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ORIGINAL ARTICLE
Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods
 
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Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000 Gümüşhane, Turkey
 
2
Department of Genetics and Bioengineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000 Gümüşhane, Turkey
 
3
Department of Chemistry and Chemical Processes Technology, Maçka Vocational School, Karadeniz Technical University, 61750 Trabzon, Turkey
 
 
Submission date: 2024-05-18
 
 
Acceptance date: 2024-08-02
 
 
Online publication date: 2024-08-22
 
 
Publication date: 2024-08-22
 
 
Corresponding author
Onur Tolga Okan   

Department of Chemistry and Chemical Processes Technology, Karadeniz Technical University, Maçka Vocational School, 61750, Trabzon, Turkey
 
 
Pol. J. Food Nutr. Sci. 2024;74(3):244-254
 
KEYWORDS
TOPICS
ABSTRACT
In this study, the physicochemical properties, antioxidant capacity, sensory properties, and phenolic and mineral profiles of instant rosehip teas prepared using spray-drying (SD) and freeze-drying (FD) were compared. The yield of instant tea produced using FD and SD was 23.75 and 21.25 g/100 g, respectively. The total color difference between the FD and SD tea was 50.74, with the SD sample exhibiting higher redness and yellowness. The FD tea was richer in ascorbic acid than SD tea (67.2 and 59.4 mg/100 g dry weight, DW, respectively). The mineral content ranged from 0.20 mg/kg DW (copper) to 2,837 mg/kg DW (potassium) in SD tea, and from 0.31 mg/kg DW (copper) to 3,083 mg/kg DW (potassium) in FD samples. The total phenolic content was 1,315 and 1,495 mg GAE/100 g DW of SD and FD samples, respectively. The antioxidant capacity of instant rosehip teas was determined as total antioxidant capacity, ferric reducing antioxidant power and DPPH radical scavenging activity. In all these assays, FD tea was found to have a higher antioxidant capacity. In the phenolic profile determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS) technique, protocatechuic acid dominated in instant rosehip teas prepared using both methods. The main flavonoids identified were quercetin, quercitrin, hyperoside and luteolin 7-glucoside. Following the sensory analysis, the panelists have generally preferred the FD tea in terms of aroma and flavor, while opting for the SD tea in terms of appearance and color. In conclusion, although freeze-drying allowed obtaining a product with a higher antioxidant capacity and antioxidant content than spray-drying, both drying methods may be considered suitable for the production of instant rosehip teas and ensure obtaining a functional food product.
FUNDING
The study was supported by Gümüşhane University for providing technical assistance in conducting this research (GUBAP 16.F5115.04.01 and 16.F5115.04.02 infrastructure projects).
CONFLICT OF INTEREST
The authors declare that they have no conflict of interest.
 
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