MİNERAL MADDE KAYNAĞI OLARAK BAZI BİTKİ VE BİTKİ ÇAYLARININ ARAŞTIRMASI

Year 2019, Volume: 8 Issue: 2, 863 - 874, 31.07.2019

Emine Nakilcioğlu-taş

https://doi.org/10.28948/ngumuh.525995

Abstract

   Pek çok bitki çayının sağlık üzerine olumlu
etkilere sahip olduğu bilinmektedir. Fakat mineral madde içerikleri hakkında
sınırlı sayıda çalışma bulunmaktadır. Bu çalışmada Türkiye'de tıbbi amaçlarla
kullanılan kekik (Thymus vulgaris
L.), nane (Mentha piperita), sinameki
(Cassia angustifolia), biberiye (Rosmarinus officinalis), rezene (Foeniculum vulgare), papatya (Matricaria chamomilla), ıhlamur (Tilia vulgaris), adaçayı (Salvia
officinalis), yeşilçay (Camellia
sinensis) ve ısırgan otu (Urtica
dioical) bitkisinin ve bunlardan infüzyon yöntemiyle elde edilen çayların mineral
madde içerikleri (Zn, Mn, Na, K, Cu, Ca, Fe, Mg ve P) araştırılmıştır. Mineral
maddelerin infüzyon yöntemiyle bitki çayına ekstrakte edilme oranları tespit
edilmiştir. Bitki ve bitki çaylarının mineral madde içerikleri geniş bir aralıkta
değişkenlik göstermiştir. Mineral maddelerin ekstrakte edilebilirliği % 41,57 -
% 60,37 arasında değişmiştir. Ekstrakte edilebilirliği en yüksek olan mineral K
(% 32,73 - % 70,69), en düşük olan ise Fe (% 12,05 - % 0,39) olarak
belirlenmiştir. Düzenli bitki çayı tüketimiyle, günlük mineral ihtiyacını
karşılamaya katkı sağlanabilir.

Keywords

bitki, bitki çayı, infüzyon yöntemi, mineral madde

INVESTIGATION OF SOME HERBS AND THEIR INFUSIONS AS MINERAL RESOURCES

Abstract

   Many herbal teas are known to have positive
health effects. However, there are limited studies on their mineral contents.
In this study, the mineral contents (Zn, Mn, Na, K, Cl, Ca, Fe, Mg and P) of
thyme (Thymus vulgaris L.), mint (Mentha piperita), senna (Cassia angustifolia), rosemary (Rosmarinus officinalis), fennel (Foeniculum vulgare), chamomile (Matricaria chamomilla), linden (Tilia vulgaris), sage (Salvia officinalis), greens (Camellia sinensis) and nettle (Urtica dioical) herbs used for medicinal
purposes in Turkey and their infusions were investigated. The extraction rate
of minerals into herbal tea by infusion method was determined. The mineral
contents of herbs and their infusions showed a wide variability. The
extractability of minerals varied between 41.57 % and 60.37 %. The mineral with
the highest extractability was K (32.73 % -70.69 %) and the lowest one was Fe
(12.05 % - 0.39 %). Regular
herbal tea consumption can contribute to meeting the daily mineral
requirements.

Keywords

Herb, herbal tea, infusion method, mineral

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