Chokeberry Pomace Utilization for Improving Selected Quality Parameters of Green Tea Leaves or Hibiscus Flower Infusions
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Infusion Preparation
2.3. Analysis of pH
2.4. Analysis of Color
2.5. HPLC Determination of Anthocyanins
2.6. Total Phenolic Content (TPC)
2.7. Statistical Analyses
3. Results and Discussion
3.1. pH Values of Infusions
3.2. Color of Infusions—Instrumental and Sensory Analysis and Anthocyanin Pigment Content
3.3. Content of Total Phenolic Compounds (TPC)
3.4. Principal Component Analysis (PCA)
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Sample Code | Dried Green Tea Leaves [g] | Dried White Hibiscus Flowers [g] | Dried Red Hibiscus Flowers [g] | Dried Chokeberry Pomace [g] | Citric Acid [g] |
---|---|---|---|---|---|
GTL | 0.5 | 0.0 | 0.0 | 0.0 | 0.05 |
GTL + CP2.0 | 0.5 | 0.0 | 0.0 | 2.0 | 0.05 |
GTL + CP2.5 | 0.5 | 0.0 | 0.0 | 2.5 | 0.05 |
GTL + CP3.0 | 0.5 | 0.0 | 0.0 | 3.0 | 0.05 |
WHF | 0.0 | 0.5 | 0.0 | 0.0 | 0.05 |
WHF + CP2.0 | 0.0 | 0.5 | 0.0 | 2.0 | 0.05 |
WHF + CP2.5 | 0.0 | 0.5 | 0.0 | 2.5 | 0.05 |
WHF + CP3.0 | 0.0 | 0.5 | 0.0 | 3.0 | 0.05 |
RHF | 0.0 | 0.0 | 0.5 | 0.0 | 0.05 |
RHF + CP2.0 | 0.0 | 0.0 | 0.5 | 2.0 | 0.05 |
RHF + CP2.5 | 0.0 | 0.0 | 0.5 | 2.5 | 0.05 |
RHF + CP3.0 | 0.0 | 0.0 | 0.5 | 3.0 | 0.05 |
Infusions | L* | a* | b* | ΔE |
---|---|---|---|---|
GTL | 94.4 ± 0.1 ab | −0.7 ± 0.4 c | 6.6 ± 0.7 b | - |
GTL + CP2.0 | 68 ± 5 c | 27 ± 6 bd | 9.8 ± 0.8 b | 38 ± 8 e |
GTL + CP2.5 | 64 ± 4 cd | 33 ± 3 b | 10 ± 1 b | 52 ± 6 cde |
GTL + CP3.0 | 59 ± 4 cde | 35 ± 4 b | 11 ± 1 b | 58 ± 7 bcde |
WHF | 95.3 ± 0.1 a | −0.6 ± 0.1 c | 4.5 ± 0.1 b | - |
WHF + CP2.0 | 59 ± 6 cde | 55 ± 7 a | 31 ± 9 a | 71 ± 12 abc |
WHF + CP2.5 | 53 ± 4 e | 57 ± 3 a | 33 ± 6 a | 75 ± 7 ab |
WHF + CP3.0 | 50 ± 4 e | 61 ± 2 a | 42 ± 7 a | 84 ± 6 a |
RHF | 84.6 ± 0.1 b | 22 ± 0.3 d | 4.2 ± 0.1 b | - |
RHF + CP2.0 | 59 ± 3 cde | 56 ± 3 a | 28 ± 4 a | 49 ± 5 de |
RHF + CP2.5 | 57 ± 4 de | 59 ± 4 a | 33 ± 9 a | 56 ± 9 bcde |
RHF + CP3.0 | 51 ± 1 e | 61.7 ± 0.4 a | 40 ± 2 a | 63 ± 1 bcd |
Infusions | Delphinidin-3-O-Sambubioside | Cyjanidin-3-O-Sambubioside | Cyjanidin-3-O-Galactoside | Cyjanidin-3-O-Glucoside | Cyjanidin-3-O-Arabinoside | Cyjanidin-3-O-Xyloside | Total |
---|---|---|---|---|---|---|---|
GTL | - | - | - | - | - | - | - |
GTL + CP2.0 | - | - | 3.9 ± 0.1 bcd | 0.10 ± 0.01 a | 2 ± 0.1 b | 0.20 ± 0.02 a | 6.2 ± 0.2 b |
GTL + CP2.5 | - | - | 5.0 ± 0.2 ab | 0.10 ± 0.01 a | 2.5 ± 0.1 a | 0.20 ± 0.02 a | 7.8 ± 0.4 a |
GTL + CP3.0 | - | - | 4.8 ± 0.1 a | 0.10 ± 0.01 a | 2.4 ± 0.1 a | 0.20 ± 0.01 a | 7.5 ± 0.3 a |
WHF | - | - | - | - | - | - | - |
WHF + CP2.0 | - | - | 3.0 ± 0.1 cd | 0.10 ± 0.01 a | 1.3 ± 0.1 c | 0.07 ± 0.01 a | 4.4 ± 1.0 c |
WHF + CP2.5 | - | - | 3.5 ± 0.3 bcd | 0.04 ± 0.04 a | 1.7 ± 0.1 b | 0.12 ± 0.01 a | 5.3 ± 0.3 bc |
WHF + CP3.0 | - | - | 4.2 ± 0.3 bc | 0.07 ± 0.01 a | 1.9 ± 0.2 b | 0.16 ± 0.01 a | 6.4 ± 0.4 ab |
RHF | 0.52 ± 0.01 a | 0.20 ± 0.00 a | - | - | - | - | 0.72 ± 0.01 d |
RHF + CP2.0 | 0.50 ± 0.01 a | 0.10 ± 0.00 b | 2.6 ± 0.2 d | 0.11 ± 0.01 a | 1.2 ± 0.1 c | 0.10 ± 0.01 a | 4.6 ± 0.3 c |
RHF + CP2.5 | 0.51 ± 0.01 a | 0.14 ± 0.01 b | 3.9 ± 0.4 bcd | 0.10 ± 0.01 a | 1.7 ± 0.1 b | 0.13 ± 0.01 a | 5.3 ± 0.5 bc |
RHF + CP3.0 | 0.32 ± 0.1 a | 0.10 ± 0.01 b | 4.2 ± 0.3 bc | 0.06 ± 0.01 a | 1.9 ± 0.2 b | 0.14 ± 0.01 a | 6.4 ± 0.5 ab |
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Kidoń, M.; Marciszak, E.; Uğur, Ş.; Kuligowski, M.; Radziejewska-Kubzdela, E. Chokeberry Pomace Utilization for Improving Selected Quality Parameters of Green Tea Leaves or Hibiscus Flower Infusions. Appl. Sci. 2023, 13, 8186. https://doi.org/10.3390/app13148186
Kidoń M, Marciszak E, Uğur Ş, Kuligowski M, Radziejewska-Kubzdela E. Chokeberry Pomace Utilization for Improving Selected Quality Parameters of Green Tea Leaves or Hibiscus Flower Infusions. Applied Sciences. 2023; 13(14):8186. https://doi.org/10.3390/app13148186
Chicago/Turabian StyleKidoń, Marcin, Ewelina Marciszak, Şuheda Uğur, Maciej Kuligowski, and Elżbieta Radziejewska-Kubzdela. 2023. "Chokeberry Pomace Utilization for Improving Selected Quality Parameters of Green Tea Leaves or Hibiscus Flower Infusions" Applied Sciences 13, no. 14: 8186. https://doi.org/10.3390/app13148186