- Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi
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- Ultrasound-Assisted Turkish Black Tea Extracts: Effect of Tannase Enzyme Supplementation on Amount o...
Ultrasound-Assisted Turkish Black Tea Extracts: Effect of Tannase Enzyme Supplementation on Amount of Tea Cream and Catechins
Authors : Esra Esin Yücel, Cemal Kaya
Pages : 66-73
Doi:10.55507/gopzfd.1311000
View : 25 | Download : 39
Publication Date : 2023-09-17
Article Type : Research
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 70°C), 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 g/100g black tea in the tannase-supplemented samples and 1.22-2.36 g/100g 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.Keywords : Kateşin, ultrason, fenolikler, tannaz, çay kreması, çay polifenolleri