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

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

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

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

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