Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Sage Tea

Abstract

In this study, the effects of infusion time and temperature on the sensorial properties and antioxidant capacity of sage tea were evaluated by using the response surface methodology. The obtained quadratic models explained more than 90% variability in the responses. The infusion temperature showed significant negative effect on the sensorial properties whereas it had significant positive effect on the total phenolic content and antioxidant capacity (p<0.05). Moreover, the infusion time showed significant negative effects (p<0.05) on the responses. The best combination of brewing conditions was determined as 75-80 degrees C and 2-4 min.