Effect of Caper Buds (Capparis spp.) on Phenolics, Antioxidant Capacity, and Bioaccessibility on Kombucha Tea Production

Yıl 2020, , 390 - 401, 31.12.2020

Nihan Giritlioğlu Elif Yıldız , Ozan Gürbüz

https://doi.org/10.24323/akademik-gida.850909

Cited By: 3

Öz

Kombucha is a fermented beverage obtained by the fermentation of tea extracts containing sugar by the symbiotic culture of acetic acid bacteria and yeasts. The consumption and studies about the Kombucha are increasing steadily. In this study, caper buds belonging to Capparis ovata Desf. obtained from the Artvin region in Turkey were utilized in Kombucha production; caper buds and Kombucha tea samples (KC1: Green-tea, KC2: Caper bud, KC3: Caper bud + Green-tea) were analyzed. The dry matter, water-soluble dry matter, ash and total acidity and pH of caper buds used in Kombucha tea production were determined as 25.99±1.12 g/100g, 14.47±0.21, 1.74±0.06 g/100g, 0.57±0.06 g/100g and 5.30±0.12, respectively. In Kombucha samples, at the end of fermentation, the total acidity ranged from 0.74±0.02 to 1.43±0.04 g/100g, while the pH was between 3.18±0.01 and 3.19±0.01. Although, caper buds did not contain any anthocyanin, KC1 sample had 2.30 mg/L (cyanidin-3-glycoside equivalent) anthocyanin and it increased by 52% and determined as 3.50 mg/L (cyanidin-3-glycoside equivalent) in KC3 sample by the inclusion of caper buds. In order to determine the potential of Kombucha tea samples on health, antioxidant capacity of samples were determined, and green tea and caper bud containing KC3 sample had the highest values in extractable (TEACABTS: 7.06 µmole Trolox/mL; TEACDPPH: 7.12 µmole Trolox/mL), hydrolyzable (TEACABTS: 7.59 µmole Trolox/mL; TEACCUPRAC: 4.28 µmole Trolox/mL; TEACDPPH: 3.03 µmole Trolox/mL) and bioaccessible phenolics (TEACABTS: 5.70 µmole Trolox/mL; TEACCUPRAC: 4.47 µmole Trolox/mL; TEACDPPH: 2.36 µmole Trolox/mL). In addition, according to sensory evaluation results, KC3 with 5.61 points was the most preferred sample by panelists (overall acceptability). As a result of the study, antioxidant capacity and total phenolic component contents of tea samples were enriched by using a phenolic compond rich substrate capers buds, and a new healthy fermented beverage was produced.

Anahtar Kelimeler

Cappariss spp., Kombucha, Antioxidant capacity, Anthocyanin, Bioaccessibility

Kombu Çayı Üretiminde Kapari Tomurcuklarının (Capparis spp.) Kullanımının Fenolikler, Antioksidant Kapasite ve Biyoerişilebilirliğe Etkisi

Öz

Kombu çayı asetik asit bakterileri ve mayaların simbiyotik ilişkisiyle şeker ilave edilmiş çay ekstraktların fermentasyona uğratılması sonucu elde edilen fermente bir içecektir. Kombu çayının tüketimi ve konusundaki çalışmalar her geçen gün artmaktadır. Bu çalışmada, Artvin bölgesinden temin edilen Capparis ovata Desf. türüne ait kapari tomurcukları Kombu çayı üretiminde kullanılmış, kapari tomurcuğu ve fermentasyon sonucunda elde edilen Kombu çayı örnekleri (KC1: yeşil çay, KC2: kapari tomurcuğu, KC3: kapari tomurcuğu+yeşil çay) analiz edilmiştir. Kombu çayı üretiminde kullanılan kapari tomurcuğunun kurumadde, suda çözünen kurumadde, kül ve toplam asitlik ile pH ortalama değerleri sırasıyla; 25.99±1.12 g/100g; 14.47±0.21; 1.74±0.06 g/100 g; 0.57±0.06 g/100 g; 5.30±0.12 olarak belirlenmiştir. Üretilen Kombu çayı örneklerinde, fermentasyon sonunda toplam asitlik 0.74±0.02 ile 1.43±0.04 g/100g arasında değişirken, pH ise 3.18±0.01 ile 3.19±0.01 değerleri arasında belirlenmiştir. Kapari tomurcuğunda antosiyanin içeriğine rastlanmazken; KC1 örneğinin antosiyanin miktarı 2.30 mg/L (siyanidin-3-glikozit eşdeğeri) olarak bulunmuş, KC3 örneğinde bu değerin kapari tomurcuğunun da etkisi ile %52 oranında artarak, 3.50 mg/L (siyanidin-3-glikozit eşdeğeri) olduğu belirlenmiştir. Kombu çayı örneklerinin sağlık üzerindeki potansiyelleri belirlemek amacı ile antioksidan kapasiteleri incelenmiş, yeşil çay ve kapari içeren KC3 örneği; ekstrakte edilebilir (TEACABTS: 7.06 µmol Trolox/mL; TEACDPPH: 7.12 µmol Trolox/mL), hidrolize edilebilir (TEACABTS: 7.59 µmol Trolox/mL; TEACCUPRAC: 4.28 µmol Trolox/mL; TEACDPPH: 3.03 µmol Trolox/mL) ve biyoerişilebilir fenolikler (TEACABTS: 5.70 µmol Trolox/mL; TEACCUPRAC: 4.47 µmol Trolox/mL; TEACDPPH: 2.36 µmol Trolox/mL) açısından en yüksek değerleri göstermiştir. Ayrıca, duyusal değerlendirme sonuçlarına göre, KC3 örneği, 5.61 puan (genel beğeni) ile panelistlerce en beğenilen örnek olmuştur. Çalışmanın sonucunda, fenolik bileşenlerce zengin bir substrat olan kapari tomurcuğu kullanılarak, antioksidan kapasite ve toplam fenolik bileşen içeriği zenginleştirilmiş, yeni ve sağlıklı bir fermente içecek üretilmiştir.

Anahtar Kelimeler

Cappariss spp., Kombu çayı, Antioksidan kapasite, Antosiyanin, Biyoerişilebilirlik

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