CISTUS CRITICUS, FERMENTE ROOIBOS VE YEŞİL ÇAY INFÜZYONLARININ TOPLAM FENOLİK, TOPLAM ANTİOKSİDAN VE ASKORBİK ASİT İÇERİKLERİNİN KARŞILAŞTIRMALI BİR ÇALIŞMASI

Year 2020, Volume: 11 Issue: 3, 1197 - 1204, 30.09.2020

Tugba Aktar

https://doi.org/10.24012/dumf.659178

Abstract

Bitkiler eski zamanlardan beri fitokimyasal içerikleri nedeniyle geleneksel olarak tedavi amaçlı kullanılmıştır. Çoğu bitki, biyoaktif bileşikleri sayesinde çeşitli fizyolojik avantajlar sergilemektedir. Bu bitki kaynaklı gıdalar çoğunlukla çay olarak tüketilir. Dikkate değer bir şekilde çay, dünyada en çok tüketilen ikinci içecektir. Çay içecekleri doğal biyoaktif içerikleri nedeniyle, fonksiyonel gıda olarak kabul edilir. Antioksidanlar ve polifenoller bakımından zengin olan fonksiyonel gıdalar çoğunlukla ya hastalıkların ilerlemesini önler/yavaşlatır veya durdurur. Fonksiyonel gıda tüketimi, sadece hastalık önleme / geciktirme amacıyla değil, aynı zamanda diğer sağlık ve sağlıklı yaşam kavramlarına olan katkısı nedeniyle de tüketimi bakımından artış eğilimindedir. Bu çalışmada, Cistus criticus, fermente olmuş rooibos ve yeşil çay infüzyonlarının toplam fenolik içeriği, antioksidan aktivitesi ve askorbik asit seviyeleri üzerinde demleme tekniğinin (sıcak ve soğuk) karşılaştırılması amaçlanmıştır. Sonuçlara göre, sıcak demlenmenin toplam fenolik içerik için daha verimli olduğu, toplam antioksidan aktivite için ise bunun tam tersinin söylenebileceği belirlenmiştir (P <0.05). Ayrıca, Cistus criticus infüzyonları, toplam fenolik bileşikler bakımından kıyaslandığında en yüksek içeriğe sahip çay olarak öne çıkarken, yeşil çayın sıcak ve soğuk infüzyonları içinde en yüksek antioksidan etkinliğe sahip oldukları göstermiştir. Askorbik asit miktarında ise bu 3 bitki çayının farklı sıcaklıklarda demlenmesinin herhangi bir etkisinin bulunmadığı belirlenmiştir (P >0.05).

Keywords

Cistus çayı, rooibos çayı, yeşil çay, antioksidan, toplam fenolik

A Comparative Study of the Total Phenolic, Total Antioxidant, and Ascorbic Acid Contents of the Cistus criticus, Fermented Rooibos, and Green Tea Infusions

Abstract

Plants and herbs have been used as a traditional medicine due to their phytochemical contents since ancient times. Most plants are known for their various physiological advantages thanks to their bioactive compounds. These plant-sourced herbs are mostly consumed as tea infusions. Noteworthy, tea is the second most consumed beverage throughout the world. Due to the natural bioactive content of the tea beverages they are considered as functional foods. Functional foods either prevent or avoid the progression of diseases and they are mainly rich in antioxidants and polyphenols. Functionalized food consumption has increasing trend not only due to disease prevention/delaying but also due to other health and well-being concepts. This study was motivated with the aim of comparing the brewing technique (hot and cold) for the total phenolic content, antioxidant activity and ascorbic acid levels of the Cistus criticus, fermented rooibos, and green tea infusions. Results obtained from this investigation will illustrate a comparative image between the selected tea infusios of hot and cold brews. Findings of this research Results suggested suggests that hot brewing is more efficient in terms of for total phenolic content while the opposite for the total antioxidant activity (P <0.05). On the other hand, comparison between the three selected herbal tea samples, Also, Cistus criticus infusions showed the highest content of total phenolic compounds, while green tea demonstrated the highest antioxidant activity for hot and cold infusions. Ascorbic acid levels of these 3 herbal tea samples did not show any significant difference (P >0.05). Noteworthy, this study cannot suggest any correlation between the total phenolic content and total antioxidant activities for the water extracted hot and cold infusions of Cistus criticus, fermented rooibos, and green tea samples.

Keywords

rooibos tea, green tea, total phenolic, cistus, Cistus criticus, antioxidant, DPPH

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