No ke aha i ʻulaʻula ai ke kī ʻeleʻele?

I ka wā o ka hana ʻana o ke kī ʻeleʻele, ua hoʻokomo ʻia nā lau kī i kekahi mau kaʻina hana, me ka mae ʻana, ka ʻōwili ʻana, ka oxidation, a me ka maloʻo ʻana. I ka wā o ka oxidation e hana ai nā polyphenols kī, ʻoiai nā catechins, i ka oxidation enzymatic, e alakaʻi ana i ka hoʻokumu ʻia ʻana o nā thearubigins a menā theaflavinsʻO kēia mau hui ke kuleana no ke kala ʻulaʻula momona a me ka ʻono ʻano o ke kī ʻeleʻele.

ʻO Thearubigins, ʻoiai, he mau pūhui polyphenolic nui i ʻulaʻula-ʻeleʻele ke kala. Hoʻokumu ʻia lākou ma o ka polymerization o nā catechins a me nā flavonoids ʻē aʻe i loaʻa i loko o nā lau kī. ʻO Theaflavins, ma ka ʻaoʻao ʻē aʻe, he mau pūhui polyphenolic liʻiliʻi e hāʻawi pū ana i ke kala ʻulaʻula o ke kī ʻeleʻele.

Hoʻonui hou ʻia ke kala ʻulaʻula o ke kī ʻeleʻele e ke alo o nā anthocyanins, ʻo ia nā pigments wai-hoʻoheheʻe ʻia i loaʻa i kekahi mau ʻano kī. Hiki i kēia mau pigments ke hāʻawi i kahi waihoʻoluʻu ʻulaʻula i ke kī i hoʻomoʻa ʻia, e hoʻohui ana i kona ʻano kala holoʻokoʻa.

Ma waho aʻe o nā hoʻololi kemika e hana ʻia ana i ka wā o ka hana ʻana i ke kī, hiki i nā mea e like me ke ʻano o nā mea kanu kī, nā kūlana ulu, a me nā ʻano hana ke hoʻololi i ke kala ʻulaʻula o ke kī ʻeleʻele. No ka laʻana, ʻo ka pae o ka oxidation, ka lōʻihi o ka fermentation, a me ka mahana e hana ʻia ai nā lau kī ke hoʻololi i ke kala hope loa o ke kī i hoʻomoʻa ʻia.

I ka hopena, ʻo ke kala ʻulaʻula o ke kī ʻeleʻele ka hopena o ka pilina paʻakikī o nā hui kemika a me nā kaʻina hana i komo i kāna hana ʻana. ʻO nā thearubigins, theaflavins, a me nā anthocyanins nā mea nui e kōkua i ka waihoʻoluʻu ʻulaʻula o ke kī ʻeleʻele, me ko lākou hoʻokumu ʻia a me ka launa pū ʻana i ka wā o ka hana ʻana i ke kī e hāʻawi ana i ke kala a me ka ʻono o kēia mea inu aloha.

Nā Kuhikuhi:
Gramza-Michałowska A. Nā Infusions Kī: Ko lākou Hana Antioxidant a me ka Phenolic Profile. Nā Meaʻai. 2020;9(4): 507.
ʻO Jilani T, Iqbal M, Nadeem M, et al. Ka hana ʻana i ke kī ʻeleʻele a me ke ʻano o ke kī ʻeleʻele. J Food Sci Technol. 2018;55(11): 4109-4118.
ʻO Jumtee K, Komura H, Bamba T, Fukusaki E. Ke kuhi nei i ka hoʻonohonoho ʻana o ke kī ʻōmaʻomaʻo Kepani e ka gas chromatography/mass spectrometry-based hydrophilic metabolite fingerprinting. J Biosci Bioeng. 2011;111(3): 255-260.
ʻO Komes D, Horžić D, Belščak-Cvitanović A, et al. ʻO ka haku mele phenolic a me nā waiwai antioxidant o kekahi mau mea kanu lāʻau lapaʻau i hoʻohana kuʻuna ʻia i hoʻopilikia ʻia e ka manawa unuhi a me ka hydrolysis. Phytochem Anal. 2011;22(2): 172-180.