Phenolic Content of Some Dietetic Tea Products in Turkey

Türkiye'de satılan on diyet çay örneğinin (n=10) fenolik bileşik içeriği, yüksek performanslı sıvı kromatografisi (HPLC) sistemi ile belirlenmiştir. En çok bulunan fenolik bileşikler, gallik asit (ND-6.98 mg/100 g kuru numune), protokateşik asit (0.98-45.61 mg/100 g kuru numune), 4-hidroksibenzoik asit (ND-31.56 mg/100 g kuru numune), klorojenik asit (ND-0.73 mg/100 g kuru numune), kafeik asit (11.27-154.55 mg/100 g kuru numune), p-kumarik asit (ND-6.56 mg/100 g kuru numune), ferulik asit (ND-1.13 mg/100 g dw), ellajik asit (0.10-1.76 mg/100 g kuru numune), epikateşin (7.59290.07 mg/100 g kuru numune), rutin (ND-49.95 mg/100 g kuru numune) ve kuersetindir (1.00 mg/100 g kuru numune). Elde edilen sonuçlara göre, hassasiyet ve doğruluk iyi bulunmuştur. Kalibrasyon eğrileri, tüm bileşikler için iyi bir doğrusallık göstermiştir (r2> 0.999). Diyet çay ürünlerinde tespit limiti, 0.010-0.050 ?g/g arasında değişmiştir. Geri kazanımlar %86.45-97.35 aralığındadır. Bu çalışmada elde edilen sonuçların doğruluk ve tekrarlanabilirliklerinin iyi olduğu belirlenmiştir.

Türkiye'deki Bazı Diyet Çay Örneklerinin Fenolik Bileşik İçeriği

High performance liquid chromatography (HPLC) system was used to determine phenolic contents of dietetic tea samples (n=10) marketed in Turkey. The most abundant phenolic compounds were gallic acid (ND-6.98 mg/100 g dw), protocatechuic acid (0.98-45.61 mg/100 g dw), 4-hydroxybenzoic acid (ND-31.56 mg/100 g dw), chlorogenic acid (ND-0.73 mg/100 g dw), caffeic acid (11.27-154.55 mg/100 g dw), p-coumaric acid (ND-6.56 mg/100 g dw), ferulic acid (ND-1.13 mg/100 g dw), ellagic acid (0.10-1.76 mg/100 g dw), epicatechin (7.59-290.07 mg/100 g dw), rutin (ND-49.95 mg/100 g dw) and quercetin (1.15-10.50 mg/100 g dw). Based on the results of this study, sensitivity and accuracy were good. Calibration curves had a good linearity for all compounds (r2>0.999). The quantitation limit ranged 0.010 to 0.050 µg/g in dietetic tea products. Recoveries were in the range of 86.45-97.35%. Results had good accuracy and reproducibility.

___

  • [1] Wollgast, J., Anklam, E., 2000. Review on polyphenols in Theobroma cacao: Changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Research International 33: 423–447.
  • [2] Benavente-Garcia, O., Castillo, J., Marin, F.R., Ortuno, A., Del Rio, J.A., 1997. Uses and properties of citrus flavonoids. Journal of Agricultural and Food Chemistry 45: 4505–4515.
  • [3] Manach, C., Mazur, A., Scalbert, A., 2005. Polyphenols and prevention of cardiovascular diseases. Current Opinions in Lipidology 16: 77– 84.
  • [4] Middleton, E., Kandaswami, C., Theoharides, T.C., 2000. The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease and cancer. Pharmacological Reviews 52: 673–751.
  • [5] Puupponen-Pimiä R., Nohynek, L., Meier, C., Kähkönen, M., Heinonen, M., Hopia, A., OksmanCaldentey, K.M., 2001. Antimicrobial properties of phenolic compounds from berries. Journal of Applied Microbiology 90: 494–507.
  • [6] Samman, S., Lyons Wall, P.M., Cook, N.C., 1998. Flavonoids and coronary heart disease: Dietary perspectives. In C.A. Rice Evans & L. Packer (Eds.), Flavonoids in Health and Disease. New York: Marcel Dekker, pp. 469–482.
  • [7] Federal Food, Drug, and Cosmestic Act of 1938. Public Law 75-717, 52 Stat 1040, USA.
  • [8] Dietary Supplement Health and Education Act of 1994. Public Law 103-417, 108 Stat 4325, USA.
  • [9] Raman, P., Patino, L.C., Nair, M.G., 2004. Evaluation of metal and microbial contamination in botanical supplements. Journal of Agricultural and Food Chemistry 52: 7822–7827.
  • [10] Garcia-Rico, L., Leyva-Perez, J., Jara-Marini, M.E., 2007. Content and daily intake of copper, zinc, lead, cadmium and mercury from dietary supplements in Mexico. Food and Chemical Toxicology 45: 1599–1605.
  • [11] Moraes-de-Souza, R.A., Oldoni, T.L.C., Regitanod'Arce, M.A.B., Alencar, S.M., 2008. Antioxidant activity and phenolic composition of herbal infusions consumed in Brazil. Ciência e Tecnologia de Alimentos 6(1): 41-47.
  • [12] In Kyung, B., Hyeon, Mi, H., Min Hee, J., Dong Ho, K., Ho Jin, K., 2015. Simultaneous determination of 15 phenolic compounds and caffeine in teas and mate using RP-HPLC/UV detection: Method development and optimization of extraction process. Food Chemistry 172: 469–475.
  • [13] Priscilla. P.F., José A.F., Jorge A.M.P., José S.C., 2015. A fast and innovative microextraction technique, µSPEed, followed by ultrahigh performance liquid chromatography for the analysis of phenolic compounds in teas. Journal of Chromatography A 1424: 1–9.
  • [14] Junfeng, T., Ulrich H.E., Zhi L., Nils K., Beate M., 2017. Flavonoids, phenolic acids, alkaloids and theanine in different types of authentic Chinese white tea samples. Journal of Food Composition and Analysis 57: 8–15.
  • [15] Jovana, N.V., Aleksandra, N.P., Sneżana, S.M., Sneżana, B.T., Gordana, S.S., Biljana, M.K., Dalibor, M.S., Milan, B.S., Milan, N.M., Jelena, M.B., 2013. Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches. Journal of Food and Nutrition Research 52(1): 12–24.
  • [16] Nimal Punyasiri, P.A., Jeganathan, B., Dananjaya Kottawa-Arachchi, J., Ranatunga, M.A.B., Abeysinghe, S.B., Kumudini Gunasekare, M.T., Rathnayake Bandara, B.M., 2015. New sample preparation method for quantification of phenolic compounds of tea (Camellia sinensis L. Kuntze): A polyphenol rich plant. Journal of Analytical Methods in Chemistry 1-6.
  • [17] Li, Y., Qing-Hua, Y., Jin-You, M., Qing, W., JianWei, Z., Guo-Xi, X., 2013. High performance liquid chromatographic determination of phenolic compounds in propolis. Tropical Journal of Pharmaceutical Research 12(5): 771-776.
  • [18] Del Rio, D., Stewart, A.J., Mullen, W., Burns, J., Lean, M.E.J., Brighenti, F., Crozier, A., 2004, HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea. Journal of Agricultural and Food Chemistry 52: 2807-2815.
  • [19] Proestos, C., Komaitis, M., 2013. Analysis of naturally occurring phenolic compounds in aromatic plants by RP-HPLC Coupled to Diode Array Detector (DAD) and GC-MS after Silylation. Foods 2: 90-99.
  • [20] Hertog, M.G.L., Hollman, P.C.H., Venema, D.P., 1992. Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. Journal of Agricultural and Food Chemistry 40: 1591–1598.
  • [21] Justesen, U., Knuthsen, P., Leth, T., 1998. Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. Journal of Chromatography A 799: 101– 110.
  • [22] Caponioa, F., Alloggio, V., Gomes, T., 1999. Phenolic compounds of virgin olive oil: Influence of paste preparation techniques. Food Chemistry 64: 203-209.
  • [23] Lee H.S., Widmer B.W. In: Handbook of Food Analysis. Nollet L.M.L., editor. Marcel Dekker; New York, NY, USA: 1996. pp. 821–894.
  • [24] Harborne J.B., 1998. Phytochemical Methods. A Guide to Modern Techniques of Plant Analysis. Chapman and Hall; London, UK: pp. 40–106.
Akademik Gıda-Cover
  • ISSN: 1304-7582
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 2003
  • Yayıncı: Sidas Medya Limited Şirketi
Sayıdaki Diğer Makaleler

Antepfıstığı (Pistacia vera L.) ve İnsan Sağlığı Üzerine Etkileri

Oktay TOMAR, Abdullah ÇAĞLAR, Elif EKMEKÇİ, Hülya VATANSEVER

Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures

Hüdayi ERCOŞKUN, İsra TOPTANCİ

Optimization of Olive Oil Extraction Process by Response Surface Methodology

Erkan KARACABEY, Gulcan OZKAN, Serife CEVİK, Sedef AYDİN, Onur S. SERMET

Sütün Homojenizasyonunun Kefirin Fizikokimyasal ve Mikrobiyolojik Özellikleri Üzerine Etkisi

Gülsüm ÖZ, Ümit ÖZMEN, Şener ERDAL, Eray ÇAVANA, Firuze ERGİN, Ahmet KÜÇÜKÇETİN

İnsan Mikrobiyomu: Beslenme ve Sağlık Üzerindeki Etkileri

Y. Sedat VELİOĞLU, Sena ÇETİNBAŞ, Fulya KEMERİZ, Gizem GÖKER, İlknur BİÇER

Proteaz ve Biyopestisit Üretimlerinin Eşzamanlı Optimizasyonu: Endüstriyel Bakış Açısında Bir Durum Çalışması

Ali Özhan AYTEKİN, Fikrettin ŞAHİN, Özlem AYTEKİN, Ahmet KATI

Kobalt (III) Oksihidroksit Yardımıyla Fipronilin Elektrokimyasal Tespiti İçin Matematiksel Açıklama

Volodymyr V. TKACH, Yana G. IVANUSHKO, Genílson R. SİLVA, Fauze J. ANAİSSİ, Svitlana M. LUKANOVA, Sílvio C. de OLİVEİRA, Petro I YAGODYNETS

Organik ve Konvansiyonel Fındıkların (Corylus avellana L.) Bazı Fiziksel Özellikleri

Hasan KARAOSMANOĞLU, N. Şule ÜSTÜN

Peynir Üretimi İçin Sütü Pıhtılaştıran Enzimlere Genel Bir Bakış ve Güncel Gelişmeler

Yusuf ÇAKIR, Songül ÇAKMAKÇI, Ayşin CANTÜRK

Karbon Fiber Destekli Kabin Kurutucuda Farklı Sıcaklıklarda Elma Dilimlerinin Kurutulmasının İncelenmesi: Kurutma Karakteristikleri ve Performans Değerlendirmesi

Filiz İÇİER, Serpil PEKDOĞAN GÖZTOK