdelgawad, M.E., Abdel-Azim, N.S., El-Missiry, M.M., 2019. Chemical and biological evaluation of olive leaves as a waste by-product of olive oil industry. Egyptian Pharmaceutical Journal, 18(2), 172–177.
  • González, E., Gómez-Caravaca, A.M., Giménez, B., Cebrián, R., Maqueda, M., Martínez-Férez, A., Segura-Carretero, A., Robert, P., 2019. Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion. Food Chemistry, 279, 40–48.
  • Flores-Martinez, D., Urías-Orona, V., Hernández-García, L., Rubio-Carrasco, W., Silva-Gutiérrez, K., Guevara-Zambrano., Prieto-Cadena, J., Serna-Méndez, T., Muy-Rangel, D.M., Niño-Medina, G., 2018. Physicochemical parameters, mineral composition, and nutraceutical properties of ready-to-drink flavored-colored commercial tea. Journal of Chemistry, 2018, 1-7.
  • Krishnaiah, D., Sarbatly, R., Nithyanandam, R., 2012. Chemical engineering research and design microencapsulation of Morinda Citrifolia L. extract by spray-drying. Chemical Engineering Research and Design, 90(5), 622–632.
  • Nilsang, S., 2018. Effect of spray drying temperature on quality of instant herbal drinks. Food and Applied Bioscience Journal, 6, 55–68.
  • Patil, V., Kumar, A., Pratap, R., 2014. Optimization of the spray-drying process for developing guava powder using response surface methodology. Powder Technology, 253, 230–236.
  • Rahmanian, N., Jafari, S.M., Wani, T.A., 2015. Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves. Trends in Food Science and Technology, 42(2), 150–172.
  • Ranallı, A., Contento, S., Lucera, L., Di Febo, M., Marchegiani, D., Di Fonzo, V., 2006. Factors affecting the contents of iridoid oleuropein in olive leaves ( Olea europaea L.). Journal of Agricultural and Food Chemistry, 54, 434–440.
  • Shofinita, D., Langrish, T.A.G., 2014. Spray drying of orange peel extracts: Yield, total phenolic content, and economic evaluation. Journal of Food Engineering, 139, 31–42.
  • Singleton, V.L., Rossi, J.A.J., 1985. Colorimetry to total phenolics with phosphomolybdic acid reagents. American Journal of Enology and Viniculture.
  • Siró, I., Kápolna, E., Kápolna, B., Lugasi, A., 2008. Functional food. Product development, marketing and consumer acceptance-A review. Appetite, 51(3), 456–467Özünlü, O., Ergezer, H., 2019. İnfüzyon yöntemi kullanılarak kurutulmuş enginar çanak yaprağı katkılı soğuk yeşil çay üretimi. Akademik Gıda, 17(4), 458–467.
  • Şahin, S., Şamlı, R., 2013. Ultrasonics sonochemistry optimization of olive leaf extract obtained by ultrasound-assisted extraction with response surface methodology. Ultrasonics Sonochemistry, 20, 595–602.
  • Şahin, S., Bilgin, M., 2018. Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: a review. Journal of the Science of Food and Agriculture, 98(4), 1271–1279.
  • Viljoen, M., Muller, M., De Beer, D., Joubert, E., 2017. Identification of broad-based sensory attributes driving consumer preference of ready-to-drink rooibos iced tea with increased aspalathin content. South African Journal of Botany, 110, 177–183.
Toplam 23 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri \ Research Articles
Yazarlar

Elif Ece Arslan Bu kişi benim 0000-0003-3252-1903

Gamze Karademir Bu kişi benim 0000-0003-4057-0692

Serap Berktaş 0000-0002-5195-0685

Mustafa Çam 0000-0003-1258-0834

Yayımlanma Tarihi 21 Eylül 2021
Gönderilme Tarihi 29 Mart 2021
Kabul Tarihi 9 Haziran 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 9 Sayı: 3

Kaynak Göster

APA Arslan, E. E., Karademir, G., Berktaş, S., Çam, M. (2021). ZEYTİN YAPRAĞI EKSTRAKTI İÇEREN SOĞUK ÇAY ÜRETİMİ. Mühendislik Bilimleri Ve Tasarım Dergisi, 9(3), 843-849. https://doi.org/10.21923/jesd.904344