KOMBU ÇAYI ÜRETİMİNDE MUŞMULA (MESPILUS GERMANICA L.) KULLANIMININ ANTİOKSİDAN KAPASİTE VE BİYOERİŞİLEBİLİRLİK ÜZERİNE ETKİSİNİN ARAŞTIRILMASI

Yıl 2023, , 1021 - 1035, 15.10.2023

Elif Yıldız , Gülşah Özcan Sinir , Didem Peren Aykas Ozan Gürbüz

https://doi.org/10.15237/gida.GD23087

Öz

Kombu çayı, Kombu çayı kültüründe yer alan asetik asit bakterileri ve mayaların simbiyotik ilişkisi ile meydana gelen asetik asit ve alkol fermantasyonu ile karakterize olan ekşimsi-tatlımsı bir içecektir. Bu çalışmada sağlık açısından birçok faydası bulunan Kombu çayının biyoaktif potansiyelinin arttırılması hedeflenmiştir. Muşmula (Mespilus germanica L.) meyvesinin farklı oranlarda (%5, %10 ve %20) yeşil çaya katılmasını takiben gerçekleşen fermantasyon ile Kombu çayı hazırlanmıştır. Bu çaylar, antioksidan kapasite, toplam fenolik madde miktarı ve biyoerişilebilirlik açısından değerlendirilmiştir. Kombu çayı örneklerine ilave edilen muşmula oranının artması ile biyoaktif potansiyelin yükseldiği gözlemlenmiştir. %20 oranında muşmula ilavesi ile biyoerişilebilir fenolik fraksiyonların DPPH metoduna göre antioksidan kapasitesi 26.21±0.25 μmol TE/mL’den 38.54±0.08 μmol TE/mL’ye, toplam fenolik bileşen içeriği ise 42.83±1.02 mg GAE/100 mL’den 58.13±0.64 mg GAE/100 mL’ye yükselmiştir. Muşmula meyvesi ilavesi ile hazırlanan Kombu çayı hem yüksek biyoaktif içeriğe sahip bir içecek ortaya çıkartmış hem de yabani olarak yetişmekte olan muşmula meyvesinin endüstriyel kullanım alanını arttırma potansiyeli oluşturmuştur.

Anahtar Kelimeler

Kombu çayı, muşmula, antioksidan kapasite, biyoerişilebilirlik

INVESTIGATION OF THE EFFECT OF MEDLAR (MESPILUS GERMANICA L.) USAGE ON ANTIOXIDANT CAPACITY AND BIOACCESSIBILITY IN KOMBUCHA PRODUCTION

Öz

Kombucha is a sour-sweet beverage that is characterized by acetic acid and alcohol fermentation that occurs with the symbiotic relationship of acetic acid bacteria and yeasts in the kombucha culture. This study aimed to increase the bioactive potential of Kombucha, which has many health benefits. Kombucha was prepared by fermentation following the addition of medlar (Mespilus germanica L.) fruit to green tea at different rates (5%, 10%, and 20%). These teas were evaluated regarding antioxidant capacity, total phenolic content, and bioaccessibility. It was observed that the bioactive potential increased with the increase in the ratio of medlar added to the Kombucha samples. With the addition of medlar at the level of 20%, the antioxidant capacity of bioaccessible phenolic fractions for the DPPH method increased from 26.21±0.25 μmol TE/mL to 38.54±0.08 μmol TE/mL, and the total phenolic content increased from 42.83±1.02 mg GAE/100 mL to 42.83±1.02 mg GAE/100 mL. Kombucha prepared with the addition of medlar fruit has revealed a beverage with high bioactive content and also demonstrated the potential to increase the industrial use of the wild medlar fruit.

Anahtar Kelimeler

Kombucha, medlar, antioxidant capacity, bioaccessibility

Kaynakça

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