GAZLI IHLAMUR ÇAYI İÇECEĞİNİN BAZI ÖZELLİKLERİNİN ARAŞTIRILMASI

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

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