DETERMINATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF KOMBUCHA BEVERAGE PREPARED WITH SAFFRON

Öz

This research aimed to explore the impacts of saffron extract (SE) on composition and sensorial features of kombucha beverage prepared with green tea (GT). For this point, SE was added to GT infusion then fermented at 28±2 °C (120 h). Total acidity of samples prepared with GT (control) and saffron extract added kombucha (SEK) reached to 3.96 and 4.02 g/L, respectively at the end of the fermentation. Total phenolic content (TPC) and total antioxidant capacity (TAC) of the beverages raised in proportion to uncultivated samples. The current findings demonstrated that SE addition to GT infusion resulted with an increment in TPC and TAC. At the end of the fermentation, increase of TPC in control and SEK were determined as 73.51% and 43.85%, respectively. The results revealed that SE addition to GT for kombucha fermentation provided enhanced nutritional properties as well as improving functional and sensorial attributes of the beverage.

Anahtar Kelimeler

• Kombucha,saffron,fermentation,antioxidant capacity

SAFRAN KULLANILARAK HAZIRLANAN KOMBUCHA İÇECEĞİNİN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

Öz

Bu çalışmada safran ekstaktı (SE) kullanımının, yeşil çay (YÇ) ile hazırlanan kombucha içeceğinin bileşimi ve duyusal özellikleri üzerine olan etkilerinin araştırılması amaçlanmıştır. Bu amaçla SE,  YÇ infüzyonuna eklenmiş ve 28±2 °C'de (120 saat) fermente edilmiştir. YÇ ile hazırlanmış (kontrol) ve SE ilave edilmiş kombucha örneklerinin toplam asitlik değerleri fermentasyon sonunda sırasıyla 3.96 ve 4.02 g/L’ ye ulaşmıştır. İçeceklerin toplam fenolik madde içeriği (TFM) ve toplam antioksidan kapasite değerlerinde (TAK), kültür içermeyen örneklere göre artış görülmüştür. Mevcut bulgular, YÇ infüzyonuna SE ilavesinin, TFM ve TAK değerlerinde artış meydana getirdiğini göstermiştir. Fermentasyon sonunda YÇ ile hazırlanan ve SE ilave edilen kombucha örneklerindeki TFM artışı sırasıyla %73.51 ve %43.85 olarak belirlenmiştir.  Bu çalışmaya ait sonuçlar, kombucha fermentasyonunda kullanılan yeşil çaya safran ektraktı eklenmesi ile, içeceğin fonksiyonel ve duyusal özelliklerinin iyileştirilmesinin yanı sıra, besleyici özelliklerinin geliştirildiğini ortaya koymuştur. 

Anahtar Kelimeler

• Kombucha,safran,fermentasyon,antioksidan kapasite

Kaynakça

1. Abuduaibifu, A., Tamer, C.E. (2019). Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha. J Food Process Preserv, https://doi.org/10.1111/jfpp.14077
2. Akbari-Fakhrabadi, M., Najafi, M., Mortazavian, S., Rasouli, M., Memari, A.H., Shidfar, F. (2019). Effect of saffron (Crocus sativus L.) and endurance training on mitochondrial biogenesis, endurance capacity, inflammation, antioxidant, and metabolic biomarkers in Wistar rats. J Food Biochem, 43(8):12946. doi: 10.1111/jfbc.12946.
3. Alavizadeh, S.H., Hosseinzadeh, H. (2014). Bioactivity assessment and toxicity of crocin: A comprehensive review. Food Chem. Toxicol., (64): 65–80.
4. Altuğ, T., Elmacı, Y. (2011). Gıdalarda Duyusal Değerlendirme. 2. Baskı. Sidas Medya, İzmir, Türkiye, 134 s. ISBN:978-9944-5660-8-7.
5. Apak, R., Güçlü, K., Özyürek, M., Çelik, S.E. (2008). Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay. Microchim Acta, 160: 413-419.
6. Ashrafi, M., Bathaie, S.Z., Abroun, S., Azizian, M. (2015). Effect of crocin on cell cycle regulators in N‐nitroso‐N‐methylurea‐induced breast cancer in rats. DNA and Cell Biology, 34(11): 684–691. https:// doi.org/10.1089/dna.2015.2951.
7. Assimopoulou, A.N., Sinakos, Z., Papageorgiou, V.P. (2005). Radical Scavenging Activityof Crocus sativus L. Extract and its Bioactive Constituents. Phytother. Res, (19): 997–1000
8. Aung, H.H., Wang, C.Z., Ni, M., Fishbein, A., Mehendale, S.R., Xie, J.T.,Yuan, C.S. (2007). Crocin from Crocus sativus possesses significant anti‐proliferation effects on human colorectal cancer cells. Experimental Oncology, 29(3):175–180.

9. Ayed, L., Abid, S.B., Hamdi, M. (2017). Development of a beverage from red grape juice fermented with the kombucha consortium. Annals of Microbiology, 67 111–121. https ://doi.org/10.1007/s13213-016-1242-2
10. Azarabadi, N., Özdemir, F. (2018). Determination of crocin content and volatile components in different qualities of Iranian saffron. GIDA, 43(3): 476-489.
11. Bakker, J., Bridle, P., Timberlake, C.F. (1986). Tristimulus measurements (CIELAB 76) of port wine colour. Vitis, 25: 67-78.
12. Bathaie, S.Z., Mousavi, S.Z. (2010). New Applications and Mechanisms of Action of Saffron and its Important Ingredients. Crit Rev Food Sci Nutr, 50:761–786.
13. Benzie, I.F.F., Strain, J.J. (1996). The Ferric Reducing Ability of Plasma ( FRAP ) as a Measure of “ Antioxidant Power ”: The FRAP Assay, Anal Biochem, 239: 70-76.
14. Cemeroğlu, B.S. (2007). Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları, No. 34. Bizim Büro Basımevi, Ankara, Türkiye, 535 s. ISBN: 9759857868.
15. Ćetković, G.S., Canadanovic-Brunet, J.M., Djilas, S.M., Tumbas, V.T., Markov, S.L., Cvetković, D.D., (2007). Antioxidant potential, lipid peroxidation inhibition and antimicrobial activities of Satureja montana L. subsp. Kitaibelii extracts. Int. J. Mol. Sci. 8 (10): 1013–1027.
16. Cvetković, D. (2008). Kombucha made from medical herbs biological activity and fermentation parameters. Ph.D. Thesis, Faculty of Technology, University of Novi Sad, Republic of Serbia.
17. Chakravorty S., Bhattacharya, S., Bhattacharya, D., Sarkar, S., Gachhu, R. (2019). Kombucha: a promising functional beverage prepared from tea. In: Non-alcoholic Beverages, Grumezescu, A. M.,Volume 6, Woodhead Publishing, pp.285-327.
18. Dabbagh Moghaddam, A., Garavand, F., Razavi, S., Talatappe, H.D. (2018). Production of saffron-based probiotic beverage by lactic acid bacteria. J Food Meas Charact, 12: 2708-2717. https://doi.org/10.1007/s11694-018-9888-z
19. Essawet, N.A., Cvetković, D., Velićanski, A., Canadanovic-Brunet, J., Vulic, J., Maksimovic, V., Markov, S., (2015). Polyphenols and antioxidant activities of kombucha beverage enriched with coffeeberry extract. Chem. Ind. Chem. Eng. Q., 21 (3): 399–409.
20. Ghasemi, T., Abnous, K., Vahdati, F., Mehri, S., Razavi, B.M., Hosseinzadeh, H. (2015). Antidepressant effect of Crocus sativus aqueous extract and its effect on CREB, BDNF, and VGF transcript and protein levels in rat hippocampus. Drug Research (Stuttg), 65(7): 337–343. https://doi.org/10.1055/s-0034-1371876
21. Gismondi, A., Serio, M., Canuti, L., Canini, A., (2012). Biochemical, antioxidant and antineoplastic properties of Italian Saffron (Crocus sativus L). Am. J. Plant Sci., (3): 1573–1580. https://doi.org/10.4236/ajps.2012.311190.
22. Goyal, S.N., Arora, S., Sharma, A.K., Joshi, S., Ray, R., Bhatia, J., Kumari, S., Arya, D.S. (2010). Preventive effect of crocin of Crocus sativus on hemodynamic, biochemical, histopathological and ultrastuctural alterations in isoproterenol-induced cardiotoxicity in rats. Phytomedicine,17:227–232.
23. Granato, D., Calado, V.M.A., Jarvis, B. (2014). Observations on the use of statistical methods in Food Science and Technology. Food Res Int, 55: 137–149. http://dx.doi.org/10.1016/j.foodres.2013.10.024
24. Hosseinzadeh, H., Shamsaie, F., Mehri, S. (2009). Antioxidant activity of aqueous and ethanolic extracts of Crocus sativus L. stigma and its bioactive constituents, crocin and safranal. Pharmacognosy Magazine, 5(20): 419
25. Jayabalan, R., Malbasa, R.V., Loncar, E.S., Vitas, J.S., Sathishkumar, M.A., (2014). Review on Kombucha tea—microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Compr. Rev. Food Sci. Food Saf. (13): 538–550.
26. Karimi, E., Oskoueian, R., Hendra, H.Z., Jaafar, E., (2010). Evaluation of Crocus sativus L stigma phenolic and flavonoid compounds and its antioxidant activity. Molecules (15): 6244–6256. https://doi.org/10.3390/molecules15096244.
27. Katalinic, V., Milos, M., Kulisic, T., Jukic, M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chem, 94(4): 550-557. Marete, E.N., Jacquier, J.C., O’Riordan, D. (2011). Feverfew as asource of bioactives for functional foods: storage in model bever-ages. Journal of Functional Foods, (3), 38–43.
28. Marsh, A.J., O’Sullivan, O., Hill, C., Ross, R.P., Cotter, P.D., (2014a). Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food Microbiol. (38): 171–178.
29. Marsh, A.J., Hill, C., Ross, R.P., Cotter, P.D., (2014b), Fermented beverages with health-promoting potential: Past and future perspectives. Trends Food Sci. Tech. 38(2):113-124.
30. Mehri, S., Abnous, K., Mousavi, S.H., Shariaty, V.M., Hosseinzadeh, H. (2012). Neuroprotective Effect of Crocin on Acrylamide-induced Cytotoxicity in PC12 cells. Cellular and Molecular Neurobiology 32(2): 227–235.
31. Melnyk, J.P., Massimo, S.W., Marcone, F. (2010). Chemical and biological properties of the world's most expensive spice: Saffron. Food Res Int. 43(8): 1981-1989.
32. Mousavi, Z.E., Mousavi, M. (2019). The effect of fermentation by Lactobacillus plantarum on the physicochemical and functional properties of liquorice root extract. LWT. (105): 164-168.
33. Negbi, M. (1997). Saffron cultivation: past, present and future prospects. In: M. Negbi (ed.), Saffron: Crocus sativus L., Harwood Academic Publishers, Australia, pp. 1-18.
34. Paşayeva L., Tekiner, H. (2014). Türk-İslam tıbbında safranın yeri. Lokman Hekim Journal, (3):11-15.
35. Rahaiee, S., Moini, S., Hashemi, M., Shojaosadati, S.A. (2015). Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review. J. Food Sci. Technol. (52): 1881–1888 .
36. Rikabad, M.M., Pourakbar, L., Moghaddam, S.S., Popović-Djordjević, J. (2019). Agrobiological, chemical and antioxidant properties of saffron (Crocus sativus L.) exposed to TiO2 nanoparticles and ultraviolet-B stress. Industrial Crops Products (137): 137–143.
37. Salmerón, I., Thomas, K., Pandiella S.S. (2015). Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages. Journal of Functional Foods, (15): 106-115.
38. Spanos G.A., Wrolstad, R.E. (1990) Influence of processing and stor- age on the phenolic composition of Thompson seedless grape juice. J Agric Food Chem, 38: 1565–1571. https://doi.org/10.1021/ jf00097a030
39. Serrano-Díaz, J., Sánchez, A.M., Martínez-Tomé, M., Winterhalter, P., Alonso, G.L (2013). A contribution to nutritional studies on Crocus sativus flowers and their value as food. J. Food Compos. Anal., (31): 101–108.
40. Shahi, T., Assadpour, E., Jafari, S.M. (2016). Main chemical compounds and pharmacological activities of stigmas and tepals of ‘red gold saffron. Trends Food Sci Technol, (58): 69-78. https://doi.org/10.1016/j.tifs.2016.10.010
41. Termentzi, A., Kokkalou, E. (2008). LC‐DAD‐MS (ESI+) analysis and antioxidant capacity of Crocus sativus petal extracts. Planta Medica, 74(5);573–581. https://doi.org/10.1055/s-2008-1074498
42. Tsimidou, M., Tsatsaroni, E. (1993). Stability of saffron pigments in aqueous extracts. J Food Sci, 58:1073-1075.
43. Ulusoy, A., Tamer, C.E. (2019). Determination of suitability of black carrot (Daucus carota L. spp. sativus var. atrorubens Alef.) juice concentrate, cherry laurel (Prunus laurocerasus), blackthorn (Prunus spinosa) and red raspberry (Rubus ideaus) for kombucha beverage production. J Food Meas Charact., 13:1524–1536. https://doi.org/10.1007/s11694-019-00068-w.
44. Urbani, E., Blasi, F., Simonetti, M.S., Chiesi, C., Cossignani, L. (2016). Investigation on secondary metabolite content and antioxidant activity of commercial saffron powder. Eur. Food Res. Technol., 242: 987–993.
45. Velićanski, A.S., Cvetković, D.D., Markov, S.L., Tumbas Šaponjac, V.T., Vulić, J.J., (2014). Antioxidant and antibacterial activity of the beverage obtained by fermentation of sweetened lemon balm (Melissa officinalis L.) tea with symbiotic consortium of bacteria and yeasts. Food Technol. Biotechnol. 52 (4): 420–429.
46. Velićanski, A., Cvetković, D., Markov, S. (2013). Characteristics of kombucha fermentation on medicinal herbs from Lamiaceae family. Rom. Biotechnol. Lett. 18(1): 8034–8042.
47. Velićanski, A.S., Cvetković, D.D., Markov, S.L., Tumbas, V.T., Savatovic, S.M., (2007). Antimicrobial and antioxidant activity of lemon balm kombucha. Acta Period. Technol. (38): 165–172.
48. Vitali, D., Dragojević, I. V., Šebečić, B. (2009). Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chem, 114(4): 1462-1469.
49. Watavana, M.I., Jayawardena, N., Waisundara, V.Y. (2018). Value-added tea (Camellia sinesis) as a functional food using the Kombucha ‘tea fungus’. Chang Mai Journal of Science, 45(1): 136-146.