Beyaz, Siyah ve Yeşil Çay Kullanılarak Üretilen Kombuchaların Bazı Özelliklerinin Belirlenmesi

Year 2017, Volume: 34 Issue: 1, 46 - 56, 02.05.2017

Mehmet Güldane Mustafa Bayram Semra Topuz Cemal Kaya Hatice Burcu Gök Murat Bülbül Merve Koç

https://doi.org/10.13002/jafag1101

Cited By: 6

Abstract

Kombucha; maya ve asetik asit bakteri türleri arasındaki simbiyotik ilişkiye bağlı olarak şekerli çayın fermantasyonuyla üretilen bir içecektir. Bu çalışmada beyaz, siyah ve yeşil çay kullanılarak üretilen kombucha içeceklerinin pH’sı, toplam asitlik, alkol, toplam fenolik madde miktarları, kafein ve bazı bireysel fenolik bileşik içerikleri belirlenmiştir. Beyaz, siyah ve yeşil çay içeren kombuchaların fermantasyon sonrası pH değerleri sırasıyla 3,11; 3,22; 3,16 toplam asitlik (% asetik asit) miktarları ise 8,9; 9,2; 9,0 olarak saptanmıştır. Beyaz çayla üretilen kombuchanın toplam fenolik madde miktarı 736,1 mg GAE/L olup diğer kombuchalara göre daha yüksek miktarda tespit edilmiştir. Kombucha örneklerinde analizi yapılan bileşiklerden en yüksek miktarda bulunan kafein olarak belirlenmiştir. Beyaz çay kullanılarak üretilen kombuchaların gallik asit (4,76±1,06 mg/L), kafein (63,47±4,64 mg/L) ve epikateşin (1,59±0,06 mg/L) miktarları yeşil ve siyah çay kullanılarak üretilen kombuchalardan daha yüksek miktarda saptanmıştır

Keywords

Kombucha, beyaz çay, siyah çay, yeşil çay, fenolik bileşik

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