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Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage

Year 2023, , 1600 - 1612, 01.09.2023

Berfin Eroğlu , Eda Delik , Volkan Yıldırım , Aysun Özçelik , Burcu Emine Tefon Öztürk

https://doi.org/10.21597/jist.1223639

Abstract

Nowadays, fermented beverages such as kombucha are particularly popular among customers because of their health benefits. Although black tea is often used as a substrate for kombucha fermentation, kombucha drinks prepared with various herbal teas are becoming increasingly popular. In this study, the medicinal plant, mahaleb was used for kombucha fermentation. The DPPH method was used to determine the antioxidant activity of kombucha drinks, the Folin–Ciocalteu and aluminium chloride colorimetric method was used to determine the total phenolic and flavonoid content of the drinks, respectively, and the antibacterial activity was determined by the disc diffusion method of the drinks. In addition, the microbiological composition and sensory analysis of the kombucha drinks were investigated. The antioxidant activity of the mahaleb-flavoured kombucha was not statistically different from those of traditional kombucha (p>0.05). As for phenolic content, traditional kombucha had higher content on all fermentation days (p<0.05). The total flavonoid content of mahaleb-flavoured kombucha was similar to traditional kombucha on day 7 of fermentation (p>0.05), but higher than traditional kombucha on day 21 of fermentation (p<0.0.5). In the analysis of the microbiological profile, the highest values of total mesophilic bacteria and acetic acid bacteria content were observed in mahaleb-flavoured kombucha and yeast in traditional kombucha on the 7th and 14th day of fermentation. Mahaleb-flavoured kombucha scored highest on all criteria and was the most popular beverage among participants. This is the first study in which mahaleb was used in kombucha fermentation.

Keywords

Antibacterial effect Bioactivity Phenolic content Flavonoid content Kombucha fermentation Sensory analysis

References

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Prunus mahaleb’in Fermente Çay İçeceklerinde Biyokimyasal ve Mikrobiyolojik Etkilerinin Araştırılması

Year 2023, , 1600 - 1612, 01.09.2023

Berfin Eroğlu , Eda Delik , Volkan Yıldırım , Aysun Özçelik , Burcu Emine Tefon Öztürk

https://doi.org/10.21597/jist.1223639

Abstract

Günümüzde kombu çayı gibi fermente içecekler, sağlığa yararlı etkileri sebebiyle tüketiciler arasında oldukça popülerdir. Kombu çayı fermantasyonu için genellikle siyah çay kullanılsa da çeşitli bitkilerin eklenmesi ile hazırlanan kombu çayları da giderek daha popüler hale gelmektedir. Bu çalışmada, kombu çayı fermantasyonu için tıbbi öneme sahip olan mahlep kullanılmıştır. Fermente edilen aromalı kombu çaylarının antioksidan aktivitesini belirlemek için DPPH yöntemi, toplam fenolik ve flavonoid içeriğini belirlemek için sırasıyla Folin-Ciocalteu ve alüminyum klorür kolorimetrik yöntemi ve antibakteriyel etkinliğini belirlemek için disk difüzyon yöntemi kullanılmıştır. Ayrıca kombu çaylarının mikrobiyolojik bileşimi ve duyusal değerlendirmeleri de bu çalışmada yapılmıştır. Sonuç olarak, mahlep aromalı kombu çayının antioksidan aktivitesinin, geleneksel kombu çayından istatistiksel olarak farklı olmadığı gösterilmiştir (p>0.05). Diğer yandan içeceklerin fenolik madde miktarları karşılaştırıldığı zaman, geleneksel kombu çayının fermantasyonun 7, 14 ve 21. günlerinde en yüksek fenolik içeriğe sahip olduğu bulunmuştur (p<0.05). İçeceklerin toplam flavonoid içeriği karşılaştırıldığında mahlep aromalı kombu çayının 7. günde geleneksel kombu çayı ile benzer içeriğe sahip olduğu görülmüştür. Ancak 21. günde mahlep aromalı kombu çayının toplam flavonoid madde miktarının daha yüksek olduğu bulunmuştur (p<0.05). İçeceklerin mikrobiyolojik profilleri karşılaştırıldığı zaman fermentasyonun 7. ve 14. günlerinde maya miktarının geleneksel kombu çayında, toplam mezofilik bakteri ve asetik asit bakteri miktarlarının ise mahlep aromalı kombu çayında yüksek olduğu görülmüştür. Duyusal değerlendirmelerde mahlep aromalı kombu çayı tüm kriterler değerlendirildiğinde en yüksek puanları almış ve katılımcılar arasında en popüler fermente içecek olmuştur. Gerçekleştirilen bu çalışma kombu çayı fermantasyonunda mahlep bitkisinin kullanıldığı ilk çalışmadır.

Keywords

Antibakteriyel aktivite Biyoaktivite Fenolik içerik Flavonoid içerik Kombu çayı fermantasyonu Duyusal analiz

References

  • Al-Mohammadi, A. R., Ismaiel, A. A., Ibrahim, R. A., Moustafa, A. H., Abou Zeid, A., Enan, G. (2021). Chemical constitution and antimicrobial activity of kombucha fermented beverage. Molecules, 26(16), 5026.
  • Al-Said, M. S., & Hifnawy, M. S. (1986). Dihydrocoumarin and certain other coumarins from Prunus mahaleb seeds. Journal of Natural Products, 49(4), 721-721.
  • Amarasinghe, H., Weerakkody, N. S., Waisundara, V. Y. (2018). Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation. Food science & nutrition, 6(3), 659-665.
  • Ayed, L., Ben Abid, S., Hamdi, M. (2017). Development of a beverage from red grape juice fermented with the Kombucha consortium. Annals of microbiology, 67(1), 111-121.
  • Ayed, L., & Hamdi, M. (2015). Manufacture of a beverage from cactus pear juice using “tea fungus” fermentation. Annals of Microbiology, 65(4), 2293-2299.
  • Battikh, H., Bakhrouf, A., Ammar, E. (2012). Antimicrobial effect of Kombucha analogues. LWT-Food Science and Technology, 47(1), 71-77.
  • Bauer, A. W. (1966). Antibiotic susceptibility testing by a standardized single disc method. American Journal of Clinical Pathology, 45, 149-158.
  • Blanc, P. J. (1996). Characterization of the tea fungus metabolites. Biotechnology letters, 18(2), 139-142.
  • Cardoso, R. R., Neto, R. O., dos Santos D'Almeida, C. T., do Nascimento, T. P., Pressete, C. G., Azevedo, L., Martino, H. S. D., Cameron, L. C., Ferreira, M. S. L., de Barros, F. A. R. (2020). Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Research International, 128, 108782.
  • Chakravorty, S., Bhattacharya, S., Chatzinotas, A., Chakraborty, W., Bhattacharya, D., Gachhui, R. (2016). Kombucha tea fermentation: Microbial and biochemical dynamics. International journal of food microbiology, 220, 63-72.
  • Chen, C., & Liu, B. Y. (2000). Changes in major components of tea fungus metabolites during prolonged fermentation. Journal of applied microbiology, 89(5), 834-839.
  • Chu, S. C., & Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98(3), 502-507.
  • Coelho, R. M. D., de Almeida, A. L., do Amaral, R. Q. G., da Mota, R. N., de Sousa, P. H. M. (2020). Kombucha. International Journal of Gastronomy and Food Science, 22, 100272.
  • Dadalı, C., & Elmacı, Y. (2022). Optimization of headspace solid-phase microextraction technique for the volatile compounds of Prunus mahaleb L.(mahaleb) kernel. Journal of Food Measurement and Characterization, 16(1), 687-699.
  • Dwiputri, M. C., & Feroniasanti, Y. L. (2019). Effect of fermentation to total titrable acids, flavonoid and antioxidant activity of butterfly pea kombucha. In: Journal of Physics: Conference Series, The International Seminar on Bioscience and Biological Education (p. 012014). Yogyakarta, Indonesia. Access: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://iopscience.iop.org/article/10.1088/1742-6596/1241/1/012014/pdf
  • Eroğlu B., Delik E., Tefon Öztürk B. E. (2021). Investigation of biological activities and sensory properties of chasteberry flavoured kombucha. In: 12th International Scientific Research Congress Science and Engineering Full Text Book. B., Topuz (Ed), 12th International Scientific Research Congres, (pp. 2-13). Ankara, Turkey. Acces: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/http://www.utsakcongress.com/kitaplar/FEN_TAM_12%20(1).pdf
  • Falcioni, G., Fedeli, D., Tiano, L., Calzuola, I., Mancinelli, L., Marsili, V., Gianfranceschi, G. (2002). Antioxidant activity of wheat sprouts extract in vitro: inhibition of DNA oxidative damage. Journal of food Science, 67(8), 2918-2922.
  • Farag, M. A., Khattab, A. R., Shamma, S., Afifi, S. M. (2021). Profiling of primary metabolites and volatile determinants in mahlab cherry (Prunus mahaleb L.) seeds in the context of its different varieties and roasting as analyzed using chemometric tools. Foods, 10(4), 728.
  • Galimberti, A., Bruno, A., Agostinetto, G., Casiraghi, M., Guzzetti, L., Labra, M. (2021). Fermented food products in the era of globalization: Tradition meets biotechnology innovations. Current Opinion in Biotechnology, 70, 36-41.
  • Gerardi, C., Frassinetti, S., Caltavuturo, L., Leone, A., Lecci, R., Calabriso, N., Carluccio, M.A., Blando,F., Mita, G. (2016). Anti-proliferative, anti-inflammatory and anti-mutagenic activities of a Prunus mahaleb L. anthocyanin-rich fruit extract. Journal of Functional Foods, 27, 537-548.
  • Güven, Z. (2020). Halk İlacı ve Gıda Olarak Kullanılan Prunus mahaleb L. Tohum ve Meyve Kabuklarında Farmakognozik Araştırmalar (Ph. D. Thesis). Access: https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp
  • Halkman KA. (Ed.). (2000). Gıda Mikrobiyolojisi ve Uygulamaları. Ankara: Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü yayını.
  • Hrnjez, D., Vaštag, Ž., Milanović, S., Vukić, V., Iličić, M., Popović, L., Kanurić, K. (2014). The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage. Journal of Functional Foods, 10, 336-345.
  • Irigoyen, A., Arana, I., Castiella, M., Torre, P., Ibanez, F. C. (2005). Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food chemistry, 90(4), 613-620.
  • Jakubczyk, K., Kałduńska, J., Kochman, J., Janda, K. (2020). Chemical profile and antioxidant activity of the kombucha beverage derived from white, green, black and red tea. Antioxidants, 9(5), 447.
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There are 59 citations in total.

Details

Primary Language English
Subjects Structural Biology
Journal Section Biyoloji / Biology
Authors

Berfin Eroğlu 0000-0002-9099-7603

Eda Delik 0000-0002-9047-2874

Volkan Yıldırım 0000-0002-1708-359X

Aysun Özçelik 0000-0003-2537-4220

Burcu Emine Tefon Öztürk 0000-0003-1690-9879

Early Pub Date August 29, 2023
Publication Date September 1, 2023
Submission Date December 26, 2022
Acceptance Date April 6, 2023
Published in Issue Year 2023

Cite

APA Eroğlu, B., Delik, E., Yıldırım, V., Özçelik, A., et al. (2023). Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage. Journal of the Institute of Science and Technology, 13(3), 1600-1612. https://doi.org/10.21597/jist.1223639
AMA Eroğlu B, Delik E, Yıldırım V, Özçelik A, Tefon Öztürk BE. Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage. Iğdır Üniv. Fen Bil Enst. Der. September 2023;13(3):1600-1612. doi:10.21597/jist.1223639
Chicago Eroğlu, Berfin, Eda Delik, Volkan Yıldırım, Aysun Özçelik, and Burcu Emine Tefon Öztürk. “Investigation of Biochemical and Microbiological Effects of Prunus Mahaleb in Fermented Tea Beverage”. Journal of the Institute of Science and Technology 13, no. 3 (September 2023): 1600-1612. https://doi.org/10.21597/jist.1223639.
EndNote Eroğlu B, Delik E, Yıldırım V, Özçelik A, Tefon Öztürk BE (September 1, 2023) Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage. Journal of the Institute of Science and Technology 13 3 1600–1612.
IEEE B. Eroğlu, E. Delik, V. Yıldırım, A. Özçelik, and B. E. Tefon Öztürk, “Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage”, Iğdır Üniv. Fen Bil Enst. Der., vol. 13, no. 3, pp. 1600–1612, 2023, doi: 10.21597/jist.1223639.
ISNAD Eroğlu, Berfin et al. “Investigation of Biochemical and Microbiological Effects of Prunus Mahaleb in Fermented Tea Beverage”. Journal of the Institute of Science and Technology 13/3 (September 2023), 1600-1612. https://doi.org/10.21597/jist.1223639.
JAMA Eroğlu B, Delik E, Yıldırım V, Özçelik A, Tefon Öztürk BE. Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage. Iğdır Üniv. Fen Bil Enst. Der. 2023;13:1600–1612.
MLA Eroğlu, Berfin et al. “Investigation of Biochemical and Microbiological Effects of Prunus Mahaleb in Fermented Tea Beverage”. Journal of the Institute of Science and Technology, vol. 13, no. 3, 2023, pp. 1600-12, doi:10.21597/jist.1223639.
Vancouver Eroğlu B, Delik E, Yıldırım V, Özçelik A, Tefon Öztürk BE. Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage. Iğdır Üniv. Fen Bil Enst. Der. 2023;13(3):1600-12.