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Siyah, yeşil ve beyaz çayların kalite kriterleri, mineral içerikleri, antioksidan ve antimikrobiyal aktivite yönünden karşılaştırılması

Yıl 2020, Cilt: 9 Sayı: 2, 279 - 288, 30.12.2020
https://doi.org/10.29278/azd.720699

Öz

Camellia sinensis bitkisinden elde edilen siyah, yeşil ve beyaz çaylar güçlü antioksidan ve antimikrobiyal özellikleri olan biyoaktif bileşikler içermektedirler. Bu çalışma, mayıs, temmuz ve eylül sürgün dönemlerinde hasat edilen çay yapraklarından hazırlanan siyah, beyaz ve yeşil çayların kalite kriterleri, mineral element ve toplam fenol içerikleri ile antioksidan ve antimikrobiyal aktiviteleri yönünden karşılaştırılması amacıyla yürütülmüştür. Çay ekstraktlarında toplam fenol içeriğinin belirlenmesinde Folin–Ciocalteu metodu, mineral elementlerin tayininde atomik absorpsiyon spektrometresi ve kalite kriterlerinin belirlenmesinde HPLC cihazı kullanılmıştır. Çay örneklerinin antioksidan kapasiteleri DPPH serbest radikal süpürme yöntemi ile belirlenmiş, antimikrobiyal aktivite testlerinde disk difüzyon yöntemi kullanılmıştır. Beyaz çayın P, K, Mg, Cu ve Zn içeriği ve yeşil çayın Ca ve Fe içeriği diğer çaylardan daha yüksek bulunmuştur. Siyah çayın kafein içeriği beyaz ve yeşil çaya göre daha yüksek olmasına karşılık, beyaz ve yeşil çayların kateşin bileşikleri içeriği siyah çaya oranla oldukça yüksektir. Beyaz ve yeşil çaylar siyah çaya göre daha yüksek toplam fenol içeriğine sahiptirler ve antioksidan aktiviteleri siyah çaya oranla daha yüksektir. Antimikrobiyal aktivite yönünden birinci sırada beyaz çay yer almış, bunu yeşil ve siyah çaylar izlemiştir. Bu çalışma, beyaz ve yeşil çayların kateşin bileşikleri ve toplam fenol içeriğinin ve bunlara bağlı olarak antioksidan ve antimikrobiyal etkinliğinin siyah çaya oranla daha yüksek olduğunu göstermiştir. Bu sonuçlara göre, beyaz ve yeşil çayların siyah çaya oranla daha fazla tüketilmesinin insan sağlığı açısından daha faydalı olacağı ileri sürülebilir.

Kaynakça

  • Almajano, M. P., Carbó, R., Jiménez, J. A. L., Gordon, M. H. 2008. Antioxidant and antimicrobial activities of tea infusions. Food Chemistry, 108 (1): 55-63.
  • Anesini, C., Ferraro, G. E., Filip, R. 2008. Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis) in Argentina. Journal of Agricultural and Food Chemistry, 56: 9225-9229.
  • Anissi, J., El Hassouni, M., Ouardaoui, A., Sendide, K. 2014. A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: A kinetic approach. Food Chemistry, 150: 438-447.
  • Arslan, N., Toğrul, H. 1995. Türk çaylarında kalite parametreleri ve mineral maddelerin farklı demleme koşullarında deme geçme miktarları. Gıda, 20 (3): 179-185.
  • Atalay, D., Erge, H. S. 2017. Determination of some physical and chemical properties of white, green and black teas (Camellia sinensis). Gıda, 42 (5): 494-504.
  • Balcı, F., Özdemir, F. 2016. Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea. Food Science and Technology, 36: 737-743.
  • Bancirova, M. 2010. Comparison of the antioxidant capacity and the antimicrobial activity of black and green tea. Food Research International, 43: 1379-1382.
  • Brand-Williams, W., Cavalier, M. E., Berset, C. 1995. Use of free radical method to evaluate antioxidant activity. Food Science and Technology, 28 (1): 25-30.
  • Camargo, L. E., Pedroso, L. S., Vendrame, S. C., Mainardes, R.M., Khalil, N.M. 2016. Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production. Brazilian Journal of Biology, 76 (2): 428-434.
  • Çelik, F. 2006. Çay (Camellia sinensis); içeriği, sağlık üzerindeki koruyucu etkisi ve önerilen tüketimi. Türkiye Klinikleri Journal of Medical Sciences, 26: 642-648.
  • Ercişli, S., Orhan, E., Ozdemir, O., Sengul, M., Gungor, N. 2008. Seasonal variation of total phenolic, antioxidant activity, plant nutritional elements, and fatty acids in tea leaves (Camellia sinensis var. sinensis clone Derepazari ) grown in Turkey. Pharmaceutical Biology, 46: 683-687.
  • Ertürk, Y., Ercişli, S., Sengul, M., Eser, Z., Haznedar, A., Turan, M. 2010. Seasonal variation of total phenolic, antioxidant activity and minerals in fresh tea shoots (Camellıa Sinenis Var. Sinensis). Pakistan Journal of Pharmaceutical Sciences, 23 (1): 69-74.
  • Fernandez-Caceres, P. L., Martin, M. J., Pablos, F., Gonza´lez, A.G. 2001. Differentiation of tea (Camelia sinensis) varieties and their geo-graphical origin according to their metal content. Journal of Agricultural and Food Chemistry, 49: 4775–4779.
  • Fernandez-Caceres, P. L., Pablos, F., Martin, M. J., Gonzalez, A. G. 2002. Multi-element analysis of tea beverages by inductively coupled plasma atomic emission spectrometry. Food Chemistry, 76: 483-489.
  • Gökalp, H. H., Çeper, Ş. 1990. Yeşil çay üretim teknolojisi ve ülkemizde yeşil çay üretimi. Gıda, 15 (6): 355-358.
  • Graham, H. N. 1992. Green tea composition, consumption, and polyphenol chemistry. Preventive Medicine, 21 (3): 334-350.
  • Henning, S. M., Fajardo-Lira, C., Lee, H. W., Youssefian, A. A., Go, V. L. W., Heber, D. 2003. Catechin content of 18 teas and a green tea extract supplement correlates with the antioxidant capacity. Nutrition and Cancer, 45 (2): 226-235.
  • Horuz, A., Korkmaz, A. 2006. Farklı sürgün dönemlerinde hasat edilen çayın verimi, azot içeriği ve mineral madde kompozisyonu. OMÜ Ziraat Fakültesi Dergisi, 21 (1): 49-54.
  • Kadiroğlu, P., Dıblan, S. 2017. Siyah ve yeşil çayların biyoaktif ve antimikrobiyal özelliklerinin kıyaslanması. Çukurova Tarım Gıda Bilimleri Dergisi, 32: 13-18.
  • Kahkonen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J. P., Pihlaja, K., Kujala, T. S., Marina, H. 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food, 47: 3954-3962.
  • Kanwar, J., Taskeen, M., Mohammad, I., Huo, C., Chan, T.H., Dou, Q. P. 2012. Recent advances on tea polyphenols. Frontiers in Bioscience, 4: 111-131.
  • Lin, J. K., Lin, C. L., Liang, Y. C., Lin-Shiau, S. Y., Juan, I. M. 1998. Survey of catechins, gallic acid and methylxanthines in green, oolong, pu-erh and black teas. Journal of Agricultural and Food Chemistry, 46: 3635-3642.
  • Miliauskas, G., Venskutonis, P. R., Van Beek, T. A. 2004. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry, 85: 231-237.
  • Özdemir, F., Nadeem, H. Ş., Akdoğan, A., Dinçer, C., Topuz, A. 2018. Effect of altitude, shooting period, and tea grade on the catechins, caffeine, theaflavin, and thearubigin of Turkish black tea. Turkish Journal of Agriculture and Forestry, 42: 334-340.
  • Pereira, V. P., Knor, F. J., Vellosa, J. C. R., Beltrame, F. L. 2013. Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze, Theaceae. The Brazilian Journal of Medicinal Plants, 16 (3): 490-498.
  • Reygaert, W. C. 2014. The antimicrobial possibilities of green tea. Frontiers in Microbiology, 5: 434.
  • Rusak, G., Komes, D., Likic, S., Horzˇic´, D., Kovac, M. 2008. Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chemistry, 110: 852–858.
  • Salman, S., Özdemir, F. 2018. White tea: processing, composition and health benefits. Akademik Gıda, 16 (2): 218-223.
  • Seyis, F., Yurteri, E., Özcan, A., Savsatli, Y. 2018. Organic tea production and tea breeding in Turkey: Challenges and possibilities. Ekin Journal, 4 (1): 60-69.
  • Sharangi, A. B. 2009. Medicinal and therapeutic potentialities of tea (Camellia sinensis L.)- A review. Food Research International, 42: 529-535.
  • Şavşatlı, Y., Özcan, A., Çatal, M. İ., Yurteri, E., Seyis, F. 2018. Organik çay tarımında budama yaşı ve diurnal varyabilitenin çay (Camellia sinensis (L.) O. Kuntz) yapraklarının antioksidan aktivitesi üzerine etkisi. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi, 6 (2): 163-168.
  • Tosun, İ., Karadeniz, B. 2005. Çay ve çay fenoliklerinin antioksidan aktivitesi. OMÜ Ziraat Fakültesi Dergisi, 20 (1): 78-83.
  • Vanden Berghe, D. A., Vlietinck, A. J. 1991. Screening methods for antibacterial and antiviral agents from higher plants, in Methods in Plant Biochemistry, P. M. Dey and J. D. Harbone, Eds., pp. 47–69, Academic Press, London, UK.
  • Wang, H., Provan, G. J., Helliwell, K. 2000. Tea flavonoids: their functions, utilization and analysis. Trends in Food Science & Technology, 11: 152-160.
  • Yang, C. S., Landau, J. M. 2000. Effects of tea consumption on nutrition and health. Journal of Nutrition, 130: 2409-2412.
  • Yurteri, E., Özcan, A., Seyis, F. 2019. Tea (Camellia sinensis) cultivation and breeding in Turkey: Past and present status. Ekin Journal, 5 (2): 111-119.
  • Zaveri, N. T. 2006. Green tea and its polyphenolic catechins: medicinal uses in cancer and noncancer applications. Life Sciences, 78 (18): 2073-2080.
  • Zuo, Y., Chen, H., Deng, Y. 2002. Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector. Talanta, 57: 307-316.
  • Zhu, Y., Huang, H., Tu, Y. 2006. A review of recent studies in China on the possible beneficial health effects of tea. International Journal of Food Science and Technology, 41: 333-340.

Comparison of black, white and green teas in terms of quality criteria, mineral content, antioxidant and antimicrobial activity

Yıl 2020, Cilt: 9 Sayı: 2, 279 - 288, 30.12.2020
https://doi.org/10.29278/azd.720699

Öz

Black, green and white teas derived from Camellia sinensis contain bioactive compounds with powerful antioxidant and antimicrobial properties. This study was carried out to compare the contents of quality criteria, total phenols and mineral elements along with antioxidant and antimicrobial activities of black, green and white teas of three shooting periods (may, july and august). The presence of mineral elements and quality criteria in tea extracts was quantified by flame atomic absorption spectrometry and HPLC. The content of total phenolics in tea extracts was determined according to Folin-Ciocalteu procedure. The antioxidant and antimicrobial activities of the tea extracts were determined by DPPH radical scavenging-assay and using disk diffusion method, respectively. The contents of P, K, Mg, Cu, and Zn were found to be higher in white tea, whereas the highest contents of Ca and Fe were detected in green tea. The content of caffeine in black tea was higher compared to green and white teas whereas the contents of different catechin compounds were rather higher in white and green teas. White and green teas have higher total phenol as compared to black tea and therefore produce higher antioxidant activities. The highest antimicrobial activity was observed in white tea followed by green and black tea. The present study revealed that the contents of total phenolic and catechin compounds and antioxidant and antimicrobial activity of both white and green teas are correspondingly higher than those of black tea. Therefore, it is concluded that consuming white and green tea can be more beneficial for human health than black tea.

Kaynakça

  • Almajano, M. P., Carbó, R., Jiménez, J. A. L., Gordon, M. H. 2008. Antioxidant and antimicrobial activities of tea infusions. Food Chemistry, 108 (1): 55-63.
  • Anesini, C., Ferraro, G. E., Filip, R. 2008. Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis) in Argentina. Journal of Agricultural and Food Chemistry, 56: 9225-9229.
  • Anissi, J., El Hassouni, M., Ouardaoui, A., Sendide, K. 2014. A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: A kinetic approach. Food Chemistry, 150: 438-447.
  • Arslan, N., Toğrul, H. 1995. Türk çaylarında kalite parametreleri ve mineral maddelerin farklı demleme koşullarında deme geçme miktarları. Gıda, 20 (3): 179-185.
  • Atalay, D., Erge, H. S. 2017. Determination of some physical and chemical properties of white, green and black teas (Camellia sinensis). Gıda, 42 (5): 494-504.
  • Balcı, F., Özdemir, F. 2016. Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea. Food Science and Technology, 36: 737-743.
  • Bancirova, M. 2010. Comparison of the antioxidant capacity and the antimicrobial activity of black and green tea. Food Research International, 43: 1379-1382.
  • Brand-Williams, W., Cavalier, M. E., Berset, C. 1995. Use of free radical method to evaluate antioxidant activity. Food Science and Technology, 28 (1): 25-30.
  • Camargo, L. E., Pedroso, L. S., Vendrame, S. C., Mainardes, R.M., Khalil, N.M. 2016. Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production. Brazilian Journal of Biology, 76 (2): 428-434.
  • Çelik, F. 2006. Çay (Camellia sinensis); içeriği, sağlık üzerindeki koruyucu etkisi ve önerilen tüketimi. Türkiye Klinikleri Journal of Medical Sciences, 26: 642-648.
  • Ercişli, S., Orhan, E., Ozdemir, O., Sengul, M., Gungor, N. 2008. Seasonal variation of total phenolic, antioxidant activity, plant nutritional elements, and fatty acids in tea leaves (Camellia sinensis var. sinensis clone Derepazari ) grown in Turkey. Pharmaceutical Biology, 46: 683-687.
  • Ertürk, Y., Ercişli, S., Sengul, M., Eser, Z., Haznedar, A., Turan, M. 2010. Seasonal variation of total phenolic, antioxidant activity and minerals in fresh tea shoots (Camellıa Sinenis Var. Sinensis). Pakistan Journal of Pharmaceutical Sciences, 23 (1): 69-74.
  • Fernandez-Caceres, P. L., Martin, M. J., Pablos, F., Gonza´lez, A.G. 2001. Differentiation of tea (Camelia sinensis) varieties and their geo-graphical origin according to their metal content. Journal of Agricultural and Food Chemistry, 49: 4775–4779.
  • Fernandez-Caceres, P. L., Pablos, F., Martin, M. J., Gonzalez, A. G. 2002. Multi-element analysis of tea beverages by inductively coupled plasma atomic emission spectrometry. Food Chemistry, 76: 483-489.
  • Gökalp, H. H., Çeper, Ş. 1990. Yeşil çay üretim teknolojisi ve ülkemizde yeşil çay üretimi. Gıda, 15 (6): 355-358.
  • Graham, H. N. 1992. Green tea composition, consumption, and polyphenol chemistry. Preventive Medicine, 21 (3): 334-350.
  • Henning, S. M., Fajardo-Lira, C., Lee, H. W., Youssefian, A. A., Go, V. L. W., Heber, D. 2003. Catechin content of 18 teas and a green tea extract supplement correlates with the antioxidant capacity. Nutrition and Cancer, 45 (2): 226-235.
  • Horuz, A., Korkmaz, A. 2006. Farklı sürgün dönemlerinde hasat edilen çayın verimi, azot içeriği ve mineral madde kompozisyonu. OMÜ Ziraat Fakültesi Dergisi, 21 (1): 49-54.
  • Kadiroğlu, P., Dıblan, S. 2017. Siyah ve yeşil çayların biyoaktif ve antimikrobiyal özelliklerinin kıyaslanması. Çukurova Tarım Gıda Bilimleri Dergisi, 32: 13-18.
  • Kahkonen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J. P., Pihlaja, K., Kujala, T. S., Marina, H. 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food, 47: 3954-3962.
  • Kanwar, J., Taskeen, M., Mohammad, I., Huo, C., Chan, T.H., Dou, Q. P. 2012. Recent advances on tea polyphenols. Frontiers in Bioscience, 4: 111-131.
  • Lin, J. K., Lin, C. L., Liang, Y. C., Lin-Shiau, S. Y., Juan, I. M. 1998. Survey of catechins, gallic acid and methylxanthines in green, oolong, pu-erh and black teas. Journal of Agricultural and Food Chemistry, 46: 3635-3642.
  • Miliauskas, G., Venskutonis, P. R., Van Beek, T. A. 2004. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry, 85: 231-237.
  • Özdemir, F., Nadeem, H. Ş., Akdoğan, A., Dinçer, C., Topuz, A. 2018. Effect of altitude, shooting period, and tea grade on the catechins, caffeine, theaflavin, and thearubigin of Turkish black tea. Turkish Journal of Agriculture and Forestry, 42: 334-340.
  • Pereira, V. P., Knor, F. J., Vellosa, J. C. R., Beltrame, F. L. 2013. Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze, Theaceae. The Brazilian Journal of Medicinal Plants, 16 (3): 490-498.
  • Reygaert, W. C. 2014. The antimicrobial possibilities of green tea. Frontiers in Microbiology, 5: 434.
  • Rusak, G., Komes, D., Likic, S., Horzˇic´, D., Kovac, M. 2008. Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chemistry, 110: 852–858.
  • Salman, S., Özdemir, F. 2018. White tea: processing, composition and health benefits. Akademik Gıda, 16 (2): 218-223.
  • Seyis, F., Yurteri, E., Özcan, A., Savsatli, Y. 2018. Organic tea production and tea breeding in Turkey: Challenges and possibilities. Ekin Journal, 4 (1): 60-69.
  • Sharangi, A. B. 2009. Medicinal and therapeutic potentialities of tea (Camellia sinensis L.)- A review. Food Research International, 42: 529-535.
  • Şavşatlı, Y., Özcan, A., Çatal, M. İ., Yurteri, E., Seyis, F. 2018. Organik çay tarımında budama yaşı ve diurnal varyabilitenin çay (Camellia sinensis (L.) O. Kuntz) yapraklarının antioksidan aktivitesi üzerine etkisi. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi, 6 (2): 163-168.
  • Tosun, İ., Karadeniz, B. 2005. Çay ve çay fenoliklerinin antioksidan aktivitesi. OMÜ Ziraat Fakültesi Dergisi, 20 (1): 78-83.
  • Vanden Berghe, D. A., Vlietinck, A. J. 1991. Screening methods for antibacterial and antiviral agents from higher plants, in Methods in Plant Biochemistry, P. M. Dey and J. D. Harbone, Eds., pp. 47–69, Academic Press, London, UK.
  • Wang, H., Provan, G. J., Helliwell, K. 2000. Tea flavonoids: their functions, utilization and analysis. Trends in Food Science & Technology, 11: 152-160.
  • Yang, C. S., Landau, J. M. 2000. Effects of tea consumption on nutrition and health. Journal of Nutrition, 130: 2409-2412.
  • Yurteri, E., Özcan, A., Seyis, F. 2019. Tea (Camellia sinensis) cultivation and breeding in Turkey: Past and present status. Ekin Journal, 5 (2): 111-119.
  • Zaveri, N. T. 2006. Green tea and its polyphenolic catechins: medicinal uses in cancer and noncancer applications. Life Sciences, 78 (18): 2073-2080.
  • Zuo, Y., Chen, H., Deng, Y. 2002. Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector. Talanta, 57: 307-316.
  • Zhu, Y., Huang, H., Tu, Y. 2006. A review of recent studies in China on the possible beneficial health effects of tea. International Journal of Food Science and Technology, 41: 333-340.
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm Makaleler
Yazarlar

Atilla Akbulut Bu kişi benim 0000-0002-2936-1825

Şevket Metin Kara 0000-0001-7755-1394

Aysel Özcan Bu kişi benim 0000-0001-5210-7617

Yayımlanma Tarihi 30 Aralık 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 9 Sayı: 2

Kaynak Göster

APA Akbulut, A., Kara, Ş. M., & Özcan, A. (2020). Siyah, yeşil ve beyaz çayların kalite kriterleri, mineral içerikleri, antioksidan ve antimikrobiyal aktivite yönünden karşılaştırılması. Akademik Ziraat Dergisi, 9(2), 279-288. https://doi.org/10.29278/azd.720699