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Determination of Total Phenolic, Flavonoid Content and Antioxidant Activity of Some Tea Bags in Markets

Yıl 2021, Cilt: 11 Sayı: 2, 340 - 354, 15.12.2021
https://doi.org/10.31466/kfbd.905121

Öz

Total phenolic, flavonoid and antioxidant capacity of some commercially bagged herbal and fruit teas which belong to 3 different labels in Turkey’s markets were measured. % DPPH radical scavenging activity and reducing power were used for determining antioxidant activity. Total phenolic and flavonoid content of bagged teas were found as 6.46-83.87 (mg GAE/g) and 3.54 - 35.16 mg CE/g respectively. For all bagged herbal and fruit teas DPPH radical scavenging activity and reducing power were found as 63-95% and 0.267-0.456 respectively.

Kaynakça

  • Ağagündüz D., (2020). Organik Çay İnfüzyonlarının Toplam Antioksidan ve Oksidan Kapasitelerinin Değerlendirilmesi, Beslenme ve Diyet Dergisi, 48(2), 5-1.
  • Akgun, A., Unver, A., (2001). Bitkisel çaylar. Gıda Mühendisliği Dergisi. 11 Aralık, 21-24.
  • Brand-Williams, W., Cuvelier, M., Berset, C., (1995). Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology, 28, 25-30.
  • Cavlak, S., Yağmur, C., (2016). Bazı poşet çaylarin toplam fenolik madde ve antioksidan aktivitelerinin belirlenmesi. Ç.Ü. Fen ve Mühendislik Bilimleri Dergisi, 34(4), 11-9.
  • Cuvelier, M. E., Berset, C., Richard H.,(1994). Journal of Agricultural Food Chemistry, 42 (3), 665–669.
  • Hassas-Roudsari, M., Chang, P. R., Pegg, R. B., & Tyler, R. T., (2009). Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction. Food Chemistry, 114(2), 717–726.
  • Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M., (1999). Antioxidant Activity of Plant Extracts Containing Phenolic Compounds. Journal of Agricultural and Food Chemistry, 47, 3954–3962.
  • 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(2), 231–237.
  • Oyaizu, M., (1986). Studies on Products of Browning Reactions: Antioxidative Activities of Product of Browning Reaction Prepared from Glucosamine. Japan Journal of Nutrition, 44, 307-315.
  • Piljac-Žegarac, J., Valek, L., Stipčević, T. & Martinez, S., (2010). Electrochemical determination of antioxidant capacity of fruit tea infusions. Food Chemistry, 121, 820825.
  • Pérez-Ramírez, I. F., Castaño-Tostado, E., Ramírez-De León, J. A., Rocha-Guzmán, N. E., & Reynoso-Camacho, R., (2015). Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage. Food Chemistry, 172, 885–892.
  • Shahidi, F., Naczk, M., (1995). Food Phenolics, Chemistry, Effects, Applications: Technomic Publishing Co, Lancaster, USA.
  • Siatka, T., & Kašparová, M., (2010). Seasonal variation in total phenolic and flavonoid contents and DPPH scavenging activity of Bellis perennis L. flowers. Molecules, 15(12), 9450–9461.
  • Singleton, V. L. and Rossi, J. A., Jr., (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16,144-158.
  • Sahin, S., (2013). Evaluation of antioxidant properties and phenolic composition of fruit tea infusions. Antioxidants, 2, 206–215.
  • Yüce-Dursun, B., (2017). Çeşitli bitki çaylarının monoamin oksidaz inhibisyonlarının ve antioksidan etkilerinin belirlenmesi. Trakya University Journal of Natural Sciences, 18(2), 105-113.
  • Zhishen, J., Mengcheng, T., Jianming, W., (1999). Research on antioxidant activity of flavonoids from natural materials, Food Chemistry, 64, 555-559.

Piyasada Satılan Bazı Poşet Çayların Toplam Fenolik, Flavonoid Bileşen İçeriği ve Antioksidan Aktivitesinin Belirlenmesi

Yıl 2021, Cilt: 11 Sayı: 2, 340 - 354, 15.12.2021
https://doi.org/10.31466/kfbd.905121

Öz

Bu çalışmada marketlerde satılmakta olan üç farklı markaya ait poşet bitki ve meyve çaylarının toplam fenolik, toplam flavonoid bileşen içerikleri ve antioksidan kapasiteleri belirlenmiştir. Poşet çayların antioksidan aktivitelerinin tayininde, % DPPH (2,2-Difenil-1-pikrilhidrazil) radikal giderme aktivitesi ve indirgeme gücü metotları kullanılmıştır. Poşet çayların toplam fenolik ve toplam flavonoid değerleri sırasıyla 6.46-83.87 (mg GAE/g) ve 3.54 - 35.16 mg CE/g olarak belirlenmiştir. Analizi yapılan her üç markada % DPPH radikal giderme aktivitesi % 63-95 arasında değişkenlik göstermiştir. İndirgeyici güç değeri ise 0.267-0.456 arasında bulunmuştur.

Kaynakça

  • Ağagündüz D., (2020). Organik Çay İnfüzyonlarının Toplam Antioksidan ve Oksidan Kapasitelerinin Değerlendirilmesi, Beslenme ve Diyet Dergisi, 48(2), 5-1.
  • Akgun, A., Unver, A., (2001). Bitkisel çaylar. Gıda Mühendisliği Dergisi. 11 Aralık, 21-24.
  • Brand-Williams, W., Cuvelier, M., Berset, C., (1995). Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology, 28, 25-30.
  • Cavlak, S., Yağmur, C., (2016). Bazı poşet çaylarin toplam fenolik madde ve antioksidan aktivitelerinin belirlenmesi. Ç.Ü. Fen ve Mühendislik Bilimleri Dergisi, 34(4), 11-9.
  • Cuvelier, M. E., Berset, C., Richard H.,(1994). Journal of Agricultural Food Chemistry, 42 (3), 665–669.
  • Hassas-Roudsari, M., Chang, P. R., Pegg, R. B., & Tyler, R. T., (2009). Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction. Food Chemistry, 114(2), 717–726.
  • Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M., (1999). Antioxidant Activity of Plant Extracts Containing Phenolic Compounds. Journal of Agricultural and Food Chemistry, 47, 3954–3962.
  • 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(2), 231–237.
  • Oyaizu, M., (1986). Studies on Products of Browning Reactions: Antioxidative Activities of Product of Browning Reaction Prepared from Glucosamine. Japan Journal of Nutrition, 44, 307-315.
  • Piljac-Žegarac, J., Valek, L., Stipčević, T. & Martinez, S., (2010). Electrochemical determination of antioxidant capacity of fruit tea infusions. Food Chemistry, 121, 820825.
  • Pérez-Ramírez, I. F., Castaño-Tostado, E., Ramírez-De León, J. A., Rocha-Guzmán, N. E., & Reynoso-Camacho, R., (2015). Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage. Food Chemistry, 172, 885–892.
  • Shahidi, F., Naczk, M., (1995). Food Phenolics, Chemistry, Effects, Applications: Technomic Publishing Co, Lancaster, USA.
  • Siatka, T., & Kašparová, M., (2010). Seasonal variation in total phenolic and flavonoid contents and DPPH scavenging activity of Bellis perennis L. flowers. Molecules, 15(12), 9450–9461.
  • Singleton, V. L. and Rossi, J. A., Jr., (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16,144-158.
  • Sahin, S., (2013). Evaluation of antioxidant properties and phenolic composition of fruit tea infusions. Antioxidants, 2, 206–215.
  • Yüce-Dursun, B., (2017). Çeşitli bitki çaylarının monoamin oksidaz inhibisyonlarının ve antioksidan etkilerinin belirlenmesi. Trakya University Journal of Natural Sciences, 18(2), 105-113.
  • Zhishen, J., Mengcheng, T., Jianming, W., (1999). Research on antioxidant activity of flavonoids from natural materials, Food Chemistry, 64, 555-559.
Toplam 17 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Zeynep Menekşe Bu kişi benim 0000-0002-1158-7260

Beyza Marangoz Bu kişi benim 0000-0002-2849-4300

Sibel Kahraman 0000-0002-8625-5471

Yayımlanma Tarihi 15 Aralık 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 11 Sayı: 2

Kaynak Göster

APA Menekşe, Z., Marangoz, B., & Kahraman, S. (2021). Piyasada Satılan Bazı Poşet Çayların Toplam Fenolik, Flavonoid Bileşen İçeriği ve Antioksidan Aktivitesinin Belirlenmesi. Karadeniz Fen Bilimleri Dergisi, 11(2), 340-354. https://doi.org/10.31466/kfbd.905121