Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation
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2019
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Abstract
Linden, a popularly consumed product, is prepared by different methods like infusion and decoction for treating diseases in children and adults. Due to linden's effective compounds and its sweetening, it is used in conjunction with honey and linden tea. This study investigated the effect of adding honey to linden tea prepared by infusion and decoction. Samples held at different temperatures were checked 5, 10, and 15 minutes after filtration to monitor total antioxidant activity, total phenolic compounds, total flavonoid and hydroxymethylfurfural (HMF) levels. Total antioxidant activity, total phenolic compounds and total flavonoids were found to be higher in the sample prepared by decoction. HMF was not observed in the linden tea prepared by infusion. HMF found in the teas prepared through decoction changed from 0.48 to 0.56 μg/ml. The highest concentration of HMF was found in the samples with honey added immediately after filtration (95 °C). The results suggest that when linden tea is prepared, honey should be added at least 10 minutes later to increase total antioxidant activity and to reduce HMF formation. © 2019 Wageningen Academic Publishers.