Tannaz Uygulamasının Ultrason Destekli Yeşil Çay Ekstraktlarının Fitokimyasal Özellikleri Üzerine Etkisi

Abstract

Bu çalışmada, ultrason tekniği kullanılarak elde edilen yeşil çay ekstraktlarının bileşimlerinin belirlenmesi, kateşinler başta olmak üzere fenolik maddeler ve kafein miktarındaki değişimlerin incelenmesi amaçlanmıştır. Bu amaçla; 50°C demleme sıcaklığında farklı çay:su oranları (1:100; 2.5:100; 5:100; 10:100) ve süreleri (5, 10, 20 ve 40 dakika) uygulanarak elde edilen yeşil çay ekstraktları tannaz ile muamale edilmiştir. Elde edilen yeşil çay ekstraktlarının toplam fenolik madde, çay kreması, kateşin bileşikleri ve kafein miktarları belirlenmiştir. Farklı ekstraksiyon koşullarında elde edilen örneklerde ilk ekstraktlarda (İ.E.) toplam fenolik madde miktarlarını 1.57-3.28 g gallik asit eşdeğeri (GAE)/100g kuru yeşil çay aralığında değişirken, enzim uygulanmış (TAN) ve uygulanmamış (KNTRL)) örneklerinde sırasıyla 2.09-3.34 ve 1.91-3.18 g GAE/100g kuru yeşil çay olarak belirlenmiştir. Ultrasonik ekstraksiyon ile elde edilen örneklerde çay kreması miktarının, kontrol grubu için 1.03-4.34g/100g yeşil çay aralığında, enzim uygulaması yapılmış örneklerde ise 0.52-3.54 g/100g yeşil çay aralığında değiştiği tespit edilmiştir. Tannaz uygulanan çay ekstraktlarının krema miktarlarında kontrol örneklerine göre önemli düzeyde (%9.18-57.13) azalmalar meydana gelmiştir.

Keywords

• Yeşil çay
• ultrasonik ekstraksiyon
• toplam fenolik madde
• tannaz
• çay kreması
• kateşin.

Effect of Tannase Application on Phytochemical Properties of Ultrasound Assisted Green Tea Extracts

Abstract

In this study, it was aimed to determine the composition of green tea extracts obtained by ultrasonic technique and to investigate the changes in the amounts of phenolic substances and caffeine, especially catechins. For this purpose; different brewing times (5, 10, 20 and 40 minutes) and different tea: water ratios (1:100; 2.5:100; 5:100; 10:100) were applied at 50°C brewing temperature. Tannase was applied to the obtained green tea extracts. Tea cream, total phenolic substance, caffeine, and catechin were analyzed in green tea extracts. The total phenolic substance in the samples obtained under different extraction conditions in the first extracts (İ.E) varied between 1.57-3.28 g gallic acid equivalents (GAE)/100 g dry green tea, while it was determined as 2.09-3.34 and 1.91-3.18 g GAE/100 g dry green tea in the enzyme supplemented (TAN) and unsupplemented (KNTRL) samples, respectively. It was determined that the amount of tea cream in the samples obtained by ultrasonic extraction varied between 1.03-4.34g/100g green tea for the control group, and 0.52-3.54g/100g green tea in the enzyme- supplemented samples. It has been found that the amount of cream of the tea extracts applied with the tannase is considerably reduced (9.18-57.13%) compared to the control samples.

Keywords

• Green tea
• ult rasonic extraction
• total phenolic substances tannase
• tea cream
• catechin.

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