Araştırma Makalesi
Yıl 2018,
Cilt: 24 Sayı: 2, 153 - 161, 01.06.2018
Öz
Kaynakça
- Alzoreky N S & Nakahara K (2003). Antibacterial activity of extracts from edible plants commonly consumed in Asia. International Journal of Food Microbiology 80: 223-230
- Archana A & Abraham J (2011). Comparative analysis of antimicrobial activity of leaf extracts from fresh green tea, commercial green tea and black tea on pathogens. Journal of Applied Pharmaceutical Science 1(8): 149152
- Chan E W C, Soh E Y, Tie P P & Law Y P (2011). Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis. Pharmacognosy Research 3(4): 266-272
- Chou C C, Lin L L & Chung K T (1999). Antimicrobial activity of tea as affected by the degree of fermentation and manufacturing season. International Journal Food Microbiology 48: 125-130
- Erkaya T, Başlar M, Şengül M & Ertugay M F (2015). Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrasonics Sonochemistry 23: 406412
- Erol N T, Sarı F, Polat G & Velioglu Y S (2009). Antioxidant and antibacterial activities of various extracts and fractions of fresh tea leaves and green tea. Tarim Bilimleri Dergisi-Journal of Agricultural Sciences 15(4): 371-378
- Farvin K H S, Baron C P, Nielsen N S & Jacobsen C (2010). Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk. Food Chemistry 123: 1081-1089
- Jaziri I, Slama M B, Mhadhbi H, Urdaci M & Hamdi M (2009). Effect of green black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage. Food Chemistry 112: 614-620
- Kachouri F & Hamdi M (2006). Use of Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content. Journal of Food Engineering 77: 746-752
- Komes D, Kartović D, Kovačević Ganič K, Horžić D & Glavaš I (2007). Effect of various extraction conditions on the phenols content and free radical scavenging activity of tea. In: E S Lazos (Ed), Proceedings of the 5th International Congress on Food Technology, 9-11 March, Solun, Greece, pp. 83-87
- Kumar A, Kumar A, Thakur P, Patil S, Payal C, Kumar A & Sharma P (2012). Antibacterial activity of green tea (Camellia sinensis) extracts against various bacteria isolated from environmental sources. Recent Research in Science and Technology 4(1): 19-23
- Marhamatizadeh M H, Ehsandoost E & Gholami P (2013). The influence of green tea (Camellia sinensis L.) extract on characteristic of probiotic bacteria in milk and yoghurt during fermentation and refrigerated storage. International Journal of Farming and Allied Sciences 2(17): 599-606
- McCue P P & Shetty K (2005). Phenolic antioxidant mobilization during yogurt production from soy milk using kefir cultures. Process Biochemistry 40: 17911797
- Michalczyk M & Zawiślak A (2008). The effect of tea infusions on the proliferation of selected bacteria important for the human intestinal tract. Acta Scientiarum Polonorum Technologia Alimentaria 7(1): 59-65
- Najgebauer-Lejko D (2014). Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Science and Technology 94: 327-339
- Najgebauer-Lejko D, Sady M, Grega T & Walczycka M (2011). The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt. International Dairy Journal 21: 568-574
- Najgebauer-Lejko D, Zmudzinski D, Ptaszek A & Socha R (2014). Textural properties of yogurts with green tea and pu-erh tea additive. International Journal of Food Science and Technology 49: 1149-1158
- Radji M, Agustama R A, Elya B & Tjampakasari C R (2013). Antimicrobial activity of green tea extract against isolates of methicillin-resistant Staphylococcus aureus and multi-drug resistant Pseudomonas aeruginosa. Asian Pasific Journal of Tropical Biomedicine 3(8): 663-667
- Shahidi F, Wanasundara U N & Amarowicz R (1994). Natural antioxidants from low-pungency mustard flour. Food Research International 27: 489-493
- Singleton V & Rossi J A (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungistic acid reagents. American Journal of Enology and Viticulture 16: 144-158
- Singleton V L, Orthofer R & Raventos-Lamuela R M (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folinciocalteu reagent. Methods in Enzymology 299: 152178
- Subrota H, Shilpa V, Brij S, Vandna K & Surajit M (2013). Antioxidative activity and polyphenol content in fermented soy milk supplemented with WPC-70 by probiotic Lactobacilli. International Food Research Journal 20(5): 2125-2131
- Unal G & Akalın A S (2012). Antioxidant and angiotensinconverting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate. Dairy Science and Technology 92(6): 627-639
- Unal G, El S N, Akalın A S & Dinkçi N (2013). Antioxidant activity of probiotic yoghurt fortified with milk protein based ingredients. Italian Journal of Food Science 25(1): 63-69
- Wu S C, Yen G C, Wang B S, Chiu C K, Yen W I, Chang L W & Duh P D (2007). Antimutagenic and antimicrobial activities of pu-erh tea. LWT-Food Science and Technology 40(3): 506-512
- Ye J, Fan F X X & Liang Y (2013). Interactions of black and green tea polyphenols with whole milk. Food Research International 53: 449-455
Effect of Supplementation with Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurt
Öz
The influence of supplementation with green and black tea on microbiological properties, antimicrobial and antioxidant activities of drinking yoghurt were investigated during 21 days of storage. The samples supplemented with 2% either green or black tea had higher viable counts of both yoghurt starter bacteria than those of infused by the ratio of 4%. Both green and black tea extracts showed antimicrobial activity on E. coli, B. cereus, S. aureus and C. albicans however this effect was detected higher in samples containing green tea. The samples added green tea extract had the highest DPPH scavenging activity when compared to those supplemented with black tea extract throughout the storage. Green tea had a superior effect than black tea in terms of total phenolic content of drinking yoghurt samples.
Anahtar Kelimeler
Tea; Drinking yoghurt; Antimicrobial; Antioxidant; Viability
Kaynakça
- Alzoreky N S & Nakahara K (2003). Antibacterial activity of extracts from edible plants commonly consumed in Asia. International Journal of Food Microbiology 80: 223-230
- Archana A & Abraham J (2011). Comparative analysis of antimicrobial activity of leaf extracts from fresh green tea, commercial green tea and black tea on pathogens. Journal of Applied Pharmaceutical Science 1(8): 149152
- Chan E W C, Soh E Y, Tie P P & Law Y P (2011). Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis. Pharmacognosy Research 3(4): 266-272
- Chou C C, Lin L L & Chung K T (1999). Antimicrobial activity of tea as affected by the degree of fermentation and manufacturing season. International Journal Food Microbiology 48: 125-130
- Erkaya T, Başlar M, Şengül M & Ertugay M F (2015). Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrasonics Sonochemistry 23: 406412
- Erol N T, Sarı F, Polat G & Velioglu Y S (2009). Antioxidant and antibacterial activities of various extracts and fractions of fresh tea leaves and green tea. Tarim Bilimleri Dergisi-Journal of Agricultural Sciences 15(4): 371-378
- Farvin K H S, Baron C P, Nielsen N S & Jacobsen C (2010). Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk. Food Chemistry 123: 1081-1089
- Jaziri I, Slama M B, Mhadhbi H, Urdaci M & Hamdi M (2009). Effect of green black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage. Food Chemistry 112: 614-620
- Kachouri F & Hamdi M (2006). Use of Lactobacillus plantarum in olive oil process and improvement of phenolic compounds content. Journal of Food Engineering 77: 746-752
- Komes D, Kartović D, Kovačević Ganič K, Horžić D & Glavaš I (2007). Effect of various extraction conditions on the phenols content and free radical scavenging activity of tea. In: E S Lazos (Ed), Proceedings of the 5th International Congress on Food Technology, 9-11 March, Solun, Greece, pp. 83-87
- Kumar A, Kumar A, Thakur P, Patil S, Payal C, Kumar A & Sharma P (2012). Antibacterial activity of green tea (Camellia sinensis) extracts against various bacteria isolated from environmental sources. Recent Research in Science and Technology 4(1): 19-23
- Marhamatizadeh M H, Ehsandoost E & Gholami P (2013). The influence of green tea (Camellia sinensis L.) extract on characteristic of probiotic bacteria in milk and yoghurt during fermentation and refrigerated storage. International Journal of Farming and Allied Sciences 2(17): 599-606
- McCue P P & Shetty K (2005). Phenolic antioxidant mobilization during yogurt production from soy milk using kefir cultures. Process Biochemistry 40: 17911797
- Michalczyk M & Zawiślak A (2008). The effect of tea infusions on the proliferation of selected bacteria important for the human intestinal tract. Acta Scientiarum Polonorum Technologia Alimentaria 7(1): 59-65
- Najgebauer-Lejko D (2014). Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Science and Technology 94: 327-339
- Najgebauer-Lejko D, Sady M, Grega T & Walczycka M (2011). The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt. International Dairy Journal 21: 568-574
- Najgebauer-Lejko D, Zmudzinski D, Ptaszek A & Socha R (2014). Textural properties of yogurts with green tea and pu-erh tea additive. International Journal of Food Science and Technology 49: 1149-1158
- Radji M, Agustama R A, Elya B & Tjampakasari C R (2013). Antimicrobial activity of green tea extract against isolates of methicillin-resistant Staphylococcus aureus and multi-drug resistant Pseudomonas aeruginosa. Asian Pasific Journal of Tropical Biomedicine 3(8): 663-667
- Shahidi F, Wanasundara U N & Amarowicz R (1994). Natural antioxidants from low-pungency mustard flour. Food Research International 27: 489-493
- Singleton V & Rossi J A (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungistic acid reagents. American Journal of Enology and Viticulture 16: 144-158
- Singleton V L, Orthofer R & Raventos-Lamuela R M (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folinciocalteu reagent. Methods in Enzymology 299: 152178
- Subrota H, Shilpa V, Brij S, Vandna K & Surajit M (2013). Antioxidative activity and polyphenol content in fermented soy milk supplemented with WPC-70 by probiotic Lactobacilli. International Food Research Journal 20(5): 2125-2131
- Unal G & Akalın A S (2012). Antioxidant and angiotensinconverting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate. Dairy Science and Technology 92(6): 627-639
- Unal G, El S N, Akalın A S & Dinkçi N (2013). Antioxidant activity of probiotic yoghurt fortified with milk protein based ingredients. Italian Journal of Food Science 25(1): 63-69
- Wu S C, Yen G C, Wang B S, Chiu C K, Yen W I, Chang L W & Duh P D (2007). Antimutagenic and antimicrobial activities of pu-erh tea. LWT-Food Science and Technology 40(3): 506-512
- Ye J, Fan F X X & Liang Y (2013). Interactions of black and green tea polyphenols with whole milk. Food Research International 53: 449-455
Toplam 26 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Mühendislik |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Haziran 2018 |
| Gönderilme Tarihi | 10 Mart 2016 |
| Kabul Tarihi | 26 Ekim 2016 |
| Yayımlandığı Sayı | Yıl 2018 Cilt: 24 Sayı: 2 |
Kaynak Göster
Journal of Agricultural Sciences is published open access journal. All articles are published under the terms of the Creative Commons Attribution License (CC BY).