Optimization of consumer desirability and determination of bioactive components of poppy sherbet

Edible plants that are non-toxic and have various health benefits are consumed in different regions of the world as part of human nutrition. The poppy (Papaver rhoeas) which is a edible plant, grows in various places around the world. It is reported that the poppy plant, known for its red flowers, is traditionally used for various health issues such as cough, sore throat, and fever. Poppy sherbet made from poppy leaves, lemon, and sugar. This study aims to optimize the consumer desirability and determine the bioactive components of poppy sherbet, which is one of the frequently encountered beverages in Ottoman culture. RSM (response surface methodology) was used to obtain an optimized poppy sherbet, and an experimental design was created consisting of 15 different trial points. Based on the conducted analyses, the optimized poppy sherbet was found to contain 0.26 g of dried poppy flowers, 4.29 g of sucrose, and 0.15 g of citric acid. When the color determination results on days 0, 10, 20, and 30 were examined, the b* values were found to be 12.21±0.05, 11.12±0.20, 11.28±0.04, and 11.54±0.03, respectively. It was observed that the b* value significantly decreased in the sample on day 30 compared to the sample on day 0 (p<0.05). When the sensory analysis results of the optimized poppy sherbet samples on days 0, 10, 20, and 30 were examined and the taste scores were determined as 8.12±1.10, 8.02±0.84, 7.68±1.00, and 7.58±0.81, respectively. It was observed that the taste scores significantly decreased on day 30 compared to day 0 statistically based on the sensory analysis results (p<0.05). TPC, TFC, DPPH, CUPRAC, and TAC values were found to decrease as the storage period increased. Among the contents of phenolic, gallic acid was detected as the highest amount. Based on all these findings, it is considered a product which is highly desirable and rich-in-bioactive components can be obtained.