Tii ojii, nke a maara maka ụtọ ya dị mma ma sie ike, bụ ihe ọṅụṅụ a ma ama nke ọtụtụ nde mmadụ gburugburu ụwa na-enwe. Otu n'ime ihe ndị na-adọrọ mmasị nke tii ojii bụ agba ọbara ọbara pụrụ iche ya mgbe a na-eme ya. Isiokwu a na-achọ inyocha ihe ndị mere na sayensị ji agba ọbara ọbara nke tii ojii, na-eme ka a mata usoro kemịkalụ ndị na-eme ka ihe a pụta ìhè.
A pụrụ ikwu na agba uhie nke tii ojii bụ n'ihi ọnụnọ nke ihe ndị mejupụtara ya nke na-agbanwe kemịkalụ n'oge usoro ime tii. Ihe ndị bụ isi na-akpata agba uhie bụ thearubigins na theaflavins, nke a na-emepụta site na oxidation nke tii polyphenols n'oge usoro ịgbaze ma ọ bụ oxidation nke tii ojii na-eme.
N'oge mmepụta tii ojii, a na-etinye akwụkwọ tii n'ọtụtụ usoro, gụnyere ịkpọnwụ, ịtụgharị, oxidation, na ịkpọnwụ. Ọ bụ n'oge oxidation ka polyphenols tii, ọkachasị catechins, na-enweta oxidation enzymatic, na-eduga n'ịmepụta thearubigins nandị ahụ aflavinIhe ndị a na-akpata agba ọbara ọbara na ụtọ pụrụ iche nke tii ojii.
Ndị ThearubiginsKarịsịa, bụ nnukwu polyphenolic compounds nke na-acha ọbara ọbara na agba aja aja. A na-emepụta ha site na polymerization nke catechins na flavonoids ndị ọzọ dị na akwụkwọ tii. N'aka nke ọzọ, theaflavins bụ obere polyphenolic compounds nke na-enyekwa aka na agba uhie nke tii ojii.
Agba uhie nke tii ojii na-akawanye njọ site na ọnụnọ nke anthocyanins, nke bụ agba mmiri na-agbaze na ụfọdụ ụdị tii. Agba ndị a nwere ike inye tii a mịpụtara agba uhie, na-agbakwụnye na njirimara agba ya niile.
Tinyere mgbanwe kemịkalụ ndị na-eme n'oge nhazi tii, ihe ndị dị ka ụdị osisi tii dị iche iche, ọnọdụ uto, na usoro nhazi nwekwara ike imetụta agba uhie nke tii ojii. Dịka ọmụmaatụ, ọkwa nke oxidation, oge ịgbaze agba, na okpomọkụ ebe a na-edozi akwụkwọ tii nwere ike imetụta agba ikpeazụ nke tii a mịpụtara.
Na mmechi, agba uhie nke tii ojii bụ nsonaazụ nke njikọ dị mgbagwoju anya nke ihe mejupụtara kemịkalụ na usoro dị na mmepụta ya. Thearubigins, theaflavins, na anthocyanins bụ isi ihe na-eme ka agba uhie nke tii ojii dị, ebe nhazi ha na mmekọrịta ha n'oge nhazi tii na-eme ka agba na ụtọ nke ihe ọṅụṅụ a hụrụ n'anya pụta ìhè.
Ntụaka:
Gramza-Michałowska A. Ntinye tii: Ọrụ ha na-egbochi oxidation na profaịlụ phenolic. Nri. 2020;9(4): 507.
Jilani T, Iqbal M, Nadeem M, na ndị ọzọ. Nhazi tii ojii na ụdị tii ojii. J Food Sci Technol. 2018;55(11): 4109-4118.
Jumtee K, Komura H, Bamba T, Fukusaki E. Nkọwa nke ọkwa tii akwụkwọ ndụ akwụkwọ ndụ nke Japan site na gas chromatography/mass spectrometry-based hydrophilic metabolite fingerprinting. J Biosci Bioeng. 2011;111(3): 255-260.
Komes D, Horžić D, Belščak-Cvitanović A, et al. Ihe mejupụtara phenolic na ihe ndị na-egbochi antioxidant nke ụfọdụ osisi ọgwụ eji eme ihe n'oge mwepụta na hydrolysis metụtara. Phytochem Anal. 2011;22(2): 172-180.
Oge ozi: Mee-09-2024
