A Comparative Study of the Total Phenolic, Total Antioxidant, and Ascorbic Acid Contents of the Cistus criticus, Fermented Rooibos, and Green Tea Infusions

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dc.contributor.authorAktar, Tugba
dc.date.accessioned2026-01-24T12:01:03Z
dc.date.available2026-01-24T12:01:03Z
dc.date.issued2020
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractPlants and herbs have been used as a traditional medicine due to their phytochemical contents sinceancient times. Most plants are known for their various physiological advantages thanks to their bioactivecompounds. These plant-sourced herbs are mostly consumed as tea infusions. Noteworthy, tea is thesecond most consumed beverage throughout the world. Due to the natural bioactive content of the teabeverages they are considered as functional foods. Functional foods either prevent or avoid theprogression of diseases and they are mainly rich in antioxidants and polyphenols. Functionalized foodconsumption has increasing trend not only due to disease prevention/delaying but also due to otherhealth and well-being concepts. This study was motivated with the aim of comparing the brewingtechnique (hot and cold) for the total phenolic content, antioxidant activity and ascorbic acid levels of theCistus criticus, fermented rooibos, and green tea infusions. Results obtained from this investigation willillustrate a comparative image between the selected tea infusios of hot and cold brews. Findings of thisresearch Results suggested suggests that hot brewing is more efficient in terms of for total phenoliccontent while the opposite for the total antioxidant activity (P <0.05). On the other hand, comparisonbetween the three selected herbal tea samples, Also, Cistus criticus infusions showed the highest contentof total phenolic compounds, while green tea demonstrated the highest antioxidant activity for hot andcold infusions. Ascorbic acid levels of these 3 herbal tea samples did not show any significant difference(P >0.05). Noteworthy, this study cannot suggest any correlation between the total phenolic content andtotal antioxidant activities for the water extracted hot and cold infusions of Cistus criticus, fermentedrooibos, and green tea samples.
dc.identifier.doi10.24012/dumf.659178
dc.identifier.endpage1204
dc.identifier.issn1309-8640
dc.identifier.issn2146-4391
dc.identifier.issue3
dc.identifier.startpage1197
dc.identifier.trdizinid417125
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/417125
dc.identifier.urihttps://doi.org/10.24012/dumf.659178
dc.identifier.urihttps://hdl.handle.net/20.500.12868/3953
dc.identifier.volume11
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofDicle Üniversitesi Mühendislik Fakültesi Mühendislik Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR-Dizin_20260121
dc.subjectBiyoloji,Beslenme ve Diyetetik
dc.titleA Comparative Study of the Total Phenolic, Total Antioxidant, and Ascorbic Acid Contents of the Cistus criticus, Fermented Rooibos, and Green Tea Infusions
dc.typeArticle

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