Publication:
Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts

dc.contributor.buuauthorTamer, Canan Ece
dc.contributor.buuauthorTAMER, CANAN ECE
dc.contributor.buuauthorTemel, Sehime Gulsun
dc.contributor.buuauthorTEMEL, ŞEHİME GÜLSÜN
dc.contributor.buuauthorSuna, Senem
dc.contributor.buuauthorSUNA, SENEM
dc.contributor.buuauthorKarabacak, Azime Ozkan
dc.contributor.buuauthorÖZKAN KARABACAK, AZİME
dc.contributor.buuauthorOzcan, Tulay
dc.contributor.buuauthorÖZCAN, TÜLAY
dc.contributor.buuauthorErsan, Lutfiye Yilmaz
dc.contributor.buuauthorYILMAZ ERSAN, LÜTFİYE
dc.contributor.buuauthorKaya, Berra Turkol
dc.contributor.buuauthorCopur, Omer Utku
dc.contributor.buuauthorÇOPUR, ÖMER UTKU
dc.contributor.departmentBursa Uludağ Üniversitesi/Tıp Fakültesi.
dc.contributor.departmentBursa Uludağ Üniversitesi/Tıp Fakültesi/Genetik Anabilim Dalı.
dc.contributor.orcid0000-0002-9802-0880
dc.contributor.orcid0000-0002-6947-2167
dc.contributor.orcid0000-0003-4175-4477
dc.contributor.orcid0000-0002-0223-3807
dc.contributor.researcheridAAQ-8178-2020
dc.contributor.researcheridAAG-8503-2021
dc.contributor.researcheridAAG-8194-2021
dc.contributor.researcheridAAH-2319-2019
dc.contributor.researcheridAAC-1982-2022
dc.date.accessioned2024-06-14T13:30:25Z
dc.date.available2024-06-14T13:30:25Z
dc.date.issued2021-01-01
dc.description.abstractIn this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with Unproved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC). On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC (FRAP and CUPRAC) in all of the samples showed a significant increase after gastric and intestinal digestion when compared to pregastric digestion (P < 0.05). The AC (DPPH) after in vitro digestion at the beginning and end of storage in all of the beverages also increased after gastric digestion when compared to pregastric digestion (P < 0.05); however, it decreased after intestinal digestion (P < 0.05). By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.
dc.identifier.doi10.3906/tar-2003-75
dc.identifier.endpage32
dc.identifier.issn1300-011X
dc.identifier.issue1
dc.identifier.startpage13
dc.identifier.urihttps://doi.org/10.3906/tar-2003-75
dc.identifier.urihttps://hdl.handle.net/11452/42226
dc.identifier.volume45
dc.identifier.wos000617056200002
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherTUBİTAK
dc.relation.journalTurkish Journal Of Agriculture And Forestry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectIn-vitro digestion
dc.subjectMushroom km tea
dc.subjectAntioxidant activities
dc.subjectAntibacterial activity
dc.subjectTraditional kombucha
dc.subjectChemical-composition
dc.subjectInduced cytotoxicity
dc.subjectBioactive compounds
dc.subjectPhenolic-compounds
dc.subjectFermentation time
dc.subjectAntioxidant capacity
dc.subjectBioaccessibility
dc.subjectFermentation
dc.subjectKombucha
dc.subjectMedicinal plants
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectAgriculture, multidisciplinary
dc.subjectAgronomy
dc.subjectForestry
dc.subjectAgriculture
dc.subjectForestry
dc.titleEvaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts
dc.typeArticle
dspace.entity.typePublication
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