GAZLI IHLAMUR ÇAYI İÇECEĞİNİN BAZI ÖZELLİKLERİNİN ARAŞTIRILMASI

Year 2017, Volume: 42 Issue: 4, 355 - 363, 15.08.2017

Bige İncedayı

Abstract

Bu
çalışmada bitki çaylarına alternatif yeni bir bitki çayı içeceği üretimi
planlanmış ve elde edilen ürünün fizikokimyasal bileşiminin yanı sıra, toplam
fenolik madde miktarı ile antioksidan kapasitesi ve antioksidanların biyoalınabilirliğinin
ortaya konması hedeflenmiştir. Bu amaçla içerisinde %1 oranında ıhlamur içeren
ekstrakta, sakkaroz, organik asitler (sitrik asit ve askorbik asit), doğal
limon aroması ve koruyucu maddeler (potasyum sorbat ve sodyum benzoat) eklenerek,
ıhlamur çayı içeceği (8 briks) üretilmiştir. Elde edilen ürün filtre edildikten
sonra 200 mL’ lik cam şişelere doldurulmuş ve gazlanarak kapatılmıştır. Bitki
çayı içeceklerinin diğer minerallere nazaran, K ve Ca mineralleri yönünden daha
zengin olduğu ortaya konmuştur. Toplam fenolik madde miktarı yönünden
değerlendirildiğinde, hammaddede bulunan polifenollerin, ekstraksiyon
sonrasında, yaklaşık %3 düzeyinde içeceğe geçtiği belirlenmiştir. İçeceklerin
antioksidan kapasitenin CUPRAC yöntemiyle, antioksidan özellik taşıyan
bileşenlerin biyoalınabilirliğinin ise FRAP yöntemiyle daha yüksek düzeyde
saptanabildiği ortaya konmuştur. Söz konusu bileşenlerin in-vitro gastrointestinal
sindirim sonrası alınabilir miktarının %1.43-36.08 arasında değiştiği
saptanmıştır. 

Keywords

Ihlamur, antioksidan kapasite, biyoalınabilirlik

A RESEARCH ON SOME PROPERTIES OF CARBONATED LINDEN HERBAL TEA BEVERAGE

Abstract

In
this research, production of an alternative novel herbal beverage was planned
and evaluation of physicochemical properties, total phenolics, antioxidant
capacity of the product and bioaccessibility of antioxidants was aimed. For
this purpose, 1% extract of linden, sucrose, organic acids (citric and ascorbic
acids), natural lemon flavor and antimicrobial agents (Na-benzoate and
K-sorbate) were used and the brix value of the herbal tea beverage was adjusted
to 8°. The mixture was plate filtered, filled into 200 mL glass bottles, then
carbonated and sealed. The K and Ca minerals of the beverage were found higher
than the others. It was determined that approximately 3% of the polyphenols of
dried linden were transferred to the beverage after extraction. The highest
antioxidant capacity and bioaccessible antioxidants were obtained in CUPRAC and
FRAP assays, respectively. The ratio of final accessed amounts of antioxidants
for physical functions to initial dose, under in-vitro conditions
(bioaccessibility) were changed between 1.43-36.08%.

Keywords

Linden, antioxidant capacity, bioaccessibility

References

• 1. Albayrak S, Aksoy A, Sagdic O, Albayrak S. 2012. Antioxidant and Antimicrobial Activities of Different Extracts of Some Medicinal Herbs Consumed As Tea and Spices in Turkey. J Food Biochem, 36 (5), 547–554.
• 2. Usal G, Özde AA. 2001. Türkiye’nin tıbbi bitkiler ihracat potansiyeli. Gıda, 10: 78–79.
• 3. Özgüven M, Sekin S, Gürbüz B, Şekeroğlu N, Ayanoğlu F, Ekren S. 2005. Tütün, Tıbbi ve Aromatik Bitkiler Üretimi ve Ticareti, VI. Teknik Tarım Kongresi Bildiri Kitabı, 3–7 Ocak 2005, Ankara.
• 4. Karakaya S, El SN. 2006. Total Phenols and Antioxidant Activities of Some Herbal Teas and In Vitro Bioavailability of Black Tea Polyphenols. GOÜ Ziraat Fakültesi Dergisi, 23 (1), 1–8.
• 5. Aydın S, Öztürk Y, Baser K HC, Kırımer N, Kurtar Öztürk N. 1992. Effects of Alcea pallida L (A) and Tilia argentea Desf Ex Dc infusions on swimming performance in mice. Phytother Res, 6, 219–220.
• 6. Viola H, Wolfman C, Destein ML, Wasowski C, Pena C, Medina JH, Paladini AC. 1994. Isolation of pharmacologically active benzodiazepine receptor ligands from Tiliatomentosa (tiliceae). J Ethnopharmacol, 44, 47–53.
• 7. Yıldırım A, Mavi A, Oktay M, Kara AA, Algur ÖF, Bilaloğlu V. 2000. Comparison of Antioxidant and Antimicrobial Activities of Tilia (Tilia Argentea Desf Ex DC), Sage (Salvia Triloba L.), and Black Tea (Camellia Sinensis) Extracts. J Agric Food Chem, 48, 5030–5034.
• 8. Federici E, Multari G, Gallo FR, Palazzino G. 2005. Herbal drugs: from traditional use to regulation. Ann Ist Super Sanita, 41, 49–54.
• 9. Ernest E. 2006. Herbal remedies for anxiety: a systematic review of controlled clinical trials. Phytomedicine, 13, 205–208.
• 10. Toker G, Aslan M, Yeşilada E, Memişoğlu M, Ito S. 2001. Comparative evaluation of the flavonoid content in officinal Tiliae flos and Turkish lime species for quality assessment. J Pharm Biomed Anal, 26, 111–121.
• 11. Wichtl M. 2004. Tiliae flos. Lime flower. In: Wichtl M (ed) Herbal Drugs and Phytopharmaceuticals Medpharm. Scientific Publishers Stuttgart, CRC Press London, New York, 611–613.
• 12. Manuele MG, Ferraro G, Anesini C. 2008. Effect of Tilia × viridis Flower Extract on the Proliferation of a Lymphoma Cell Line and on Normal Murine Lymphocytes: Contribution of Monoterpenes, Especially Limonene. Phytother Res, 22, 1520–1526.
• 13. Toydemir G, Capanoglu E, Kamiloglu S, Firatligil-Durmus E, Sunay A E, Samanci T, Boyacioglu D. 2015. Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas. Pol J Food Nutr Sci, 65 (2), 127–135.
• 14. Atoui AK, Mansouri A, Boskou G, Kefalas P. 2005. Tea and herbal infusions; their antioxidant activity and phenolic profile. Food Chem, 89, 37–36.
• 15. Horžić D, Komes D, Belscak A, Ganic KK, Ivekovic D, Karlovic D. 2009. The composition of polyphenols and methylxanthines in teas and herbal infusions. Food Chem, 115 (2), 441–448.
• 16. Bilgic Alkaya D, Karaderi S, Erdogan G, Kurt Cucu A. 2015. Determination of heavy metals in herbal teas marketed in Istanbul. Marmara Pharm J, 19 (2), 136–140.
• 17. Tercan HS, Ayanoglu, F, Bahadirli, NP. 2016. Determination of Heavy Metal Contents and Some Basic Aspects of Widely Used Herbal Teas in Turkey. Revista De Chimie, 67 (5), 1019–1022.
• 18. Gönül ŞEA, Karapınar M. 1987. Inhibitory effect of linden flower (Tilia flower) on the growth of foodborne pathogens. Food Microbiol, 4 (1), 97–100.
• 19. House WA. 1999. Trace element bioavailibility as exemplified by iron and zinc. Field Crops Res, 60, 115–141.
• 20. Sandström B. 2001. Micronutrient interactions: effects on absorption and bioavailibility. Br J Nutr, 85(2), 181–185.
• 21. Brun LA, Maillet J, Hinsinger P, Pepin M. 2001. Evaluation of copper availability to plants in copper-contaminated vineyard soils. Environ Pollut, 111, 293–302.
• 22. NMKL. 2007. Trace elements - As, Cd, Hg, Pb and other elements. Determination by ICP-MS after pressure digestion. NMKL 186, 2007.
• 23. Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. Am J Enol Viticult, 16, 144–158.
• 24. Mahdavi R, Nikniaz Z, Rafraf M, Jouyban A. 2010. Determination and comparison of total polyphenol and vitamin C contents of natural fresh and commercial fruit juices. Pakistan J Nutr, 9 (10), 968–972.
• 25. Frankel EN, Meyer AS. 2000. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J Sci Food Agr, 80, 1925–1941.
• 26. Katalinic V, Milos M, Kulisic T, Jukic M. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem, 94, 550–557.
• 27. Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay. Anal Biochem, 239, 70–76.
• 28. Apak R, Güçlü K, Özyürek M, Karademir SE, Erçağ E. 2006. The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. Int J Food Sci Nutr, 57 (5-6), 292–304.
• 29. Vitali D, Vedrina Dragojevic I, Sebecic B. 2009. Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chem, 114, 1462–1469.
• 30. Akış T. 2010. Piyasada çay olarak tüketilen bazı bitkilerin antioksidan aktivitelerinin belirlenmesi ve fenolik yapılarının incelenmesi. Yüksek Lisans Tezi, EÜ Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, İzmir, 227 s.
• 31. TS 3223. 2009. Ihlamur Standardı. 8 s.
• 32. Çopur O, Tamer C, Suna S, Sinir G, İncedayı B. 2016. Evaluation of Physicochemical Properties, Bioaccessibility of Phenolics and Antioxidant Activity of Linden Herbal Tea Beverage. 16th International Nutrition & Diagnostics Conference (INDC). October 3–6, 2016. Prague, Czech Republic. p. 27.
• 33. Kitchens M, Owens BM. 2007. Effect of carbonated beverages, coffee, sports and high energy drinks, and bottled water on the in vitro erosion characteristics of dental enamel. J Clin Pediatr Dent, 31, 153–159.
• 34. Riachi LG, De Maria CAB. 2015. Peppermint antioxidants revisited. Food Chem, 176, 72–81.
• 35. Özcan Sinir G, Suna S, Tamer CE, İncedayı B, Çopur ÖU. 2016. Antioxidant activity, total phenolic content and physicochemical properties of carbonated Erica arborea herbal tea beverage. II International Conference on Food Chemistry and Technology. November 14–16, 2016, Las Vegas, NV, USA. p.40.
• 36. Costa ASG, Nunes MA, Almeida IMC, Carvalho MR, Barroso M., Alves RC, Oliveira MBPP. 2012. Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds. LWT - Food Sci Technol, 49 (2012) 324–328.
• 37. Tamer CE, Yekeler FZ, Çopur ÖU, İncedayı B, Suna S. 2016. A study of fortification of lemonade with herbal extracts. Food Sci Technol, Campinas, DOI: http://dx.doi.org/10.1590/1678-457X.06016, in press.
• 38. Beveridge T. 1997. Haze and Cloud in Apple Juices. Crit Rev Food Sci Nutr, 37 (1), 75–91.
• 39. Cemeroğlu B, Yemenicioğlu A, Özkan M. 2004. Meyve ve sebzelerin bileşimi. Meyve ve Sebze İşleme Teknolojisi, Cilt I, Cemeroğlu, B. (ed.), s. 1–188, Bizim Büro Basımevi, Ankara.
• 40. Siebert KJ. 2006. Haze formation in beverages. LWT - Food Sci Technol, 29, 987–994.
• 41. Kola O. 2013. Meyve Suyu, İçecek ve Benzeri Ürünler. Uluslararası 2. Helal ve Sağlıklı Gıda Kongresi. 7-10 Kasım 2013. Adana.
• 42. Cemeroğlu B. 2009. Meyve ve sebze işleme teknolojisi: 1. Gıda Teknolojisi Derneği Yayınları, Bizim Grup Basımevi, Ankara, 707 s.
• 43. Sembratowicz I, Rusinek-Prystup E. 2014. Effects of Brewing Time on the Content of Minerals in Infusions of Medicinal Herbs. Pol J Environ Stud, 23 (1), 177–186.
• 44. Samur G. 2008. Vitaminler Mineraller ve Sağlığımız. Klas Matbaacılık, ISBN: 978-975-590-243-2. Ankara, 32 s.
• 45. Pytlakowska K, Kita A, Janoska P, Połowniak M, Kozik V. 2012. Multi-element analysis of mineral and trace elements in medicinal herbs and their infusions. Food Chem, 135, 494–501.
• 46. Javanmardi J, Stushnoff C, Locke E, Vivanco JM. 2003. Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chem, 83, 547–550.
• 47. Sabela MI, Gumede NJ, Singh P, Bisetty K. 2012. Evaluation of Antioxidants in Herbal Tea with a Laccase Biosensor. Int J Electrochem Sci, 7, 4918–4928.
• 48. Shahidi F. 2000. Antioxidants in food and food antioxidants. Nahrung, 44, 158–163.
• 49. Shikanga EA, Combrinck S, Regnier T. 2010. South African Lippia herbal infusions: total phenolic content, antioxidant and antibacterial activities. South Afr J Bot, 76, 567–571.
• 50. Chen HY, Lin YC, Hsieh CL. 2007. Evaluation of antioxidant activity of aqueous extract of some selected nutraceutical herbs. Food Chem, 104, 1418–1424.
• 51. Naithani N, Nair S, Kakkar P. 2006. Decline in antioxidant capacity of Indian herbal teas during storage and its relation to phenolic content. Food Res Int, 39, 176–181.
• 52. Guimarães R, Barros L, Carvalho AM, Ferreira ICFR. 2011. Infusions and decoctions of mixed herbs used in folk medicine: Synergism in antioxidant potential. Phytother Res, 25, 1209–1214.
• 53. Almajano MP, Carbo R, Lopez Jimenez JA, Gordon MH. 2008. Antioxidant and antimicrobial activities of tea infusions. Food Chem, 108, 55–63.
• 54. Yıldız L. 2007. Bazı Bitki Örneklerinde Antioksidan Kapasitenin Spektrofotometrik ve Kromatografik Tayini. Yüksek Lisans Tezi, İÜ Fen Bilimleri Enstitüsü, Kimya Anabilim Dalı Analitik Kimya Programı, İstanbul, 130 s.