Impact of brewing conditions on potent aroma compounds, phenolic composition, and bioaccessibility of Hibiscus acetosella L. herbal tea
Food and Humanity, cilt.7, 2026 (ESCI, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 7
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.foohum.2026.101467
- Dergi Adı: Food and Humanity
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
- Anahtar Kelimeler: Aroma compounds, Bioaccessibility, Hibiscus acetosella, Infusion, Phenolic compounds
- Ondokuz Mayıs Üniversitesi Adresli: Evet
Özet
Red leaves of Hibiscus acetosella L. are widely used as herbal teas because of their therapeutic and attractive odor. In the present study, the effects of brewing conditions on the aroma and potent aroma compounds of H. acetosella’s teas were investigated for the first time. Four different teas were prepared and labeled as A3NM (98 °C/3 min), A6NM (98 °C/6 min/), A12H (25 °C/12 h) and A24H (25 °C/24 h). The aroma compounds of the teas were extracted by the aid of the liquid-liquid extraction (LLE) method and identified by gas chromatography-mass spectrometry (GC-MS). 16 aroma compounds were detected in all the studied teas. The potent aroma compounds were assessed by odor activity value (OAV) and aroma character index (ACI). 3-Penten-2-ol, 2-methoxy-4-vinyl phenol, vanillin, menthol and carvacrol were determined as key potent aroma compounds in H. acetosella teas. The highest release of aroma compounds occurred in A12H. The analysis of phenolic composition displayed 17 phenolic compounds. Among them, chlorogenic acid, vanillic acid, salicylic acid, caffeic acid, cyanidin-3-glucoside, sinapic acid, quercetin 3- O -glucoside, hydroxybenzoic acid, ferulic acid, epicatechin, pelargonidin-3-glucoside, p -coumaric acid, syringic acid, gallic acid and catechin were the most abundant phenolic compounds determined in H. acetosella tea. Results of bioaccessibility suggested that H. acetosella tea (A12H) provided highly bioaccessible (' 80%) catechin, epicatechin, cyanidin-3-rutinoside, ferulic acid, cyanin chloride, gallic acid and salicylic acid. These findings added valuable data to the impact of brewing procedures on the aroma and phenolic compositions of H. acetosella teas.