Modeling of Total Phenolic contents in Various Tea samples by Experimental Design Methods

Basit Öğe Kaydı
dc.authorid, Nuraniye -- 0000-0002-4674-7009en_US
dc.contributor.authorEruygur, Nuraniye
dc.contributor.authorDincel, Nazire Gulsah Kutuk
dc.contributor.authorKutuk, Nursah
dc.date.accessioned2019-07-27T12:10:23Z
dc.date.accessioned2019-07-28T09:39:14Z
dc.date.available2019-07-27T12:10:23Z
dc.date.available2019-07-28T09:39:14Z
dc.date.issued2018
dc.department[Eruygur, Nuraniye] Selcuk Univ, Dept Pharmacognosy, Fac Pharm, Konya, Turkey -- [Dincel, Nazire Gulsah Kutuk] Cumhuriyet Univ, Med & Aromat Plant Dept, Sivas, Turkey -- [Kutuk, Nursah] Cumhuriyet Univ, Dept Chem Engn, Fac Engn, Sivas, Turkeyen_US
dc.description.abstractTea, from the old ages to the day, is widely consumed both for enjoyment and health care due to its positive effects. The consumption of these products is increasing day by day as a result of the clear presentation of the fact that tea contains high amount of antioxidant substances (such as phenolic compounds), which is important in prevention and treatment of diseases. Tea beverage is a very important source of polyphenols. In this study, phenolic content and antioxidant capacity of different tea species were calculated by modeling with experimental design method. In the experimental part, polyphenol content was determined using the Folin-Ciocalteu method. The total amount of phenolic substance content was examined by Box-Behnken design and response surface method on black tea, green tea and white tea on different extraction temperature, extraction time and solid / liquid ratio. Solid / liquid ratio was found to be the most important parameter in terms of polyphenol content extraction from different tea samples. The highest polyphenol amount (411.762 mg gallic acid / mL) was found in green tea. To the best of our knowledge, this is the first data presenting comparatively study the effect of extraction condition on amounts of phenolic compounds from different tea samples.en_US
dc.identifier.doi10.1515/chem-2018-0082en_US
dc.identifier.endpage744en_US
dc.identifier.issn2391-5420
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85053209469en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage738en_US
dc.identifier.urihttps://dx.doi.org/10.1515/chem-2018-0082
dc.identifier.urihttps://hdl.handle.net/20.500.12418/6493
dc.identifier.volume16en_US
dc.identifier.wosWOS:000442465800003en_US
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherDE GRUYTER POLAND SP ZOOen_US
dc.relation.ispartofOPEN CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectTotal polyphenol contenten_US
dc.subjectresponse surface method (RSM)en_US
dc.subjecttea contenten_US
dc.titleModeling of Total Phenolic contents in Various Tea samples by Experimental Design Methodsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu