كليدواژه :
ﭼﺎي , ﻓﻨﻮل ﮐﻞ , اﭘﯽ ﮐﺎﺗﭽﯿﻦ , ﻣﻬﺎر رادﯾﮑﺎل آزاد , وﯾﺘﺎﻣﯿﻦ
چكيده فارسي :
ﭼﺎي داراي اﻧﻮاع ﺗﺨﻤﯿﺮي،ﻏﯿﺮﺗﺨﻤﯿﺮﯾﻮ ﭼﺎي ﺳﻔﯿﺪﻣﯽ ﺑﺎﺷﺪ. ﭼﺎي ﺷﺎﻣﻞ ﺗﺮﮐﯿﺒﺎﺗﯽ ﻣﺎﻧﻨﺪ ﭘﻠﯽ ﻓﻨﻮﻟﻬﺎ، ﭘﺮوﺗﺌﯿﻦ ﻫﺎ، آﻣﯿﻨﻮ اﺳﯿﺪﻫﺎ و اﺳﯿﺪﻫﺎي آﻟﯽ اﺳﺖ. در اﯾﻦ ﭘﮋوﻫﺶ ﺗﻔﺎوت ﻣﻮﺟﻮد در ﺗﺮﮐﯿﺒﺎت ﭼﺎي ﺳﯿﺎه، ﺳﺒﺰ و ﺳﻔﯿﺪ ﺑﺮرﺳﯽ ﺷﺪ. ﺑﻪ اﯾﻦ ﻣﻨﻈﻮر ﻣﯿﺰان ﻓﻨﻮل ﮐﻞ، ﻓﻼوﻧﻮﺋﯿﺪ، ﻓﻼوﻧﻮل، ﺗﺎﻧﻦ، اﭘﯽ ﮐﺎﺗﭽﯿﻦ، اﭘﯽ ﮔﺎﻟﻮﮐﺎﺗﭽﯿﻦ ﮔﺎﻻت، ﮐﺎﻓﺌﯿﻦ، ﺗﺌﺎﻓﻼوﯾﻦ، ﺗﺌﺎروﺑﯽ ﺟﯿﻦ، ﺗﺌﺎﺑﺮووﻧﯿﻦ، وﯾﺘﺎﻣﯿﻦ C، وﯾﺘﺎﻣﯿﻦ Eو ﻧﯿﺰ درﺻﺪ ﻣﻬﺎر راﯾﮑﺎل ﻫﺎي آزاد و IC50 اﻧﺪازه ﮔﯿﺮي ﺷﺪ. ﭼﺎي ﺳﻔﯿﺪ و ﺳﺒﺰ ﻧﺴﺒﺖ ﺑﻪ ﭼﺎي ﺳﯿﺎه ﻣﯿﺰان ﻓﻨﻮل ﮐﻞ و ﺗﺎﻧﻦ ﺑﯿﺸﺘﺮي داﺷﺘﻨﺪ. ﻣﯿﺰان ﻓﻼوﻧﻮﺋﯿﺪ و ﻓﻼوﻧﻮل)4/38 و 35/29 ﻣﯿﻠﯽ ﮔﺮم ﺑﺮ ﮔﺮم ﻣﺎده ﺧﺸﮏ ﮔﯿﺎه(، اﭘﯽ ﮐﺎﺗﭽﯿﻦ و اﭘﯽ ﮔﺎﻟﻮﮐﺎﺗﭽﯿﻦ )81/96 و 41/65 ﻣﯿﻠﯽ ﮔﺮم ﺑﺮ ﮔﺮم( در ﭼﺎي ﺳﻔﯿﺪ ﻧﺴﺒﺖ ﺑﻪ دو ﻧﻮع ﭼﺎي دﯾﮕﺮ ﺑﯿﺸﺘﺮ ﺑﻮد.ﭼﺎي ﺳﯿﺎه ﺑﺎ 25/5 ﻣﯿﻠﯽ ﮔﺮم ﺑﺮ ﮔﺮم ﻧﺴﺒﺖ دو ﻧﻮع ﭼﺎي دﯾﮕﺮ ﮐﺎﻓﺌﯿﻦ ﺑﺎﻻﺗﺮي داﺷﺖ. ﺗﺌﺎﻓﻼوﯾﻦ، ﺗﺌﺎروﺑﯽ ﺟﯿﻦ و ﺗﺌﺎﺑﺮووﻧﯿﻦ ﻓﻘﻂ در ﭼﺎي ﺳﯿﺎه ﯾﺎﻓﺖ ﺷﺪﻧﺪ ﮐﻪ ﻧﺸﺎن دﻫﻨﺪه ﺗﻐﯿﯿﺮ در ﺗﺮﮐﯿﺒﺎت ﻓﻨﻮﻟﯽ در اﺛﺮ ﺗﺨﻤﯿﺮ ﭼﺎي اﺳﺖ. ﭼﺎي ﺳﺒﺰ داراي ﺑﯿﺸﺘﺮﯾﻦ ﻣﯿﺰان )47/8 ﻣﯿﮑﺮوﮔﺮم ﺑﺮ ﮔﺮم( وﯾﺘﺎﻣﯿﻦ Cو )33/18 ﻣﯿﮑﺮوﮔﺮم ﺑﺮ ﮔﺮم( وﯾﺘﺎﻣﯿﻦ E ﺑﻮد. ﭼﺎي ﺳﻔﯿﺪ و ﺳﺒﺰ ﺗﻮاﻧﺴﺘﻨﺪ ﺑﻪ ﺗﺮﺗﯿﺐ 36/89 درﺻﺪ و 56/87 درﺻﺪ رادﯾﮑﺎل ﻫﺎي آزاد را ﻣﻬﺎر ﮐﻨﻨﺪ.ﻣﯿﺰان ﺗﺮﮐﯿﺒﺎت ﻓﻌﺎل زﯾﺴﺘﯽ ﻣﻮﺟﻮد در ﺳﻪ ﻧﻮع ﭼﺎي ﻣﺘﻔﺎوت ﺑﻮده و ﺑﺎ ﻣﺮاﺣﻞ ﻋﻤﻠﯿﺎت اﻧﺠﺎم ﺷﺪه ﺑﺮ روي آﻧﻬﺎ ارﺗﺒﺎط داﺷﺖ. ﺑﺎ اﯾﻦ ﺣﺎل ﻫﺮ ﺳﻪ ﻧﻮع ﭼﺎي داراي ﺗﺮﮐﯿﺒﺎﺗﯽ ﻫﺴﺘﻨﺪ ﮐﻪ داراي ﺧﺎﺻﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﺑﺎﻻﯾﯽ ﻣﯽ ﺑﺎﺷﻨﺪ.
چكيده لاتين :
Tea has a variety of fermented, non-fermentable and white tea.Tea contains compounds such as polyphenols, proteins, amino acids and organic acids.In this study, differences in the composition of black, green and white tea were investigated.Total phenols, flavonoid, flavonol, tannin, catechin, epigallocatechin gallate, caffeine, theaflavin, thearubigin, theaborunin, vitamin C, vitamin E contents, free radical scavenging and IC50 levels were measured.White and green tea had higher total phenols and tannin than black tea.The amount of flavonoid and flavonol (38.4 and 29.35 mg/g DW), catechin and epigallocatechin (96.81 and 65.41 mg/g) in white tea were higher than the other two types of tea.Black tea had higher caffeine content (5.25mg/g) than the other two types of tea.Theaflavin, thearubigine and theaborunin were found only in black tea. This showed that the phenolic compounds of black tea change as a result of fermentation.Green tea had the highest (13.39 µg/g) vitamin C and (33.18 µg/g) vitamin E.White and green tea were able to free radical scavenging at 36.89% and 56.87%, respectively. The amount of bioactive compounds present in the three types of tea is different and is related to its processing steps. However, all three forms of tea have compounds that have high antioxidant properties.
