CISTUS CRITICUS, FERMENTE ROOIBOS VE YEŞİL ÇAY INFÜZYONLARININ TOPLAM FENOLİK, TOPLAM ANTİOKSİDAN VE ASKORBİK ASİT İÇERİKLERİNİN KARŞILAŞTIRMALI BİR ÇALIŞMASI

Öz

Bitkiler eski zamanlardan beri fitokimyasal içerikleri nedeniyle geleneksel olarak tedavi amaçlı kullanılmıştır. Çoğu bitki, biyoaktif bileşikleri sayesinde çeşitli fizyolojik avantajlar sergilemektedir. Bu bitki kaynaklı gıdalar çoğunlukla çay olarak tüketilir. Dikkate değer bir şekilde çay, dünyada en çok tüketilen ikinci içecektir. Çay içecekleri doğal biyoaktif içerikleri nedeniyle, fonksiyonel gıda olarak kabul edilir. Antioksidanlar ve polifenoller bakımından zengin olan fonksiyonel gıdalar çoğunlukla ya hastalıkların ilerlemesini önler/yavaşlatır veya durdurur. Fonksiyonel gıda tüketimi, sadece hastalık önleme / geciktirme amacıyla değil, aynı zamanda diğer sağlık ve sağlıklı yaşam kavramlarına olan katkısı nedeniyle de tüketimi bakımından artış eğilimindedir. Bu çalışmada, Cistus criticus, fermente olmuş rooibos ve yeşil çay infüzyonlarının toplam fenolik içeriği, antioksidan aktivitesi ve askorbik asit seviyeleri üzerinde demleme tekniğinin (sıcak ve soğuk) karşılaştırılması amaçlanmıştır. Sonuçlara göre, sıcak demlenmenin toplam fenolik içerik için daha verimli olduğu, toplam antioksidan aktivite için ise bunun tam tersinin söylenebileceği belirlenmiştir (P <0.05). Ayrıca, Cistus criticus infüzyonları, toplam fenolik bileşikler bakımından kıyaslandığında en yüksek içeriğe sahip çay olarak öne çıkarken, yeşil çayın sıcak ve soğuk infüzyonları içinde en yüksek antioksidan etkinliğe sahip oldukları göstermiştir. Askorbik asit miktarında ise bu 3 bitki çayının farklı sıcaklıklarda demlenmesinin herhangi bir etkisinin bulunmadığı belirlenmiştir (P >0.05).

Anahtar Kelimeler

• Cistus çayı
• rooibos çayı
• yeşil çay
• antioksidan
• toplam fenolik

A Comparative Study of the Total Phenolic, Total Antioxidant, and Ascorbic Acid Contents of the Cistus criticus, Fermented Rooibos, and Green Tea Infusions

Abstract

Plants and herbs have been used as a traditional medicine due to their phytochemical contents since ancient times. Most plants are known for their various physiological advantages thanks to their bioactive compounds. These plant-sourced herbs are mostly consumed as tea infusions. Noteworthy, tea is the second most consumed beverage throughout the world. Due to the natural bioactive content of the tea beverages they are considered as functional foods. Functional foods either prevent or avoid the progression of diseases and they are mainly rich in antioxidants and polyphenols. Functionalized food consumption has increasing trend not only due to disease prevention/delaying but also due to other health and well-being concepts. This study was motivated with the aim of comparing the brewing technique (hot and cold) for the total phenolic content, antioxidant activity and ascorbic acid levels of the Cistus criticus, fermented rooibos, and green tea infusions. Results obtained from this investigation will illustrate a comparative image between the selected tea infusios of hot and cold brews. Findings of this research Results suggested suggests that hot brewing is more efficient in terms of for total phenolic content while the opposite for the total antioxidant activity (P <0.05). On the other hand, comparison between the three selected herbal tea samples, Also, Cistus criticus infusions showed the highest content of total phenolic compounds, while green tea demonstrated the highest antioxidant activity for hot and cold infusions. Ascorbic acid levels of these 3 herbal tea samples did not show any significant difference (P >0.05). Noteworthy, this study cannot suggest any correlation between the total phenolic content and total antioxidant activities for the water extracted hot and cold infusions of Cistus criticus, fermented rooibos, and green tea samples.

Keywords

• rooibos tea
• green tea
• total phenolic
• cistus
• Cistus criticus
• antioxidant
• DPPH

Kaynakça

1. Amensour, M., Sendra, E., Pérez-Alvarez, J. A., Skali-Senhaji, N., Abrini, J., & Fernández-López, J. (2010). Antioxidant activity and chemical content of methanol and ethanol extracts from leaves of rockrose (Cistus ladaniferus). Plant Foods for Human Nutrition, 65(2), 170–178.
2. 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.
3. Bastos, D. H. M., Ishimoto, E. Y., Marques, M. O. M., Ferri, A. F., & Torres, E. A. F. S. (2006). Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions. Journal of Food Composition and Analysis, 19(6–7), 538–543.
4. Bramati, L., Aquilano, F., & Pietta, P. (2003). Unfermented rooibos tea: quantitative characterization of flavonoids by HPLC− UV and determination of the total antioxidant activity. Journal of Agricultural and Food Chemistry, 51(25), 7472–7474.
5. Brand-Williams, W., Cuvelier, M.-E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25–30.
6. Cabrera, C., Artacho, R., & Giménez, R. (2006). Beneficial effects of green tea—a review. Journal of the American College of Nutrition, 25(2), 79–99.
7. Cao, J., Han, J., Xiao, H., Qiao, J., & Han, M. (2016). Effect of tea polyphenol compounds on anticancer drugs in terms of anti-tumor activity, toxicology, and pharmacokinetics. Nutrients, 8(12), 762.
8. Cavet, M. E., Harrington, K. L., Vollmer, T. R., Ward, K. W., & Zhang, J.-Z. (2011). Anti-inflammatory and anti-oxidative effects of the green tea polyphenol epigallocatechin gallate in human corneal epithelial cells. Molecular Vision, 17, 533.

9. Chacko, S. M., Thambi, P. T., Kuttan, R., & Nishigaki, I. (2010). Beneficial effects of green tea: a literature review. Chinese Medicine, 5(1), 13.
10. Chan, E. W. C., Lim, Y. Y., Wong, S. K., Lim, K. K., Tan, S. P., Lianto, F. S., & Yong, M. Y. (2009). Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chemistry, 113(1), 166–172.
11. Chatterjee, P., Chandra, S., Dey, P., & Bhattacharya, S. (2012). Evaluation of anti-inflammatory effects of green tea and black tea: A comparative in vitro study. Journal of Advanced Pharmaceutical Technology & Research, 3(2), 136.
12. Chumyam, A., Whangchai, K., Jungklang, J., Faiyue, B., & Saengnil, K. (2013). Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants. Sci. Asia, 39, 246–251.
13. Dimcheva, V., & Karsheva, M. (2017). Antioxidant activity and polyphenolic content of the Bulgarian wild herb cistus incanus stored under different conditions. Journal of Chemical Technology & Metallurgy, 52(5).
14. Gardner, E. J., Ruxton, C. H. S., & Leeds, A. R. (2007). Black tea–helpful or harmful? A review of the evidence. European Journal of Clinical Nutrition, 61(1), 3.
15. Gonçalves, S., Gomes, D., Costa, P., & Romano, A. (2013). The phenolic content and antioxidant activity of infusions from Mediterranean medicinal plants. Industrial Crops and Products, 43, 465–471.
16. Graham, H. N. (1992). Green tea composition, consumption, and polyphenol chemistry. Preventive Medicine, 21(3), 334–350.
17. Heck, C. I., & De Mejia, E. G. (2007). Yerba Mate Tea (Ilex paraguariensis): a comprehensive review on chemistry, health implications, and technological considerations. Journal of Food Science, 72(9), R138–R151.
18. Jing-zi, W., Gang, W., Gui-fa, X., & Jing-fan, G. (2006). The study of pharmacology of tea polyphenol [J]. Food and Drug, 3.
19. Joshi, R., Sood, S., Dogra, P., Mahendru, M., Kumar, D., Bhangalia, S., … Gulati, A. (2013). In vitro cytotoxicity, antimicrobial, and metal-chelating activity of triterpene saponins from tea seed grown in Kangra valley, India. Medicinal Chemistry Research, 22(8), 4030–4038.
20. Joubert, E., & de Beer, D. (2012). Phenolic content and antioxidant activity of rooibos food ingredient extracts. Journal of Food Composition and Analysis, 27(1), 45–51.
21. Kato, A., Minoshima, Y., Yamamoto, J., Adachi, I., Watson, A. A., & Nash, R. J. (2008). Protective effects of dietary chamomile tea on diabetic complications. Journal of Agricultural and Food Chemistry, 56(17), 8206–8211.
22. Kim, G.-N., Lee, J.-S., Song, J.-H., Oh, C.-H., Kwon, Y.-I., & Jang, H.-D. (2010). Heat processing decreases Amadori products and increases total phenolic content and antioxidant activity of Korean red ginseng. Journal of Medicinal Food, 13(6), 1478–1484.
23. Lin, S.-D., Liu, E.-H., & Mau, J.-L. (2008). Effect of different brewing methods on antioxidant properties of steaming green tea. LWT-Food Science and Technology, 41(9), 1616–1623.
24. Łuczaj, W., & Skrzydlewska, E. (2005). Antioxidative properties of black tea. Preventive Medicine, 40(6), 910–918.
25. McKay, D. L., & Blumberg, J. B. (2006). A review of the bioactivity and potential health benefits of chamomile tea (Matricaria recutita L.). Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 20(7), 519–530.
26. Murathan, Z. T. (2017). Farklı rakımlarda yetişen Hippohae rhamnoides L. meyvelerinin antioksidan kapasiteleri ve bazı biyoaktif özelliklerinin incelenmesi. Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 10(2), 266–277.
27. Nićiforović, N., Mihailović, V., Mašković, P., Solujić, S., Stojković, A., & Muratspahić, D. P. (2010). Antioxidant activity of selected plant species; potential new sources of natural antioxidants. Food and Chemical Toxicology, 48(11), 3125–3130.
28. Olorunnisola, S. K., Hammed, A. M., & Simsek, S. (2014). Biological properties of lemongrass: An overview. International Food Research Journal, 21(2).
29. Razali, N., Razab, R., Junit, S. M., & Aziz, A. A. (2008). Radical scavenging and reducing properties of extracts of cashew shoots (Anacardium occidentale). Food Chemistry, 111(1), 38–44.
30. Rebaya, A., Belghith, S. I., Kalthoum Cherif, J., & Trabelsi-Ayadi, M. (2016). Total phenolic compounds and antioxidant potential of rockrose (Cistus salviifolius) leaves and flowers grown in Tunisia. International Journal of Pharmacognosy and Phytochemical Research, 8(2), 327–331.
31. Rietveld, A., & Wiseman, S. (2003). Antioxidant effects of tea: evidence from human clinical trials. The Journal of Nutrition, 133(10), 3285S-3292S.
32. Salman, S., Azarabadi, N., & Ozdemir, F. (2019). Siyah çay harmaninda partikül boyutu ve demleme süresinin dem özellikleri üzerine etkisi. GIDA, 44(3), 442–452.
33. Sang, S., Lambert, J. D., Tian, S., Hong, J., Hou, Z., Ryu, J.-H., … Yang, C. S. (2004). Enzymatic synthesis of tea theaflavin derivatives and their anti-inflammatory and cytotoxic activities. Bioorganic & Medicinal Chemistry, 12(2), 459–467.
34. Serafini, M., Ghiselli, A., & Ferro-Luzzi, A. (1996). In vivo antioxidant effect of green and black tea in man. European Journal of Clinical Nutrition, 50(1), 28–32.
35. Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In Methods in enzymology (Vol. 299, pp. 152–178). Elsevier.
36. Tipoe, G. L., Leung, T.-M., Hung, M.-W., & Fung, M.-L. (2007). Green tea polyphenols as an anti-oxidant and anti-inflammatory agent for cardiovascular protection. Cardiovascular & Haematological Disorders-Drug Targets (Formerly Current Drug Targets-Cardiovascular & Hematological Disorders), 7(2), 135–144.
37. Trouillas, P., Calliste, C.-A., Allais, D.-P., Simon, A., Marfak, A., Delage, C., & Duroux, J.-L. (2003). Antioxidant, anti-inflammatory and antiproliferative properties of sixteen water plant extracts used in the Limousin countryside as herbal teas. Food Chemistry, 80(3), 399–407.
38. Yin, Q., Mu, H., Zeng, M., Gao, D., Qin, F., Chen, J., & He, Z. (2019). Effects of heating on the total phenolic content, antioxidant activities and main functional components of simulated Chinese herb candy during boiling process. Journal of Food Measurement and Characterization, 13(1), 476–486.
39. Zhang, S., Shan, L., Li, Q., Wang, X., Li, S., Zhang, Y., … Zhang, W. (2014). Systematic analysis of the multiple bioactivities of green tea through a network pharmacology approach. Evidence-Based Complementary and Alternative Medicine, 2014.