TÜRKİYE’DE DEMLENMİŞ SİYAH ÇAYIN RENK VE PARLAKLIĞININ FLORÜR KONSANTRASYONUNA ETKİSİ

Year 2023, , 808 - 815, 20.09.2023

Üzeyir Aktuğ , Yalçın Duydu

https://doi.org/10.33483/jfpau.1298235

Abstract

Amaç: Bu çalışmanın temel amacı, çay demleme süresinin Türkiye'deki çay infüzyonlarının toplam renk, parlaklık ve florür iyon konsantrasyonu üzerindeki etkisini belirlemektir.
Gereç ve Yöntem: 6 g granül çay örneğine 250 ml kaynayan distile su ilave edilerek artan zamana karşı demlendi. Çay infüzyonlarının toplam rengi ve parlaklığı 460 nm'de bir spektrofotometre ile belirlenirken, florür iyonu konsantrasyonunu belirlemek için potansiyometrik bir yöntem kullanıldı.
Sonuç ve Tartışma: Çay infüzyonundaki florür iyonlarının ve diğer biyoaktif bileşiklerin konsantrasyonunun, tüketicilerin çay hazırlama ve demleme tercihlerine güçlü bir şekilde bağlı olduğu sonucuna vardık. Elde ettiğimiz sonuçlara göre, çay infüzyonlarındaki florür konsantrasyonları, Türk usulü çay demlemede 20 dakika sonra platoya ulaşmaktadır. Bu nedenle çay demleme süresi, Türkiye gibi aşırı çay tüketen toplumlar için günlük flor alımının hesaplanmasında önemli bir değişkendir.

Keywords

Demleme çay, ekstrakte edilebilir florür, siyah çay, toplam renk, yüzde parlaklık

Supporting Institution

Ankara Üniversitesi

Project Number

21L0237007

THE EFFECTS OF COLOR AND BRIGHTNESS OF BREWED BLACK TEA ON ITS FLUORIDE CONCENTRATION IN TÜRKİYE

Abstract

Objective: The main purpose of this study is to determine the effect of the tea brewing time on the total color, brightness, and fluoride ion concentration of tea infusions in Türkiye.
Material and Method: 250 ml of boiling distilled water was added to 6 g of granulated tea sample and brewed against increasing time. The total color and brightness of the tea infusions were determined by a spectrophotometer at 460 nm, while a potentiometric method was used to determine the fluoride ion concentration.
Result and Discussion: We conclude that the concentration of fluoride ions and other bioactive compounds in the tea infusion is strongly dependent on the tea preparation and brewing preferences of consumers. According to our results, fluoride concentrations in tea infusions reach the plateau after 20 minutes in a Turkish way of tea brewing. Therefore, tea-brewing time is an important variable in calculating the daily fluoride intake for extreme tea-consuming populations like Türkiye.

Keywords

Black tea, brewed tea, extractable fluoride, percent brightness, total color

Project Number

21L0237007

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