MİNERAL MADDE KAYNAĞI OLARAK BAZI BİTKİ VE BİTKİ ÇAYLARININ ARAŞTIRMASI

Yıl 2019, , 863 - 874, 31.07.2019

Emine Nakilcioğlu-taş

https://doi.org/10.28948/ngumuh.525995

Öz

   Pek çok bitki çayının sağlık üzerine olumlu
etkilere sahip olduğu bilinmektedir. Fakat mineral madde içerikleri hakkında
sınırlı sayıda çalışma bulunmaktadır. Bu çalışmada Türkiye'de tıbbi amaçlarla
kullanılan kekik (Thymus vulgaris
L.), nane (Mentha piperita), sinameki
(Cassia angustifolia), biberiye (Rosmarinus officinalis), rezene (Foeniculum vulgare), papatya (Matricaria chamomilla), ıhlamur (Tilia vulgaris), adaçayı (Salvia
officinalis), yeşilçay (Camellia
sinensis) ve ısırgan otu (Urtica
dioical) bitkisinin ve bunlardan infüzyon yöntemiyle elde edilen çayların mineral
madde içerikleri (Zn, Mn, Na, K, Cu, Ca, Fe, Mg ve P) araştırılmıştır. Mineral
maddelerin infüzyon yöntemiyle bitki çayına ekstrakte edilme oranları tespit
edilmiştir. Bitki ve bitki çaylarının mineral madde içerikleri geniş bir aralıkta
değişkenlik göstermiştir. Mineral maddelerin ekstrakte edilebilirliği % 41,57 -
% 60,37 arasında değişmiştir. Ekstrakte edilebilirliği en yüksek olan mineral K
(% 32,73 - % 70,69), en düşük olan ise Fe (% 12,05 - % 0,39) olarak
belirlenmiştir. Düzenli bitki çayı tüketimiyle, günlük mineral ihtiyacını
karşılamaya katkı sağlanabilir.

Anahtar Kelimeler

bitki, bitki çayı, infüzyon yöntemi, mineral madde

INVESTIGATION OF SOME HERBS AND THEIR INFUSIONS AS MINERAL RESOURCES

Öz

   Many herbal teas are known to have positive
health effects. However, there are limited studies on their mineral contents.
In this study, the mineral contents (Zn, Mn, Na, K, Cl, Ca, Fe, Mg and P) of
thyme (Thymus vulgaris L.), mint (Mentha piperita), senna (Cassia angustifolia), rosemary (Rosmarinus officinalis), fennel (Foeniculum vulgare), chamomile (Matricaria chamomilla), linden (Tilia vulgaris), sage (Salvia officinalis), greens (Camellia sinensis) and nettle (Urtica dioical) herbs used for medicinal
purposes in Turkey and their infusions were investigated. The extraction rate
of minerals into herbal tea by infusion method was determined. The mineral
contents of herbs and their infusions showed a wide variability. The
extractability of minerals varied between 41.57 % and 60.37 %. The mineral with
the highest extractability was K (32.73 % -70.69 %) and the lowest one was Fe
(12.05 % - 0.39 %). Regular
herbal tea consumption can contribute to meeting the daily mineral
requirements.

Anahtar Kelimeler

Herb, herbal tea, infusion method, mineral

Kaynakça

• [1] JIN, L., LI, X.-B., TIAN, D.-Q., FANG, X.-P., YU, Y.-M. & ZHU, H.-Q., “Antioxidant Properties and Color Parameters of Herbal Teas in China,” Industrial Crops and Products, 87, 198–209, 2016.
• [2] MALONGANE, F., MCGAW, L. J., NYONI, H. & MUDAU, F. N., “Metabolic Profiling of Four South African Herbal Teas Using High Resolution Liquid Chromatography-Mass Spectrometry and Nuclear Magnetic Resonance,” Food Chemistry, 257, 90–100, 2018.
• [3] ZHAO, J., DENG, J. W., CHEN, Y. W. & LI, S. P., “Advanced Phytochemical Analysis of Herbal Tea in China,” Journal of Chromatography A, 1313, 2–23, 2013.
• [4] SCHULZ, V., HÄNSEL, R. & TYLER, V. E., Rational Phytotherapy : A Physicians’ Guide to Herbal Medicine. Germany: Springer Berlin Heidelberg, 2001.
• [5] CAPASSO, F., GAGINELLA, T. S., GRANDOLINI, G. & IZZO, A. A., Phytotherapy : A Quick Reference to Herbal Medicine. Germany: Springer Berlin Heidelberg, 2003.
• [6] POHL, P., DZIMITROWICZ, A., JEDRYCZKO, D., SZYMCZYCHA-MADEJA, A., WELNA, M. & JAMROZ, P., “The Determination of Elements in Herbal Teas and Medicinal Plant Formulations and Their Tisanes,” Journal of Pharmaceutical and Biomedical Analysis, 130, 326–335, 2016.
• [7] MILANI, R. F., DE PAIVA, E. L., PERON, L. I., MORGANO, M. A. & CADORE, S., “Arsenic Species in Herbal Tea Leaves and Infusions Determination by HPLC-ICP-MS,” LWT - Food Science and Technology, 98, 606–612, 2018.
• [8] MILANI, R. F., SILVESTRE, L. K., MORGANO, M. A. & CADORE, S., “Investigation of Twelve Trace Elements in Herbal Tea Commercialized in Brazil,” Journal of Trace Elements in Medicine and Biology, 52, 111–117, 2019.
• [9] MARTÍN-DOMINGO, M. C., PLA, A. I., HERNÁNDEZ, A. F., OLMEDO, P., NAVAS-ACIEN, A., LOZANO-PANIAGUA, D., GIL, F., “Determination of Metalloid, Metallic and Mineral Elements in Herbal Teas. Risk Assessment for the Consumers,” Journal of Food Composition and Analysis, 60, 81–89, 2017.
• [10] KARA, D., “Evaluation of Trace Metal Concentrations in Some Herbs and Herbal Teas by Principal component Analysis,” Food Chemistry, 114(1), 347–354, 2009.
• [11] BAŞGEL, S. & ERDEMOĞLU, S. B., “Determination of Mineral and Trace Elements in Some Medicinal Herbs and Their Infusions Consumed in Turkey,” Science of the Total Environment, 359, 82–89, 2006.
• [12] GALLAHER, R. N., GALLAHER, K., MARSHALL, A. J. & MARSHALL A. C., “Mineral Analysis of Ten Types of Commercially Available Tea,” Journal of Food Composition and Analysis, 19, S53–S57, 2006.
• [13] NOOKABKAEW, S., RANGKADILOK, N. & SATAYAVIVAD, J., “Determination of Trace Elements in Herbal Tea Products and Their Infusions Consumed in Thailand,” Journal of Agricultural and Food Chemistry, 54, 6939–6944, 2006.
• [14] ÖZCAN, M. M., ÜNVER, A., UÇAR, T. & ARSLAN, D., “Mineral Content of Some Herbs and Herbal Teas by Infusion and Decoction,” Food Chemistry, 106, 1120–1127, 2008.
• [15] PYTLAKOWSKA, K., KITA, A., JANOSKA, P., POŁOWNIAK, M. & KOZIK, V., “Multi-Element Analysis of Mineral and Trace Elements in Medicinal Herbs and Their Infusions,” Food Chemistry, 135(2), 494–501, 2012.
• [16] OLIVIER, J., SYMINGTON, E. A., JONKER, C. Z., RAMPEDI, I. T. & VAN EEDEN, T. S., “Comparison of the Mineral Composition of Leaves and Infusions of Traditional and Herbal Teas,” The South African Journal of Science, 108(1/2), 1–7, 2012.
• [17] MALIK, J., FRANKOVA, A., DRABEK, O., SZAKOVA, J., ASH, C. & KOKOSKA, L., “Aluminium and Other Elements in Selected Herbal Tea Plant Species and Their Infusions,” Food Chemistry, 139, 728–734, 2013.
• [18] SZYMCZYCHA-MADEJA, A., WELNA, M. & POHL, P., “Simple and Fast Sample Preparation Procedure Prior to Multi-Element Analysis of Slim Teas by ICP OES,” Food Analytical Methods, 7(10), 2051–2063, 2014.
• [19] AOAC METHODS 965.17-1966 (Association of Official Analytical Chemist), Phosphorus in Animal Feed and Pet Food, Arlington, VA, 1996.
• [20] ERDOĞAN, S., ERGÜN, Y., ERDOĞAN, Z. & KONTAŞ, T., “Hatay Bölgesinde Merada Yetiştirilen Koyun ve Keçi Serumlarında Bazı Mineral Madde Düzeyleri,” Turkish Journal of Veterinary and Animal Sciences, 26(1), 177–182, 2002.
• [21] YERLİKAYA, H. & TOKER, A., “Obezite ve Eser Elementler,” Endokrinolojide Diyalog, 9(2), 64–70, 2012.
• [22] ÖTLEŞ, S., ÖZDESTAN OCAK, Ö., NAKİLCİOĞLU TAŞ, E., KARTAL, C. & ÖZYURT, V. H., Gıda Kimyası, 2. Baskı, İzmir: Ege Üniversitesi Basımevi, 2016.
• [23] PEKCAN, G., ŞANLIER, N. & BAŞ, M., Turkey Dietary Guidelines, Ankara: Ministry of Turkey Health Publication No:1046, 2016.