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Bitki Çaylarına Bal İlavesinin Total Antioksidan Kapasitesine Etkisi

Year 2014, Volume: 18 Issue: 3, 147 - 152, 12.09.2014

Abstract

Son yıllarda yürütülen bilimsel araştırmalar bitki çaylarının
ve balın taşıdıkları antioksidan etkili bileşenlerin birçok akut
ve kronik hastalıkların gelişme riskini azaltmaya yardımcı
olabileceğini göstermektedir. Ancak bitki çaylarının içerisine
tatlandırıcı olarak bal ilave edilmesi ile antioksidan
kapasitede ne gibi bir değişim olabileceği konusu aydınlığa
kavuşmamıştır. Bu çalışmanın amacı, Türkiye’de satılan 9
farklı karışık veya saf bitki çay örneğinin total antioksidan
kapasitesinin hem tek başlarına hem de çam balı veya çiçek
balı ilavesinden sonra TOAK değerlerindeki olası değişimin
tespit edilmesidir. Bir fincana eşdeğer 100 ml çaydaki en
yüksek TOAK değeri melisa, siyah çay ve beyaz çayda
görülmüştür. Bunları sırasıyla yeşil çay > adaçayı > ekinezya
> papatya > zencefil > ıhlamur takip etmiştir. Bitki çaylarının
antioksidan etkisinin hem çam hem de çiçek balı ilavesi ile
paralel olarak arttığı, 7 g bal ilavesinin 3 g bala göre daha
yüksek etkinlik gösterdiği gözlemlenmiştir. Bazı bitki
çaylarında (melisa, adaçayı, ıhlamur, papatya, limonlu
zencefil) çam balı ilavesinin çiçek balına oranla antioksidan
etkinin daha fazla yükseldiği görülürken, bazılarında
(ekinezya) çiçek balı ilavesinin daha etkili olduğu tespit
edilmiştir. Sonuç olarak, çalışmamızda bitki çaylarına bal
ilavesinin antioksidan aktiviteyi önemli ölçüde artırdığı ve
günde en az 1 defa ballı çay içmenin vücudu serbest
radikallere karşı koruyucu etki gösterebileceği ve özellikle
oksidatif strese bağlı gelişen hastalıklarda destekleyici tedavi
olarak kullanılabileceği düşünülmektedir. Ancak bu
kombinasyonunun koruyucu mekanizmasının anlaşılması
için ileri/ek çalışmalar gerekmektedir

References

  • Piljac-Zegarac J, Samec D, Piljac A. Herbal teas: A focus on antioxidant properties. In: Tea in Health and Diseases Prevention. Section 2: Miscellaneous Teas and Tea Types: Non-Camellia sinensis. Editor: Victor Preedy, Inc. Academic Press. 2013, pp.129-140.
  • Craig WJ. Health- properties of common herbs. Am J Clin Nutr 1999; 70(suppl): 491S–9S.
  • Dufresne CJ, Farnworth ER. A review of latest research findings on the health promotion properties of tea. J Nutr Biochem 2001; 12: 404Aydın A, Sayal A, Isımer A. Serbest radikaller ve antioksidan savunma sistemi. Gülhane Askeri Tıp Akademisi Ayın Kitabı, Ankara. 200
  • Selvaraju V, Joshi M, Suresh S, Sanchez JA, Maulik N, Maulik G. Diabetes, oxidative stress, molecular mechanism, and cardiovascular disease-an overview. Toxicol Mech Methods 2012; 22: 330-35.
  • Küçük M, Kolaylı S, Karaoğlu Ş, Ulusoy E, Baltacı C, Candan F. Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem 2007; 100: 526-34.
  • Atoui AK, Mansouri A, Boskou G, Kefalas P. Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chem 2005; 89: 27-36.
  • Celep E, Aydın A, Kırmızıbekmez H, Yesilada E. Appraisal of in vitro and in vivo antioxidant activity potential of cornelian cherry leaves. Food Chem Toxicol 2013; 62: 448-55.
  • Bogdanov S, Jurendic T, Sieber R, Gallmann P. Honey for nutrition and health: a review. J Am Coll Nutr 2008; 27: 677-89.
  • Eteraf-Oskouei T, Najafi M. Traditional and modern uses of natural honey in human diseases: A review. Iran J Basic Med Sci 2013; 16: 731Aazza S, Lyoussi B, Antunes D, Miguel MG. Physicochemical characterization and antioxidant activity of 17 commercial Portuguese honeys. J Food Sci 2013; 78: 1159-65.
  • Moniruzzaman M, Khalil MI, Sulaiman SA, Gan SH. Advances in the analytical methods for determining the antioxidant properties of honey: a review. Afr J Tradit Complement Altern Med 2011; 9: 36Gašić U, Kečkeš S, Dabić D, Trifković J, Milojković-Opsenica D, Natić M, Tešić Z. Phenolic profile and antioxidant activity of Serbian polyfloral honeys. Food Chem 2014; 15: 599-607.
  • Akbulut M, Ozcan MM, Coklar H. Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from Western Anatolia. Int J Food Sci Nutr 2009; 60: 577-89.
  • Piljac-Zegarac J, Samec D, Piljac A, Mesić A, Tkalcec Z. Antioxidant properties and phenolic content of different floral origin honeys. JAAS 2009; 1: 43-50.
  • Pontis JA, Costa LAMA, Silva SJR, Flach A. Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil. Food Sci Technol (Campinas) 34: 69-73. Almaraz-Abarca N, Campos MG, Ávila-Reyes JA, Naranjo-Jiménez N, Corral JH, González-Valdez LS. Antioxidant activity of polyphenolic extract of monofloral honeybee-collected pollen from mesquite (Prosopis juliflora, Leguminosae). J Food Compost Anal 2007; 20: 119-24.
  • Alok S, Jain SK, Verma A, Kumar M, Mahor A, Sabharwal M. Herbal antioxidant in clinical practice: a review. Asian Pac J Trop Biomed 2014; 4:78-84.
  • Costa ASG, Nunes MA, Almeida IMC, Carvalho MR, Barroso MF, Alves RC, Oliveira MBPP. Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds. LWT - Food Sci Technol 2012; 49: 324-8.
  • Chrpová D, Kouřimská L, Gordon MH, Heřmanová V, Roubíčková I, Pánek J. Antioxidant Activity of Selected Phenols and Herbs Used in Diets for Medical Conditions. Czech J Food Sci 2010; 28:317-25.
  • Derakhshani Z, Hassani A, Pirzad A, Abdollahi R, Dalkani M. Evaluation of phenolic content and antioxidant capacity in some medicinal herbs cultivated in Iran. Bot Serb 2012; 36: 117-22.
  • Choung MG, Hwang YS, Lee MS, Lee J, Kang ST, Jun TH. Comparison of extraction and isolation efficiency of catechins and
Year 2014, Volume: 18 Issue: 3, 147 - 152, 12.09.2014

Abstract

References

  • Piljac-Zegarac J, Samec D, Piljac A. Herbal teas: A focus on antioxidant properties. In: Tea in Health and Diseases Prevention. Section 2: Miscellaneous Teas and Tea Types: Non-Camellia sinensis. Editor: Victor Preedy, Inc. Academic Press. 2013, pp.129-140.
  • Craig WJ. Health- properties of common herbs. Am J Clin Nutr 1999; 70(suppl): 491S–9S.
  • Dufresne CJ, Farnworth ER. A review of latest research findings on the health promotion properties of tea. J Nutr Biochem 2001; 12: 404Aydın A, Sayal A, Isımer A. Serbest radikaller ve antioksidan savunma sistemi. Gülhane Askeri Tıp Akademisi Ayın Kitabı, Ankara. 200
  • Selvaraju V, Joshi M, Suresh S, Sanchez JA, Maulik N, Maulik G. Diabetes, oxidative stress, molecular mechanism, and cardiovascular disease-an overview. Toxicol Mech Methods 2012; 22: 330-35.
  • Küçük M, Kolaylı S, Karaoğlu Ş, Ulusoy E, Baltacı C, Candan F. Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem 2007; 100: 526-34.
  • Atoui AK, Mansouri A, Boskou G, Kefalas P. Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chem 2005; 89: 27-36.
  • Celep E, Aydın A, Kırmızıbekmez H, Yesilada E. Appraisal of in vitro and in vivo antioxidant activity potential of cornelian cherry leaves. Food Chem Toxicol 2013; 62: 448-55.
  • Bogdanov S, Jurendic T, Sieber R, Gallmann P. Honey for nutrition and health: a review. J Am Coll Nutr 2008; 27: 677-89.
  • Eteraf-Oskouei T, Najafi M. Traditional and modern uses of natural honey in human diseases: A review. Iran J Basic Med Sci 2013; 16: 731Aazza S, Lyoussi B, Antunes D, Miguel MG. Physicochemical characterization and antioxidant activity of 17 commercial Portuguese honeys. J Food Sci 2013; 78: 1159-65.
  • Moniruzzaman M, Khalil MI, Sulaiman SA, Gan SH. Advances in the analytical methods for determining the antioxidant properties of honey: a review. Afr J Tradit Complement Altern Med 2011; 9: 36Gašić U, Kečkeš S, Dabić D, Trifković J, Milojković-Opsenica D, Natić M, Tešić Z. Phenolic profile and antioxidant activity of Serbian polyfloral honeys. Food Chem 2014; 15: 599-607.
  • Akbulut M, Ozcan MM, Coklar H. Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from Western Anatolia. Int J Food Sci Nutr 2009; 60: 577-89.
  • Piljac-Zegarac J, Samec D, Piljac A, Mesić A, Tkalcec Z. Antioxidant properties and phenolic content of different floral origin honeys. JAAS 2009; 1: 43-50.
  • Pontis JA, Costa LAMA, Silva SJR, Flach A. Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil. Food Sci Technol (Campinas) 34: 69-73. Almaraz-Abarca N, Campos MG, Ávila-Reyes JA, Naranjo-Jiménez N, Corral JH, González-Valdez LS. Antioxidant activity of polyphenolic extract of monofloral honeybee-collected pollen from mesquite (Prosopis juliflora, Leguminosae). J Food Compost Anal 2007; 20: 119-24.
  • Alok S, Jain SK, Verma A, Kumar M, Mahor A, Sabharwal M. Herbal antioxidant in clinical practice: a review. Asian Pac J Trop Biomed 2014; 4:78-84.
  • Costa ASG, Nunes MA, Almeida IMC, Carvalho MR, Barroso MF, Alves RC, Oliveira MBPP. Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds. LWT - Food Sci Technol 2012; 49: 324-8.
  • Chrpová D, Kouřimská L, Gordon MH, Heřmanová V, Roubíčková I, Pánek J. Antioxidant Activity of Selected Phenols and Herbs Used in Diets for Medical Conditions. Czech J Food Sci 2010; 28:317-25.
  • Derakhshani Z, Hassani A, Pirzad A, Abdollahi R, Dalkani M. Evaluation of phenolic content and antioxidant capacity in some medicinal herbs cultivated in Iran. Bot Serb 2012; 36: 117-22.
  • Choung MG, Hwang YS, Lee MS, Lee J, Kang ST, Jun TH. Comparison of extraction and isolation efficiency of catechins and
There are 18 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Şükran Özdatlı This is me

Hande Sipahi This is me

Mohammad Charehsaz This is me

Ahmet Aydın This is me

Erdem Yeşilada This is me

Publication Date September 12, 2014
Published in Issue Year 2014 Volume: 18 Issue: 3

Cite

APA Özdatlı, Ş., Sipahi, H., Charehsaz, M., Aydın, A., et al. (2014). Bitki Çaylarına Bal İlavesinin Total Antioksidan Kapasitesine Etkisi. Marmara Pharmaceutical Journal, 18(3), 147-152. https://doi.org/10.12991/mpj.2014187242
AMA Özdatlı Ş, Sipahi H, Charehsaz M, Aydın A, Yeşilada E. Bitki Çaylarına Bal İlavesinin Total Antioksidan Kapasitesine Etkisi. J Res Pharm. November 2014;18(3):147-152. doi:10.12991/mpj.2014187242
Chicago Özdatlı, Şükran, Hande Sipahi, Mohammad Charehsaz, Ahmet Aydın, and Erdem Yeşilada. “Bitki Çaylarına Bal İlavesinin Total Antioksidan Kapasitesine Etkisi”. Marmara Pharmaceutical Journal 18, no. 3 (November 2014): 147-52. https://doi.org/10.12991/mpj.2014187242.
EndNote Özdatlı Ş, Sipahi H, Charehsaz M, Aydın A, Yeşilada E (November 1, 2014) Bitki Çaylarına Bal İlavesinin Total Antioksidan Kapasitesine Etkisi. Marmara Pharmaceutical Journal 18 3 147–152.
IEEE Ş. Özdatlı, H. Sipahi, M. Charehsaz, A. Aydın, and E. Yeşilada, “Bitki Çaylarına Bal İlavesinin Total Antioksidan Kapasitesine Etkisi”, J Res Pharm, vol. 18, no. 3, pp. 147–152, 2014, doi: 10.12991/mpj.2014187242.
ISNAD Özdatlı, Şükran et al. “Bitki Çaylarına Bal İlavesinin Total Antioksidan Kapasitesine Etkisi”. Marmara Pharmaceutical Journal 18/3 (November 2014), 147-152. https://doi.org/10.12991/mpj.2014187242.
JAMA Özdatlı Ş, Sipahi H, Charehsaz M, Aydın A, Yeşilada E. Bitki Çaylarına Bal İlavesinin Total Antioksidan Kapasitesine Etkisi. J Res Pharm. 2014;18:147–152.
MLA Özdatlı, Şükran et al. “Bitki Çaylarına Bal İlavesinin Total Antioksidan Kapasitesine Etkisi”. Marmara Pharmaceutical Journal, vol. 18, no. 3, 2014, pp. 147-52, doi:10.12991/mpj.2014187242.
Vancouver Özdatlı Ş, Sipahi H, Charehsaz M, Aydın A, Yeşilada E. Bitki Çaylarına Bal İlavesinin Total Antioksidan Kapasitesine Etkisi. J Res Pharm. 2014;18(3):147-52.

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