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Beyaz, Siyah ve Yeşil Çay Kullanılarak Üretilen Kombuchaların Bazı Özelliklerinin Belirlenmesi
(Determination of Some Properties in Kombucha Produced with White, Black and Green Tea )

Author : Semra TOPUZ  Mehmet GÜLDANE Mustafa BAYRAM Cemal KAYA Hatice Burcu GÖK Murat BÜLBÜL Merve KOÇ  
Type :
Printing Year : 2017
Number : 2017-1
Page : 46-56


Summary
Kombucha; maya ve asetik asit bakteri türleri arasındaki simbiyotik ilişkiye bağlı olarak şekerli çayın fermantasyonuyla üretilen bir içecektir. Bu çalışmada beyaz, siyah ve yeşil çay kullanılarak üretilen kombucha içeceklerinin pH’sı, toplam asitlik (% asetik asit) ve alkol (%h/h), toplam fenolik madde miktarları (mg gallik asit eşdeğeri (GAE)/L), kafein ve bazı bireysel fenolik bileşik içerikleri (mg/L) belirlenmiştir. Beyaz, siyah ve yeşil çay içeren kombuchaların fermantasyon sonrası pH değerleri sırasıyla 3,11; 3,22; 3,16 toplam asitlik (% asetik asit) miktarları ise 8,9; 9,2; 9,0 olarak saptanmıştır. Beyaz çayla üretilen kombuchanın toplam fenolik madde miktarı 736,1 mg GAE/L olup diğer kombuchalara göre daha yüksek miktarda tespit edilmiştir. Kombucha örneklerinde kafein en yüksek miktarda bulunan bileşik olarak belirlenmiştir. Beyaz çay kullanılarak üretilen kombuchaların gallik asit (4,76±1,06 mg/L), kafein (63,47±4,64 mg/L) ve epikateşin (1,59±0,06 mg/L) miktarları yeşil ve siyah çay kullanılarak üretilen kombuchalardan daha yüksek miktarda saptanmıştır (p<0,05).

Turkish Keywords
Kombucha, beyaz çay, siyah çay, yeşil çay, fenolik bileşik

Abstract
Kombucha is a drink which produced by fermentation of sweetened tea due to symbiotic relationship between yeast and acetic acid bacteria species. In this study; pH value, total acidity (% acetic acid) and alcohol (% v/v), total phenolic compounds quantities (mg gallic acid equivalent (GAE)/L), caffein and some individual compounds contents (mg/L) of kombucha drinks produced using white, black and green tea were determined. At the end of the fermantation, pH and total acidity (% acetic acid) values of kombuchas including white, black and green tea were found 3,11; 3.22; 3.16 and 8,9; 9,2; 9,0, respectively. Total phenolic compund content of kombuchas produced with white tea (736,1 mg GAE/L) was higher than others. According to some individual compound analysis of kombucha drinks; it was determined that all kombucha samples were rich in caffeine. Gallic acid (4,76±1,06 mg/L), caffeine (63,47±4,64 mg/L) and epicatechin (1,59±0,06 mg/L) quantities of kombuchas produced with using white tea were found statistically higher than kombuchas produced with using black and green tea (p<0,05).

Keywords
Kombucha, white tea, black tea, green tea, phenolic profile

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