Berfin EROĞLU, Eda DELİK, Volkan YILDIRIM, Aysun ÖZÇELİK, Burcu Emine TEFON ÖZTÜRK

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

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.

Anahtar Kelimeler:

Antibakteriyel aktivite, Biyoaktivite, Fenolik içerik, Flavonoid içerik, Kombu çayı fermantasyonu, Duyusal analiz

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

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,

Tam Metin

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Bibtex	@araştırma makalesi { jist1223639, journal = {Journal of the Institute of Science and Technology}, eissn = {2536-4618}, address = {}, publisher = {Iğdır Üniversitesi}, year = {2023}, volume = {13}, number = {3}, pages = {1600 - 1612}, doi = {10.21597/jist.1223639}, title = {Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage}, key = {cite}, author = {Eroğlu, Berfin and Delik, Eda and Yıldırım, Volkan and Özçelik, Aysun and Tefon Öztürk, Burcu Emine} }
APA	Eroğlu, B. , Delik, E. , Yıldırım, V. , Özçelik, A. & Tefon Öztürk, B. E. (2023). Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage . Journal of the Institute of Science and Technology , 13 (3) , 1600-1612 . DOI: 10.21597/jist.1223639
MLA	Eroğlu, B. , Delik, E. , Yıldırım, V. , Özçelik, A. , Tefon Öztürk, B. E. "Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage" . Journal of the Institute of Science and Technology 13 (2023 ): 1600-1612 <
Chicago	Eroğlu, B. , Delik, E. , Yıldırım, V. , Özçelik, A. , Tefon Öztürk, B. E. "Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage". Journal of the Institute of Science and Technology 13 (2023 ): 1600-1612
RIS	TY - JOUR T1 - Prunus mahaleb’in Fermente Çay İçeceklerinde Biyokimyasal ve Mikrobiyolojik Etkilerinin Araştırılması AU - BerfinEroğlu, EdaDelik, VolkanYıldırım, AysunÖzçelik, Burcu EmineTefon Öztürk Y1 - 2023 PY - 2023 N1 - doi: 10.21597/jist.1223639 DO - 10.21597/jist.1223639 T2 - Journal of the Institute of Science and Technology JF - Journal JO - JOR SP - 1600 EP - 1612 VL - 13 IS - 3 SN - -2536-4618 M3 - doi: 10.21597/jist.1223639 UR - Y2 - 2023 ER -
EndNote	%0 Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage %A Berfin Eroğlu , Eda Delik , Volkan Yıldırım , Aysun Özçelik , Burcu Emine Tefon Öztürk %T Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage %D 2023 %J Journal of the Institute of Science and Technology %P -2536-4618 %V 13 %N 3 %R doi: 10.21597/jist.1223639 %U 10.21597/jist.1223639
ISNAD	Eroğlu, Berfin , Delik, Eda , Yıldırım, Volkan , Özçelik, Aysun , Tefon Öztürk, Burcu Emine . "Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage". Journal of the Institute of Science and Technology 13 / 3 (Eylül 2023): 1600-1612 .
AMA	Eroğlu B. , Delik E. , Yıldırım V. , Özçelik A. , Tefon Öztürk B. E. Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage. Iğdır Üniv. Fen Bil Enst. Der.. 2023; 13(3): 1600-1612.
Vancouver	Eroğlu B. , Delik E. , Yıldırım V. , Özçelik A. , Tefon Öztürk B. E. Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage. Journal of the Institute of Science and Technology. 2023; 13(3): 1600-1612.
IEEE	B. Eroğlu , E. Delik , V. Yıldırım , A. Özçelik ve B. E. Tefon Öztürk , "Investigation of Biochemical and Microbiological Effects of Prunus mahaleb in Fermented Tea Beverage", , c. 13, sayı. 3, ss. 1600-1612, Eyl. 2023, doi:10.21597/jist.1223639