Investigation Effect of Origanum bilgeri on the Bioactivity and Microbiological Profile of Kombucha Tea

Year 2021, Volume: 21 Issue: 2, 236 - 249, 30.04.2021

Eda Delik Berfin Eroğlu Orhan Ünal Burcu Emine Tefon Öztürk

https://doi.org/10.35414/akufemubid.867841

Abstract

Kombucha is a traditional fermented beverage that is preferred world-wide due to its positive effects on human health. Although black tea is generally used in the fermentation of kombucha, nowadays it is aimed to increase the beneficial health effects of the product by fermenting it with different herbal materials. Origanum bilgeri, is endemic to Antalya and used generally in traditional medicine. In this study, traditional kombucha fermented with Origanum bilgeri, and the microbial profile, antimicrobial effect, free radical scavenging ability, total flavonoid content, total phenolic content, and sensory analysis of the analogue drink was investigated and compared with traditional kombucha on fermentation days 0, 7 and 14. As a result, it was found that the antioxidant activity of O. bilgeri added kombucha was similar to traditional kombucha, and the total amount of flavonoid and phenolic content was higher than that of traditional kombucha. In addition, on the 7th and 14th days of fermentation, O. bilgeri added kombucha had an antibacterial effect against bacterial strains that traditional kombucha tea could not be effective on and was more welcomed in the sensory analysis.

Keywords

Kombucha, Origanum bilgeri, Antibacterial Activity, Antioxidant Activity, Total Flavonoid Content, Total Phenolic Content

Origanum bilgeri’nin Kombu Çayının Biyoaktivitesi ve Mikrobiyolojik Profili Üzerindeki Etkilerinin İncelenmesi

Abstract

Kombu çayı, insan sağlığı üzerindeki olumlu etkileri nedeniyle dünya çapında sıklıkla tercih edilen geleneksel fermente bir içecektir. Kombu çayı fermentasyonunda genellikle siyah çay kullanılıyor olsa da günümüzde farklı bitkisel materyaller eklenerek bu fermente ürünün antioksidan özelliklerinin arttırılması amaçlanmaktadır. Bu çalışmada, Antalya iline endemik ve tıbbi öneme sahip Origanum bilgeri P.H. Davis (Tüylü mercan) ile fermente edilen kombu çayının 0., 7. ve 14. fermentasyon günlerindeki mikrobiyal profili, antibakteriyel etkisi, serbest radikal yakalama kapasitesi, toplam flavonoid ve fenolik madde miktarları incelenmiş ayrıca duyusal analizi yapılarak geleneksel kombu çayı ile karşılaştırılmıştır. Sonuç olarak, O. bilgeri katkılı kombu çayının antioksidan aktivitesinin geleneksel kombu çayı ile yakın sonuç gösterdiği, toplam flavonoid ve fenolik madde miktarının ise geleneksel kombu çayından daha yüksek olduğu bulunmuştur. Ayrıca fermentasyonun 7. ve 14. gününde O. bilgeri katkılı kombu çayının, geleneksel kombu çayının etkili olamadığı bakteri suşlarına karşı antibakteriyel etkiye sahip olduğu ve duyusal analizlerdeki genel değerlendirmelere göre daha hoş karşılandığı görülmüştür.

Keywords

Kombu çayı, Origanum bilgeri, antibakteriyel aktivite, antioksidan aktivite, toplam flavonoid madde, toplam fenolik madde

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