Oji tii, nke a maara maka uto ya bara ụba na nke siri ike, bụ ihe ọṅụṅụ na-ewu ewu nke ọtụtụ nde mmadụ gburugburu ụwa na-anụ ụtọ.Otu n'ime ihe na-akpali mmasị nke tii ojii bụ ụcha ọbara ọbara ya pụrụ iche mgbe a na-esi ya.Edemede a bu n'obi inyocha ihe ndị sayensị kpatara agba acha uhie uhie nke tii ojii, na-eme ka ọkụ na usoro kemịkal na-enye aka na ihe a.
Enwere ike ịsị na agba uhie nke tii ojii nwere ike ịpụta na ọnụnọ nke ogige a kapịrị ọnụ nke na-eme mgbanwe kemịkalụ n'oge usoro ịme tii.Ihe ndị bụ isi na-ahụ maka agba uhie bụ thearubigins na theaflavins, bụ ndị a na-emepụta site na oxidation nke tii polyphenols n'oge ịgbara agba ma ọ bụ oxidation usoro nke tii ojii na-enweta.
N'oge a na-emepụta tii ojii, a na-edobe akwụkwọ tii n'usoro dị iche iche, gụnyere ịkpọnwụ, ntụgharị, oxidation, na ihicha.Ọ bụ n'oge oxidation ogbo na tii polyphenols, karịsịa catechins, na-enweta enzymatic oxidation, na-eduga na nguzobe nke thearubigins na.Theaflavin.Ogige ndị a na-ahụ maka agba ọbara ọbara bara ụba na njirimara ekpomeekpo nke tii ojii.
Thearubigins, karịsịa, bụ nnukwu ogige polyphenolic nke na-acha ọbara ọbara-agba aja aja na agba.A na-etolite ha site na polymerization nke catechins na flavonoids ndị ọzọ dị na akwụkwọ tii.Theaflavin, n'aka nke ọzọ, bụ obere ogige polyphenolic nke na-enyekwa aka na agba uhie nke tii ojii.
Agba tii ojii na-esiwanye ike site na ọnụnọ anthocyanins, nke bụ pigmenti na-agbaze mmiri nke a na-achọta n'ụfọdụ ahịhịa tii.Nri ndị a nwere ike inye tii a amịpụtara agba ọbara ọbara, na-agbakwunye na profaịlụ agba ya n'ozuzu ya.
Na mgbakwunye na mgbanwe kemịkalụ na-eme n'oge nhazi tii, ihe ndị dị ka ụdị osisi tii dị iche iche, ọnọdụ na-eto eto, na usoro nhazi nwekwara ike imetụta agba uhie nke tii ojii.Dịka ọmụmaatụ, ogo nke oxidation, ogologo oge ịgba ụka, na okpomọkụ nke esichara akwụkwọ tii nwere ike imetụta agba ikpeazụ nke tii brewed.
N'ikpeazụ, agba uhie nke tii ojii bụ n'ihi mgbagwoju anya mgbagwoju anya nke ogige kemịkal na usoro ndị metụtara mmepụta ya.Thearubigins, theaflavins, na anthocyanins bụ ndị bụ isi nyere aka na acha uhie uhie nke tii ojii, na nhazi ha na mmekọrịta ha n'oge nhazi tii na-eme ka àgwà na agba na ụtọ nke ihe ọṅụṅụ a hụrụ n'anya.
Ntụaka:
Gramza-Michałowska A. Infusions tii: Ọrụ Antioxidant ha na Profaịlụ phenolic.Nri.2020; 9 (4): 507.
Jilani T, Iqbal M, Nadeem M, et al.Nhazi tii ojii na ogo tii ojii.J Food Sci Technol.2018;55 (11): 4109-4118 .
Jumtee K, Komura H, Bamba T, Fukusaki E. Amụma ọkwa tii akwụkwọ ndụ akwụkwọ ndụ Japanese site na chromatography gas/mass spectrometry dabere na hydrophilic metabolite mkpịsị aka.J Biosci Bioeng.2011;111 (3): 255-260 .
Komes D, Horžić D, Belščak-Cvitanović A, et al.Ngwakọta phenolic na ihe antioxidant nke ụfọdụ osisi ọgwụ eji eme omenala na-emetụta oge mmịpụta na hydrolysis.Phytochem Anal.2011;22 (2): 172-180 .
Oge nzipu: Mee-09-2024
