Publication: Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts
dc.contributor.buuauthor | Tamer, Canan Ece | |
dc.contributor.buuauthor | TAMER, CANAN ECE | |
dc.contributor.buuauthor | Temel, Sehime Gulsun | |
dc.contributor.buuauthor | TEMEL, ŞEHİME GÜLSÜN | |
dc.contributor.buuauthor | Suna, Senem | |
dc.contributor.buuauthor | SUNA, SENEM | |
dc.contributor.buuauthor | Karabacak, Azime Ozkan | |
dc.contributor.buuauthor | ÖZKAN KARABACAK, AZİME | |
dc.contributor.buuauthor | Ozcan, Tulay | |
dc.contributor.buuauthor | ÖZCAN, TÜLAY | |
dc.contributor.buuauthor | Ersan, Lutfiye Yilmaz | |
dc.contributor.buuauthor | YILMAZ ERSAN, LÜTFİYE | |
dc.contributor.buuauthor | Kaya, Berra Turkol | |
dc.contributor.buuauthor | Copur, Omer Utku | |
dc.contributor.buuauthor | ÇOPUR, ÖMER UTKU | |
dc.contributor.department | Tıp Fakültesi | |
dc.contributor.department | Genetik Ana Bilim Dalı | |
dc.contributor.orcid | 0000-0002-9802-0880 | |
dc.contributor.orcid | 0000-0002-6947-2167 | |
dc.contributor.orcid | 0000-0003-4175-4477 | |
dc.contributor.orcid | 0000-0002-0223-3807 | |
dc.contributor.researcherid | AAQ-8178-2020 | |
dc.contributor.researcherid | AAG-8503-2021 | |
dc.contributor.researcherid | AAG-8194-2021 | |
dc.contributor.researcherid | AAH-2319-2019 | |
dc.contributor.researcherid | AAC-1982-2022 | |
dc.date.accessioned | 2024-06-14T13:30:25Z | |
dc.date.available | 2024-06-14T13:30:25Z | |
dc.date.issued | 2021-01-01 | |
dc.description.abstract | In 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.doi | 10.3906/tar-2003-75 | |
dc.identifier.endpage | 32 | |
dc.identifier.issn | 1300-011X | |
dc.identifier.issue | 1 | |
dc.identifier.startpage | 13 | |
dc.identifier.uri | https://doi.org/10.3906/tar-2003-75 | |
dc.identifier.uri | https://hdl.handle.net/11452/42226 | |
dc.identifier.volume | 45 | |
dc.identifier.wos | 000617056200002 | |
dc.indexed.wos | WOS.SCI | |
dc.language.iso | en | |
dc.publisher | TUBİTAK | |
dc.relation.journal | Turkish Journal Of Agriculture And Forestry | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi | |
dc.rights | info:eu-repo/semantics/closedAccess | |
dc.subject | In-vitro digestion | |
dc.subject | Mushroom km tea | |
dc.subject | Antioxidant activities | |
dc.subject | Antibacterial activity | |
dc.subject | Traditional kombucha | |
dc.subject | Chemical-composition | |
dc.subject | Induced cytotoxicity | |
dc.subject | Bioactive compounds | |
dc.subject | Phenolic-compounds | |
dc.subject | Fermentation time | |
dc.subject | Antioxidant capacity | |
dc.subject | Bioaccessibility | |
dc.subject | Fermentation | |
dc.subject | Kombucha | |
dc.subject | Medicinal plants | |
dc.subject | Science & technology | |
dc.subject | Life sciences & biomedicine | |
dc.subject | Agriculture, multidisciplinary | |
dc.subject | Agronomy | |
dc.subject | Forestry | |
dc.subject | Agriculture | |
dc.subject | Forestry | |
dc.title | Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts | |
dc.type | Article | |
dspace.entity.type | Publication | |
local.contributor.department | Tıp Fakültesi | |
local.contributor.department | Tıp Fakültesi/Genetik Ana Bilim Dalı | |
relation.isAuthorOfPublication | 629a6edc-10c0-42ba-bbb9-eb18a37f06fb | |
relation.isAuthorOfPublication | f513efaa-a54e-4cfa-840f-28e2fbdc001a | |
relation.isAuthorOfPublication | 8f0d35a1-6d40-42eb-a87e-8d737f62e31a | |
relation.isAuthorOfPublication | c1b26f17-095e-44a6-8168-082729c33cad | |
relation.isAuthorOfPublication | 120b8ef1-95e8-4483-98aa-2cd905144fc8 | |
relation.isAuthorOfPublication | 5b29021f-7d33-48d9-b980-48390664fbe5 | |
relation.isAuthorOfPublication | c153c8c5-3d2d-4e5d-b203-5b3cce30e80f | |
relation.isAuthorOfPublication.latestForDiscovery | 629a6edc-10c0-42ba-bbb9-eb18a37f06fb |