INVESTIGATING THE PHYSICOCHEMICAL PROPERTIES AND IN VITRO BIOACCESSIBILITY OF PHENOLICS AND ANTIOXIDANT CAPACITY OF ROOIBOS HERBAL TEA BEVERAGE

Abstract

In this research, production of novel beverages from the infusion of dried rooibos leaves was planned and evaluation of physicochemical properties, total phenolics, antioxidant capacity, and the bioaccessibility of the products were aimed. For this purpose, 1% extract of rooibos (RE), citric and ascorbic acids, natural lemon flavor were added all types of beverages. Additionally, sucrose, natural sweetener agave and aspartame and acesulfame–K were respectively added to the beverages coded as RS, RA and RSW. Mixtures were plate filtered, filled into 200 mL glass bottles and pasteurized at 98 °C for 15 min. Total phenolic content and antioxidant capacity with FRAP, CUPRAC and DPPH assays were determined both in beverages and the rooibos extract. An in vitro model simulating gastrointestinal (GI) digestion system was also adapted to assess the bioaccessibility of phenolics and antioxidant capacities. Total phenolics were determined more bioaccessible in RS (405.02±4.57 mg GAE/100 mL) while the highest bioaccessibilities of antioxidant capacity was obtained from RA with CUPRAC (7.19%) and FRAP (1.82%) resulting with the highest functionality.

Keywords

• Rooibos,herbal tea beverage,bioaccessibility,antioxidant capacity

ROOİBOS ÇAYI İÇECEĞİNİN FİZİKOKİMYASAL ÖZELLİKLERİ İLE FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE YÖNÜNDEN BİYOALINABİLİRLİĞİNİN ARAŞTIRILMASI

Abstract

Bu çalışmada kurutulmuş rooibos yapraklarının infüzyonu ile hazırlanan ekstrakttan yeni içecek çeşitlerinin üretilmesi planlanmış ve elde edilen ürünlerin fizikokimyasal bileşimlerinin yanı sıra, toplam fenolik madde miktarı ve antioksidan kapasiteleri ile fenolik madde ve antioksidanların biyoalınabilirliğinin ortaya konulması hedeflenmiştir. Bu amaçla içerisinde %1 rooibos ekstraktı (RE) bulunan içeceklerin her birine, sitrik asit, askorbik asit ve doğal limon aroması eklenmiştir. Ayrıca içecek çeşidine özgü olarak RS kodlu içeceğe şeker, RA kodlu içeceğe doğal tatlandırıcı olarak agave şurubu, RSW kodlu içeceğe ise aspartam ve asesülfam-K ilavesi yapılmıştır. Karışımlar plakalı filtreden geçirilerek, 200 mL’lik cam şişelere doldurulmuş, taç kapakla kapatılmış ve ardından 98°C’de 15 dk pastörize edilmiştir. İçecek çeşitleri ve rooibos ekstraktında toplam fenolik madde analizi yapılmış, antioksidan kapasiteleri ise FRAP, CUPRAC ve DPPH yöntemleri ile tayin edilmiştir. Bununla birlikte, toplam fenollerin ve antioksidan kapasitenin biyoalınabilirliklerinin belirlenmesi için in vitro sindirim modeli uygulanmıştır. Toplam fenollerin biyoalınabilirliği RS içeceğinde en yüksek olarak saptanırken, antioksidan özellik gösteren bileşenlerin biyoalınabilirliği %7.19 (CUPRAC) ve %1.82 (FRAP) oranları ile en yüksek olarak RA örneğinden elde edilmiştir.

Keywords

• Rooibos,bitki çayı içeceği,biyoalınabilirlik,antioksidan kapasite

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