اثر افزودن عصاره هاي گل محمدي و ليمو ترش بر فعاليت آنتي اكسيداني و Ph چاي سبز در زمان هاي مختلف دمگذاري

The effect of adding the rose and lemon extracts on green tea’s antioxidant activity and pH at different times of brewing

ﻋﻼﻗﻪ ﺑﻪ ﻣﺼﺮف ﻏﺬاﻫﺎ و ﻧﻮﺷﯿﺪﻧﯽ ﻫﺎي اﺳﯿﺪي روﺑﻪ اﻓﺰاﯾﺶ اﺳﺖ. ﺗﺠﻤﻊ اﺳﯿﺪ در ﺑﺪن ﺑﻪ اﯾﺠﺎد ﺑﻌﻀﯽ از ﺑﯿﻤﺎري ﻫﺎي ﻣﺰﻣﻦ ﮐﻤﮏ ﻣﯽ ﮐﻨﺪ. از اﯾﻦ رو ﻣﺼﺮف رژﯾﻢ ﻏﺬاﯾﯽ ﻗﻠﯿﺎﯾﯽ ﺑﺮاي ﺳﻼﻣﺘﯽ ﻣﻔﯿﺪ اﺳﺖ. ﻫﺪف از اﯾﻦ ﺗﺤﻘﯿﻖ ﺑﺮرﺳﯽ ﺗﻐﯿﯿﺮ ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ و pH دم ﮐﺮده ﭼﺎي ﺳﺒﺰ، ﺑﻪ ﻋﻨﻮان دوﻣﯿﻦ ﻧﻮﺷﯿﺪﻧﯽ در ﺗﻤﺎم ﺟﻮاﻣﻊ، در ﻣﺪت زﻣﺎن 60- 0 دﻗﯿﻘﻪ ﭘﺲ از دﻣﮕﺬاري اﺳﺖ. ﻫﻤﭽﻨﯿﻦ اﺛﺮ اﻓﺰودن ﻋﺼﺎره ﻫﺎي ﮔﻞ ﻣﺤﻤﺪي و ﻟﯿﻤﻮ ﺗﺮش ﺑﺮ اﯾﻦ دو ﭘﺎراﻣﺘﺮ ﺑﺮرﺳﯽ ﺷﺪ. ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﻃﺒﻖ روش رﻧﮓ ﺳﻨﺠﯽ ABTS و ﺑﺎ اﺳﺘﻔﺎده از دﺳﺘﮕﺎه اﺳﭙﮑﺘﺮوﻓﺘﻮﻣﺘﺮ و pH ﺑﺎ اﺳﺘﻔﺎده ازpH ﻣﺘﺮ دﯾﺠﯿﺘﺎل و در دﻣﺎي اﺗﺎق، در زﻣﺎن ﻫﺎي 30 ،0 و 60 دﻗﯿﻘﻪ ﭘﺲ از دﻣﮕﺬاري، ﻣﻮرد ﺳﻨﺠﺶ ﻗﺮار ﮔﺮﻓﺖ. ﺗﺠﺰﯾﻪ و ﺗﺤﻠﯿﻞ آﻣﺎري اﻃﻼﻋﺎت ﺑﺎ آزﻣﻮن ﭼﻨﺪ داﻣﻨﻪ اي داﻧﮑﻦ ﺑﺎ ﺳﻄﺢ اﻃﻤﯿﻨﺎن 0/05 اﻧﺠﺎم ﺷﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ دم ﮐﺮده ﭼﺎي ﺳﺒﺰ در آب ﺑﺪون يون،در ﻣﺪت زﻣﺎن 0-60 دﻗﯿﻘﻪ ﭘﺲ از دﻣﮕﺬاري ﮐﺎﻫﺶ ﻣﻌﻨﯽ داري ﻧﺪاﺷﺖ (0/05 p≥). ﻧﺘﺎﯾﺞ ﻣﺸﺎﺑﻪ در اﺛﺮ اﻓﺰودن ﻋﺼﺎره ﻫﺎي ﮔﻞ ﻣﺤﻤﺪي و ﻟﯿﻤﻮ ﺗﺮش ﻧﯿﺰ ﻣﺸﺎﻫﺪه ﺷﺪ (0/05 p≥). در ﻣﺪت زﻣﺎن 0-60 دﻗﯿﻘﻪ ﭘﺲ از دﻣﮕﺬاري، pH دم ﮐﺮده ﭼﺎي ﺳﺒﺰ اﻓﺰاﯾﺶ ﯾﺎﻓﺖ (P>0/05 )دم ﮐﺮده ﻫﺎي ﭼﺎي ﺳﺒﺰ و ﻋﺼﺎره ﻫﺎي ﮔﻞ ﻣﺤﻤﺪي و ﻟﯿﻤﻮ ﺗﺮش ﻧﯿﺰ ﺑﻪ ﻃﻮر ﻣﻌﻨﯽ داري اﻓﺰاﯾﺶ ﯾﺎﻓﺖ(0/05

Interest is increasing in using foods and acidic drinks. Acid accumulation in the body helps to create some chronic diseases. So the alkaline diet is beneficial to health. The aim of this study is evaluating the antioxidant and pH activity changes in brewed green tea, as the second drink in all communities, within 0-60 minutes after brewing. Also the effect of adding the rose and lemon extracts was evaluated on these two parameters. The antioxidant activity was measured according to ABTS colorimetery and by using a spectrophotometer device and by using the pH digital meter and at room temperature, at 0, 30 and 60 minutes after the brewing. Statistical analysis of the information was performed with Duncan's multiple range tests with a confidence level of 0.05. The results showed that the antioxidant activity of brewed green tea did not significantly reduce in deionized water, at the time 0-60 minutes after brewing (p≥ 0.05). Similar results were also observed on effect of adding the rose and lemon extracts (p≥ 0. 05). PH of brewed green tea was increased within 0-60 minutes after brewing (p < 0. 05), pH of green tea and the rose and lemon extracts also were increased significantly (p < 0. 05). Maintaining the antioxidant feature and pH increase was more at brewed green tea consisting rose extract after 60 minutes; therefore drinking green tea with rose is recommended.