DETERMINATION OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF WHITE, GREEN AND BLACK TEAS (CAMELLIA SINENSIS)

Year 2017, Volume: 42 Issue: 5, 494 - 504, 14.06.2017

Derya Atalay , Hande Selen Erge

Abstract

Tea is an evergreen plant that enjoys rainy and
warm climates, and classified in the Theaceae
family.  Tea, which is one of the most
widely beverage in the world, receives interest due to the flavor and aroma
besides that beneficial health effects. It is categorized into three major
types; not fermented (green and white tea), partially fermented (oolong tea)
and fermented (black tea). The objective of this study is to determine physical
properties as water activity and color; chemical properties as antioxidant
activity, content of ash, total phenolics, total flavonoids, caffeine and some
phenolic compounds. Green tea stands out in terms of bioactive compounds
according to white and black tea. The reason can be explained by nonoxidation
of phenolic compounds due to inactivation of enzymes after rolling of leaves
during the production of green tea.

Keywords

Green tea, White tea, Black tea, Antioxidant activity, Phenolic compounds

BEYAZ, YEŞİL VE SİYAH ÇAYLARIN (CAMELLIA SINENSIS) BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

 Çay; her zaman yeşil olan, yağmurlu ve ılık
iklimleri seven Theaceae familyasında
bulunan bir bitkidir. Dünya’da en yaygın tüketilen içeceklerden biri olan çay,
sağlık üzerine pozitif etkisinin yanında lezzet ve aromasından dolayı ilgi çekmektedir.
Çay; fermente olmayan (yeşil ve beyaz), kısmen fermente olan (oolong) ve
fermantasyona uğrayan çay (siyah) olmak üzere 3 gruba ayrılmaktadır. Bu çalışmadaki
amaç; beyaz, yeşil ve siyah çayda su aktivitesi ve renk gibi fiziksel; kül,
toplam fenolik, toplam flavonoid madde miktarı, antioksidan aktivite ile kafein
ve bazı fenolik bileşik içeriği gibi kimyasal özelliklerin belirlenmesidir.
Yeşil çay, beyaz ve siyah çaya göre biyoaktif bileşenler açısından ön plana
çıkmaktadır. Bunun sebebi ise yeşil çay üretiminde yapraklar kıvrıldıktan sonra
enzim inaktivasyonun sağlanması ve fenolik bileşiklerin okside olmaması
şeklinde açıklanmaktadır.

Keywords

Yeşil çay, Beyaz çay, Siyah çay, Antioksidan aktivite, Fenolik bileşikler

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