Effects of Organic Fertilizer and Drying Methods on Total Phenolic Content and Antioxidant Capacity of Organic White Tea (Camellia sinensis (L.) Kuntze)
The aim of this study was to determine the effect of different fertilizer doses and drying methods on total phenolic contents and antioxidant activity of organic white tea (Camellia sinensis (L.) Kuntze) obtained from Hemşin Valley, region of Rize/Turkey. The determination of phenolic constituents w...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2019-10-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2714 |
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| author | Emine Yurteri Aysel Özcan Fatih Seyis |
| author_facet | Emine Yurteri Aysel Özcan Fatih Seyis |
| author_sort | Emine Yurteri |
| collection | DOAJ |
| description | The aim of this study was to determine the effect of different fertilizer doses and drying methods on total phenolic contents and antioxidant activity of organic white tea (Camellia sinensis (L.) Kuntze) obtained from Hemşin Valley, region of Rize/Turkey. The determination of phenolic constituents was done by the Folin-Ciocalteau method and the determination of antioxidant activity by the FRAP method. The results showed that the phenolic content of white tea was as follows: 443,7- 506,2 µg GAE/g DW in the drying oven, 421,4- 473,6 µg GAE/g DW in shadow and 434,4- 485,2 µg GAE/g DW in the liofilizator. According to the FRAP method the antioxidant activity was as follows: 1130,1-1176,9 mg FeSO4/gr DW in drying oven, 1141,2-1157,1 mg FeSO4/gr DW in shadow and 1005,3-1183,2 mg FeSO4/gr DW in lyophylizator. The results revealed that different fertilizer doses and drying methods had important effects on the total phenolic content and antioxidant activity of white tea. |
| format | Article |
| id | doaj-art-e537c2c270fe463ab6e53c053f23c3df |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2019-10-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-e537c2c270fe463ab6e53c053f23c3df2025-08-20T03:25:02ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2019-10-017101641164710.24925/turjaf.v7i10.1641-1647.27141280Effects of Organic Fertilizer and Drying Methods on Total Phenolic Content and Antioxidant Capacity of Organic White Tea (Camellia sinensis (L.) Kuntze)Emine Yurteri0Aysel Özcan1Fatih Seyis2Field Crops Department, Faculty of Agriculture and Natural Sciences, Recep Tayyip Erdogan University, 53100 RizeField Crops Department, Faculty of Agriculture and Natural Sciences, Recep Tayyip Erdogan University, 53100 RizeField Crops Department, Faculty of Agriculture and Natural Sciences, Recep Tayyip Erdogan University, 53100 RizeThe aim of this study was to determine the effect of different fertilizer doses and drying methods on total phenolic contents and antioxidant activity of organic white tea (Camellia sinensis (L.) Kuntze) obtained from Hemşin Valley, region of Rize/Turkey. The determination of phenolic constituents was done by the Folin-Ciocalteau method and the determination of antioxidant activity by the FRAP method. The results showed that the phenolic content of white tea was as follows: 443,7- 506,2 µg GAE/g DW in the drying oven, 421,4- 473,6 µg GAE/g DW in shadow and 434,4- 485,2 µg GAE/g DW in the liofilizator. According to the FRAP method the antioxidant activity was as follows: 1130,1-1176,9 mg FeSO4/gr DW in drying oven, 1141,2-1157,1 mg FeSO4/gr DW in shadow and 1005,3-1183,2 mg FeSO4/gr DW in lyophylizator. The results revealed that different fertilizer doses and drying methods had important effects on the total phenolic content and antioxidant activity of white tea.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2714camelliawhite teapolyphenolantioxidantphenolic constituents |
| spellingShingle | Emine Yurteri Aysel Özcan Fatih Seyis Effects of Organic Fertilizer and Drying Methods on Total Phenolic Content and Antioxidant Capacity of Organic White Tea (Camellia sinensis (L.) Kuntze) Turkish Journal of Agriculture: Food Science and Technology camellia white tea polyphenol antioxidant phenolic constituents |
| title | Effects of Organic Fertilizer and Drying Methods on Total Phenolic Content and Antioxidant Capacity of Organic White Tea (Camellia sinensis (L.) Kuntze) |
| title_full | Effects of Organic Fertilizer and Drying Methods on Total Phenolic Content and Antioxidant Capacity of Organic White Tea (Camellia sinensis (L.) Kuntze) |
| title_fullStr | Effects of Organic Fertilizer and Drying Methods on Total Phenolic Content and Antioxidant Capacity of Organic White Tea (Camellia sinensis (L.) Kuntze) |
| title_full_unstemmed | Effects of Organic Fertilizer and Drying Methods on Total Phenolic Content and Antioxidant Capacity of Organic White Tea (Camellia sinensis (L.) Kuntze) |
| title_short | Effects of Organic Fertilizer and Drying Methods on Total Phenolic Content and Antioxidant Capacity of Organic White Tea (Camellia sinensis (L.) Kuntze) |
| title_sort | effects of organic fertilizer and drying methods on total phenolic content and antioxidant capacity of organic white tea camellia sinensis l kuntze |
| topic | camellia white tea polyphenol antioxidant phenolic constituents |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2714 |
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