Araştırma Makalesi
Yıl 2019,
Cilt: 9 Sayı: 4, 283 - 287, 31.12.2019
Öz
Kaynakça
- 1. Ramdani D, Chaudhry AS, Seal CJ. Chemical composition, plant secondary metabolites, and minerals of green and black teas and the effect of different tea-to-water ratios during their extraction on the composition of their spent leaves as potential additives for ruminants. J Agric Food Chem. 2013; 61: 4961-4967.
- 2. Sharma V, Rao JM. A Thought on the biological activities of black tea. Crit Rev Food Sci Nutr. 2009; 49:379-404.
- 3. Čestić SR, Radojković MM, Cvetanović AD, Mašković P, Durovi SD. Influence of steeping time on biological activity of black mulberry leaves tea. APTEFF. 2016; 47: 1-265.
- 4. McAlpine MD, Ward WE. Influence of steep time on polyphenol content and antioxidant capacity of black, green, rooibos, and herbal teas. Beverages. 2016; doi:10.3390/beverages2030017.
- 5. Ozsoy N, Can A, Yanardağ R, Akev N. Antioxidant activity of Smilax excelsa L. leaf extracts. Food Chem. 2008; 110(3): 571-583.
- 6. Vijay DT, Rajendra SB. Estimation of total phenol, tannin, alkaloid and flavonoid in Hibiscus tiliaceus L. wood extracts. research and review: J. Pharmacog, Phytochem. 2014; 2(4): 41-47.
- 7. Wei F, Jinglou C, Yaling C, Yongfang L, Liming C, Lei P. Antioxidant, free radical scavenging, anti-inflammatoryand hepatoprotective potential of the extract from Parathelypteris nipponica (Franch.etSav.) Ching. J Ethnopharmacol. 2010; 130(3): 521-28.
- 8. Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem.1996; 239(1): 70-76.
- 9. Taskin D, Alkaya BD, Dölen E. HPLC-DAD/ESI-Q-TOF LC/MS Analysis of major phenolic compounds in flowers, leaves and stems of Achillea grandifolia and evaluation of their individual antioxidant properties, Chiang Mai J Sci. 2017;44(x):1-12.
- 10. Ellman GL, Courtney KD, Andress V, Featherstone RM. A new and rapid colorimetric determination of acetylcholinesterase activity. Biochem Pharmacol. 1961;7: 88-95.
Investigation of the Effects of Biological Activity and Steeping Time of Four Different Black Teas Commercially Valuable in Turkey
Öz
Objective: The aim of this study was to compare the phenolic, tannins contents and biological activities (antioxidant, anticholinesterase) of four different black teas commercially valuable in Turkey. Subsequently, to examine the effect of the steeping time on the chemical contents (phenolic and tannins contents) and biological activities of the samples.
Methods: The antioxidant activities of samples were examined by 2,2-diphenyl-1-picryl-hydrazyl (DPPH), cupric reducing antioxidant capacity (CUPRAC) and ferric reducing/antioxidant power (FRAP) methods. The amount of total phenolic and tannins contents contained in the samples was determined using the Folin-Ciocalteu reagent (FCR) method. In addition, the anticholinesterase activities of different samples were evaluated by Ellman method.
Results: According to the results obtained, filtered tea bag (FT) sample obtained after 5 min steeping exhibited stronger DPPH radical scavenging activity than other samples. In addition, it was found that powder ceylon tea (PCT) samples obtained after 60 min and 10 min steeping had the highest FRAP and CUPRAC values respectively. In this study, it was also determined that the PCT samples obtained after 5 min, 10 min, 15 min, and 30 min steeping contained higher phenolic and tannins contents than the other samples. In anticholinesterase experiment, powder tea (PT) sample obtained after 5 min steeping was found to have the strongest anticholinesterase activity.
Conclusion: As a result, it was determined that the amount of phenolic contents generally increased with the infusion time. It was also found that the antioxidant, anticholinesterase activities and tannins content of the tea samples did not show significant change due to the time of the infusion.
Anahtar Kelimeler
Kaynakça
- 1. Ramdani D, Chaudhry AS, Seal CJ. Chemical composition, plant secondary metabolites, and minerals of green and black teas and the effect of different tea-to-water ratios during their extraction on the composition of their spent leaves as potential additives for ruminants. J Agric Food Chem. 2013; 61: 4961-4967.
- 2. Sharma V, Rao JM. A Thought on the biological activities of black tea. Crit Rev Food Sci Nutr. 2009; 49:379-404.
- 3. Čestić SR, Radojković MM, Cvetanović AD, Mašković P, Durovi SD. Influence of steeping time on biological activity of black mulberry leaves tea. APTEFF. 2016; 47: 1-265.
- 4. McAlpine MD, Ward WE. Influence of steep time on polyphenol content and antioxidant capacity of black, green, rooibos, and herbal teas. Beverages. 2016; doi:10.3390/beverages2030017.
- 5. Ozsoy N, Can A, Yanardağ R, Akev N. Antioxidant activity of Smilax excelsa L. leaf extracts. Food Chem. 2008; 110(3): 571-583.
- 6. Vijay DT, Rajendra SB. Estimation of total phenol, tannin, alkaloid and flavonoid in Hibiscus tiliaceus L. wood extracts. research and review: J. Pharmacog, Phytochem. 2014; 2(4): 41-47.
- 7. Wei F, Jinglou C, Yaling C, Yongfang L, Liming C, Lei P. Antioxidant, free radical scavenging, anti-inflammatoryand hepatoprotective potential of the extract from Parathelypteris nipponica (Franch.etSav.) Ching. J Ethnopharmacol. 2010; 130(3): 521-28.
- 8. Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem.1996; 239(1): 70-76.
- 9. Taskin D, Alkaya BD, Dölen E. HPLC-DAD/ESI-Q-TOF LC/MS Analysis of major phenolic compounds in flowers, leaves and stems of Achillea grandifolia and evaluation of their individual antioxidant properties, Chiang Mai J Sci. 2017;44(x):1-12.
- 10. Ellman GL, Courtney KD, Andress V, Featherstone RM. A new and rapid colorimetric determination of acetylcholinesterase activity. Biochem Pharmacol. 1961;7: 88-95.
Toplam 10 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Sağlık Kurumları Yönetimi |
| Bölüm | Articles |
| Yazarlar | |
| Yayımlanma Tarihi | 31 Aralık 2019 |
| Gönderilme Tarihi | 22 Ocak 2019 |
| Yayımlandığı Sayı | Yıl 2019 Cilt: 9 Sayı: 4 |
Kaynak Göster
Cited By
In vitro antioxidant activity and carbonic anhydrase inhibitory features of Ferula communis extracts
International Journal of Agriculture Environment and Food Sciences
https://doi.org/10.31015/jaefs.2021.4.19
