Kırcı D., Zengin G., Karadağ A. E., Baydar R., Demirci B.
FOOD SCIENCE & NUTRITION, cilt.13, sa.7, ss.1-13, 2025 (SCI-Expanded, Scopus)
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Yayın Türü:
Makale / Tam Makale
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Cilt numarası:
13
Sayı:
7
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Basım Tarihi:
2025
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Doi Numarası:
10.1002/fsn3.70585
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Dergi Adı:
FOOD SCIENCE & NUTRITION
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Derginin Tarandığı İndeksler:
Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Food Science & Technology Abstracts, Greenfile, Directory of Open Access Journals
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Sayfa Sayıları:
ss.1-13
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İstanbul Medipol Üniversitesi Adresli:
Evet
Özet
This study aims at investigating the phytochemistry and biological effects of three different flavored black teas from Sweden. Analyses were conducted using gas and liquid chromatography. The major volatile compounds of all the tea samples were found to be linalyl acetate and α‐terpineol. HPLC results indicated caffeine levels of 1.08%, 1.46%, and 1.18% in samples Ht1, Ht2, and Ht3, respectively. Ht1 exhibited the highest antioxidant activity, particularly in DPPH· and ABTS+ radical scavenging capacities (0.15 and 0.21 mgTE/g, respectively). Additionally, Ht1 also showed higher antioxidant activity than the other samples in both CUPRAC and FRAP tests. Metal chelation capacity was highest in Ht3, suggesting significant chelation potential due to nonphenolic components. Ht1 showed strong inhibitory activity against acetylcholinesterase (1.21 mg GALAE/g), butyrylcholinesterase (3.48 mg GALAE/g), and tyrosinase (1.47 mg KAE/g) enzymes. It highlights valuable insights into how different flavor additives may influence the health benefits of tea.