Siyah ve Yeşil Çayların Biyoaktif ve Antimikrobiyal Özelliklerinin Kıyaslanması

Abstract

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.

Keywords

• Siyah çay,yeşil çay,antimikrobiyal,toplam fenolik madde,antioksidan aktivite

Comparison of Bioactive and Antimicrobial Properties of Black and Green Teas

Abstract

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.

Keywords

• Black tea,green tea,antimicrobial,total phenolic content,antioxidant activity

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