Bitki Çayı ile Zenginleştirilmiş Kızılcık Nektarının Fizikokimyasal Özelliklerinin, Antioksidan Kapasitelerinin ve in vitro Biyoerişilebilirliklerinin Araştırılması

Cornelian cherry (Cornus mas L.) fruit is a member of the cranberry family, which contains many bioactive components. However, because its bitter taste, number products it can be processed limited. In this study, beverages were prepared by adding five different herbal teas (linden, sage, chamomile, green tea, artichoke peel) to nectar sweetened with apple juice concentrate. Brix, pH, antioxidant capacity, (DPPH, FRAP, CUPRAC), total phenolic content, monomeric anthocyanin, color (L*, a*, b*, C*, h°) and in vitro bioaccessibility analyzes performed beverages. Results capacity analysis determined between 129.00±11.85 µmol TE/g DM- 365.42±2.62 DM; 56.61±16.42 DM – 103.39±2.36 157.97±25.35 276.82±22.81 DPPH, CUPRAC FRAP methods, respectively. The content was found 655.35±24.17 mg GAE/100 g 1165.09±30.69 DM. containing tea infusion (4.13±1.69 mg/kg) had lowest anthocyanin while peel (6.33±0.67 highest. samples analyzed after gastric digestion, an increase observed amount compared pre-digested samples, decrease general. By cornelian nectar, not only improved sensorial nutritional properties but also new functional beverage developed.