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Total Phenols and Antioxidant Activities of Some Herbal Teas and In Vitro Bioavailability of Black Tea Polyphenols

Yıl 2006, Cilt: 2006 Sayı: 1, - , 01.06.2006

Öz

In recent years, studies on phenolic compounds and antioxidant activities of foods have increased due to the inverse relationship between degenerative diseases and consumption of polyphenol rich foods. To clarify the controversy related to if antioxidant activity can be supplied in vivo, the necessity for data on bioavailability of phenolic compounds are considered. The aim of the study was to determine total phenols and antioxidant activities of sage, linden flower, fresh nettle, dried nettle leaves and black tea infusions which are popular beverages in the Mediterranean region and also to evaluate antioxidant activities of standard phenolic compounds (catechin, ferulic acid, quercetin) and Trolox for comparison. Moreover, another goal was to determine in vitro bioavailability of black tea. Both black tea infusion and black tea dialysate inhibited ABTS radical cation oxidation by 99.43% and 42% respectively. Infusions of sage, linden flower, fresh nettle, dried nettle leaves inhibited ABTS radical cation oxidation by 39.61%, 96.70%, 70.80% and 95.50% respectively. Although total phenols of black tea dialysate decreased by 96.48%, total antioxidant activity decreased by 57.76%. Ten ?M catechin and 10?M quercetin showed 100% inhibition on ABTS radical cation oxidation. However, Trolox and ferulic acid showed 100% inhibition at 20 ?M concentrations. Total antioxidant activity of a cup of black tea was found to be equal to 10 µM of quercetin, 10 µM of catechin, 20 µM of Trolox and 20 µM of ferulic acid. Total antioxidant activity of black tea dialysate was slightly higher than both 5 ?M of Trolox and 5 ?M of ferulic acid.

Kaynakça

  • Cao, G., Sofic, E., Prior, R.L. 1996. Antioxidant capacity of tea and common vegetables. J.Agric.Food Chem. 6, 44, 3426-3431.
  • Clifford, M.N., Copeland, E.L., Bloxsidge, J.P., Mitchell, L.A., 2000. Hippuric acid as a major excretion product associated with black tea consumption. Xenobiotica, , 30: 317-326.
  • Ferrara, L., Montesono, D., Senatore, A., 2001. The distribution of minerals and flavonoids in the tea plant (Camellia sinensis), Il Farmaco, 56, 397-401.
  • Ghiselli, A., Nardini, M., Baldi, A., Scaccini, C., 1998. Antioxidant activity of different phenolic fractions peperated from Italian red wine. J.Agric.Food Chem., 46 , 361-367.
  • Gil-Izquierdo, A., Zafrilla, P., Tomás-Barberán, F.A., 2002. An in vitro method to simulate phenolic compound release from the food matrix in the gastrintestinal tract. Eur. Food Res. Technol., 214, 155-159.
  • Grimmer, H.R., Parbhoo, V., Mc Grath, R.M., 1992. Antimutagenicity of polyphenol-rich fractions from Sorghum bicolor grain. J.Sci.Food Agric., 59, 251256.
  • Gülçin, İ., Küfrevioğlu, Ö.İ., Oktay, M., Büyükokuroğlu, M.E., 2004. Antioxidant antimicrobial antiulcer and analgesic activities of nettle (Urtica dioca L.). J. Ethnopharmacology, 90, 205-215.
  • Gündüç, N. and El, S.N., 2003. Assessing antioxidant activities of phenolic compounds of common Turkish food and drinks on in vitro low – density Lipoprotein Oxidation. J.Food Sci., 68, 2591- 2595.
  • Halliwell, B., 1994. Free radicals and antioxidants: a personal view. Nutr. Rev., 52, 253-265.
  • Hertog, M.G.L., Feskens, E.J.M., Hollman, P.C.H., Katan, M.B., Kromhout, D., 1993. Dietary antioxidant flavonoids and risk of coronary heart disease: The Zutphen Elderly Study. Lancet, 342, 1007-1011.
  • Hertog, M.G.L., Kromhout, D., Aravanis, C., Blackburn, H., 1995. Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Arch. Intern. Med., 155, 381-386.
  • Hollman, P.C.H. and Katan, M.B., 1997. Absorption, metabolism and health effects of dietary flavonoids in man. Biomed. Pharmacother., 51, 305-310.
  • Hurtado, I., Caldu, P., Gonzola, A., Ramon, J.M., Minguez, S., Fiol, C., 1997. Antioxidative capacity of wine on human LDL oxidation in vitro: effect of skin contact in wine making of white wine. J.Agric.Food Chem., 42, 64-69.
  • Kanner, J.A., Frankel, E., Granit, R., German, B., Kinsella, J.E., 1994. Natural antioxidants in grapes and wines. J.Agric.Food Chem., 42, 64-69.
  • Karakaya, S. and El, S.N. 1999. Quercetin, luteolin, apigenin and kaempferol contents of some foods. Food Chem. , 66, 289-292.
  • Karakaya, S. and Kavas, A. 1999. Antimutagenic activities of some foods. J.Sci.Food Agric., 79, 237-242.
  • Karakaya, S., El, S.N., Taş, A.A., 2001. Antioxidant activity of some foods containing phenolic compounds. Int. J.Food Sci. Nutr., 52, 501-508.
  • Karakaya, S., 2004. Bioavailability of phenolic compounds. Crit. Rev. Food Sci. and Nutr., 44, 453464.
  • Knekt, P., Jarvinen, R., Reunanen, A., Maatele, J., 1996. Flavonoid intake and coronary mortality in Finland: A cohort study. Br. Med. J., 312, 478-481.
  • Lu, Y. and Foo, L.Y., 2001. Antioxidant activities of polyphenols from sage (Salvia officinalis). Food Chem. 75, 197-202.
  • Luczaj, W. and Skrzydlewska, E., 2005. Antioxidative properties of black tea. Prevent. Medicine., 40, 910918.
  • Mathuda, H., Ninomiya, K., Shimada, H., Yoshikawa, M., 2002. Hepatoprotective principles from the flowers of Tilia argentea (Linden): Structure requirements of tiliroside and mechanisms of action. Biorg. Medicin. Chem., 10, 707-712.
  • Miller, N.J. and Rice-Evans, C.A., 1997. Factors influencing the antioxidant activity determined by the ABTS radical cation assay. Free Radical Res., 26, 195-199.
  • Miller, N.J. and Rice-Evans, C.A., 1997. The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blaccurrant drink. Food Chem., 60, 331-337.
  • Otholf, M.R., Hollman, P.C.H., Buijsman, M.N.C.P., van Amelsvoort, J.M.M., Katan, M.B., 2003. Chlorogenic acid, quercetin-3-rutinoside and black tea phenols are extensively metabolized in humans. J. Nutr., 133, 1806-1814.
  • Parr, A.J. and Bolwell, G.P., 2000. Phenols in the plant and in man. The potential for possible nutritional enhancement of the diet by modifying the phenols content or profile. J.Sci.Food Agric., 80, 985-1012.
  • Prior, R.L., Cao, G., Martin, A., Sofic, E., McEwen, J., O’Brien, C., Lischner, N., Ehienfeldt, M., Kalt, W., Gerard, K., Mainland, C.M., 1998. Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J.Agric.Food Chem., 46, 26862693.
  • Re, R., Pelegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol. Med., 26, 1231-1237.
  • Rimm, E.B., Katan, M.B., Ascherio, A., Stampper, M.J., Willett, W.C., 1996. Relation between intake of flavonoids and risk for coronary heart disease in male health professionals. Ann. Intern. Med., 125, 384-389.
  • Robards, K., Prenzler, P.D., Tucker, G., Swatsitang, P., Glover, W., 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chem., 66, 401-436.
  • Shahidi, F. and Naczk, M., 1995. Antioxidant Properties of Food Phenolics. In Food Phenolics Sources Chemistry Effects Applications. First Ed. Technomic Publishing Co. Inc., Lancester- Basel, 235-273.
  • Singleton, V.B. and Rossi, J.A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungustic acid reagents. Am.J.Enol.Vitic., 16, 144-158.
  • Soleas, G.J., Tomlinson, G., Diamandis, E.P., Goldberg, D.M., 1997. Relative contributions of polyphenolic constituents to the antioxidant status of wines: Development of a predictive model. J.Agric.Food Chem., 45, 3995-4003.
  • Stavric, B., 1994. Antimutagens and anticarcinogens in foods. Food Chem. Toxicol., 32, 79-90.
  • Toldy, A., Stadler, K., Sasvári, M., Jakus, J., Jung, K.J., Chung, H.Y., Berkes, I., Nyakas, C., Radák, Z., 2005. The effect of exercise and nettle supplementation on oxidative stress markers in the rat brain. Brain Res. Bullet., 65, 487-493.
  • Vinson, J.A. and Hontz, B.A., 1995. Phenol antioxidant index: comparative antioxidant effectiveness of red and white wines. J.Agric.Food Chem., 43, 401-403.
  • Vinson, J.A., Dabbagh, Y.A., Mamdouh, M.S., Jang, J., 1995. Plant flavonoids, especially tea flavonols, are powerful antioxidants using an in vitro oxidation model for heart disease. J.Agric.Food Chem., 43, 2800-2802.
  • Vinson, J.A., Jang, J., Dabbagh, Y.A., Serry, M.M., Cai, S., 1995. Plant polyphenols exhibit lipoproteinbound antioxidant activity using an in vitro oxidation model for heart disease. J.Agric.Food Chem., 43, 2798-2799.
  • Wang, H., Cao, G., Prior, R.L., 1996. Total antioxidant capacity of fruits. J.Agric.Food Chem., 44, 701-705.
  • Wang, M., Li, J., Rangarajon, M., Shao, Y., LaVoie, E. J., Huang, T.Z., Ho, C.T., 1998. Antioxidative phenolic compounds from sage (Salvia officinalis). J.Agric.Food Chem., 46, 4869-4873.
  • Wargovich, M.J., Woods, C., Hollis, D.M., Me, Z., 2001. Herbals cancer prevention and health. J.Nutr., 131, 3034S-3036S.
  • Xie, B., Shi, H., Chen, Q., Ho, C.T., 1993. Antioxidant properties of fractions and polyphenol constituents from green, oolong and black teas. Proceedings of the National Science Council, ROC, Part B, Life Sciences, 17, 77-84.

Bazı Bitkisel Çayların Toplam Fenolik Madde İçerikleri, Antioksidan Aktiviteleri ve Siyah Çay Polifenollerinin in vitro Biyoyararlılığı

Yıl 2006, Cilt: 2006 Sayı: 1, - , 01.06.2006

Öz

Son yıllarda fenolik bileşikler ve gıdaların antioksidan aktiviteleri üzerine yapılan çalışmaların sayısındaki artış, polifenollerce zengin gıdaların tüketimi ile dejeneratif hastalıklar arasında negatif ilişkinin saptanmasına bağlanmaktadır. Bu ilişkinin in vivo koşullarda sağlanıp sağlanamayacağını açıklığa kavuşturmak için fenolik bileşiklerin biyoyararlılığına ait çalışmalara gereksinim olduğu belirtilmektedir. Bu çalışmanın amacı Akdeniz Bölgesinde popüler olarak tüketilen adaçayı, ıhlamur, ısırgan otu, kurutulmuş ısırgan out ve siyah çayın toplam fenolik madde konsantrasyonları ile antioksidan aktivitelerini saptamak ve standart fenolik bileşikler (kateşin, ferulik asit, kuersetin) ile Troloksun antioksidan aktiviteleriyle karşılaştırmaktır. Çalışmanın bir diğer amacı ise siyah çaydaki fenolik bileşiklerin in vitro biyoyararlılığının belirlenmesidir. Siyah çay ve siyah çay dializatının ABTS radikal oksidasyonu üzerine inhibisyonları sırasıyla % 99.43 ve % 42 olarak saptanmıştır. Adaçayı, ıhlamur, ısırgan otu ve kurutulmuş ısırgan otu ile elde edilen çaylar ise ABTS radikal oksidasyonunu sırsıyla %39.61, % 96.70, %70.80 ve %95.50 düzeylerinde inhibe etmişlerdir. Siyah çay dializatının toplam fenolik madde içeriğindeki azalma % 96.48 olmasına rağmen toplam antioksidan aktivitedeki azalma % 57.76 olarak saptanmıştır. On ?M kateşin ve 10 ?M kuersetin ABTS radikal oksidasyonunu %100 inhibe etmiş, oysa Troloks ve ferulik asit için aynı inhibisyon 20 ?M konsantrasyonda saptanmıştır. Bir fincan çayın toplam antioksidan aktivitesi 10?M kuersetin, 10?M kateşin, 20 ?M Troloks ve 20 ?M ferulik aside eşdeğer bulunmuştur. Siyah çay dializatının toplam antioksidan aktivitesi ise 5 ?M Troloks ve 5 ?M ferulik asitten biraz düşük olmuştur.

Kaynakça

  • Cao, G., Sofic, E., Prior, R.L. 1996. Antioxidant capacity of tea and common vegetables. J.Agric.Food Chem. 6, 44, 3426-3431.
  • Clifford, M.N., Copeland, E.L., Bloxsidge, J.P., Mitchell, L.A., 2000. Hippuric acid as a major excretion product associated with black tea consumption. Xenobiotica, , 30: 317-326.
  • Ferrara, L., Montesono, D., Senatore, A., 2001. The distribution of minerals and flavonoids in the tea plant (Camellia sinensis), Il Farmaco, 56, 397-401.
  • Ghiselli, A., Nardini, M., Baldi, A., Scaccini, C., 1998. Antioxidant activity of different phenolic fractions peperated from Italian red wine. J.Agric.Food Chem., 46 , 361-367.
  • Gil-Izquierdo, A., Zafrilla, P., Tomás-Barberán, F.A., 2002. An in vitro method to simulate phenolic compound release from the food matrix in the gastrintestinal tract. Eur. Food Res. Technol., 214, 155-159.
  • Grimmer, H.R., Parbhoo, V., Mc Grath, R.M., 1992. Antimutagenicity of polyphenol-rich fractions from Sorghum bicolor grain. J.Sci.Food Agric., 59, 251256.
  • Gülçin, İ., Küfrevioğlu, Ö.İ., Oktay, M., Büyükokuroğlu, M.E., 2004. Antioxidant antimicrobial antiulcer and analgesic activities of nettle (Urtica dioca L.). J. Ethnopharmacology, 90, 205-215.
  • Gündüç, N. and El, S.N., 2003. Assessing antioxidant activities of phenolic compounds of common Turkish food and drinks on in vitro low – density Lipoprotein Oxidation. J.Food Sci., 68, 2591- 2595.
  • Halliwell, B., 1994. Free radicals and antioxidants: a personal view. Nutr. Rev., 52, 253-265.
  • Hertog, M.G.L., Feskens, E.J.M., Hollman, P.C.H., Katan, M.B., Kromhout, D., 1993. Dietary antioxidant flavonoids and risk of coronary heart disease: The Zutphen Elderly Study. Lancet, 342, 1007-1011.
  • Hertog, M.G.L., Kromhout, D., Aravanis, C., Blackburn, H., 1995. Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Arch. Intern. Med., 155, 381-386.
  • Hollman, P.C.H. and Katan, M.B., 1997. Absorption, metabolism and health effects of dietary flavonoids in man. Biomed. Pharmacother., 51, 305-310.
  • Hurtado, I., Caldu, P., Gonzola, A., Ramon, J.M., Minguez, S., Fiol, C., 1997. Antioxidative capacity of wine on human LDL oxidation in vitro: effect of skin contact in wine making of white wine. J.Agric.Food Chem., 42, 64-69.
  • Kanner, J.A., Frankel, E., Granit, R., German, B., Kinsella, J.E., 1994. Natural antioxidants in grapes and wines. J.Agric.Food Chem., 42, 64-69.
  • Karakaya, S. and El, S.N. 1999. Quercetin, luteolin, apigenin and kaempferol contents of some foods. Food Chem. , 66, 289-292.
  • Karakaya, S. and Kavas, A. 1999. Antimutagenic activities of some foods. J.Sci.Food Agric., 79, 237-242.
  • Karakaya, S., El, S.N., Taş, A.A., 2001. Antioxidant activity of some foods containing phenolic compounds. Int. J.Food Sci. Nutr., 52, 501-508.
  • Karakaya, S., 2004. Bioavailability of phenolic compounds. Crit. Rev. Food Sci. and Nutr., 44, 453464.
  • Knekt, P., Jarvinen, R., Reunanen, A., Maatele, J., 1996. Flavonoid intake and coronary mortality in Finland: A cohort study. Br. Med. J., 312, 478-481.
  • Lu, Y. and Foo, L.Y., 2001. Antioxidant activities of polyphenols from sage (Salvia officinalis). Food Chem. 75, 197-202.
  • Luczaj, W. and Skrzydlewska, E., 2005. Antioxidative properties of black tea. Prevent. Medicine., 40, 910918.
  • Mathuda, H., Ninomiya, K., Shimada, H., Yoshikawa, M., 2002. Hepatoprotective principles from the flowers of Tilia argentea (Linden): Structure requirements of tiliroside and mechanisms of action. Biorg. Medicin. Chem., 10, 707-712.
  • Miller, N.J. and Rice-Evans, C.A., 1997. Factors influencing the antioxidant activity determined by the ABTS radical cation assay. Free Radical Res., 26, 195-199.
  • Miller, N.J. and Rice-Evans, C.A., 1997. The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blaccurrant drink. Food Chem., 60, 331-337.
  • Otholf, M.R., Hollman, P.C.H., Buijsman, M.N.C.P., van Amelsvoort, J.M.M., Katan, M.B., 2003. Chlorogenic acid, quercetin-3-rutinoside and black tea phenols are extensively metabolized in humans. J. Nutr., 133, 1806-1814.
  • Parr, A.J. and Bolwell, G.P., 2000. Phenols in the plant and in man. The potential for possible nutritional enhancement of the diet by modifying the phenols content or profile. J.Sci.Food Agric., 80, 985-1012.
  • Prior, R.L., Cao, G., Martin, A., Sofic, E., McEwen, J., O’Brien, C., Lischner, N., Ehienfeldt, M., Kalt, W., Gerard, K., Mainland, C.M., 1998. Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J.Agric.Food Chem., 46, 26862693.
  • Re, R., Pelegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol. Med., 26, 1231-1237.
  • Rimm, E.B., Katan, M.B., Ascherio, A., Stampper, M.J., Willett, W.C., 1996. Relation between intake of flavonoids and risk for coronary heart disease in male health professionals. Ann. Intern. Med., 125, 384-389.
  • Robards, K., Prenzler, P.D., Tucker, G., Swatsitang, P., Glover, W., 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chem., 66, 401-436.
  • Shahidi, F. and Naczk, M., 1995. Antioxidant Properties of Food Phenolics. In Food Phenolics Sources Chemistry Effects Applications. First Ed. Technomic Publishing Co. Inc., Lancester- Basel, 235-273.
  • Singleton, V.B. and Rossi, J.A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungustic acid reagents. Am.J.Enol.Vitic., 16, 144-158.
  • Soleas, G.J., Tomlinson, G., Diamandis, E.P., Goldberg, D.M., 1997. Relative contributions of polyphenolic constituents to the antioxidant status of wines: Development of a predictive model. J.Agric.Food Chem., 45, 3995-4003.
  • Stavric, B., 1994. Antimutagens and anticarcinogens in foods. Food Chem. Toxicol., 32, 79-90.
  • Toldy, A., Stadler, K., Sasvári, M., Jakus, J., Jung, K.J., Chung, H.Y., Berkes, I., Nyakas, C., Radák, Z., 2005. The effect of exercise and nettle supplementation on oxidative stress markers in the rat brain. Brain Res. Bullet., 65, 487-493.
  • Vinson, J.A. and Hontz, B.A., 1995. Phenol antioxidant index: comparative antioxidant effectiveness of red and white wines. J.Agric.Food Chem., 43, 401-403.
  • Vinson, J.A., Dabbagh, Y.A., Mamdouh, M.S., Jang, J., 1995. Plant flavonoids, especially tea flavonols, are powerful antioxidants using an in vitro oxidation model for heart disease. J.Agric.Food Chem., 43, 2800-2802.
  • Vinson, J.A., Jang, J., Dabbagh, Y.A., Serry, M.M., Cai, S., 1995. Plant polyphenols exhibit lipoproteinbound antioxidant activity using an in vitro oxidation model for heart disease. J.Agric.Food Chem., 43, 2798-2799.
  • Wang, H., Cao, G., Prior, R.L., 1996. Total antioxidant capacity of fruits. J.Agric.Food Chem., 44, 701-705.
  • Wang, M., Li, J., Rangarajon, M., Shao, Y., LaVoie, E. J., Huang, T.Z., Ho, C.T., 1998. Antioxidative phenolic compounds from sage (Salvia officinalis). J.Agric.Food Chem., 46, 4869-4873.
  • Wargovich, M.J., Woods, C., Hollis, D.M., Me, Z., 2001. Herbals cancer prevention and health. J.Nutr., 131, 3034S-3036S.
  • Xie, B., Shi, H., Chen, Q., Ho, C.T., 1993. Antioxidant properties of fractions and polyphenol constituents from green, oolong and black teas. Proceedings of the National Science Council, ROC, Part B, Life Sciences, 17, 77-84.
Toplam 42 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makaleleri
Yazarlar

Sibel Karakaya Bu kişi benim

Sedef Nehir El Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2006
Yayımlandığı Sayı Yıl 2006 Cilt: 2006 Sayı: 1

Kaynak Göster

APA Karakaya, S., & El, S. N. (2006). Bazı Bitkisel Çayların Toplam Fenolik Madde İçerikleri, Antioksidan Aktiviteleri ve Siyah Çay Polifenollerinin in vitro Biyoyararlılığı. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 2006(1).