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<p>In this study, the bioactive components, antioxidant properties and phenolic components of seedless carob fruit tea prepared at different decoction times were revealed. Total phenolic and flavonoid amounts of carob fruit (control) and carob teas decoctioned at four different times were defined to be between 244.17 (control) and 1993.25 mg GAE/100 g (15 min) to 146.90 (control) and 618.25 mg/100 g (5 min), respectively. Antioxidant capacities of carob fruit and tea samples were measured to be between 7.68 (control) and 25.41 mmol/kg (15 min). Gallic and 3,4-dihydroxybenzoic acid contents of the carob fruit teas depending on the decoction time of carob teas were established to be between 57.53 (control) and 216.27 mg/100 g (10 min) to 15.86 (control) and 68.23 mg/100 g (10 min), respectively. Catechin and caffeic acid values of carob teas were established to be between 40.17 (5 min) and 163.00 mg/100 g (10 min) to 1.82 (15 min) and 11.04 mg/100 g (10 min), respectively. The antioxidant activity values of carob teas increased together with the increase in the results of bioactive components with the decoction time.</p>

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The Effect of Decoction Times On Bioactive Properties and Phenolic Compounds of Carob (Ceratonia Siliqua L.) Fruit Tea

  • 期刊论文

  • 发表日期：

    2025年4月30日

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  • Isam A. Mohamed Ahmed,
  • Fahad AlJuhaimi,
  • Mehmet Musa Özcan,
  • Nurhan Uslu,
  • Emad Karrar

摘要

In this study, the bioactive components, antioxidant properties and phenolic components of seedless carob fruit tea prepared at different decoction times were revealed. Total phenolic and flavonoid amounts of carob fruit (control) and carob teas decoctioned at four different times were defined to be between 244.17 (control) and 1993.25 mg GAE/100 g (15 min) to 146.90 (control) and 618.25 mg/100 g (5 min), respectively. Antioxidant capacities of carob fruit and tea samples were measured to be between 7.68 (control) and 25.41 mmol/kg (15 min). Gallic and 3,4-dihydroxybenzoic acid contents of the carob fruit teas depending on the decoction time of carob teas were established to be between 57.53 (control) and 216.27 mg/100 g (10 min) to 15.86 (control) and 68.23 mg/100 g (10 min), respectively. Catechin and caffeic acid values of carob teas were established to be between 40.17 (5 min) and 163.00 mg/100 g (10 min) to 1.82 (15 min) and 11.04 mg/100 g (10 min), respectively. The antioxidant activity values of carob teas increased together with the increase in the results of bioactive components with the decoction time.