Publication:
Lemon verbena (lippia citriodora kunth) beverages: Physicochemical properties, contents of total phenolics and minerals, and bioaccessibility of antioxidants

Simple item page
dc.contributor.authorSuna, S.
dc.contributor.authorİncedayı, B.
dc.contributor.authorTamer, C. E.
dc.contributor.authorÖzcan-Sinir, G.
dc.contributor.authorÇopur, Ö. U.
dc.contributor.buuauthorSUNA, SENEM
dc.contributor.buuauthorİNCEDAYI, BİGE
dc.contributor.buuauthorTAMER, CANAN ECE
dc.contributor.buuauthorÖZCAN SİNİR, GÜLŞAH
dc.contributor.buuauthorÇOPUR, ÖMER UTKU
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.orcid0000-0002-6947-2167
dc.contributor.orcid0000-0001-6128-7453
dc.contributor.orcid0000-0003-3954-0058
dc.contributor.researcheridAAG-8241-2021
dc.contributor.researcheridAAF-3324-2020
dc.contributor.researcheridAAG-8336-2021
dc.contributor.researcheridAAG-8503-2021
dc.contributor.researcheridAAQ-8178-2020
dc.contributor.researcheridAAG-8277-2021
dc.date.accessioned2024-10-08T07:27:13Z
dc.date.available2024-10-08T07:27:13Z
dc.date.issued2019-01-01
dc.description.abstractIn this study, dried lemon verbena (Lippia citriodora Kunth) leaves were used for functional beverage production with addition of sucrose and / or sweeteners. Carbonated or mineral enriched versions of these beverages were also produced. The highest antioxidant bioaccessibility was obtained from sucrose added and natural mineral water enriched beverage both in FRAP (47.01 %) and CUPRAC (11.13 %) assays. In general, all beverages were rich in potassium and the mineral enriched beverages were high in magnesium and calcium. The ascorbic acid value was maximum in carbonated beverages. While energy reduced beverages were rich in total phenolics, sucrose added and natural mineral water enriched beverages showed the highest functionality in terms of bioaccessible antioxidants.
dc.identifier.endpage53
dc.identifier.issn1120-1770
dc.identifier.issue1
dc.identifier.startpage40
dc.identifier.urihttps://itjfs.com/index.php/ijfs/article/view/1161
dc.identifier.urihttps://hdl.handle.net/11452/46044
dc.identifier.volume31
dc.identifier.wos000458498900003
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherCodon Publications
dc.relation.bapQUAP(Z) 2012/20
dc.relation.journalItalian Journal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDietary-supplements
dc.subjectTrace-elements
dc.subjectExtraction
dc.subjectTea
dc.subjectCapacity
dc.subjectPomegranate
dc.subjectPolyphenol
dc.subjectInfusions
dc.subjectBlack
dc.subjectHerbs
dc.subjectAntioxidant capacity
dc.subjectBioaccessibility
dc.subjectHerbal tea
dc.subjectLemon verbena
dc.subjectTotal phenolics
dc.subjectFood science & technology
dc.titleLemon verbena (lippia citriodora kunth) beverages: Physicochemical properties, contents of total phenolics and minerals, and bioaccessibility of antioxidants
dc.typeArticle
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
relation.isAuthorOfPublication8f0d35a1-6d40-42eb-a87e-8d737f62e31a
relation.isAuthorOfPublication4b55541f-1337-4915-84da-a85da41c69b2
relation.isAuthorOfPublication629a6edc-10c0-42ba-bbb9-eb18a37f06fb
relation.isAuthorOfPublicationc2ab1f06-a541-4282-aa21-8b948545bbfd
relation.isAuthorOfPublicationc153c8c5-3d2d-4e5d-b203-5b3cce30e80f
relation.isAuthorOfPublication.latestForDiscovery8f0d35a1-6d40-42eb-a87e-8d737f62e31a

Files

Collections

İndeksli Yayınlar / Indexed Publications