Organik Çay İnfüzyonlarının Toplam Antioksidan ve Oksidan Kapasitelerinin Değerlendirilmesi

Amaç: Bu çalışma, demlenmiş organik çay örneklerinin (infüzyonlarının) toplam antioksidan (TAS) ve toplam oksidan kapasitelerinin (TOS) değerlendirilmesi amacıyla planlanmış ve yürütülmüştür. Gereç ve Yöntem: Tüketime hazır poşetli (sallama) veya dökme olarak satılan organik (O) ve organik olmayan (K) çay çeşitleri marketlerden temin edilmiştir. Çay infüzyonları; i)paket üzerinde yazan demleme tarifine uygun şekilde ve ii) koşullar (konsantrasyon, süre vb.) sabit tutularak iki farklı şekilde demlenerek hazırlanmıştır. TAS (mmol/L) ve TOS (μmol/L) ölçümleri yapılmış ve oksidatif stres indeksleri (OSI) hesaplanmıştır. Bulgular: Tarifelerine göre hazırlanmış çay çeşitlerinin TAS değerleri (mmol/L) değerlendirildiğinde; adaçayı (O: 2.92±0.05 ve 1.86±0.02, p

Determination of Total Antioxidant and Oxidant Status of Organic Tea Infusions

Aim: This study was planned and conducted to evaluate the total antioxidant (TAS) and total oxidant capacities (TOS) of brewed organic tea samples (infusions). Material and Method: Organic (O) and non-organic (C) tea varieties sold in ready-to-drink teabags or bulk were obtained from the markets. Tea infusions were prepared in two different ways by following i)brewing recipe on the package, and ii) brewing by keeping the conditions (concentration, duration etc.) stable. TAS(mmol/L) and TOS(μmol/L) were measured and oxidative stress indices (OSI) were calculated. Results: When the TAS values (mmol/L) of the teas prepared according to their recipes were evaluated, sage (O:2.92±0.05, 1.86±0.02; p

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