Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time
Journal of Food Measurement and Characterization · Ekim 2022
YÖKSİS Kayıtları
Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time
Journal of Food Measurement and Characterization · 2022 SCI-Expanded
Prof. Dr. HACER ÇOKLAR →
Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time
Journal of Food Measurement and Characterization · 2022 SCI-Expanded
Prof. Dr. MEHMET AKBULUT →
YÖKSİS Kayıtları — ISSN Eşleşmesi
The effect of microwave and conventional drying on antioxidant activity phenolic compounds and mineral profile of date fruit (Phoenix dactylifera L.) flesh
2017 ISSN: 2193-4126 SCI-Expanded
Doç. Dr. NURHAN USLU →
Mathematical modeling of thin layer drying of carrot slices by forced convection
2017 ISSN: 2193-4126 SCI
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs
2018 ISSN: 2193-4126 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs
2018 ISSN: 2193-4126 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Bioactive compounds, antioxidant activity and some physicochemical properties of theseed and seed-oil of Mahonia aquifolium berries
2019 ISSN: 2193-4126 SCI-Expanded
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Central composite design and response surface methodologyfor the optimization of Ag-HPLC/ELSD method for triglycerideprofiling
2017 ISSN: 2193-4126 SCI-Expanded Q3
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Effect of soxhlet and cold press extractions on the physico-chemicalcharacteristics of roasted and non-roasted chia seed oils
2019 ISSN: 2193-4126 SCI-Expanded
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Central composite design and response surface methodology for the optimization of Ag-HPLC/ELSD method for triglyceride profiling
2017 ISSN: 2193-4126 SCI-Expanded
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Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system
2021 ISSN: 2193-4126 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Influence of germination on bioactive properties, phytochemicals and mineral contents of Tigernut (Cyperus esculentus L.) tuber and oils
2021 ISSN: 2193-4126 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Use of herbal essential oil and extracts as antioxidant sources in quality stabilization of extra virgin olive oil stored in different time and packages
2022 ISSN: 2193-4126 SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time
2022 ISSN: 2193-4126 SCI-Expanded Q3
Prof. Dr. MEHMET AKBULUT →
Prediction of moisture content of wet and dried nixtamal after alkaline cooking process by using artificial neural network
2022 ISSN: 2193-4126 SCI-Expanded Q2
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Use of herbal essential oil and extracts as antioxidant sources
in quality stabilization of extra virgin olive oil stored in different time
and packages
2022 ISSN: 2193-4126 SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. CEMALETTİN SARIÇOBAN →
Mathematical modeling of thin layer drying of carrot slices by forced convection
2016 ISSN: 2193-4126 SCI
Prof. Dr. HAKAN OKYAY MENGEŞ →
Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. SULTAN ARSLAN TONTUL →
The effect of fermentation with different additives on bioactive compounds, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of capers fruits
2023 ISSN: 2193-4126 SCI-Expanded Q2
Doç. Dr. NURHAN USLU →
Physico‑chemical properties, tocopherol contents, fatty acid
composition and phenolic compounds of olive oil as affected
by papain and cellulase application
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of fermentation with different additives on bioactive
compounds, antioxidant activity, phenolic component, fatty acid
composition and mineral substance contents of capers fruits
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN21934126
Yayın TarihiEkim 2022
Cilt / Sayfa16 · 4185-4197
Scopus ID2-s2.0-85134295058
Özet
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.
Yazarlar (3)
1
Rukiye Yiğit
2
Hacer Çoklar
ORCID: 0000-0002-4948-0960
3
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
Anahtar Kelimeler
Edible flowers
Herbal teas
Lilac
Microwave
Syringa vulgaris
Ultrasound
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Measurement and Characterization
Q2
SJR Skoru0,620
H-Index66
YayıncıSpringer Science + Business Media
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Industrial and Manufacturing Engineering (Q2)
Safety, Risk, Reliability and Quality (Q2)
Metrikler
5
Atıf
3
Yazar
6
Anahtar Kelime