روش‌های دم کردن مایکروویو و سنتی چای سیاه ایرانی: ترکیبات زیست فعال، فعالیت آنتی‌اکسیدانی و فلزات سنگین

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 18، شماره 6 - شماره پیاپی 78، بهمن و اسفند 1401، صفحه 141-151   

نوع مقاله: مقاله پژوهشی انگلیسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2023.78904.1208

نویسندگان

رضا فرهمندفر^{* 1}؛ سحر ابوطالب زاده¹؛ حنانه منیری²؛ مسعود کیخوائی³

¹گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ایران

²گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

³گروه 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

چای سیاه؛ عصاره چای؛ دم کردن؛ آنتی اکسیدان؛ فلزات سنگین

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