çukurova j. agric. food. sciences Çukurova Tarım ve Gıda Bilimleri Dergisi 2636-7874 2630-6034 Cukurova University Agricultural Engineering Ziraat Mühendisliği Siyah ve Yeşil Çayların Biyoaktif ve Antimikrobiyal Özelliklerinin Kıyaslanması Comparison of Bioactive and Antimicrobial Properties of Black and Green Teas Kadiroğlu Pınar Dıblan Sevgin 06 30 2017 32 1 13 18 03 30 2017 Copyright © 1973, Çukurova Journal of Agricultural and Food Sciences 1973 Çukurova Journal of Agricultural and Food Sciences

Bu çalışmada siyah ve yeşil çayların toplam fenolik madde miktarı, antioksidan ve antimikrobiyal aktiviteleri ve renk parametreleri araştırılmıştır. Yeşil çayların toplam fenolik madde içerikleri 3915 – 309 mg GAE/L arasında siyah çayların ise 2089 ile 152 mg GAE/L arasında değişmiştir. En yüksek antioksidan aktivite değeri yeşil çay örneklerinde (1942.761 μmol TE/L) belirlenmiştir. Antimikrobiyal aktivite analizleri sonucuna göre siyah çayların 200 ve 100 mg/ml oranlarında demlenmesiyle elde edilen ekstraktların P. aeruginosa üzerine etkisi olmasına rağmen S. aureus ve E. coli üzerinde hiçbir inhibisyon etkisinin olmadığı görülmüştür. Yeşil çaylarda ise tüm konsantrasyonlarda P. aeruginosa üzerine antimikrobiyal etki görüldüğü saptanmıştır.

In this study, total phenolic content, antioxidant, antimicrobial activity and colour parameters of black and green teas were investigated regarding to brewing concentrations of teas. Total phenolic content of green teas ranged between 309-3915 mg GAE/L while in black teas they changed from 152 to 2089 mg GAE/L. The highest antioxidant activity was detected in green teas with 1942.761 μmol TE/L. Antimicrobial activity analysis showed that brewing the black teas at ratios of 200 and 100 mg/ml exhibited antimicrobial activity on P. aeruginosa while they did not show inhibitory effect on S. aureus and E. coli. However, all green tea concentrations exhibited antimicrobial effect on P. aeruginosa.

 Black tea green tea antimicrobial total phenolic content antioxidant activity Siyah çay yeşil çay antimikrobiyal toplam fenolik madde antioksidan aktivite Brand-Williams, W., Cuvelier, M. E., and Berset, C. (1995) Use of a free radical method to evaluate antioxidant activity, LWT – Food Sci, Technol. 28: 25–30. Carloni, P., Tiano, L., Padella, L., Bacchetti, T., Customu, C., Kay, A., Damiani, E. (2013) Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Res Int 53: 900–908. Farooqui, A., Khan, A., Borghetto, I., Kazmi, S.U., Rubino, S., Paglietti, B. (2015) Synergistic antimicrobial activity of Camellia sinensis and Juglans regia against multidrug-resistant bacteria. PLoS ONE 10: 1–14. Friedman, M. (2007) Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas. Mol Nutr Food Res 51: 116–134. Karori, S.M., Wachira, F.N., Wanyoko, J.K., Ngure, R.M. (2007) Antioxidant capacity of different types of tea products. Afr J Biotechnol 6: 2287–2296. Kelebek, H. (2016) LC-DAD-ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature. Food Chem 204: 227–238. Kuroda, Y., Hara, Y. (1999) Antimutagenic and anticarcinogenic activity of tea polyphenols. Mutation Research - Mutat Res Rev 436: 69–97. Layher, J.W., Poling, J.S., Ishihara, M., Azadi, P., Alvarez-Manilla, G., Puett, D. (2013) A possible effect of concentrated oolong tea causing transient ıschemic attack-like symptoms. Br J Med Med Res 3: 2157–2172. Lin, Y.S., Tsai, Y., Tsay, J.S., Lin, J.K. (2003) Factors affecting the levels of teapolyphenols and caffeine in tea leaves. J Agric Food Chem 51: 1864–1873. Obanda M, Owuor PO, Mang’oka R (2001) Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature. J. Food Chem. 75: 395-404 Ozturk, I., Caliskan, O., Tornuk, F., Ozcan, N., Yalcin, H. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. LWT - Food Sci Technol 63: 144–151. Paola, R.D., Mazzon, E., Muia, C., Genovese, T., Menegazzi, M., Zaffini, R., Suzuki, H., Cuzzocrea, S. (2005) Green tea polyphenols attenuates lung ınjury in carrageean-ınduced pleurisy injury in mice. Respir Res 6: 1465–9921. Singleton, V.L., Rossi, J.A. (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult, 16:144–158 Wang, Y., Ho, C.T. (2009) Polyphenols chemistry of tea and coffee: A century of progress. J Agric Food Chem 57, 8109–8114. Yam, T.S., Shah, S. Hamilton-Miller, J.M.T. (1997) Microbiological activity of whole and fractionated crude extracts of tea (Camellia sinensis), and of tea components. FEMS Microbiol Lett 152: 169–174. Yamamoto, Y., Matsunaga, K., Friedman, H. (2004) Protective effects of green tea catechins on alveolar macrophages against bacterial infections. Biofactors 21: 119-21. Yıldırım, A., Mavi, A., Oktay, M., Kara, A.A., Algur, O.F. Bilaloglu, V. (2000) Comparison of antioxidant and antimicrobial activities of Tilia (Tilia argentea Desf ex DC), sage (Salvia triloba L.), and black tea (Camellia sinensis) extracts. J Agric Food Chem 48: 5030–5034. Zhu, Y., Luo, Y., Wang, P., Zhao, M., Li, L., Hu, X. Chen, F. (2015) Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation. Food Chem 194: 643–649.