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Beyaz Çay: Üretimi, Bileşimi ve Sağlık Üzerine Etkileri

Yıl 2018, Cilt: 16 Sayı: 2, 218 - 223, 05.08.2018
https://doi.org/10.24323/akademik-gida.449867

Öz

Çay, Camellia
sinensis
L. (O) Kuntze bitkisinin genç sürgün ve yapraklarından üretilen
bir içecektir. Genellikle siyah ve yeşil çay olarak tanınan bu içeceğin, Uzak
Doğu ülkelerinde sarı çay, oolong çay, pu-erh çay, beyaz çay gibi çeşitleri de
bulunmaktadır. Çin’de yüzyıllardır üretilen beyaz çay ve pu-erh çaya, özgün tat
ve aromaları nedeniyle ilgi artmaya başlamıştır. Bunlardan, beyaz çay, batı
dünyasının ve Türkiye’nin de gündemine girmeye başlamıştır. Ancak, çay üreten
bir ülke olan Türkiye’nin beyaz çaya yaklaşımı hem üretim hem tüketim
açısındandır. Beyaz çay da siyah ve yeşil çay gibi aynı çay bitkisinden
üretilir. Beyaz çay, çay sürgün ucunda tam açılmamış beyaz gümüşi renkli, tüylü
tepe tomurcukları tercih edilmesi ve minimal işlem uygulamasıyla diğer çay
çeşitlerinden ayrılmaktadır. Bu derlemede, beyaz çayın tarihçesi, üretimi,
çeşitleri, bileşimi ve sağlık üzerine etkileri irdelenmiştir.

Kaynakça

  • [1] Gondoin, A., Grussu, D., Stewart, D., McDougall, G.J. (2010). White and green tea polyphenols inhibit pancreatic lipase in vitro. Food Research International, 43(5), 1537-1544.
  • [2] Hilal, Y. and Engelhardt, U. (2007). Characterisation of white tea–Comparison to green and black tea. Journal für Verbraucherschutz und Lebensmittelsicherheit, 2(4), 414-421.
  • [3] Jiang, H.Y. (2009). White Tea-Its Manufacture, Chemistry, and Health Effects. In: Tea and Tea Products: Chemistry and Health-Promoting Properties, Edited by F. Shahidi, USA, 17-30p.
  • [4] Mao, J.T. (2013). White Tea: The Plants, Processing, Manufacturing, and Potential Health Benefits. In: Tea in Health and Disease Prevention, Edited by V.R. Preedy, London, England, 33-40p.
  • [5] Sharangi, A.B. (2009). Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) – A review. Food Research International, 42(5–6), 529-535.
  • [6] Unachukwu, U.J., Ahmed, S., Kavalier, A., Lyles, J.T. and Kennelly, E.J. (2010). White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles. Journal of Food Science, 75(6), 541-548.
  • [7] Salman, S., Torun, M., Özdemir, F. (2015). Aynı bitkiden lezzeti farklı çaylar. Drinktech Dergisi, 90, 74-78.
  • [8] Özdemir, F., Gökalp, H.Y., Nas, S. (1993). Effects of shooting period, times within shooting periods and processing systems on the extract, caffeine and crude fiber contents of black tea. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 197(4), 358-362.
  • [9] Ilgaz, A.Ş., Kalcıoğlu, Z., İslamoğlu, E. (2006). Türk beyaz çayı üretim yönteminin optimizasyonu ve Türk beyaz çayının kalite parametrelerinin belirlenmesi. ÇAYKUR.
  • [10] Tenore, G.C., Stiuso, P., Campiglia, P. and Novellino, E., (2013). In vitro hypoglycaemic and hypolipidemic potential of white tea polyphenols. Food Chemistry, 141(3), 2379-2384.
  • [11] Turkmen, N., Sarı, F., Velioglu, Y.S. (2009). Factors affecting polyphenol content and composition of fresh and processed tea leaves. Akademik Gıda, 7(6), 29-40.
  • [12] Şahin, H., Özdemir, F. (2006). Yeşil çayın sağlık üzerine etkisi. Türkiye 9. Gıda Kongresi, 24-26 Mayıs, 2006, Bolu, Türkiye, 219-222 ss.
  • [13] Alcazar, A., Ballesteros, O., Jurado, J.M., Pablos, F., Martin, M.J., Vilches, J.L., Navalon, A. (2007). Differentiation of green, white, black, oolong, and Pu-erh teas according to their free amino acids content. Journal of Agricultural and Food Chemistry, 55(15), 5960-5965.
  • [14] Almajano, M.P., Carbó, R., Jiménez, J.A.L., Gordon, M.H. (2008). Antioxidant and antimicrobial activities of tea infusions. Food Chemistry, 108(1), 55-63.
  • [15] Damiani, E., Bacchetti, T., Padella, L., Tiano, L., Carloni, P. (2014). Antioxidant activity of different white teas: Comparison of hot and cold tea infusions. Journal of Food Composition and Analysis, 33(1), 59-66.
  • [16] Santana-Rios, G., Orner, G.A., Amantana, A., Provost, C., Wu, S.Y., Dashwood, R.H. (2001). Potent antimutagenic activity of white tea in comparison with green tea in the Salmonella assay. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 495(1–2), 61-74.
  • [17] Thring, T.S.A., Hili, P., Naughton, D.P. (2009). Anti-collagenase, anti-elastase and anti-oxidant activities of extracts from 21 plants. BMC Complementary and Alternative Medicine, 9-11.
  • [18] Skovgaard, G.R.L., Jensen, A.S., Sigler, M.L. (2006). Effect of a novel dietary supplement on skin aging in post-menopausal women. European Journal of Clinical Nutrition, 60(10), 1201-1206.
  • [19] Lopez, V., Calvo, M.I. (2011). White Tea (Camellia sinensis Kuntze) exerts neuroprotection against hydrogen peroxide-induced toxicity in PC12 cells. Plant Foods for Human Nutrition, 66(1), 22-26.
  • [20] Söhle, J., Knott, A., Holtzmann, U., Siegner, R., Grönniger, E., Schepky, A., Gallinat, S., Wenck, H., Stäb, F. and Winnefeld, M. (2009). White Tea extract induces lipolytic activity and inhibits adipogenesis in human subcutaneous (pre)-adipocytes. Nutrition & Metabolism, 6(1), 20.
  • [21] Koutelidakis, A.E., Argiri, K., Serafini, M., Proestos, C., Komaitis, M., Pecorari, M., Kapsokefalou, M. (2009). Green tea, white tea, and Pelargonium purpureum increase the antioxidant capacity of plasma and some organs in mice. Nutrition, 25(4), 453-458.
  • [22] Orner, G.A., Dashwood, W.M., Blum, C.A., Díaz, G.D., Li, Q., Dashwood, R.H. (2003). Suppression of tumorigenesis in the Apcmin mouse: down-regulation of β-catenin signaling by a combination of tea plus sulindac. Carcinogenesis, 24(2), 263-267.

White Tea: Processing, Composition and Health Benefits

Yıl 2018, Cilt: 16 Sayı: 2, 218 - 223, 05.08.2018
https://doi.org/10.24323/akademik-gida.449867

Öz

Tea is a beverage which produced from young shoots and
leaves of the tea plant Camellia sinensis
L.
(O) Kuntze. Although it is usually known as black and green tea, in fact
there are different kinds of teas such as yellow, oolong, pu-erh and white tea especially
in Southeast Asia. White and pu-erh tea have started to get attention for their
original taste and flavor. Recently, white tea has found in Western World and
Turkey’s agenda as well. However, as a tea producing country, Turkey approaches
white tea both in terms of production and consumption. White tea is produced
from them same tea plant like black and green tea, but only buds and young
leaves, which are not fully opened, are preferred in its production. In this study,
the history, production, varieties, composition and health benefits of white
tea are reviewed.

Kaynakça

  • [1] Gondoin, A., Grussu, D., Stewart, D., McDougall, G.J. (2010). White and green tea polyphenols inhibit pancreatic lipase in vitro. Food Research International, 43(5), 1537-1544.
  • [2] Hilal, Y. and Engelhardt, U. (2007). Characterisation of white tea–Comparison to green and black tea. Journal für Verbraucherschutz und Lebensmittelsicherheit, 2(4), 414-421.
  • [3] Jiang, H.Y. (2009). White Tea-Its Manufacture, Chemistry, and Health Effects. In: Tea and Tea Products: Chemistry and Health-Promoting Properties, Edited by F. Shahidi, USA, 17-30p.
  • [4] Mao, J.T. (2013). White Tea: The Plants, Processing, Manufacturing, and Potential Health Benefits. In: Tea in Health and Disease Prevention, Edited by V.R. Preedy, London, England, 33-40p.
  • [5] Sharangi, A.B. (2009). Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) – A review. Food Research International, 42(5–6), 529-535.
  • [6] Unachukwu, U.J., Ahmed, S., Kavalier, A., Lyles, J.T. and Kennelly, E.J. (2010). White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles. Journal of Food Science, 75(6), 541-548.
  • [7] Salman, S., Torun, M., Özdemir, F. (2015). Aynı bitkiden lezzeti farklı çaylar. Drinktech Dergisi, 90, 74-78.
  • [8] Özdemir, F., Gökalp, H.Y., Nas, S. (1993). Effects of shooting period, times within shooting periods and processing systems on the extract, caffeine and crude fiber contents of black tea. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 197(4), 358-362.
  • [9] Ilgaz, A.Ş., Kalcıoğlu, Z., İslamoğlu, E. (2006). Türk beyaz çayı üretim yönteminin optimizasyonu ve Türk beyaz çayının kalite parametrelerinin belirlenmesi. ÇAYKUR.
  • [10] Tenore, G.C., Stiuso, P., Campiglia, P. and Novellino, E., (2013). In vitro hypoglycaemic and hypolipidemic potential of white tea polyphenols. Food Chemistry, 141(3), 2379-2384.
  • [11] Turkmen, N., Sarı, F., Velioglu, Y.S. (2009). Factors affecting polyphenol content and composition of fresh and processed tea leaves. Akademik Gıda, 7(6), 29-40.
  • [12] Şahin, H., Özdemir, F. (2006). Yeşil çayın sağlık üzerine etkisi. Türkiye 9. Gıda Kongresi, 24-26 Mayıs, 2006, Bolu, Türkiye, 219-222 ss.
  • [13] Alcazar, A., Ballesteros, O., Jurado, J.M., Pablos, F., Martin, M.J., Vilches, J.L., Navalon, A. (2007). Differentiation of green, white, black, oolong, and Pu-erh teas according to their free amino acids content. Journal of Agricultural and Food Chemistry, 55(15), 5960-5965.
  • [14] Almajano, M.P., Carbó, R., Jiménez, J.A.L., Gordon, M.H. (2008). Antioxidant and antimicrobial activities of tea infusions. Food Chemistry, 108(1), 55-63.
  • [15] Damiani, E., Bacchetti, T., Padella, L., Tiano, L., Carloni, P. (2014). Antioxidant activity of different white teas: Comparison of hot and cold tea infusions. Journal of Food Composition and Analysis, 33(1), 59-66.
  • [16] Santana-Rios, G., Orner, G.A., Amantana, A., Provost, C., Wu, S.Y., Dashwood, R.H. (2001). Potent antimutagenic activity of white tea in comparison with green tea in the Salmonella assay. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 495(1–2), 61-74.
  • [17] Thring, T.S.A., Hili, P., Naughton, D.P. (2009). Anti-collagenase, anti-elastase and anti-oxidant activities of extracts from 21 plants. BMC Complementary and Alternative Medicine, 9-11.
  • [18] Skovgaard, G.R.L., Jensen, A.S., Sigler, M.L. (2006). Effect of a novel dietary supplement on skin aging in post-menopausal women. European Journal of Clinical Nutrition, 60(10), 1201-1206.
  • [19] Lopez, V., Calvo, M.I. (2011). White Tea (Camellia sinensis Kuntze) exerts neuroprotection against hydrogen peroxide-induced toxicity in PC12 cells. Plant Foods for Human Nutrition, 66(1), 22-26.
  • [20] Söhle, J., Knott, A., Holtzmann, U., Siegner, R., Grönniger, E., Schepky, A., Gallinat, S., Wenck, H., Stäb, F. and Winnefeld, M. (2009). White Tea extract induces lipolytic activity and inhibits adipogenesis in human subcutaneous (pre)-adipocytes. Nutrition & Metabolism, 6(1), 20.
  • [21] Koutelidakis, A.E., Argiri, K., Serafini, M., Proestos, C., Komaitis, M., Pecorari, M., Kapsokefalou, M. (2009). Green tea, white tea, and Pelargonium purpureum increase the antioxidant capacity of plasma and some organs in mice. Nutrition, 25(4), 453-458.
  • [22] Orner, G.A., Dashwood, W.M., Blum, C.A., Díaz, G.D., Li, Q., Dashwood, R.H. (2003). Suppression of tumorigenesis in the Apcmin mouse: down-regulation of β-catenin signaling by a combination of tea plus sulindac. Carcinogenesis, 24(2), 263-267.
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Derleme Makaleler
Yazarlar

Sinem Salman Bu kişi benim 0000-0001-7678-6394

Feramuz Özdemir 0000-0001-6618-2896

Yayımlanma Tarihi 5 Ağustos 2018
Gönderilme Tarihi 24 Nisan 2017
Yayımlandığı Sayı Yıl 2018 Cilt: 16 Sayı: 2

Kaynak Göster

APA Salman, S., & Özdemir, F. (2018). Beyaz Çay: Üretimi, Bileşimi ve Sağlık Üzerine Etkileri. Akademik Gıda, 16(2), 218-223. https://doi.org/10.24323/akademik-gida.449867
AMA Salman S, Özdemir F. Beyaz Çay: Üretimi, Bileşimi ve Sağlık Üzerine Etkileri. Akademik Gıda. Ağustos 2018;16(2):218-223. doi:10.24323/akademik-gida.449867
Chicago Salman, Sinem, ve Feramuz Özdemir. “Beyaz Çay: Üretimi, Bileşimi Ve Sağlık Üzerine Etkileri”. Akademik Gıda 16, sy. 2 (Ağustos 2018): 218-23. https://doi.org/10.24323/akademik-gida.449867.
EndNote Salman S, Özdemir F (01 Ağustos 2018) Beyaz Çay: Üretimi, Bileşimi ve Sağlık Üzerine Etkileri. Akademik Gıda 16 2 218–223.
IEEE S. Salman ve F. Özdemir, “Beyaz Çay: Üretimi, Bileşimi ve Sağlık Üzerine Etkileri”, Akademik Gıda, c. 16, sy. 2, ss. 218–223, 2018, doi: 10.24323/akademik-gida.449867.
ISNAD Salman, Sinem - Özdemir, Feramuz. “Beyaz Çay: Üretimi, Bileşimi Ve Sağlık Üzerine Etkileri”. Akademik Gıda 16/2 (Ağustos 2018), 218-223. https://doi.org/10.24323/akademik-gida.449867.
JAMA Salman S, Özdemir F. Beyaz Çay: Üretimi, Bileşimi ve Sağlık Üzerine Etkileri. Akademik Gıda. 2018;16:218–223.
MLA Salman, Sinem ve Feramuz Özdemir. “Beyaz Çay: Üretimi, Bileşimi Ve Sağlık Üzerine Etkileri”. Akademik Gıda, c. 16, sy. 2, 2018, ss. 218-23, doi:10.24323/akademik-gida.449867.
Vancouver Salman S, Özdemir F. Beyaz Çay: Üretimi, Bileşimi ve Sağlık Üzerine Etkileri. Akademik Gıda. 2018;16(2):218-23.

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