Nihal Turkmen EROL, Ferda SARI, Y. Sedat VELİOGLU

Farklı Sınıf Türk Siyah Çaylarının Polifenol ve Alkaloid İçerikleri İle Antioksidan Aktivitesi (İngilizce)

Bu çalışmada yedi farklı sınıf Türk siyah çayının polifenol ve alkaloid içerikleri HPLC yöntemiyle, antioksidan aktiviteleri ise DPPH radikal yöntemiyle araştırılmıştır. Çay örneklerinde iki alkaloid (kafein ve teobromin), iki flavan-3-ol (EGCG ve ECG), üç flavonol glikoziti (Q3RG, Q3G and K3RG) ve dört teaflavin bileşiği (TF-f, TF-3-G, TF-3’-G and TF-3,3’-DG) tanımlanmış ve miktarları belirlenmiştir. Farklı sınıf çayların yapısında bulunan bileşiklerin miktarlarının ve bunların antioksidan aktivitelerinin istatistikî olarak anlamlı düzeyde farklı olduğu ortaya konulmuştur. Genel olarak çaylarda bulunan alkaloidlerin, Q3RG, Q3G ve teaflavinler ile antioksidatif aktivitenin 1., 2. 3. ve 7. sınıf çaylarda, buna karşın flavan-3-ol’lerin ise 4., 5. ve 6. sınıf çaylarda daha yüksek olduğu saptanmıştır. K3RG açısından çay sınıfları arasında farklılık görülmemiştir.

Anahtar Kelimeler:

Siyah çay, alkaloid, fenolik bileşik, çay sınıfı, antioksidan aktivite

Polyphenols, Alkaloids and Antioxidant Activity of Different Grades Turkish Black Tea (in English)

The content of polyphenols and alkaloids of seven grades Turkish black tea was investigated as well as their antioxidant activity. Polyphenol and alkaloid contents of teas were determined using HPLC method. Antioxidant activity was evaluated by DPPH radical assay. In tea samples examined, two alkaloids (caffeine and theobromine), two flavan-3-ols (EGCG and ECG), three flavonol glycosides (Q3RG, Q3G and K3RG) and four individual theaflavins (TF-f, TF-3-G, TF-3’-G and TF-3,3’-DG) were identified and quantified. Significant differences were detected in biochemicals content and antioxidant activity between different grades black teas. In general, the contents of alkaloids, Q3RG, Q3G and theaflavins in 1st, 2nd, 3rd and 7th grade teas and the contents of flavan-3-ols in 4th, 5th and 6th grade teas were found to be higher. However, there was no significant difference in K3RG content of the teas. 1st, 2nd, 3rd and 7th grade teas showed also higher antioxidant activity.

Keywords:

Black tea, alkaloid, phenolics, tea grade, antioxidant activity,

PDF

___

1. FAO. 2005. Tea compendium. FAO-Committee on Commodity Problems, Bali, Indonesia, 20-25 July 2005, Sixteenth session, CCP:TE 05/CRS 2.
2. Ravichandran R, Parthiban R. 1998. Changes in enzyme activities (polyphenol oxidase and phenylalanine ammnialyase) with type of tea leaf and during black tea manufacture and the effect of enzyme supplementation of dhool on black tea quality. Food Chem, 62, 277-281.
3. Sharma V, Gulati A, Ravindranath SD, Kumar V. 2005. A simple and convenient method for analysis of tea biochemicals by reverse phase HPLC. J Food Compos Anal, 18, 583-594.
4. Wright LP, Mphangwe NI, Nyirenda HE, Apostolides Z. 2000. Analysis of caffeine and flavan-3-ol composition in the fresh leaf of Camellia sinesis for predicting the quality of the black tea produced in Central and Southern Africa. J Sci Food Agric, 80, 1823-1830.
5. McDowell I, Bailey RG, Howard G. 1990. Flavonol glycosides in black tea. J Sci Food Agric, 53, 411-414.
6. Wright LP, Mphangwe NIK, Nyirenda HE, Apostolides Z. 2002. Analysis of the theaflavin composition in black tea (Camellia sinensis) for predicting the quality of tea produced in Central and Southern Africa. J Sci Food Agric, 82, 517-525.
7. Owuor PO, Obanda M, Nyirenda HE, Mphangwe NIK, Wright LP, Apostolides Z. 2006. The relationship between some chemical parameters and sensory evaluations for plain black tea (Camellia sinensis) produced in Kenya and comparison with similar teas from Malawi and South Africa. Food Chem, 97, 644-653.
8. Gramza A, Korczak J. 2005. Tea constituents (Camellia sinensis L.) as antioxidants in lipid systems. Trends Food Sci Tech, 16, 351-358.
9. Price KR, Rhodes MJC, Barnes KA. 1998. Flavonol glycoside content and composition of tea infusions made from commercially available teas and tea products. J Agric Food Chem, 46, 2517-2522.
10. Dufresne CJ. Farnworth ER. 2001. A review of latest research findings on the health promotion properties of tea. J Nutr Biochem, 12, 404-4
11. Gramza A, Khokhar S, Yoko S, Gliszczynska-Swiglo A, Hes M. Korczak J. 2006. Antioxidant activity of tea extracts in lipids and correlation with polyphenol content. Eur J Lipid Sci Tech, 108, 351-362.
12. Borse BB, Rao LJM, Nagalakshmi S, Krishnamurthy N. 2002. Fingerprint of black teas from India: identification of the regio-specific characteristics. Food Chem, 79, 419-424.
13. Liebert M, Licht U, Böhm V, Bitsch R. 1999. Antioxidant properties and total phenolics content of green and black tea under different brewing conditions. Z Lebensm Unters For, 208, 217-220.
14. Lee BL, Ong CN. 2000. Comparative analysis of tea catechins and theaflavins by high-performance liquid chromatography and capillary electrophoresis. J Chromatogr A, 881, 439-447.
15. Stewart AJ, Mullen W, Crozier A. 2005. On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea. Mol Nutr Food Res, 49, 52-60.
16. Chan EWC, Lim YY, Chew YL. 2007. Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia. Food Chem, 102, 1214-1222.
17. Caffin N, D’Arcy B, Yao L, Rintoul G. 2004. Developing an index of quality for Australian tea. RIRDC Publication No. 04/033, Project No. UQ-88A, Publication of Rural Industries Research and Development Corporation, 192 pp., Australia.
18. Zuo Y, Chen H, Deng Y. 2002. Simultaneous determination of catechins, caffeine and gallic acids in green, oolong, black and pu-erh teas using HPLC with a photodiode array detector. Talanta, 57, 307-316.
19. Bonoli M, Pelillo M, Toschi TG, Lercker G. 2003. Analysis of green tea catechins: comparative study between HPLC and HPCE. Food Chem, 81, 631-638.
20. Tüfekci M, Güner S. 1997. The determination of optimum fermentation time in Turkish black tea manufacture. Food Chem, 60, 53-56.
21. Turkmen N, Velioglu YS. 2007. Determination of alkaloids and phenolic compounds in black tea processed by two different methods in different plucking seasons. J Sci Food Agric, 87, 1408-1416.
22. Katalinić V, Milos M, Modun D, Music I, Boban M. 2004. Antioxidant effectiveness of selected wines in comparison with (+)-catechin. Food Chem, 80, 593-600.
23. Atoui AK, Mansouri A, Boskou G, Kefalas P. 2005. Tea and herbal infusions: their antioxidant activity and phenolic profile. Food Chem, 89, 27-36.
24. Liang Y, Lu J, Zhang L, Wu S, Wu Y. 2003. Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions. Food Chem, 80, 283-290.
25. Obanda M, Owuor PO, Mang’oka R. 2001. Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature. Food Chem, 75, 395-404.
26. Lin JK, Lin CL, Liang YC, Lin-Shiau SY, Juan IM. 1998. Survey of catechins, gallic acid, and methylxanthines in green, oolong, pu-erh, and black teas. J Agr Food Chem, 46, 3635-3642.
27. Wang H, Provan GJ, Helliwell K. 2000. Tea flavonoids: their functions, utilisation and analysis. Trends Food Sci Tech, 11, 152-160.
28. Nishitani E, Sagesaka YM. 2004. Simultaneous determination of catechins caffeine and other phenolic compounds in tea using new HPLC method. J Food Compos Anal, 17, 675-685.
29. Bronner WE, Beecher GR. 1998. Method for determining the content of catechins in tea infusions by highperformance liquid chromatography. J Chromatogr A, 805, 137-142.
30. Rechner AR, Wagner E, VanBuren L, VanDePut F, Wiseman S, Rice-Evans CA. 2002. Black tea represents a major source of dietary phenolics among regular tea drinkers. Free Radical Res, 36, 1127-1135.
31. Higdon JV, Frei B. 2003. Tea catechins and polyphenols: Health effects, metabolism, and antioxidant functions. Crit Rev Food Sci, 43, 89-143.
32. Shishikura Y, Khokhar S. 2005. Factors affecting the levels of catechins and caffeine in tea beverage: estimated daily intakes and antioxidant activity. J Sci Food Agric, 85, 2125-2133.
33. Thanaraj SNS, Seshadri R. 1990. Influence of polyphenol oxidase activity and polyphenol content of tea shoot on quality of black tea. J Sci Food Agric, 51, 57-69.
34. Lin YL, Juan IM, Chen YL, Liang YC, Lin JK. 1996. Composition of polyphenols in fresh tea leaves and associations of their oxygen-radical-absorbing capacity with antiproliferative actions in fibroblast cells. J Agr Food Chem, 44, 1387-1394.
35. Luximon-Ramma A, Bahorun T, Crozier A, Zbarsky V, Datla KP, Dexter DT, Aruoma OI. 2005. Characterization of the antioxidant functions of flavonoids and proanthocyanidins in Mauritian black teas. Food Res Int, 38, 357-367.
36. Peterson J, Dwyer J, Jacques P, Rand W, Prior R, Chui K. 2004. Tea variety and brewing techniques influence flavonoid content of black tea. J Food Compos Anal, 397- 405.
37. Steinhaus B, Engelhardt UH. 1989. Theaflavins in black tea. Z Lebensm Unters For, 188, 509-511.
38. Ding Z, Kuhr S, Engelhardt UH. 1992. Influence of catechins and theaflavins on the astringent taste of black tea brews. Z Lebensm Unters For, 195, 108-111.
39. Naik JP, Nagalakshmi S. 1997. Determination of caffeine in tea products by an improved High-Performance Liquid Chromatography method. J Agric Food Chem, 45, 3973-3975.
40. Obanda M, Owuor, PO. 1997. Flavanol composition and caffeine content of green leaf as quality potential indicators of Kenyan black teas. J Sci Food Agr, 74, 209-215.
41. Khokhar S, Magnusdottir SGM. 2002. Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom. J Agr Food Chem, 50, 565-570.
42. Khanchi AR, Mahani MK, Hajihosseini M, Maragheh MG, Chaloosi M, Bani F. 2007. Simultaneous spectrophotometric determination of caffeine and theobromine in Iranian tea by artificial neural Networks and its comparison with PLS. Food Chem, 103, 1062-1068.
43. Chen CN, Liang CM, Lai JR, Tsai YJ, Tsay JS, Lin JK. 2003. Capillary electrophoretic determination of theanine, caffeine, and catechins in fresh tea leaves and oolong tea and their effects on rat neurosphere adhesion and migration. J Agr Food Chem, 51, 7495-7503.
44. Lin YS, Tsai YJ, Tsay JS, Lin JK. 2003. Factors affecting the levels of tea polyphenols and caffeine in tea leaves. J Agr Food Chem, 51, 1864–1873.
45. Perva-Uzunalić A, Škerget M, Knez Ž, Weinreich B, Otto F, Grüner S. 2006. Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine. Food Chem, 96, 597-605.
46. Sun T, Ho C. 2005. Antioxidant activities of buckwheat extracts. Food Chem, 90, 743-749.
47. Pinelo M, Rubilar M, Sineiro J, Nunez MJ. 2004. Extraction of antioxidant phenolics from almond hulls (Prunus amygdalus) and pine sawdust (Pinus pinaster). Food Chem, 85, 267-273.
48. Canadanovic-Brunet JM, Djilas SM, Cetkovic GS. 2005. Free-radical scavenging activity of wormwood (Artemisia absinthium) extracts. J Sci Food Agr, 85, 265- 272.
49. Koleva II, Van Beek TA, Linssen JPH, De Groot A, Evstatieva. 2002. Screening of plant extracts for antioxidant activity: a comparative study on three testing methods. Phytochem Analysis, 13, 8-17.
50. Von Gadow A, Joubert E, Hansmann CF. 1997. Comparison of the antioxidant activity of rooibos tea (Aspalathus linearis) with green, oolong and black tea. Food Chemistry, 60, 73-77.
51. Siddhuraju P. 2006. The antioxidant activity and free radical-scavenging capacity of phenolics of raw and dry heated moth bean (Vigna aconitifolia) (Jacq.) Marechal seed extracts. Food Chem, 99, 149-157.
52. Rice-Evans CA, Miller NJ, Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci, 2, 152-159.
53. Psarra E, Makris DP, Kallithraka S, Kefalas P. 2002. Evaluation of the antiradical and reducing properties of selected Greek white wines: correlation with polyphenolic composition. J Sci Food Agr, 82, 1014-1020.
54. Maksimović Z, Malenčić D, Kovačević N. 2005. Polyphenol contents and antioxidant activity of Maydis stigma extracts. Bioresource Technol, 96, 873-877.
55. Mello LD, Alves AA, Macedo DV, Kubota LT. 2005. Peroxidase-based biosensor as a tool for a fast evaluation of antioxidant capacity of tea. Food Chem, 92, 515-519.
56. Yu J, Ahmedna M, Goktepe I. 2005. Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics. Food Chem, 90, 199-206.
57. Turkmen N, Sari F, Velioglu YS. 2006. Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods. Food Chem, 99, 835-841.