نوع مقاله : مقاله پژوهشی لاتین
نویسندگان
1 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ایران
2 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
3 گروه مهندسی فرآیند و تکنولوژی شیمی، دانشگاه پلی تکنیک گدانسک، گدانسک، لهستان
چکیده
چای سیاه که از برگ درختچه Camellia sinensis بهدست میآید، نوشیدنی محبوبی است که قرنهاست در سراسر جهان مصرف میشود. در این تحقیق، نمونهای از چای سیاه ایرانی به دو روش مایکروویو و دمآوری سنتی تهیه شد و عصاره های حاصل از آن با استفاده از آزمونهای دی فنیل پیکریل هیدرازیل (DPPH) و احیاء کنندگی آهن/ قدرت آنتیاکسیدانی (FRAP) و محتویات فنولیک و فلاونوئید و همچنین میزان فلزات سنگین (HMs) (مس، نیکل، کروم، کادمیوم و سرب)، مورد ارزیابی قرار گرفت. مشاهده شد که بین فعالیت آنتیاکسیدانی با محتوای فنلی و فلاونوئیدی آنها رابطه مستقیم وجود دارد. بیشترین و کمترین فعالیت آنتیاکسیدانی برای نمونههای دمآوری شده توسط مایکروویو بهترتیب در نسبت توان 360 وات- زمان 5/2 دقیقه و توان 900 وات- زمان 5/7 دقیقه گزارش شد لذا با افزایش توان و زمان دم کردن، فعالیت آنتیاکسیدانی کاهش یافت. دم کردن چای به روش مایکروویو و سنتی باعث کاهش قابل توجهی در میزان فلزات سنگین که کمتر از حد مجاز طبق استانداردهای ملی ایران بود، گردید. این نتایج اهمیت زمان قرار گرفتن در معرض اشعه و قدرت تشعشع را هنگام تهیه چای با مایکروویو نشان میدهد.
کلیدواژهها
موضوعات
عنوان مقاله [English]
Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals
نویسندگان [English]
- Reza Farahmandfar 1
- Sahar Aboutalebzadeh 1
- Hannaneh Moniri 2
- Massoud Kaykhaii 3
1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran
2 Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
3 Department of Process Engineering and Chemical Technology, Gdansk University of Technology, Gdansk, Poland
چکیده [English]
Black tea, which is obtained from the leaves of small tree Camellia sinensis, is a popular drink that has been consumed for centuries all around the world. In this study, a sample of Iranian black tea was brewed by two methods of microwave and traditional brewing and their extracts were then assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assays to determine their phenolic and flavonoid contents as well as heavy metal (HM) (copper, nickel, chromium, cadmium and lead) content. It was observed that there is a direct relationship between the antioxidant activity with their phenolic and flavonoid contents. The highest and lowest antioxidant activities were observed for samples brewed by microwave at 360 W for 2.5 min and 900 W for 7.5 min, respectively. As the brewing power and time increased, the antioxidant activity decreased. Brewing tea by microwave and traditional methods caused a significant reduction in the amount of heavy metals, which was lower than the allowable limit according to the Iranian national standards. These results demonstrate the importance of exposure time and radiation power when tea is prepared by microwave.
کلیدواژهها [English]
- Black tea
- Tea extract
- Brewing
- Antioxidant
- Heavy metals
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