EFFECT OF BREWING TIME ON THE PHENOLIC PROFILE AND ANTIOXIDANT ACTIVITY OF ARTEMISIA ABSINTHIUM L. TEA SAMPLE ARTEMISIA ABSINTHIUM L. ÇAY NUMUNESİNDEN HAREKETLE DEMLEME SÜRESİNİN FENOLİK PROFİL VE ANTİOKSİDAN AKTİVİTE ÜZERİNE ETKİSİ
Ankara Universitesi Eczacilik Fakultesi Dergisi, cilt.50, sa.3, ss.728-738, 2026 (Scopus, TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 50 Sayı: 3
- Basım Tarihi: 2026
- Doi Numarası: 10.33483/jfpau.1829428
- Dergi Adı: Ankara Universitesi Eczacilik Fakultesi Dergisi
- Derginin Tarandığı İndeksler: Scopus, Central & Eastern European Academic Source (CEEAS), TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.728-738
- Anahtar Kelimeler: Antioxidant activity, brewing time, herbal tea, LC–MS/MS, phenolic profile
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Ankara Yıldırım Beyazıt Üniversitesi Adresli: Evet
Özet
Objective: Artemisia absinthium L. is a perennial, shrub-like plant belonging to the Asteraceae family. Commonly known as wormwood, its traditional use dates back to the Ancient Roman period. The plant has been used particularly for loss of appetite, dyspepsia, digestive problems, impaired bile secretion, wound healing, and as an antipyretic. It also has applications in the cosmetic and food industries. Herbal teas are becoming increasingly popular due to their simple nature of preparation and administration. In this study, the aim was to determine the phenolic compound profiles of A. absinthium tea samples prepared using different brewing times by LC–MS/MS and to evaluate their in vitro antioxidant potential. Material and Method: 4 different samples were prepared from a commercial herbal tea product, with brewing periods of 2, 5, 10, and 30 minutes. The total phenolic and total flavonoid contents of the samples were determined, and the qualitative and quantitative analyses of phenolic compounds were performed using LC–MS/MS. The antioxidant potential of the samples was investigated using DPPH and FRAP assays. Result and Discussion: The highest total phenolic and total flavonoid contents were detected in the sample brewed for 30 minutes. This sample also exhibited the maximum radical scavenging activity and Fe (III)-reducing antioxidant capacity. Chlorogenic acid, rutin, and luteolin-7-glucoside were identified as the major compounds in all the samples. These findings indicate that brewing time directly influences the extraction efficiency of secondary metabolites, significantly altering both the chemical profile and biological activity of the infusion.