Antimicrobial and Antioxidant Activity of Different Herbal Tea Combinations

Abstract

Today, the use of components obtained from plant extracts is rapidly increasing, especially in the pharmaceutical industry. Eight different plants, which are used as winter tea and are frequently consumed among herbal teas, were selected in the study. It is aimed to investigate the antimicrobial and antioxidant activities of teas obtained from medicinal and aromatic plants such as Linden, Ginger, Cinnamon, Sage, Daisy, Turmeric, Clove and Rosehip. Five different pathogens (Staphylococcus aureus, Streptococcus pyogenes, Enterococcus faecalis, Escherichia coli and Pseudomonas aeruginosa) were selected from common disease-causing pathogens. A total of 21 combinations were made for each plant. Disc diffusion and minimum inhibition methods were used to determine antimicrobial activity. DPPH (2,2 Difenil-1-Pikrohidrozil) method was used to determine antioxidant activity. The total phenol content and tannins content of herbal teas were also determined. The highest value among the antimicrobial activities of herbal teas (triple combination) was measured against E.faecalis (25.11 mm). The herbal combination with the highest value measured was found in the ginger+cinnamon+clove group. The highest antioxidant value was measured in this mixture (36.8 mg/mL).

Keywords

• Herbal Tea,Antimicrobial,Antioxidant,Pathogen,Public Health

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