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

Yıl 2023, Cilt: 48 Sayı: 5, 1021 - 1035, 15.10.2023
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.

Kaynakça

  • Abaci, N., Deniz, F.S.S., Orhan, I.E. (2022). Kombucha-An ancient fermented beverage with desired bioactivities: A narrowed review. Food Chemistry: X, 14: 100302. https://doi.org/ 10.1016/j.fochx.2022.100302
  • Akçay, M.E., Özdemir, Y., Doğan, A. (2016). Determination of some characteristics of Akçakoca 77® a new cultiard for medlar cultivation. Bahçe Special, 145: 832-837.
  • Al-Mohammadi, A.R., Ismaiel, A.A., Ibrahim, R.A., Moustafa, A.H., Abou Zeid, A., Enan, G. (2021). Chemical constitution and antimicrobial activity of kombucha fermented beverage. Molecules, 26(16): 5026. https://doi.org/10.3390/molecules26165026
  • Anson, N.M., Selinheimo, E., Havenaar, R., Aura, A.M., Mattila, I., Lehtinen, P., Bast, A., Poutanen, K., Haenen, G.R. (2009). Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds. Journal of Agricultural and Food Chemistry, 57(14): 6148-6155. https://doi.org/10.1021/jf900492h
  • AOAC. (1990). Official Methods of Analysis. Maryland, USA: Association of Official Analytical, Chemists International.
  • Apak, R., Guclu, K., Ozyurek, M., Celik, S.E. (2008). Mechanism of Antioxidant Capacity Assays and the CUPRAC (Cupric Ion Reducing Antioxidant Capacity) Assay. Microchimica Acta, 160(4): 413-419. https://doi.org/10.1007/ s00604-007-0777-0
  • Battikh, H., Bakhrouf, A., Ammar, E. (2012). Antimicrobial effect of Kombucha analogues. LWT-Food Science and Technology, 47(1): 71-77. https://doi.org/10.1016/ j.lwt.2011.12.033
  • Benzie, I.F.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of ‘‘Antioxidant Power’’: The FRAP assay. Analytical Biochemistry, 239: 70-76. https://doi.org/ 10.1006/abio.1996.0292
  • Bhattacharya, D., Bhattacharya, S., Patra, M.M., Chakravorty, S., Sarkar, S., Chakraborty, W., Koley, H., Gachhui, R. (2016). Antibacterial activity of polyphenolic fraction of kombucha against enteric bacterial pathogens. Current Microbiology, 73: 885-896. https://doi.org/ 10.1007/s00284-016-1136-3
  • Bishop, P., Pitts, E.R., Budner, D., Thompson-Witrick, K.A. (2022). Chemical composition of kombucha. Beverages, 8(3): 45. https://doi.org/ 10.3390/beverages8030045
  • Bouayed J., Deußer H., Hoffmann L., Bohn T. (2012). Bioaccessible and Dialysable Polyphenols in Selected Apple Varieties Following In Vitro Digestion vs. Their Native Patterns. Food Chemistry, 131(4): 1466-1472. https://doi.org/ 10.1016/j.foodchem.2011.10.030
  • Brand-Williams W., Cuvelier M.E., Berset, C. (1995). Use of a Free Radical Method to Evaluate Antioxidant Activity. LWT - Food Science and Technology, 28(1): 25-30. https://doi.org/10.1016/ S0023-6438(95)80008-5
  • Cardoso, R.R., Neto, R.O., dos Santos D'Almeida, C.T., do Nascimento, T.P., Pressete, C.G., Azevedo, L., Martino, H.S.D., Cameron, L.C., Ferreira, M.S.L., de Barros, F.A.R. (2020). Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Research International, 128: 108782. https://doi.org/ 10.1016/j.foodres.2019.108782
  • Chang, M.Y., Lin, Y.Y., Chang, Y.C., Huang, W.Y., Lin, W.S., Chen, C.Y., Huang, S.L., Lin, Y.S. (2020). Effects of infusion and storage on antioxidant activity and total phenolic content of black tea. Applied Sciences, 10(8): 2685. https://doi.org/10.3390/app10082685
  • Chu, S.C., Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98(3): 502-507. https://doi.org/10.1016/j.foodchem.2005.05.080
  • da Silva Júnior, J.C., Mafaldo, Í.M., de Lima Brito, I., de Magalhães Cordeiro, A.M.T. (2022). Kombucha: Formulation, chemical composition, and therapeutic potentialities. Current Research in Food Science, 5: 360-365. https://doi.org/ 10.1016/j.crfs.2022.01.023
  • Degirmencioglu, N., Yildiz, E., Guldas, M., Gurbuz, O. (2020). Health benefits of kombucha tea enriched with olive leaf and honey. Journal of Obesity and Chronic Diseases, 4(1): 1-5. https://doi.org/10.17756/jocd.2020-031
  • Degirmencioglu, N., Yildiz, E., Sahan, Y., Guldas, M., Gurbuz, O. (2021). Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha. Journal of Food Science and Technology, 58(6): 2304-2312. https://doi.org/10.1007/ s13197-020-04741-7
  • Durul, M.S., Unver, H. (2016). Morphological and chemical properties of medlar (Mespilus germanica L.) fruits and changes in quality during ripening. Agrofor, 1(2): 133-140.
  • Ercisli, S., Sengul, M., Yildiz, H., Sener, D., Duralija, B., Voca, S., Purgar, D.D. (2012). Phytochemical and antioxidant characteristics of medlar fruits (Mespilus germanica L.). Journal of Applied Botany and Food Quality, 85(1): 86.
  • Erdoğan, A., Gürses, M., Güngör Sat, İ. (2006). Effects of the different temperature and saccharose concentrations on some microbiological and chemical characteristics of medlar pickle. International Journal of Food Properties, 9(2): 179-184. https://doi.org/10.1080/ 10942910600596183
  • Essawet, N.A., Cvetković, D., Velićanski, A., Čanadanović-Brunet, J., Vulić, J., Maksimović, V., Markov, S. (2015). Polyphenols and antioxidant activities of Kombucha beverage enriched with Coffeeberry® extract. Chemical Industry and Chemical Engineering Quarterly, 21(3): 399-409. https://doi.org/10.2298/CICEQ140528042E
  • Farhad, M., Kailasapathy, K., Tamang, J.P. (2010). Health aspects of fermented foods. In: Fermented foods and beverages of the world, Prakash Tamang J., Kasipathy K. (ed.), CRC Press, Boca Raton, pp. 391-414.
  • Giritlioğlu, N., Yıldız, E., Gürbüz, O. (2020). Kombu Çayı Üretiminde Kapari Tomurcuklarının (Capparis spp.) Kullanımının Fenolikler, Antioksidant Kapasite ve Biyoerişilebilirliğe Etkisi. Akademik Gıda, 18(4): 390-401.
  • Glew, R.H., Ayaz, F.A., Sanz, C., VanderJagt, D.J., Huang, H.S., Chuang, L.T., Strnad, M. (2003). Effect of postharvest period on sugars, organic acids and fatty acids composition in commercially sold medlar (Mespilus germanica'Dutch') fruit. European Food Research and Technology, 216: 390-394. https://doi.org/ 10.1007/s00217-002-0654-3
  • Hur, S.J., Lee, S.Y., Kim, Y.C., Choi, I., Kim, G.B. (2014). Effect of fermentation on the antioxidant activity in plant-based foods. Food Chemistry, 160: 346-356. https://doi.org/10.1016/ j.foodchem.2014.03.112
  • Ivanišová, E., Meňhartová, K., Terentjeva, M., Harangozo, Ľ., Kántor, A., Kačániová, M. (2020). The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage. Journal of Food Science and Technology, 57, 1840-1846. https://doi.org/ 10.1007/s13197-019-04217-3
  • Jakubczyk, K., Kałduńska, J., Kochman, J., Janda, K. (2020). Chemical profile and antioxidant activity of the kombucha beverage derived from white, green, black and red tea. Antioxidants, 9(5): 447. https://doi.org/10.3390/antiox9050447
  • Jarrell, J., Cal, T., Bennett, J.W. (2000). The Kombucha consortia of yeasts and bacteria. Mycologist, 14(4): 166-170. https://doi.org/ 10.1016/S0269-915X(00)80034-8
  • Jayabalan, R., Malbaša, R.V., Lončar, E.S., Vitas, J.S., Sathishkumar, M. (2014). A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4): 538-550. https://doi.org/ 10.1111/1541-4337.120
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INVESTIGATION OF THE EFFECT OF MEDLAR (MESPILUS GERMANICA L.) USAGE ON ANTIOXIDANT CAPACITY AND BIOACCESSIBILITY IN KOMBUCHA PRODUCTION

Yıl 2023, Cilt: 48 Sayı: 5, 1021 - 1035, 15.10.2023
https://doi.org/10.15237/gida.GD23087

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.

Kaynakça

  • Abaci, N., Deniz, F.S.S., Orhan, I.E. (2022). Kombucha-An ancient fermented beverage with desired bioactivities: A narrowed review. Food Chemistry: X, 14: 100302. https://doi.org/ 10.1016/j.fochx.2022.100302
  • Akçay, M.E., Özdemir, Y., Doğan, A. (2016). Determination of some characteristics of Akçakoca 77® a new cultiard for medlar cultivation. Bahçe Special, 145: 832-837.
  • Al-Mohammadi, A.R., Ismaiel, A.A., Ibrahim, R.A., Moustafa, A.H., Abou Zeid, A., Enan, G. (2021). Chemical constitution and antimicrobial activity of kombucha fermented beverage. Molecules, 26(16): 5026. https://doi.org/10.3390/molecules26165026
  • Anson, N.M., Selinheimo, E., Havenaar, R., Aura, A.M., Mattila, I., Lehtinen, P., Bast, A., Poutanen, K., Haenen, G.R. (2009). Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds. Journal of Agricultural and Food Chemistry, 57(14): 6148-6155. https://doi.org/10.1021/jf900492h
  • AOAC. (1990). Official Methods of Analysis. Maryland, USA: Association of Official Analytical, Chemists International.
  • Apak, R., Guclu, K., Ozyurek, M., Celik, S.E. (2008). Mechanism of Antioxidant Capacity Assays and the CUPRAC (Cupric Ion Reducing Antioxidant Capacity) Assay. Microchimica Acta, 160(4): 413-419. https://doi.org/10.1007/ s00604-007-0777-0
  • Battikh, H., Bakhrouf, A., Ammar, E. (2012). Antimicrobial effect of Kombucha analogues. LWT-Food Science and Technology, 47(1): 71-77. https://doi.org/10.1016/ j.lwt.2011.12.033
  • Benzie, I.F.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of ‘‘Antioxidant Power’’: The FRAP assay. Analytical Biochemistry, 239: 70-76. https://doi.org/ 10.1006/abio.1996.0292
  • Bhattacharya, D., Bhattacharya, S., Patra, M.M., Chakravorty, S., Sarkar, S., Chakraborty, W., Koley, H., Gachhui, R. (2016). Antibacterial activity of polyphenolic fraction of kombucha against enteric bacterial pathogens. Current Microbiology, 73: 885-896. https://doi.org/ 10.1007/s00284-016-1136-3
  • Bishop, P., Pitts, E.R., Budner, D., Thompson-Witrick, K.A. (2022). Chemical composition of kombucha. Beverages, 8(3): 45. https://doi.org/ 10.3390/beverages8030045
  • Bouayed J., Deußer H., Hoffmann L., Bohn T. (2012). Bioaccessible and Dialysable Polyphenols in Selected Apple Varieties Following In Vitro Digestion vs. Their Native Patterns. Food Chemistry, 131(4): 1466-1472. https://doi.org/ 10.1016/j.foodchem.2011.10.030
  • Brand-Williams W., Cuvelier M.E., Berset, C. (1995). Use of a Free Radical Method to Evaluate Antioxidant Activity. LWT - Food Science and Technology, 28(1): 25-30. https://doi.org/10.1016/ S0023-6438(95)80008-5
  • Cardoso, R.R., Neto, R.O., dos Santos D'Almeida, C.T., do Nascimento, T.P., Pressete, C.G., Azevedo, L., Martino, H.S.D., Cameron, L.C., Ferreira, M.S.L., de Barros, F.A.R. (2020). Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Research International, 128: 108782. https://doi.org/ 10.1016/j.foodres.2019.108782
  • Chang, M.Y., Lin, Y.Y., Chang, Y.C., Huang, W.Y., Lin, W.S., Chen, C.Y., Huang, S.L., Lin, Y.S. (2020). Effects of infusion and storage on antioxidant activity and total phenolic content of black tea. Applied Sciences, 10(8): 2685. https://doi.org/10.3390/app10082685
  • Chu, S.C., Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98(3): 502-507. https://doi.org/10.1016/j.foodchem.2005.05.080
  • da Silva Júnior, J.C., Mafaldo, Í.M., de Lima Brito, I., de Magalhães Cordeiro, A.M.T. (2022). Kombucha: Formulation, chemical composition, and therapeutic potentialities. Current Research in Food Science, 5: 360-365. https://doi.org/ 10.1016/j.crfs.2022.01.023
  • Degirmencioglu, N., Yildiz, E., Guldas, M., Gurbuz, O. (2020). Health benefits of kombucha tea enriched with olive leaf and honey. Journal of Obesity and Chronic Diseases, 4(1): 1-5. https://doi.org/10.17756/jocd.2020-031
  • Degirmencioglu, N., Yildiz, E., Sahan, Y., Guldas, M., Gurbuz, O. (2021). Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha. Journal of Food Science and Technology, 58(6): 2304-2312. https://doi.org/10.1007/ s13197-020-04741-7
  • Durul, M.S., Unver, H. (2016). Morphological and chemical properties of medlar (Mespilus germanica L.) fruits and changes in quality during ripening. Agrofor, 1(2): 133-140.
  • Ercisli, S., Sengul, M., Yildiz, H., Sener, D., Duralija, B., Voca, S., Purgar, D.D. (2012). Phytochemical and antioxidant characteristics of medlar fruits (Mespilus germanica L.). Journal of Applied Botany and Food Quality, 85(1): 86.
  • Erdoğan, A., Gürses, M., Güngör Sat, İ. (2006). Effects of the different temperature and saccharose concentrations on some microbiological and chemical characteristics of medlar pickle. International Journal of Food Properties, 9(2): 179-184. https://doi.org/10.1080/ 10942910600596183
  • Essawet, N.A., Cvetković, D., Velićanski, A., Čanadanović-Brunet, J., Vulić, J., Maksimović, V., Markov, S. (2015). Polyphenols and antioxidant activities of Kombucha beverage enriched with Coffeeberry® extract. Chemical Industry and Chemical Engineering Quarterly, 21(3): 399-409. https://doi.org/10.2298/CICEQ140528042E
  • Farhad, M., Kailasapathy, K., Tamang, J.P. (2010). Health aspects of fermented foods. In: Fermented foods and beverages of the world, Prakash Tamang J., Kasipathy K. (ed.), CRC Press, Boca Raton, pp. 391-414.
  • Giritlioğlu, N., Yıldız, E., Gürbüz, O. (2020). Kombu Çayı Üretiminde Kapari Tomurcuklarının (Capparis spp.) Kullanımının Fenolikler, Antioksidant Kapasite ve Biyoerişilebilirliğe Etkisi. Akademik Gıda, 18(4): 390-401.
  • Glew, R.H., Ayaz, F.A., Sanz, C., VanderJagt, D.J., Huang, H.S., Chuang, L.T., Strnad, M. (2003). Effect of postharvest period on sugars, organic acids and fatty acids composition in commercially sold medlar (Mespilus germanica'Dutch') fruit. European Food Research and Technology, 216: 390-394. https://doi.org/ 10.1007/s00217-002-0654-3
  • Hur, S.J., Lee, S.Y., Kim, Y.C., Choi, I., Kim, G.B. (2014). Effect of fermentation on the antioxidant activity in plant-based foods. Food Chemistry, 160: 346-356. https://doi.org/10.1016/ j.foodchem.2014.03.112
  • Ivanišová, E., Meňhartová, K., Terentjeva, M., Harangozo, Ľ., Kántor, A., Kačániová, M. (2020). The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage. Journal of Food Science and Technology, 57, 1840-1846. https://doi.org/ 10.1007/s13197-019-04217-3
  • Jakubczyk, K., Kałduńska, J., Kochman, J., Janda, K. (2020). Chemical profile and antioxidant activity of the kombucha beverage derived from white, green, black and red tea. Antioxidants, 9(5): 447. https://doi.org/10.3390/antiox9050447
  • Jarrell, J., Cal, T., Bennett, J.W. (2000). The Kombucha consortia of yeasts and bacteria. Mycologist, 14(4): 166-170. https://doi.org/ 10.1016/S0269-915X(00)80034-8
  • Jayabalan, R., Malbaša, R.V., Lončar, E.S., Vitas, J.S., Sathishkumar, M. (2014). A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4): 538-550. https://doi.org/ 10.1111/1541-4337.120
  • Jiang, M., Swang, X., Sun, R., Wang, J. (2017). Effects of different prebiotics on fermentation by probiotics of the medlar yoghurt. China Dairy Industry, 45(10): 47-50.
  • Jiao, Y. (2010). Study on the technology for production of low-salt pickle with medlar, lily and functional sugar. China Condiment, 10: 88-90.
  • Kaashyap, M., Cohen, M., Mantri, N. (2021). Microbial diversity and characteristics of kombucha as revealed by metagenomic and physicochemical analysis. Nutrients, 13(12): 4446. https://doi.org/10.3390/nu13124446
  • Kallel, L., Desseaux, V., Hamdi, M., Stocker, P., Ajandouz, E.H. (2012). Insights into the fermentation biochemistry of Kombucha teas and potential impacts of Kombucha drinking on starch digestion. Food Research International, 49(1): 226-232. https://doi.org/10.1016/ j.foodres.2012.08.018
  • Laureys, D., Britton, S.J., De Clippeleer, J. (2020). Kombucha tea fermentation: A review. Journal of the American Society of Brewing Chemists, 78(3): 165-174. https://doi.org/10.1080/ 03610470.2020.1734150
  • Nabavi, S.F., Nabavi, S.M., Ebrahimzadeh, M.A., Asgarirad, H. (2011). The antioxidant activity of wild medlar (Mespilus germanica L.) fruit, stem bark and leaf. African Journal of Biotechnology, 10(2): 283-289.
  • Naczk, M., Shahidi, F. (2004). Extraction and analysis of phenolics in food. Journal of Chromatography A, 1054(1-2): 95-111. https://doi.org/10.1016/j.chroma.2004.08.059
  • Oliveira, J.T., da Costa, F.M., da Silva, T.G., Simões, G.D., dos Santos Pereira, E., da Costa, P.Q., Andreazza, R., Schenkel, P.C., Pieniz, S. (2023). Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potential. Food Chemistry, 408: 135206. https://doi.org/10.1016/ j.foodchem.2022.135206
  • Petö, J., Cserni, I., Hüvely, A. (2016). Some beneficial nutrient and mineral content of medlar fruits. Gradus, 3(1): 258-262.
  • Popović-Djordjević, J., Kostić, A.Ž., Kamiloglu, S., Tomas, M., Mićanović, N., Capanoglu, E. (2023). Chemical composition, nutritional and health related properties of the medlar (Mespilus germanica L.): from medieval glory to underutilized fruit. Phytochemistry Reviews, 1-28.https://doi.org/ 10.1007/s11101-023-09883-y
  • Safari, M., Ahmady-Asbchin, S. (2019). Evaluation of antioxidant and antibacterial activities of methanolic extract of medlar (Mespilus germanica L.) leaves. Biotechnology & biotechnological equipment, 33(1): 372-378. https://doi.org/10.1080/13102818.2019.1577701
  • Selcuk, N., Erkan, M. (2015). The effects of modified and palliflex controlled atmosphere storage on postharvest quality and composition of ‘Istanbul’ medlar fruit. Postharvest Biology and Technology, 99: 9-19. https://doi.org/10.1016/ j.postharvbio.2014.07.004
  • Suna, S. (2019). Effects of hot air, microwave and vacuum drying on drying characteristics and in vitro bioaccessibility of medlar fruit leather (pestil). Food Science and Biotechnology, 28(5): 1465-1474. https://doi.org/10.1007/s10068-019-00588-7
  • Tarko, T., Duda-Chodak, A., Zajac, N. (2013). Digestion and absorption of phenolic compounds assessed by in vitro simulation methods. A review. Roczniki Państwowego Zakładu Higieny, 64(2): 79-84.
  • 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 Chemistry, 114(4): 1462-1469. https://doi.org/10.1016/j.foodchem.2008.11.032
  • Voaides, C., Radu, N., Birza, E., Babeanu, N. (2021). Medlar-A Comprehensive and Integrative Review. Plants, 10(11): 2344. https://doi.org/ 10.3390/plants10112344
  • Watawana, M.I., Jayawardena, N., Gunawardhana, C.B., Waisundara, V.Y. (2015). Health, wellness, and safety aspects of the consumption of kombucha. Journal of Chemistry, 11: 1-11. https://doi.org/10.1155/ 2015/591869
  • Wojtunik-Kulesza, K., Oniszczuk, A., Oniszczuk, T., Combrzyński, M., Nowakowska, D., Matwijczuk, A. (2020). Influence of in vitro digestion on composition, bioaccessibility and antioxidant activity of food polyphenols-A non-systematic review. Nutrients, 12(5): 1401. https://doi.org/10.3390/nu12051401
  • Yıldız, E. (2022). Espresso İçeren Kahve İçeceklerinin Antioksidan Kapasite, Toplam Fenolik Bileşen ve in-vitro Biyoerişilebilirliğinin Karşılaştırılması. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 12(2): 791-805. https://doi.org10.21597/jist.1067994
  • Yildiz, E., Cinar, A., Gurbuz, O. 2022. Bioactive potential of medlar (Mespilus germanica L.) leaves in terms of ABTS and DPPH antioxidant capacity assays, Food Health and Technology Innovations. 5(10): 376-381. https://dergipark.org.tr/en/ pub/food/issue/75526/1239547
  • Zeng, L., Ma, M., Li, C., Luo, L. (2017). Stability of tea polyphenols solution with different pH at different temperatures. International Journal of Food Properties, 20(1): 1-18. https://doi.org/10.1080/ 10942912.2014.983605
Toplam 51 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Fermantasyon Teknolojisi, Gıda Kimyası ve Gıda Sensör Bilimi
Bölüm Makaleler
Yazarlar

Elif Yıldız 0000-0003-1356-9012

Gülşah Özcan Sinir 0000-0003-3954-0058

Didem Peren Aykas Bu kişi benim 0000-0002-5500-0441

Ozan Gürbüz 0000-0001-7871-1628

Erken Görünüm Tarihi 21 Eylül 2023
Yayımlanma Tarihi 15 Ekim 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 48 Sayı: 5

Kaynak Göster

APA Yıldız, E., Özcan Sinir, G., Aykas, D. P., Gürbüz, O. (2023). KOMBU ÇAYI ÜRETİMİNDE MUŞMULA (MESPILUS GERMANICA L.) KULLANIMININ ANTİOKSİDAN KAPASİTE VE BİYOERİŞİLEBİLİRLİK ÜZERİNE ETKİSİNİN ARAŞTIRILMASI. Gıda, 48(5), 1021-1035. https://doi.org/10.15237/gida.GD23087
AMA Yıldız E, Özcan Sinir G, Aykas DP, Gürbüz O. KOMBU ÇAYI ÜRETİMİNDE MUŞMULA (MESPILUS GERMANICA L.) KULLANIMININ ANTİOKSİDAN KAPASİTE VE BİYOERİŞİLEBİLİRLİK ÜZERİNE ETKİSİNİN ARAŞTIRILMASI. GIDA. Ekim 2023;48(5):1021-1035. doi:10.15237/gida.GD23087
Chicago Yıldız, Elif, Gülşah Özcan Sinir, Didem Peren Aykas, ve Ozan Gürbüz. “KOMBU ÇAYI ÜRETİMİNDE MUŞMULA (MESPILUS GERMANICA L.) KULLANIMININ ANTİOKSİDAN KAPASİTE VE BİYOERİŞİLEBİLİRLİK ÜZERİNE ETKİSİNİN ARAŞTIRILMASI”. Gıda 48, sy. 5 (Ekim 2023): 1021-35. https://doi.org/10.15237/gida.GD23087.
EndNote Yıldız E, Özcan Sinir G, Aykas DP, Gürbüz O (01 Ekim 2023) KOMBU ÇAYI ÜRETİMİNDE MUŞMULA (MESPILUS GERMANICA L.) KULLANIMININ ANTİOKSİDAN KAPASİTE VE BİYOERİŞİLEBİLİRLİK ÜZERİNE ETKİSİNİN ARAŞTIRILMASI. Gıda 48 5 1021–1035.
IEEE E. Yıldız, G. Özcan Sinir, D. P. Aykas, ve O. Gürbüz, “KOMBU ÇAYI ÜRETİMİNDE MUŞMULA (MESPILUS GERMANICA L.) KULLANIMININ ANTİOKSİDAN KAPASİTE VE BİYOERİŞİLEBİLİRLİK ÜZERİNE ETKİSİNİN ARAŞTIRILMASI”, GIDA, c. 48, sy. 5, ss. 1021–1035, 2023, doi: 10.15237/gida.GD23087.
ISNAD Yıldız, Elif vd. “KOMBU ÇAYI ÜRETİMİNDE MUŞMULA (MESPILUS GERMANICA L.) KULLANIMININ ANTİOKSİDAN KAPASİTE VE BİYOERİŞİLEBİLİRLİK ÜZERİNE ETKİSİNİN ARAŞTIRILMASI”. Gıda 48/5 (Ekim 2023), 1021-1035. https://doi.org/10.15237/gida.GD23087.
JAMA Yıldız E, Özcan Sinir G, Aykas DP, Gürbüz O. KOMBU ÇAYI ÜRETİMİNDE MUŞMULA (MESPILUS GERMANICA L.) KULLANIMININ ANTİOKSİDAN KAPASİTE VE BİYOERİŞİLEBİLİRLİK ÜZERİNE ETKİSİNİN ARAŞTIRILMASI. GIDA. 2023;48:1021–1035.
MLA Yıldız, Elif vd. “KOMBU ÇAYI ÜRETİMİNDE MUŞMULA (MESPILUS GERMANICA L.) KULLANIMININ ANTİOKSİDAN KAPASİTE VE BİYOERİŞİLEBİLİRLİK ÜZERİNE ETKİSİNİN ARAŞTIRILMASI”. Gıda, c. 48, sy. 5, 2023, ss. 1021-35, doi:10.15237/gida.GD23087.
Vancouver Yıldız E, Özcan Sinir G, Aykas DP, Gürbüz O. KOMBU ÇAYI ÜRETİMİNDE MUŞMULA (MESPILUS GERMANICA L.) KULLANIMININ ANTİOKSİDAN KAPASİTE VE BİYOERİŞİLEBİLİRLİK ÜZERİNE ETKİSİNİN ARAŞTIRILMASI. GIDA. 2023;48(5):1021-35.

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