Ultrasound-Assisted Turkish Black Tea Extracts: Effect of Tannase Enzyme Supplementation on Amount of Tea Cream and Catechins

Esra Esin Yücel; Cemal Kaya

Article Details

Ultrasound-Assisted Turkish Black Tea Extracts: Effect of Tannase Enzyme Supplementation on Amount of Tea Cream and Catechins

Authors:

Esra Esin Yücel | Cemal Kaya

Publisher:

Tokat Gaziosmanpasa University

Main Topics:

Gıda Teknolojileri

Journal:

Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Vol.40 Issue 2, pp.66-73

Document Type:

Article

Publication Date:

9/2023

Document Language:

English

Document ID (Org No.):

2001298738

pISSN:

1300-2910

Keywords:

Abstract:

 In this study, it was aimed to determine the changes in the amount of functional components of black tea extracts obtained by ultrasound assisted extraction and treated with tannase enzyme. Therefore, Turkish black tea extracts were supplemented with tannase enzyme by using an ultrasound-assisted extraction technique with different infusion temperatures 50 and 70C, times 5, 10, 20 minutes, and tea: water ratios 1:100, 5:100, 10:100. Total phenolic, tea cream and catechin analyses were performed on the extracts. The amount of tea cream ranged between 0.56-1.25 g100g black tea in the tannase-supplemented samples and 1.22-2.36 g100g black tea in the control sample. It was also observed that the amount of cream obtained by ultrasonic extraction decreased by 38.89-59.11 with the tannase enzyme application.

 In this study, it was aimed to determine the changes in the amount of functional components of black tea extracts obtained by ultrasound assisted extraction and treated with tannase enzyme. Therefore, Turkish black tea extracts were supplemented with tannase enzyme by using an ultrasound-assisted extraction technique with different infusion temperatures 50 and 70C, times 5, 10, 20 minutes, and tea: water ratios 1:100, 5:100, 10:100. Total phenolic, tea cream and catechin analyses were performed on the extracts. The amount of tea cream ranged between 0.56-1.25 g100g black tea in the tannase-supplemented samples and 1.22-2.36 g100g black tea in the control sample. It was also observed that the amount of cream obtained by ultrasonic extraction decreased by 38.89-59.11 with the tannase enzyme application.

 In this study, it was aimed to determine the changes in the amount of functional components of black tea extracts obtained by ultrasound assisted extraction and treated with tannase enzyme. Therefore, Turkish black tea extracts were supplemented with tannase enzyme by using an ultrasound-assisted extraction technique with different infusion temperatures 50 and 70C, times 5, 10, 20 minutes, and tea: water ratios 1:100, 5:100, 10:100. Total phenolic, tea cream and catechin analyses were performed on the extracts. The amount of tea cream ranged between 0.56-1.25 g100g black tea in the tannase-supplemented samples and 1.22-2.36 g100g black tea in the control sample. It was also observed that the amount of cream obtained by ultrasonic extraction decreased by 38.89-59.11 with the tannase enzyme application.

 Araştırmada, ultrason destekli ekstraksiyonla elde edilen ve tannaz enzimiyle muamele edilen siyah çay ekstraktlarının fonksiyonel bileşenlerinin miktarında meydana gelen değişmelerin belirlenmesi amaçlanmıştır. Bu amaçla, ultrason destekli ekstraksiyon tekniği kullanılarak farklı demleme süre 5, 10 ve 20 dakika, çay:su oranları 1:100; 5:100; 10:100 ve sıcaklık 50 ve 70C uygulanarak elde edilen Türk siyah çayı ekstraktlarına, tannaz enzimi ilavesi yapılmıştır. Ekstraktlarda çay kreması, toplam fenolik madde ve kateşin miktarlarının tespit edilmesine yönelik analizler gerçekleştirilmiştir. Çay kreması miktarı, tannaz enzimi uygulanmış örneklerde 0.56-1.25 g100g siyah çay aralığında değişirken, kontrol örneklerinde 1.22-2.36 g100g siyah çay aralığında değişmiştir. Ultrason destekli ekstraksiyonla elde edilen ekstraktlardaki krema miktarının tannaz enzim uygulaması ile 38.89-59.11 oranında azaldığı görülmüştür.

Article Details

Ultrasound-Assisted Turkish Black Tea Extracts: Effect of Tannase Enzyme Supplementation on Amount of Tea Cream and Catechins

Authors:

Esra Esin Yücel | Cemal Kaya

Publisher:

Tokat Gaziosmanpasa University

Main Topics:

Gıda Teknolojileri

Journal:

Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Vol.40 Issue 2, pp.66-73

Document Type:

Article

Publication Date:

9/2023

Document Language:

English

Document ID (Org No.):

2001298738

pISSN:

1300-2910

Catechin

ultrasound

phenolics

tannase

tea creamKateşin

ultrason

fenolikler

tannaz

çay kreması

çay polifenolleri

Issues

Article Details

Authors: Esra Esin Yücel | Cemal Kaya

Publisher: Tokat Gaziosmanpasa University

Main Topics: Gıda Teknolojileri

Journal: Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Vol.40 Issue 2, pp.66-73

Document Type: Article

Publication Date: 9/2023

Document Language: English

Document ID (Org No.): 2001298738

pISSN: 1300-2910

Issues

Authors:

Esra Esin Yücel | Cemal Kaya

Publisher:

Tokat Gaziosmanpasa University

Main Topics:

Gıda Teknolojileri

Journal:

Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Vol.40 Issue 2, pp.66-73

Document Type:

Article

Publication Date:

9/2023

Document Language:

English

Document ID (Org No.):

2001298738

pISSN:

1300-2910