Production of Iced Tea from Poppy Flowers Extract

Abstract

Iced teas, which are among the drinks that are frequently consumed today, are mostly produced from black tea and the production of iced teas of different plant origins is very limited. Poppy plant (Papaver rhoaes L.) is an annual edible flower species belonging to the family Papaveraceae, and it has been stated in various studies that the anthocyanins it contains have bioactive properties such as anti-inflammatory, antimicrobial and antiproliferative. In this study, poppy flower anthocyanins were obtained by acidic ethanol-water extraction method and the extract was dried with maltodextrin in a spray dryer. Eight different poppy iced teas were produced by combining dried poppy extract with sucrose and citric acid at different rates in the iced tea formulation. Total anthocyanin and total phenolic content of iced teas were determined as 10.98-28.49 mg cyn-3-O-glu/100 mL and 9.15-21.96 mg GAE/100 mL, respectively. It was determined that the pasteurization process applied during the production of iced teas caused significant increases in the antioxidant activity values of the products (p

Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life

“…51 It is stated that dried poppy flower contains 48.09 ± 0.31 mg GAE/g. 3 In parallel with our study, Aydogdu et al detected a significant decrease in the concentration of the total phenolic components during the storage period. In general, it is thought that the decrease in phenolic content may be related to changes in the polymerization of phenolic compounds.…”

“…Phenolic compounds have antioxidant, antimicrobial, and anti-inflammatory effects. It has also been reported that it is used in the treatment of diseases such as obesity, cancer, and diabetes. ,, It has been reported that poppy and bee bread are rich in phenolic components and bee bread is a functional food. ,, …”

“…It was stated that the TPC of poppy sherbet was 31.388 ± 0.413 at the beginning and 27.152 ± 0.016 on the 20th day, while the TPC of bee bread was between 5.6 ± 0.1 and 11.4 ± 0.4 . It is stated that dried poppy flower contains 48.09 ± 0.31 mg GAE/g . In parallel with our study, Aydoğdu et al detected a significant decrease in the concentration of the total phenolic components during the storage period.…”

“… 36 , 48 , 49 It has been reported that poppy and bee bread are rich in phenolic components and bee bread is a functional food. 3 ,, 51 …”

“…They have also been used in medicine as healing agents . The poppy plant contains primarily phenolic and anthocyanins and some alkaloids such as coptisine, allotropine, berberine, and rhoeadine . As reported previously, poppies have antimutagenic, antigenotoxic, anticarcinogenic, anti-inflammatory, antitussive, soothing anxiety-related digestive problems, and antispasmodic properties …”