EFFECT OF BREWING TIME ON THE PHENOLIC PROFILE AND ANTIOXIDANT ACTIVITY OF ARTEMISIA ABSINTHIUM L. TEA SAMPLE

Abstract

Objective: Artemisia absinthium L. is a perennial, shrub-like plant belonging to the Asteraceae family. Commonly known as wormwood, its traditional use dates back to the Ancient Roman period. The plant has been used particularly for loss of appetite, dyspepsia, digestive problems, impaired bile secretion, wound healing, and as an antipyretic. It also has applications in the cosmetic and food industries. Herbal teas are becoming increasingly popular due to their simple nature of preparation and administration. In this study, the aim was to determine the phenolic compound profiles of A. absinthium tea samples prepared using different brewing times by LC–MS/MS and to evaluate their in vitro antioxidant potential.

Material and Method: 4 different samples were prepared from a commercial herbal tea product, with brewing periods of 2, 5, 10, and 30 minutes. The total phenolic and total flavonoid contents of the samples were determined, and the qualitative and quantitative analyses of phenolic compounds were performed using LC–MS/MS. The antioxidant potential of the samples was investigated using DPPH and FRAP assays.

Result and Discussion: The highest total phenolic and total flavonoid contents were detected in the sample brewed for 30 minutes. This sample also exhibited the maximum radical scavenging activity and Fe (III)-reducing antioxidant capacity. Chlorogenic acid, rutin, and luteolin-7-glucoside were identified as the major compounds in all the samples. These findings indicate that brewing time directly influences the extraction efficiency of secondary metabolites, significantly altering both the chemical profile and biological activity of the infusion.

Keywords

• Antioxidant activity
• brewing time
• herbal tea
• LC–MS/MS
• phenolic profile

Ethical Statement

The authors declare that no ethical committee approval was necessary for this work. All rules of publication ethics were followed.

ARTEMISIA ABSINTHIUM L. ÇAY NUMUNESİNDEN HAREKETLE DEMLEME SÜRESİNİN FENOLİK PROFİL VE ANTİOKSİDAN AKTİVİTE ÜZERİNE ETKİSİ

Abstract

Amaç: Artemisia absinthium L.  Asteraceae familyasına ait çok yıllık   çalımsı bir bitkidir. Pelin otu olarak bilinen bitkinin geleneksel kullanımı Antik Roma dönemine kadar dayanmaktadır.  Bitkinin özellikle iştahsızlık, dispepsi, sindirim problemleri, safra sekresyonu bozuklukları, yara iyileşmesi için ve antipiretik olarak kullanımı mevcuttur. Kozmetik ve gıda sanayinde de kullanımı vardır. Bitkisel çay formu, hazırlama ve uygulama kolaylığı sebebiyle gün geçtikçe tercih edilmekte olup bu çalışmada, farklı demleme (infüzyon) süreleri kullanılarak hazırlanan A. absinthium çay örneklerinin fenolik bileşik profillerinin LC–MS/MS yöntemiyle belirlenmesi ve in vitro antioksidan potansiyellerinin değerlendirilmesi amaçlanmıştır.

Gereç ve Yöntem: Bitkisel materyal olarak piyasada bitkisel çay formunda satışa sunulan ticari bir üründen hareketle 2, 5, 10 ve 30 dakika demleme süreleri uygulanarak toplam dört farklı örnek hazırlanmıştır. Örneklerin toplam fenolik madde, toplam flavonoit miktarı tespit edilmiş ve LC/MS/MS ile fenolik bileşiklerin kalitatif ve kantitatif tayini yapılmıştır. DPPH ve FRAP tayini ile örneklerin antioksidan potansiyeli araştırılmıştır.

Sonuç ve Tartışma: Farklı demleme süreleri uygulanarak hazırlanan infüzyon örnekleri arasında, en yüksek toplam fenolik madde ve toplam flavonoit miktarı 30 dakika demleme ile elde edilen örnekte tespit edilmiştir. Aynı örneğin radikal süpürücü aktivitesinin ve Fe (III) iyonu indirgeyici antioksidan kapasitesinin de en yüksek düzeyde olduğu belirlenmiştir. Klorojenik asit, rutin ve luteolin-7-glikozit infüzyon örneklerinde majör bileşikler olarak tanımlanmıştır. Bu sonuçlar, demleme süresinin sekonder metabolitlerin ekstraksiyon verimini doğrudan etkileyerek hazırlanan infüzyonun hem kimyasal profilini hem de biyolojik etkinlik kapasitesini belirgin biçimde değiştirdiğini göstermektedir.

Keywords

• Antioksidan etki
• bitkisel çay
• demleme süresi
• fenolik profil
• LC-MS/MS

Ethical Statement

Yazarlar bu çalışma için etik kurul onayının zorunlu olmadığını beyan etmektedir. Yayın etiği ilkelerine uyulmuştur.

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