Black tii, onye maara na ọgaranya ma sie ike, bụ ihe ọ becailsụsọ ụwa gburugburu ụwa. Otu n'ime akụkụ na-adọrọ mmasị nke tii ojii bụ agba na-acha ọbara ọbara na-acha uhie uhie mgbe brewed. Isiokwu a chọrọ inyocha ihe sayensị n'azụ agba agba nke blacha, na-awụkwasị ìhè na usoro kemịkalụ na-enye aka na ihe a.
A na-eji agba na-acha ọbara ọbara nke tii ojii nwere ike ị nweta ọnụnọ nke ngwakọta a kapịrị ọnụ na-agbanwe mgbanwe kemịkal n'oge usoro tii. Ihe eji egwuri egwu na-arụ ọrụ maka agba na-acha ọbara ọbara na Traflavins na Teaflavins, nke a na-akpụzi site na oxidation nke tii poyphenols n'oge gbaa ụka na-aga.
N'oge mmepụta tii, a na-edobe akwụkwọ tei elu n'usoro usoro, gụnyere ịkpọtụ, na-agagharị, oxiding, na ihicha. Ọ bụ n'oge ọ na-eme ihe na-acha pote poyphenols, karịsịa cawechins, na-aga enzymatic, na-eduga na nguzobe nke Thaubin nateleffins. Ngwakọta ndị a na-arụ ọrụ maka agba ọbara ọbara na njiri mara mma nke brink tii.
Thaubigins, karịchaa, bụ nnukwu osisi polypheneny osisi ndị na-acha ọbara ọbara na agba. Ha na-kpụrụ site na polymerization nke catechins na flavonoid ndị ọzọ dị ugbu a na akwụkwọ tii. Teleflavins, n'aka nke ọzọ, na-ejikọkarị polyphenolic osisi polyphenen nke na-esokwa na agba na-acha ọbara ọbara nke tii ojii.
A na-akachasị agba agba nke anthertyanins, nke bụ agba mmiri na-agbanye mmiri dị na ụfọdụ carks carks. Thelọ ndị a nwere ike inye ihe na-acha ọbara ọbara ka tii bred, na-agbakwunye profaịlụ ụcha ya n'ozuzu ya.
Na mgbakwunye na mgbanwe kemịkalụ na-eme n'oge nhazi tii, ọnọdụ dị ka ụdị osisi tii, ọnọdụ na-eto eto, na usoro ịhazigharị nwekwara ike imetụta agba agba nke tii. Dịka ọmụmaatụ, ọkwa nke oxidation, oge nke gbaa ụka, na okpomọkụ nke a na-ahazi akwụkwọ tii ikpeazụ nke tii brai.
Na mmechi, agba uhie nke tii brink bụ ihe mgbagwoju anya nke ogige nke kemịkalụ kemịkalụ na usoro metụtara ya. Ndị Thautigins, Teaflavins, na Treacyanins bụ ndị na-enye aka na-enye aka na Red Hua Hue nke tii ojii na njikọta nke ihe ọ bụla a hụrụ n'anya.
Ntuziaka:
Gramsza-Michał osisi A. Tii infusiontions: Ọrụ antioxidant ha na profaịlụ phenolic. Nri. 2020; 9 (4): 507.
Jilani T, IQBal M, NadeM M, et al. Nhazi nke Black na ogo nke tii ojii. Ja Nri Scial. 2018; 55 (11): 4109-4118.
Jumthee K, Kamma t, Bamusu t, Fukusaki E. Pukusaki E. precromatography / Mas Stiatrometry na-egbochi ihe. J biosci bio n'. 2011; 111 (3): 255-260.
Koms d, Howažić d, Betščak-cvitanović at al. Ihe mejupụtara phenolic na akụrụngwa antioxidant nke ụfọdụ osisi ọgwụ ọgwụ na-emetụta oge ọpụpụ na hrdlelysis. Phytoem anal. 2011; 22 (2): 172-180.
Oge Post: May-09-2024
