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ÇAY VE ÇAY FENOLİKLERİNİN ANTİOKSİDAN AKTİVİTESİ

Year 2005, Volume: 20 Issue: 1, 78 - 83, 01.03.2005

İlkay Tosun Bülent Karadeniz

Abstract

Çay, dünyada sudan sonra en çok tüketilen bir içecektir. Son yıllarda, çayın fenolik madde içeriği ve insan sağlığı üzerine etkisi en fazla çalışılan konulardan biridir. Bu çalışmada, çayın fenolik madde içeriği, antioksidan özelliği ve çaydaki fenolik maddelerin sağlık üzerine etkisi tartışılmıştır.

Keywords

Çay fenolik madde antioksidan aktivite

References

  • Baublis, A.J., Clydesdale, F.M., Decker, E.A. 2000. Antioxidants in Wheat-Based Breakfast Cereals. Cereals Foods World. 45:71-74.
  • Benzie, I.F.F., Strain, J.J., 1999. Ferric Reducing/Antioxidant Power Assay: Direct Measure of Total Antioxidant Activity of Biological Fluids and Modified Version for Simultaneous Measurement of Total Antioxidant Power and Ascorbic Acid Concentration. Methods in Enzymology. 299: 15-27.
  • Benzie, I.F.F., Szeto, Y.T. 1999. Total Antioxidant Capacity of Teas By The Ferric Reducing/Antioksidant Power Assay. J Agric Food Chem. 64: 633-636.
  • Bronner, W.E., Beecher, G.R., 1998. Method for Determining the Content of Catechins in Tea Infusions by High-Performance Liquid Chromatography. J Chromatography A 805: 137- 142.
  • Dillard, C.J., German, J.B., 2000. Pytochemicals׃ Nutraceuticals and Human Health. J Sci Food Agric.80׃1744-1756.
  • Ding, M., Yang, H., Xiao, S., 1999. Rapid, Direct Determination of Polyphenols in Tea by Reversed- Phase Column Chromatography. J Chromatography A. 849 637-640.
  • Kacar, B., 1987. Çayın Biyokimyası ve İşleme Teknolojisi. Çaykur Yayınları, No: 6. 329 s.
  • Katiyar, S.K., Mukhtar, H. 1997. Tea Antioxidants in Cancer Chemoprevention. J Cellular Bioch Suppl. 27: 59-67.
  • Kinsella, J.E., Frankel, E German, B., Kanner J., 1993. Possible Mechanisms for the Protective Role of Antioxidants in Wine and Plant Foods. Food Tech. April, 85-89.
  • Langley-Evans, S.C., 2000a. Consumption of Black Tea Elicits an Increase in Plasma Antioxidant Potential in Humans. Int J Food Sci Nutr. 51: 309- 315.
  • Langley-Evans, S.C., 2000b. Antioxidant Potential of Green and Black Tea Determined Using the Ferric Reducing Power (FRAP) Assay. Int. J Food Sci Nutr. 51: 181-188.
  • Lee, B., Ong, C., 2000. Comparative Analysis of Tea Catechins and Theaflavins by High-Performance Liuqid Chromatography and Capillary Electrophoresis. J. Chromatography A 881: 439- 447.
  • Li, C., Xie, B. 2000. Evaluation of the Antioxidant and Pro-oxidant Effects of Tea oxypolimers. J Agric Food Chem. 48: 6362-6366.
  • Lin, J., Lin, C., Liang, Y., Lin-Shiau, S., Juan, I., 1998. Survey of Catechins, Gallic acid, and Metylxanthines in Green, Oolong, Pu-erh, and Black Teas. J. Agric. Food Chem. 46: 3635-3642.
  • Manzocco, L., Anese, M., Nicoli, M.C. 1998. Antioxidant Properties of Tea Extracts as Affected by Processing. Lebensm.-Wiss. u.-Technology. 31: 694-698.
  • Richelle, M., Tavazzi, I., Offord, E. 2001. Comparison of the Antioxidant Activity of Commonly Consumed Polyphenolic Beverages (Coffee, Cocoa, and Tea) Prepared per Cup Serving. J Agric Food Chem. 49: 3438-3442.
  • Sivritepe, N. 2000. Asma, Üzüm ve Şaraptaki Antioksidantlar. Gıda. Dünya Yayınları. 12: 73-78.
  • Trevisanato, S.I., Young-In Kim, M.D. 2000. Tea and Health. Nutrition Reviews. 58: 1-10.
  • Vinson, J.A., Dabbagh, Y.A., 1998. Tea Phenols: Antioxidant Effectiveness of Teas, Tea Components, Tea Fractions and Their Binding With Lipoproteins. Nutrition Research. 18: 1067- 1075.
  • Wang, H., Helliwell, K., You, X., 2000a. Isocratic Elution System for the Determination of Catechins, Caffeine and Gallic Acid in Green Tea Using HPLC. Food Chem. 68: 115-121.
  • Wang, H., Provan, G.J., Helliwell, K., 2000b. Tea Flavonoids: Their Functions, Utulisation and Analysis. Trends in Food Sci Tech. 11: 152-160.
  • Wu, W.W., Chadik, P.A., Davis, W.M., Powell, D.H., Delfino, J.J., 1998. Disinfection Byproduct Formation from the Preparation of Instant Tea. J Agric Food Chem. 46: 3272-3279.
  • Yang, C.S., Landau, J.M., 2000. Effects of Tea Consumption on Nutrition and Health. American Society for Nutritional Sciences. 130: 2409-2412.
  • Yang, C.S., Chung, J.Y., Yang, G., Chhabra, S.K. and Lee, M., 2000. Tea and Tea Polyphenols in Cancer Prevention. American Society for Nutritional Sciences. 130: 472S-478S.
  • Yen, G-C., Chen, H-Y., Peng H-H, 1997. Antioxidant and Pro-oxidant Effects of Various Tea Extracts. J Agric Food Chem.46:3875-3878.
  • Zeyuan, D., Bingyin, T., Xiaolin, L., Jinming, H., and Yifeng, C., 1998. Effect of Green Tea and Black Tea on the Blood Glucose, the Blood Triglycerids, and Antoxidants in Aged Rats. J. Agric Food Chem. 46: 3875-3878.
  • Zhishen, J., Mengcheng, T., and Jianming, W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559.

ÇAY VE ÇAY FENOLİKLERİNİN ANTİOKSİDAN AKTİVİTESİ

Year 2005, Volume: 20 Issue: 1, 78 - 83, 01.03.2005

İlkay Tosun Bülent Karadeniz

Abstract

Çay, dünyada sudan sonra en çok tüketilen bir içecektir. Son yıllarda, çayın fenolik madde içeriği ve insan sağlığı üzerine etkisi en fazla çalışılan konulardan biridir. Bu çalışmada, çayın fenolik madde içeriği, antioksidan özelliği ve çaydaki fenolik maddelerin sağlık üzerine etkisi tartışılmıştır

Keywords

Çay fenolik madde antioksidan aktivite

References

  • Baublis, A.J., Clydesdale, F.M., Decker, E.A. 2000. Antioxidants in Wheat-Based Breakfast Cereals. Cereals Foods World. 45:71-74.
  • Benzie, I.F.F., Strain, J.J., 1999. Ferric Reducing/Antioxidant Power Assay: Direct Measure of Total Antioxidant Activity of Biological Fluids and Modified Version for Simultaneous Measurement of Total Antioxidant Power and Ascorbic Acid Concentration. Methods in Enzymology. 299: 15-27.
  • Benzie, I.F.F., Szeto, Y.T. 1999. Total Antioxidant Capacity of Teas By The Ferric Reducing/Antioksidant Power Assay. J Agric Food Chem. 64: 633-636.
  • Bronner, W.E., Beecher, G.R., 1998. Method for Determining the Content of Catechins in Tea Infusions by High-Performance Liquid Chromatography. J Chromatography A 805: 137- 142.
  • Dillard, C.J., German, J.B., 2000. Pytochemicals׃ Nutraceuticals and Human Health. J Sci Food Agric.80׃1744-1756.
  • Ding, M., Yang, H., Xiao, S., 1999. Rapid, Direct Determination of Polyphenols in Tea by Reversed- Phase Column Chromatography. J Chromatography A. 849 637-640.
  • Kacar, B., 1987. Çayın Biyokimyası ve İşleme Teknolojisi. Çaykur Yayınları, No: 6. 329 s.
  • Katiyar, S.K., Mukhtar, H. 1997. Tea Antioxidants in Cancer Chemoprevention. J Cellular Bioch Suppl. 27: 59-67.
  • Kinsella, J.E., Frankel, E German, B., Kanner J., 1993. Possible Mechanisms for the Protective Role of Antioxidants in Wine and Plant Foods. Food Tech. April, 85-89.
  • Langley-Evans, S.C., 2000a. Consumption of Black Tea Elicits an Increase in Plasma Antioxidant Potential in Humans. Int J Food Sci Nutr. 51: 309- 315.
  • Langley-Evans, S.C., 2000b. Antioxidant Potential of Green and Black Tea Determined Using the Ferric Reducing Power (FRAP) Assay. Int. J Food Sci Nutr. 51: 181-188.
  • Lee, B., Ong, C., 2000. Comparative Analysis of Tea Catechins and Theaflavins by High-Performance Liuqid Chromatography and Capillary Electrophoresis. J. Chromatography A 881: 439- 447.
  • Li, C., Xie, B. 2000. Evaluation of the Antioxidant and Pro-oxidant Effects of Tea oxypolimers. J Agric Food Chem. 48: 6362-6366.
  • Lin, J., Lin, C., Liang, Y., Lin-Shiau, S., Juan, I., 1998. Survey of Catechins, Gallic acid, and Metylxanthines in Green, Oolong, Pu-erh, and Black Teas. J. Agric. Food Chem. 46: 3635-3642.
  • Manzocco, L., Anese, M., Nicoli, M.C. 1998. Antioxidant Properties of Tea Extracts as Affected by Processing. Lebensm.-Wiss. u.-Technology. 31: 694-698.
  • Richelle, M., Tavazzi, I., Offord, E. 2001. Comparison of the Antioxidant Activity of Commonly Consumed Polyphenolic Beverages (Coffee, Cocoa, and Tea) Prepared per Cup Serving. J Agric Food Chem. 49: 3438-3442.
  • Sivritepe, N. 2000. Asma, Üzüm ve Şaraptaki Antioksidantlar. Gıda. Dünya Yayınları. 12: 73-78.
  • Trevisanato, S.I., Young-In Kim, M.D. 2000. Tea and Health. Nutrition Reviews. 58: 1-10.
  • Vinson, J.A., Dabbagh, Y.A., 1998. Tea Phenols: Antioxidant Effectiveness of Teas, Tea Components, Tea Fractions and Their Binding With Lipoproteins. Nutrition Research. 18: 1067- 1075.
  • Wang, H., Helliwell, K., You, X., 2000a. Isocratic Elution System for the Determination of Catechins, Caffeine and Gallic Acid in Green Tea Using HPLC. Food Chem. 68: 115-121.
  • Wang, H., Provan, G.J., Helliwell, K., 2000b. Tea Flavonoids: Their Functions, Utulisation and Analysis. Trends in Food Sci Tech. 11: 152-160.
  • Wu, W.W., Chadik, P.A., Davis, W.M., Powell, D.H., Delfino, J.J., 1998. Disinfection Byproduct Formation from the Preparation of Instant Tea. J Agric Food Chem. 46: 3272-3279.
  • Yang, C.S., Landau, J.M., 2000. Effects of Tea Consumption on Nutrition and Health. American Society for Nutritional Sciences. 130: 2409-2412.
  • Yang, C.S., Chung, J.Y., Yang, G., Chhabra, S.K. and Lee, M., 2000. Tea and Tea Polyphenols in Cancer Prevention. American Society for Nutritional Sciences. 130: 472S-478S.
  • Yen, G-C., Chen, H-Y., Peng H-H, 1997. Antioxidant and Pro-oxidant Effects of Various Tea Extracts. J Agric Food Chem.46:3875-3878.
  • Zeyuan, D., Bingyin, T., Xiaolin, L., Jinming, H., and Yifeng, C., 1998. Effect of Green Tea and Black Tea on the Blood Glucose, the Blood Triglycerids, and Antoxidants in Aged Rats. J. Agric Food Chem. 46: 3875-3878.
  • Zhishen, J., Mengcheng, T., and Jianming, W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559.
There are 27 citations in total.

Details

Primary Language Turkish
Journal Section Tarım Bilimleri (Agricultural Sciences) Eski Sayılar (Back Issues)
Authors

İlkay Tosun This is me

Bülent Karadeniz This is me

Publication Date March 1, 2005
Published in Issue Year 2005 Volume: 20 Issue: 1

Cite

APA Tosun, İ., & Karadeniz, B. (2005). ÇAY VE ÇAY FENOLİKLERİNİN ANTİOKSİDAN AKTİVİTESİ. Anadolu Tarım Bilimleri Dergisi, 20(1), 78-83. https://doi.org/10.7161/anajas.2005.20.1.78-83
AMA Tosun İ, Karadeniz B. ÇAY VE ÇAY FENOLİKLERİNİN ANTİOKSİDAN AKTİVİTESİ. ANAJAS. March 2005;20(1):78-83. doi:10.7161/anajas.2005.20.1.78-83
Chicago Tosun, İlkay, and Bülent Karadeniz. “ÇAY VE ÇAY FENOLİKLERİNİN ANTİOKSİDAN AKTİVİTESİ”. Anadolu Tarım Bilimleri Dergisi 20, no. 1 (March 2005): 78-83. https://doi.org/10.7161/anajas.2005.20.1.78-83.
EndNote Tosun İ, Karadeniz B (March 1, 2005) ÇAY VE ÇAY FENOLİKLERİNİN ANTİOKSİDAN AKTİVİTESİ. Anadolu Tarım Bilimleri Dergisi 20 1 78–83.
IEEE İ. Tosun and B. Karadeniz, “ÇAY VE ÇAY FENOLİKLERİNİN ANTİOKSİDAN AKTİVİTESİ”, ANAJAS, vol. 20, no. 1, pp. 78–83, 2005, doi: 10.7161/anajas.2005.20.1.78-83.
ISNAD Tosun, İlkay - Karadeniz, Bülent. “ÇAY VE ÇAY FENOLİKLERİNİN ANTİOKSİDAN AKTİVİTESİ”. Anadolu Tarım Bilimleri Dergisi 20/1 (March 2005), 78-83. https://doi.org/10.7161/anajas.2005.20.1.78-83.
JAMA Tosun İ, Karadeniz B. ÇAY VE ÇAY FENOLİKLERİNİN ANTİOKSİDAN AKTİVİTESİ. ANAJAS. 2005;20:78–83.
MLA Tosun, İlkay and Bülent Karadeniz. “ÇAY VE ÇAY FENOLİKLERİNİN ANTİOKSİDAN AKTİVİTESİ”. Anadolu Tarım Bilimleri Dergisi, vol. 20, no. 1, 2005, pp. 78-83, doi:10.7161/anajas.2005.20.1.78-83.
Vancouver Tosun İ, Karadeniz B. ÇAY VE ÇAY FENOLİKLERİNİN ANTİOKSİDAN AKTİVİTESİ. ANAJAS. 2005;20(1):78-83.
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