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

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