SavedAdd your journal

Journals / Türk Biyokimya Dergisi / 2017 / Cilt: 42 - Sayı: 4

Bazı bitki çaylarının in vitro sindirimi takiben fenolik içeriğinin stabilitesi ve antioksidan aktiviteleri

Stability of phenolic content of some herbal infusions and their antioxidant activity following in vitro digestion

Engin CELEP
Erdem YESİLADA
Selin AKYUZ
Yigit İNAN
Pages
375–380
Publication Date
2022-11-05
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results indicated the loss of both phenolic content and antioxidant activity of herbal infusions after being submitted to digestion

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Herbal infusions are among the most widely consumed beverages throughout the world.
📊
Key Findings & Data:Their popularity arises due to not only their pleasant aroma and taste, but also their high phenolic content and antioxidant activity.
💡
Conclusion & Impact:The results indicated the loss of both phenolic content and antioxidant activity of herbal infusions after being submitted to digestion
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Herbal infusions are among the most widely consumed beverages throughout the world. Their popularity arises due to not only their pleasant aroma and taste, but also their high phenolic content and antioxidant activity. A vast number of in vitro studies revealed their high phenolic content, together with strong antioxidant activity. However, the majority of them seem to ignore some important physiological parameters, such as bioavailability or bioaccessibility. The present study was planned to evaluate the stability of phenolic content and antioxidant activities of seven most widely preferred herbal infusions. A stimulated version of gastrointestinal infusion was added to the study for comparative purposes. The results indicated the loss of both phenolic content and antioxidant activity of herbal infusions after being submitted to digestion

Özet

Bitki çayları dünya genelinde en çok tüketilen içecekler arasındadır. Sadece hoş kokuları ve tatları değil, fenolik içerikleri ve antioksidan etkileri de bu rağbetin artmasını sağlamaktadır. Yapılan sayısız in vitro çalışma bitki çaylarının yüksek fenolik içerikle birlikte güçlü antioksidan etkiye sahip olduklarını ortaya koymuştur

🔖

Cite This Article

CELEP, E., YESİLADA, E., AKYUZ, S., İNAN, Y. (2022). Bazı bitki çaylarının in vitro sindirimi takiben fenolik içeriğinin stabilitesi ve antioksidan aktiviteleri. Türk Biyokimya Dergisi, Cilt: 42 - Sayı: 4, 375–380. https://ajindex.com/articles/621013

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (15)

  1. Ames BN, Shigenaga MK, Hagen TM. Oxidants, antioxidants, and the degenerative diseases of aging. Proc Natl Acad Sci USA 1993;90:7915–22
  2. Willcox JK, Ash SL, Catignani GL. Antioxidants and prevention of chronic disease. Crit Rev Food Sci Nutr 2004;44:275–95
  3. Farzaneh V, Carvalho IS. A review of the health benefit potentials of herbal plant infusions and their mechanism of actions. Ind Crops Prod 2015;65:247–58
  4. Jin L, Li XB, Tian DQ, Fang XP, Yu YM, Zhu HQ, et al. Antioxidant properties and color parameters of herbal teas in China. Ind Crops Prod 2016;87:198–209
  5. Fu L, Xu BT, Gan RY, Zhang Y, Xu XR, Xia EQ, et al. Total phenolic contents and antioxidant capacities of herbal and tea infusions. Int J Mol Sci 2011;12:2112–24
  6. Atoui AK, Mansouri A, Boskou G, Kefalas P. Tea and herbal infusions: their antioxidant activity and phenolic profile. Food Chem 2005;89:27–36
  7. Celep E, Charehsaz M, Akyüz S, Acar ET, Yesilada E. Effect of in vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines. Food Res Int 2015;78:209–15
  8. McDougall GJ, Fyffe S, Dobson P, Stewart D. Anthocyanins from red wine – their stability under simulated gastrointestinal digestion. Phytochemistry 2005;66:2540–8
  9. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 1965;16:144–58
  10. Celep E, Aydin A, Kirmizibekmez H, Yesilada E. Appraisal of in vitro and in vivo antioxidant activity potential of cornelian cherry leaves. Food Chem Toxicol 2013;62:448–55
  11. Prieto P, Pineda M, Aguilar M. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal Biochem 1999;269:337–41
  12. Apak R, Güçlü K, Özyürek M, Karademir SE. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agric Food Chem 2004;52:7970–81
  13. Rice-Evans C, Miller NJ, Paganga G. Antioxidant properties of phenolic. Trends Plant Sci 1997;2:152–9
  14. Bravo L. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutr Rev 1998;56:317–33
  15. Marhuenda J, Aleman MA, Girones-Vilaplana A, Perez A, Caravaca G, Figueroa F, et al. Phenolic composition, antioxidant activity and in vitro availability of four dif