Iti emnyama, eyaziwa ngokuba nencasa etyebileyo neyomeleleyo, sisiselo esithandwayo esonwatyelwa zizigidi zabantu kwihlabathi jikelele. Enye yezinto ezibangela umdla kwiti emnyama ngumbala wayo obomvu owahlukileyo xa isenziwa. Eli nqaku lijolise ekuhlolisiseni izizathu zenzululwazi emva kombala obomvu wetiyi emnyama, ukukhanya kwiinkqubo zekhemikhali ezifaka isandla kule nto.
Umbala obomvu wetiyi emnyama unokuthiwa kubukho beekhompawundi ezithile ezifumana ukuguqulwa kweekhemikhali ngexesha lenkqubo yokwenza itiye. Iikhompawundi eziphambili ezinoxanduva lombala obomvu zi-thearubigins kunye ne-theaflavins, ezenziwe nge-oxidation ye-polyphenols yeti ngexesha lokuvutshelwa okanye inkqubo ye-oxidation eyenziwa yiti emnyama.
Ngexesha lokuveliswa kweti emnyama, amagqabi eti aphantsi koluhlu lweenkqubo, kuquka ukubuna, ukuqengqeleka, i-oxidation, kunye nokomisa. Kungexesha le-oxidation apho iipolyphenols zeti, ngakumbi i-catechins, ifumana i-enzymatic oxidation, ekhokelela ekwakhiweni kwe-thearubigins kunyeiiflavins. Ezi zixhobo zijongene nombala obomvu ocebileyo kunye nencasa yeempawu zeti emnyama.
Thearubigins, ngokukodwa, zikhompawundi ezinkulu ze-polyphenolic ezinombala obomvu obomvu. Zenziwa ngokusebenzisa i-polymerization ye-catechins kunye nezinye ii-flavonoids ezikhoyo kumagqabi eti. ITheaflavins, kwelinye icala, zikhompawundi ezincinci zepolyphenolic ezikwanegalelo kumbala obomvu weti emnyama.
Umbala obomvu weti emnyama uqiniswa ngakumbi kubukho be-anthocyanins, ezizii-pigments ezinyibilikayo emanzini ezifumaneka kwezinye iicultivars zeti. Ezi pigments zinokunika i-hue ebomvu kwi-tea ephekiweyo, yongeza kwiprofayili yayo yonke yombala.
Ukongeza kutshintsho lweekhemikhali olwenzeka ngexesha lokusetyenzwa kweti, izinto ezinje ngeentlobo zezityalo zeti, iimeko zokukhula, kunye neendlela zokuyilungisa zinokuchaphazela umbala obomvu weti emnyama. Umzekelo, inqanaba le-oxidation, ixesha lokubilisa, kunye neqondo lobushushu apho amagqabi eti acutshungulwa khona konke kunokuchaphazela umbala wokugqibela weti evundiweyo.
Ukuqukumbela, umbala obomvu wetiyi emnyama ngumphumo wokudibanisa okuyinkimbinkimbi kweekhemikhali kunye neenkqubo ezibandakanyekayo kwimveliso yayo. I-Thearubigins, i-theaflavins, kunye ne-anthocyanins ngabona banegalelo kumbala obomvu weti emnyama, ngokwenziwa kunye nokusebenzisana kwabo ngexesha lokusetyenzwa kweti okukhokelela kumbala weempawu kunye nencasa yesi siselo sithandekayo.
IiReferensi:
I-Gramza-Michałowska A. I-Tea Infusions: Umsebenzi wabo we-Antioxidant kunye neProfayili ye-Phenolic. Ukutya. 2020;9(4): 507.
Jilani T, Iqbal M, Nadeem M, et al. Ukucutshungulwa kwetiyi emnyama kunye nomgangatho wetiyi emnyama. J Food Sci Technol. 2018;55(11): 4109-4118.
UJumtee K, uKomura H, uBamba T, uFukusaki E. Ukuchazwa komgangatho weti eluhlaza yaseJapan nge-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. Ukubunjwa kwe-phenolic kunye ne-antioxidant yezityalo ezithile ezisetyenzisiweyo zonyango ezichatshazelwa lixesha lokukhupha kunye ne-hydrolysis. Phytochem Anal. 2011;22(2): 172-180.
Ixesha lokuposa: May-09-2024
