Su Kalitesi ve Demleme Şeklinin Bitkisel Çaylarda Toplam Antioksidan Kapasite Üzerine Etkisi

Can Yılmaz; Metin Konuş; Ceylan Fidan; Derya Ergin; Doğan Çetin; Zeynep Dilek; Yavuz Akbaş; Naile Çiçek; Mukaddes Sultanoğlu; Esma Elasan

doi:10.18016/ksutarimdoga.vi.834691

EN TR

The Effects of Water Quality and Brewing Type on Total Antioxidant Capacity in Herbal Teas

Abstract

The antioxidant capacity of the polyphenols is the basis of the potential health benefits of herbal tea consumption. In this study, the effects of infusion time, presence of tea packs and water quality on the extraction yield of polyphenolic compounds providing antioxidant activity of melissa, rosehip, fennel, camomile and white tea, which are commonly consumed in Turkey, were investigated. Antioxidant activities were determined by using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The results of the study showed that the antioxidant activity of herbal teas brewed with distilled water was higher than that in tap water, and that antioxidant activity increased for these teas due to the increased infusion time. When tap water was used, it was determined that a higher antioxidant activity was obtained as a result of brewing for 3 minutes for rosehip and melissa tea and 10 minutes for white tea. The results also showed that packaged brewing for rosehip and fennel tea; and, unpackaged brewing for chamomile, melissa, and white tea resulted in higher antioxidant activity.

Keywords

Su Kalitesi ve Demleme Şeklinin Bitkisel Çaylarda Toplam Antioksidan Kapasite Üzerine Etkisi

Öz

Bitkisel çay tüketiminin potansiyel sağlık yararlarının temelini içerdikleri polifenollerin antioksidan kapasitesi oluşturur. Bu çalışmada Türkiye’de yaygın olarak tüketilen melisa çayı, kuşburnu, rezene, papatya çayı ve beyaz çayda, antioksidan aktivite sağlayan polifenolik bileşiklerin ekstraksiyon verimi üzerine infüzyon süresinin, çay paketlerinin ve organik çözücü olarak kullanılan su çeşitlerinin etkisi araştırıldı. Antioksidan aktiviteleri 2,2-difenil-1-pikrilhidrazil (DPPH) metodu kullanılarak belirlendi. Çalışma sonucunda distile su ile hazırlanan bitkisel çaylardaki antioksidan aktivitenin musluk suyuyla hazırlananlardan daha yüksek olduğu ve bu çaylarda artan infüzyon süresine bağlı olarak antioksidan aktivitede de artış olduğu gözlendi. Musluk suyu kullanımında ise kuşburnu ve melisa çayı için 3 dakika ve beyaz çay için 10 dakika demleme sonucu daha yüksek oranda antioksidan aktivite sağlandığı belirlendi. Sonuçlar ayrıca, kuşburnu ve rezene çayı için paketli, papatya, melisa ve beyaz çay için paketsiz demlemenin daha yüksek ekstraksiyon verimi sağladığını gösterdi.

Anahtar Kelimeler

Teşekkür

Yazarlar Van Yüzüncü Yıl Üniversitesi, Fen Fakültesi, Moleküler Biyoloji ve Genetik Bölümü'ne, sağladığı laboratuvar olanakları için teşekkür eder.

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Can Yılmaz ^*
0000-0002-0028-6614
Türkiye

Metin Konuş
0000-0002-9953-1375
Türkiye

Ceylan Fidan
0000-0003-3135-7056
Türkiye

Derya Ergin
0000-0002-5124-4174
Türkiye

Doğan Çetin
0000-0002-5733-4007
Türkiye

Zeynep Dilek
0000-0002-8965-0565
Türkiye

Yavuz Akbaş
0000-0002-3500-4701
Türkiye

Naile Çiçek
0000-0002-9308-7680
Türkiye

Mukaddes Sultanoğlu
0000-0002-6368-0213
Türkiye

Esma Elasan
0000-0003-1777-6262
Türkiye

Yayımlanma Tarihi

31 Ekim 2021

Gönderilme Tarihi

8 Aralık 2020

Kabul Tarihi

19 Şubat 2021

Yayımlandığı Sayı

Yıl 2021 Cilt: 24 Sayı: 5

DOI

https://doi.org/10.18016/ksutarimdoga.vi.834691

IZ

https://izlik.org/JA45BW53WF

Kaynak Göster

RIS / Bibtex

APA

Yılmaz, C., Konuş, M., Fidan, C., Ergin, D., Çetin, D., Dilek, Z., Akbaş, Y., Çiçek, N., Sultanoğlu, M., & Elasan, E. (2021). Su Kalitesi ve Demleme Şeklinin Bitkisel Çaylarda Toplam Antioksidan Kapasite Üzerine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 24(5), 921-929. https://doi.org/10.18016/ksutarimdoga.vi.834691

The Effects of Water Quality and Brewing Type on Total Antioxidant Capacity in Herbal Teas

Abstract

Keywords

Su Kalitesi ve Demleme Şeklinin Bitkisel Çaylarda Toplam Antioksidan Kapasite Üzerine Etkisi

Öz

Anahtar Kelimeler

Teşekkür

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

e-ISSN: 2619-9149