BEYAZ, YEŞİL VE SİYAH ÇAYLARIN (CAMELLIA SINENSIS) BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ

Çay; her zaman yeşil olan, yağmurlu ve ılık iklimleri seven Theaceae familyasında bulunan bir bitkidir. Dünya’da en yaygın tüketilen içeceklerden biri olan çay, sağlık üzerine pozitif etkisinin yanında lezzet ve aromasından dolayı ilgi çekmektedir. Çay; fermente olmayan (yeşil ve beyaz), kısmen fermente olan (oolong) ve fermantasyona uğrayan çay (siyah) olmak üzere 3 gruba ayrılmaktadır. Bu çalışmadaki amaç; beyaz, yeşil ve siyah çayda su aktivitesi ve renk gibi fiziksel; kül, toplam fenolik, toplam flavonoid madde miktarı, antioksidan aktivite ile kafein ve bazı fenolik bileşik içeriği gibi kimyasal özelliklerin belirlenmesidir. Yeşil çay, beyaz ve siyah çaya göre biyoaktif bileşenler açısından ön plana çıkmaktadır. Bunun sebebi ise yeşil çay üretiminde yapraklar kıvrıldıktan sonra enzim inaktivasyonun sağlanması ve fenolik bileşiklerin okside olmaması şeklinde açıklanmaktadır.

Anahtar Kelimeler:

Yeşil çay, Beyaz çay, Siyah çay, Antioksidan aktivite, Fenolik bileşikler

DETERMINATION OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF WHITE, GREEN AND BLACK TEAS (CAMELLIA SINENSIS)

Tea is an evergreen plant that enjoys rainy and warm climates, and classified in the Theaceae family. Tea, which is one of the most widely beverage in the world, receives interest due to the flavor and aroma besides that beneficial health effects. It is categorized into three major types; not fermented (green and white tea), partially fermented (oolong tea) and fermented (black tea). The objective of this study is to determine physical properties as water activity and color; chemical properties as antioxidant activity, content of ash, total phenolics, total flavonoids, caffeine and some phenolic compounds. Green tea stands out in terms of bioactive compounds according to white and black tea. The reason can be explained by nonoxidation of phenolic compounds due to inactivation of enzymes after rolling of leaves during the production of green tea.

Keywords:

Green tea, White tea, Black tea, Antioxidant activity, Phenolic compounds,

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