Türkiye'de Ulusal Diyetin Toplam Antioksidan Kapasitesi, Polifenol İçeriği ile Bazı İçeceklerin Total Antioksidan Kapasite Değerinin Saptanması
Özet
The aim of this study is to determine the total antioxidant capacity
(TAC) and polyphenol content of the diet using national dietary consumption research data in Türkiye and
to create a database by analyzing the TAC of commonly consumed soft beverages in Turkey. This study
consists of two parts. In the first part, the dietary TAC content, polyphenol content, and nutrient density
of individuals aged 15 and over were calculated using food consumption records from TBSA 2010 (n=9012;
3390 males, 5622 females) and 2017 (n=12318; 5516 males, 6802 females). The TAC content was assessed
using 9 different methods, the polyphenol content was determined using the Phenol Explorer database,
and the nutrient density was calculated using the Nutrient Rich Foods Index (NRF 9.3). The diet TAC value
calculated by all methods was significantly higher in 2017 than in 2010 (p<0,05). In 2010, the dietary TAC
value was higher in the Western Anatolia region compared to other regions, and in 2017, it was higher in
both the Western Anatolia and Northeastern Anatolia regions (p<0,05). The Southeastern Anatolia region
had the lowest dietary TAC intake in both years (p<0,05). The dietary total polyphenol intake was found to
be similar in 2010 and 2017, with values of 453,02±324,05 and 445,41±314,76 mg/1000 kcal, respectively
(p>0,05). In Turkey, 63,32% of the total polyphenol content in the diet comes from flavonoids. After
flavonoids, the sub-group contributing the most to total dietary polyphenol intake is phenolic acids
(25,14% in 2010 and 28,72% in 2017). In 2010, the Western Anatolia region had the highest dietary total
polyphenol intake, while in 2017, it was the Northeastern Anatolia region. The Southeastern Anatolia
region had the lowest intake in both years. Beverages, particularly tea and coffee, made the most
significant contribution to both dietary TAC and total polyphenol intake in Türkiye (p<0,05). The nutrient
density of the diet in 2017 was significantly higher than in 2010, with values of 667,75±587,09 and
649,90±581,17, respectively (p<0,05). Individuals aged 15-18 had the lowest dietary TAC, polyphenol
intake, and nutrient density compared to other age groups (p<0,05). In the second part of the study, the
TAC of a total of 394 non-alcoholic beverages, including 60 carbonated beverages, 100 non-carbonated
beverages, 211 tea-coffee samples, and 23 fermented beverages, was analyzed using thethe 2,2’-Azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) method. The average TAC value of the analyzed nonalcoholic beverages was 3,693±1,428 mmol TE/L (ranging from 0,120 to 5,535 mmol TE/L). Among all nonalcoholic beverages, tea and coffee had the highest TAC value (4,317±0,617 mmol TE/L), while carbonated
beverages had the lowest TAC value (1,434±1,484 mmol TE/L) (p<0,05). The TAC value for non-carbonated
beverages was 3,760±1,332 mmol TE/L, and for fermented beverages, it was 3,567±1,102 mmol TE/L
(p>0,05). It was found that the brewing time (15, 30, 60 minutes), brewing temperature, brewing method,
and the type of teapot used had no significant effect on the TAC value of black tea (p>0,05). Although all
non-alcoholic beverages analyzed in this study demonstrated antioxidant activity, selecting the right
beverages can contribute to the diet's TAC and polyphenol values, and increase fluid intake. The study
concluded that strategies should be developed to increase the consumption of foods that are important
sources of antioxidants and polyphenols in the Turkish diet.
