Soluble green tea production and determination of changes during the in vitro gastrointestinal system

Merve İnce Palamutoğlu; Recep Palamutoğlu; Cemal Kasnak

doi:10.20289/zfdergi.1655525

EN TR

Soluble green tea production and determination of changes during the in vitro gastrointestinal system

Abstract

Objective: This study investigated the transformations and bio-accessibility of soluble green tea components throughout the digestive process by utilizing an in vitro gastrointestinal system simulation. Material and Methods: Green tea was obtained from a local market considering the expiration date. In preliminary experiments, it was determined that the highest phenolic content was reached when 2% infusions were brewed at 80ºC for 60 seconds. The prepared infusions were filtered, maltodextrin was added and freeze-dried at -59.5ºC, 33 Pa for 48 hours. Color, total phenolic substance and antioxidant activity analyses were performed on green tea infusion (GT) and maltodextrin-coated green tea (SGT). In addition, changes in phenolic substance during the in vitro gastrointestinal process were investigated by HPLC. Results: In the initial condition, only catechin and epicatechin contents were statistically significant (p<0.01) when comparing GT and SGT. Phenolic acid content, antioxidant activity, and phenolic compounds showed statistically significant differences in different regions of the gastrointestinal system. Additionally, changes in both green tea samples throughout the digestive process were statistically significant (p<0.01). Conclusion: Significant alterations in phenolic content, antioxidant capacity, and polyphenolic composition were observed in GT and SGT samples; co-application of maltodextrin with other materials may enhance green tea phenolic stability and bioavailability.

Keywords

DPPH , extraction , flavonoids , gastrointestinal system , green tea , in vitro polyphenols

Çözünebilir yeşil çay üretimi ve in vitro gastrointestinal süreçteki değişikliklerin belirlenmesi

Öz

Amaç: Bu çalışma, çözünebilir yeşil çay bileşenlerinin sindirim sürecindeki dönüşümlerini ve biyoyararlanımını in vitro gastrointestinal sistem simülasyonu ile incelemiştir. Materyal ve Yöntem: Yeşil çay, son kullanma tarihi dikkate alınarak yerel bir marketten temin edilmiştir. Ön deneylerde, 2% infüzyonların 80ºC’de 60 saniye demlendiğinde en yüksek fenolik içeriğe ulaştığı belirlenmiştir. Hazırlanan infüzyonlar süzülerek maltodekstrin eklenmiş ve -59,5ºC, 33 Pa’da 48 saat boyunca dondurarak kurutulmuştur. Yeşil çay infüzyonu (YÇ) ve maltodekstrin kaplı yeşil çayın (MYÇ) renk, toplam fenolik madde ve antioksidan aktivite analizleri yapılmıştır. Ayrıca, fenolik madde değişimi HPLC ile değerlendirilmiştir. Araştırma Bulguları: Başlangıçta, YÇ ve MYÇ arasındaki kateşin ve epikateşin içerikleri istatistiksel olarak anlamlı bulunmuştur (p<0.01). Gastrointestinal sistemin farklı bölgelerinde fenolik asit içeriği, antioksidan aktivite ve fenolik bileşiklerde önemli farklılıklar gözlenmiştir. Sindirim sürecinde her iki çay örneğinde de belirgin değişimler meydana gelmiştir (p<0.01). Sonuç: YÇ ve MYÇ örneklerinde fenolik içerik, antioksidan kapasite ve polifenolik bileşimde önemli değişiklikler gözlemlendi; maltodekstrinin diğer materyallerle birlikte uygulanması yeşil çay fenolik stabilitesini ve biyoyararlanımını iyileştirebilir.

Anahtar Kelimeler

DPPH , ekstraksiyon , flavonoid , gastrointestinal sistem , yeşil çay , in vitro fenolik

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Details

Primary Language

English

Subjects

Food Sciences (Other)

Journal Section

Research Article

Authors

Merve İnce Palamutoğlu ^*
0000-0002-7953-742X
Türkiye

Recep Palamutoğlu
0000-0002-1168-081X
Türkiye

Cemal Kasnak
0000-0002-8312-7829
Türkiye

Publication Date

December 12, 2025

Submission Date

March 11, 2025

Acceptance Date

July 3, 2025

Published in Issue

Year 2025 Volume: 62 Number: 4

DOI

https://doi.org/10.20289/zfdergi.1655525

IZ

https://izlik.org/JA39RC68YU

APA

İnce Palamutoğlu, M., Palamutoğlu, R., & Kasnak, C. (2025). Soluble green tea production and determination of changes during the in vitro gastrointestinal system. Journal of Agriculture Faculty of Ege University, 62(4), 451-464. https://doi.org/10.20289/zfdergi.1655525

Soluble green tea production and determination of changes during the in vitro gastrointestinal system

Abstract

Keywords

Çözünebilir yeşil çay üretimi ve in vitro gastrointestinal süreçteki değişikliklerin belirlenmesi

Öz

Anahtar Kelimeler

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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