Effect of Caper Buds (Capparis spp.) on Phenolics, Antioxidant Capacity, and Bioaccessibility on Kombucha Tea Production

Yıl 2020, Cilt: 18 Sayı: 4, 390 - 401, 31.12.2020

Nihan Giritlioğlu Elif Yıldız , Ozan Gürbüz

https://doi.org/10.24323/akademik-gida.850909

Cited By: 3

Öz

Kombucha is a fermented beverage obtained by the fermentation of tea extracts containing sugar by the symbiotic culture of acetic acid bacteria and yeasts. The consumption and studies about the Kombucha are increasing steadily. In this study, caper buds belonging to Capparis ovata Desf. obtained from the Artvin region in Turkey were utilized in Kombucha production; caper buds and Kombucha tea samples (KC1: Green-tea, KC2: Caper bud, KC3: Caper bud + Green-tea) were analyzed. The dry matter, water-soluble dry matter, ash and total acidity and pH of caper buds used in Kombucha tea production were determined as 25.99±1.12 g/100g, 14.47±0.21, 1.74±0.06 g/100g, 0.57±0.06 g/100g and 5.30±0.12, respectively. In Kombucha samples, at the end of fermentation, the total acidity ranged from 0.74±0.02 to 1.43±0.04 g/100g, while the pH was between 3.18±0.01 and 3.19±0.01. Although, caper buds did not contain any anthocyanin, KC1 sample had 2.30 mg/L (cyanidin-3-glycoside equivalent) anthocyanin and it increased by 52% and determined as 3.50 mg/L (cyanidin-3-glycoside equivalent) in KC3 sample by the inclusion of caper buds. In order to determine the potential of Kombucha tea samples on health, antioxidant capacity of samples were determined, and green tea and caper bud containing KC3 sample had the highest values in extractable (TEACABTS: 7.06 µmole Trolox/mL; TEACDPPH: 7.12 µmole Trolox/mL), hydrolyzable (TEACABTS: 7.59 µmole Trolox/mL; TEACCUPRAC: 4.28 µmole Trolox/mL; TEACDPPH: 3.03 µmole Trolox/mL) and bioaccessible phenolics (TEACABTS: 5.70 µmole Trolox/mL; TEACCUPRAC: 4.47 µmole Trolox/mL; TEACDPPH: 2.36 µmole Trolox/mL). In addition, according to sensory evaluation results, KC3 with 5.61 points was the most preferred sample by panelists (overall acceptability). As a result of the study, antioxidant capacity and total phenolic component contents of tea samples were enriched by using a phenolic compond rich substrate capers buds, and a new healthy fermented beverage was produced.

Anahtar Kelimeler

Cappariss spp., Kombucha, Antioxidant capacity, Anthocyanin, Bioaccessibility

Kombu Çayı Üretiminde Kapari Tomurcuklarının (Capparis spp.) Kullanımının Fenolikler, Antioksidant Kapasite ve Biyoerişilebilirliğe Etkisi

Öz

Kombu çayı asetik asit bakterileri ve mayaların simbiyotik ilişkisiyle şeker ilave edilmiş çay ekstraktların fermentasyona uğratılması sonucu elde edilen fermente bir içecektir. Kombu çayının tüketimi ve konusundaki çalışmalar her geçen gün artmaktadır. Bu çalışmada, Artvin bölgesinden temin edilen Capparis ovata Desf. türüne ait kapari tomurcukları Kombu çayı üretiminde kullanılmış, kapari tomurcuğu ve fermentasyon sonucunda elde edilen Kombu çayı örnekleri (KC1: yeşil çay, KC2: kapari tomurcuğu, KC3: kapari tomurcuğu+yeşil çay) analiz edilmiştir. Kombu çayı üretiminde kullanılan kapari tomurcuğunun kurumadde, suda çözünen kurumadde, kül ve toplam asitlik ile pH ortalama değerleri sırasıyla; 25.99±1.12 g/100g; 14.47±0.21; 1.74±0.06 g/100 g; 0.57±0.06 g/100 g; 5.30±0.12 olarak belirlenmiştir. Üretilen Kombu çayı örneklerinde, fermentasyon sonunda toplam asitlik 0.74±0.02 ile 1.43±0.04 g/100g arasında değişirken, pH ise 3.18±0.01 ile 3.19±0.01 değerleri arasında belirlenmiştir. Kapari tomurcuğunda antosiyanin içeriğine rastlanmazken; KC1 örneğinin antosiyanin miktarı 2.30 mg/L (siyanidin-3-glikozit eşdeğeri) olarak bulunmuş, KC3 örneğinde bu değerin kapari tomurcuğunun da etkisi ile %52 oranında artarak, 3.50 mg/L (siyanidin-3-glikozit eşdeğeri) olduğu belirlenmiştir. Kombu çayı örneklerinin sağlık üzerindeki potansiyelleri belirlemek amacı ile antioksidan kapasiteleri incelenmiş, yeşil çay ve kapari içeren KC3 örneği; ekstrakte edilebilir (TEACABTS: 7.06 µmol Trolox/mL; TEACDPPH: 7.12 µmol Trolox/mL), hidrolize edilebilir (TEACABTS: 7.59 µmol Trolox/mL; TEACCUPRAC: 4.28 µmol Trolox/mL; TEACDPPH: 3.03 µmol Trolox/mL) ve biyoerişilebilir fenolikler (TEACABTS: 5.70 µmol Trolox/mL; TEACCUPRAC: 4.47 µmol Trolox/mL; TEACDPPH: 2.36 µmol Trolox/mL) açısından en yüksek değerleri göstermiştir. Ayrıca, duyusal değerlendirme sonuçlarına göre, KC3 örneği, 5.61 puan (genel beğeni) ile panelistlerce en beğenilen örnek olmuştur. Çalışmanın sonucunda, fenolik bileşenlerce zengin bir substrat olan kapari tomurcuğu kullanılarak, antioksidan kapasite ve toplam fenolik bileşen içeriği zenginleştirilmiş, yeni ve sağlıklı bir fermente içecek üretilmiştir.

Anahtar Kelimeler

Cappariss spp., Kombu çayı, Antioksidan kapasite, Antosiyanin, Biyoerişilebilirlik

Kaynakça

• [1] Baytop, T. (1995). Türkçe Bitki Adları Sözlüğü, Türk Dil Kurumu Yayınları 578, Ankara.
• [2] Bilgin, M. (2004). Kapari Yurt İçi Piyasa ve Ürün Araştırması. İstanbul Dış Ticaret Odası Dış ticaret Şubesi Araştırma Servisi, 23.
• [3] Romeo, V., Ziino, M., Giuffrida, D., Condurso, C., Verzera, A. (2007). Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC–MS. Food Chemistry, 101(3), 1272–1278.
• [4] Falade, O.S., Adekunle, A.S., Aderogba, M.A., Atanda, S.O., Harwood, C., Adewusi, S.R. (2008). Physicochemical properties, total phenol and tocopherol of some Acacia seed oils. Journal of the Science of Food and Agriculture, 88(2), 263-268.
• [5] Argun, M.E. (2012). Kapari (Capparis ovata Desf. var. Canescens) Çiçek Tomurcuklarının Fermentasyonu Üzerine Bazı Baharat Uçucu Yağ ve Ekstraktlarının Etkisi. Yüksek Lisans Tezi. Selçuk Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Konya.
• [6] Kara, A. (2012). Türkiye’de Yetişen Kapari (Capparis spp.) Bitkisinde Genetik Çeşitliliğin Moleküler İşaretleyicilerle Karakterizasyonu. Yüksek Lisans Tezi. Hitit Üniversitesi, Fen Bilimleri Enstitüsü Biyoloji Anabilim Dalı, Çorum.
• [7] Matthäus, B., Özcan, M. (2005). Glucosinolates and fatty acid, sterol, and tocopherol composition of seed oils from Capparis spinosa Var. spinosa and Capparis ovata Desf. Var. canescens (Coss.) Heywood. Journal of Agricultural and Food Chemistry, 53(18), 7136-7141.
• [8] Tlili, N., Khaldi, A., Triki, S., Munné-Bosch, S. (2010). Phenolic compounds and vitamin antioxidants of caper (Capparis spinosa). Plant Foods for Human Nutrition, 65(3), 260-265.
• [9] Brevard, H., Brambilla, M., Chaintreau, A., Marion, J.P., Diserens, H. (1992). Occurrence of elemental sulphur in capers (Capparis spinosa L.) and first investigation of the flavour profile. Flavour and Fragrance Journal, 7(6), 313-321.
• [10] Yemiş, O. (2008). Kapari (Capparis spp.) Acılık Bileşenleri ve Flavonoidlerin Proses Sırasındaki Değişimi. Doktora Tezi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Ankara.
• [11] Huseini, H.F., Hasani-Rnjbar, S., Nayebi, N., Heshmat, R., Sigaroodi, F.K., Ahvazi, M., Alaei, A.B., Kianbakht, S. (2013). Capparis spinosa L. (Caper) fruit extract in treatment of type 2 diabetic patients: a randomized double-blind placebo-controlled clinical trial. Complementary Therapies in Medicine, 21(5), 447-452.
• [12] Eddouks, M., Lemhadri, A., Michel, J.B. (2005). Hypolipidemic activity of aqueous extract of Capparis spinosa L. in normal and diabetic rats. Journal of Ethnopharmacology, 98(3), 345-350.
• [13] Kazemian, M., Abad, M., reza Haeri, M., Ebrahimi, M., Heidari, R. (2015). Anti-diabetic effect of Capparis spinosa L. root extract in diabetic rats. Avicenna Journal of Phytomedicine, 5(4), 325.
• [14] Angelini, G., Vena, G.A., Filotico, R., Foti, C., Grandolfo, M. (1991). Allergic contact dermatitis from Capparis spinosa L. applied as wet compresses. Contact Dermatitis, 24(5), 382-383.
• [15] Panico, A.M., Cardile, V., Garufi, F., Puglia, C., Bonina, F., Ronsisvalle, G. (2005). Protective effect of Capparis spinosa on chondrocytes. Life Sciences, 77(20), 2479-2488.
• [16] Jiang H., Lib, X., Ferguson, D.K., Wanga, Y.F., Liu, C.J., Lia, C.S. (2009). Study on the chemical components of fatty acid and total flavone content from Capparis spinosa fruit, Journal of Anhui Agricultural Sciences, 1, 82.
• [17] Farhad, M., Kailasapathy, K., Tamang, P.J. (2010). Health Aspects of Fermented Foods. In: Fermented Foods and Beverages of the World, Tamang JP, Kailasapathy K (ed), CRC Press Newyork, United States of America, 391-414.
• [18] El-Taher, E.M. (2011). Kombucha: A New Microbial Phenomenon and Industrial Benefits, African Journal of Biological Sciences, 7, 41-60.
• [19] Battikh, H., Bakhrouf, A., Ammar, E. (2012). Antimicrobial effect of Kombucha analogues. LWT-Food Science and Technology, 47(1), 71-77.
• [20] Dufresne, C., Farnworth, E. (2000). Tea, Kombucha, and health: a review. Food Research international, 33(6), 409-421.
• [21] Chu, S.C., Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98(3), 502–507.
• [22] 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.
• [23] Dutta, D., Gachhui, R. (2006). Novel nitrogen-fixing Acetobacter nitrogenifigens sp. nov., isolated from Kombucha tea. International Journal of Systematic and Evolutionary Microbiology, 56(8), 1899-1903.
• [24] İleri, T., Taşçı, F., Şahindokuyucu, F. (2010). Kombucha ve sağlık üzerine etkileri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 29(1), 69-77.
• [25] 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, Article ID 591869.
• [26] Greenwalt, C.J., Ledford, R.A., Steinkraus, K.H. (1998). Determination and characterization of the antimicrobial activity of the fermented tea kombucha. LWT-Food Science and Technology, 31(3), 291-296.
• [27] Teoh, A.L., Heard, G., Cox, J. (2004). Yeast ecology of Kombucha fermentation. International Journal of Food Microbiology, 95(2), 119-126.
• [28] Sievers, M., Lanini, C., Weber, A., Schuler-Schmid, U., Teuber, M. (1995). Microbiology and fermentation balance in a kombucha beverage obtained from a tea fungus fermentation. Systematic and Applied Microbiology, 18(4), 590-594.
• [29] Liu, C.H., Hsu, W.H., Lee, F.L., Liao, C.C. (1996). The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation. Food Microbiology, 13(6), 407-415.
• [30] Shenoy, C. (2000). Hypoglycemic activity of bio-tea in mice. Blood, 1, 1–26.
• [31] Yang, Z.W., Ji, B.P., Zhou, F., Li, B., Luo, Y., Yang, L., Li, T. (2009). Hypocholesterolaemic and antioxidant effects of kombucha tea in high‐cholesterol fed mice. Journal of the Science of Food and Agriculture, 89(1), 150-156.
• [32] Malbaša, R.V., Lončar, E.S., Vitas, J.S., Čanadanović-Brunet, J.M. (2011). Influence of starter cultures on the antioxidant activity of kombucha beverage. Food Chemistry, 127(4), 1727-1731.
• [33] 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.
• [34] Četojević-Simin, D.D., Velićanski, A.S., Cvetković, D.D., Markov, S.L., Mrđanović, J.Ž., Bogdanović, V.V., Šolajić, S.V. (2012). Bioactivity of lemon balm kombucha. Food and Bioprocess Technology, 5(5), 1756-1765.
• [35] Değirmencioğlu, N., Yıldız, E., Şahan, Y., Güldaş, M., Gürbüz, O. (2019). Fermentasyon süresinin kombu çayı mikrobiyotası ve canlılık oranları üzerine etkileri. Akademik Gıda, 17(2), 200-211.
• [36] Kavitha R., Abdelrahman R. (2012). The effect of different processing methods on phenolic acid content and antioxidant activity of red beet. Food Research International, (1), 16-20.
• [37] Rice-Evans, C.A., Miller, N.J., Paganga G. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2, 152-159.
• [38] Prior, R.L., Wu, X., Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, 53(10), 4290-4302.
• [39] Bermúdez-Soto, M.J., Tomás-Barberán, F.A., García-Conesa, M.T. (2007). Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chemistry, 102(3), 865–874.
• [40] Benito, P., Miller, D. (1998). Iron absorption and bioavailability: an updated review. Nutrition Research, 18(3), 581-603.
• [41] Porrini, M., Riso, P. (2008). Factors influencing the bioavailability of antioxidants in foods: A critical appraisal. Nutr Metab Cardiovasc Dis, 18(10), 647-650.
• [42] 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.
• [43] AOAC. (1990). Official Methods of Analysis. Maryland, USA: Association of Official Analytical, Chemists International.
• [44] Lee, J., Durst, R.W., Wrolstad, R.E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC International, 88(5), 1269-1278.
• [45] 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.
• [46] Apak, R., Güclü, K., Özyürek, 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.
• [47] Brand-Williams, W., Cuvelier, M.E., Berset, C.L.W.T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30.
• [48] Apak, R., Güçlü, K., Özyürek, M., Karademir, S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52(26), 7970-7981.
• [49] Naczk, M., Shahidi, F. (2004). Extraction and analysis of phenolics in food. Journal of Chromatography A, 1054(1-2), 95-111.
• [50] 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.
• [51] Arslan, D. (2004). Kapari (Caparis Ovata Var. Canescens) Çiçek Tomurcuklarının Kontrollü Şartlarda Salamura Ürüne İşlenmesi. Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 70s, Konya.
• [52] Özcan, M. (1996). Kapari (Capparis spp.) Çiçek Tomurcuklarının Bileşimi ve Salamura Ürüne İşlenmesi. Doktora Tezi. Selçuk Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Konya.
• [53] Kuşçu, A., Yıldırım, N. (2018). Acılığı giderilmiş kapariden (Capparis Spp.) geleneksel ve vakum yöntemleriyle üretilen reçellerin kalite özelliklerinin karşılaştırılması. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 22(2), 881-886.
• [54] Abdul Ameer, A.A. (2016). Assessment of the antioxidant properties of the caper fruit (Capparis spinosa L.) from Bahrain. Journal of the Association of Arab Universities for Basic and Applied Science, 19, 1-7.
• [55] Khanavi, M., Ara, L., Khavassi, N., & Hajimehdipoor, H. (2020). Capparis spinosa: a comparative study of raw and processed fruits. Journal of Medicinal Plants, 1(73), 91-99.
• [56] Ardağ, A. (2008). Antioksidan Kapasite Tayin Yöntemlerinin Analitik Açıdan Karşılaştırılması. Yüksek Lisans Tezi. Adnan Menderes Üniversitesi, Fen Bilimleri Enstitüsü, Kimya Anabilim Dalı, Aydın.
• [57] Vahid, H., Rakhshandeh, H., Ghorbani, A. (2017). Antidiabetic properties of Capparis spinosa L. and its components. Biomedicine & Pharmacotherapy, 92, 293-302.
• [58] Yang, T., Wang, C.H., Chou, G.X., Wu, T., Cheng, X.M., Wang, Z.T. (2010). New alkaloids from Capparis spinosa: Structure and X-ray crystallographic analysis. Food Chemistry, 123(3), 705-710.
• [59] Güldane, M., Bayram, M., Topuz, S., Kaya, C., Gök, H. B., Bülbül, M., Koç, M. (2017). Beyaz, siyah ve yeşil çay kullanılarak üretilen kombuchaların bazı özelliklerinin belirlenmesi. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi (JAFAG), 34(1), 46-56.
• [60] Tarhan, K. (2017). Kombu Çayı Üretiminde Farklı Substrat Kaynaklarının Kullanımı. Yüksek Lisans Tezi. Akdeniz Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Antalya.
• [61] Harkness Troy, A.A., & Arnason Terra, G. (2014). A simplified method for measuring secreted invertase activity in Saccharomyces cerevisiae. Biochem Pharmacol (Los Angel), 3(151), 2167-0501.
• [62] Rahmani, R., Beaufort, S., Villarreal-Soto, S. A., Taillandier, P., Bouajila, J., Debouba, M. (2019). Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity. Food Bioscience, 30, 100414.
• [63] Cardoso, R.R., Neto, R.O., dos Santos D'Almeida, C.T., do Nascimento, T.P., Pressete, C.G., Azevedo, 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.
• [64] Jayabalan, R., Marimuthu, S., Swaminathan, K. (2007). Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chemistry, 102(1), 392-398.
• [65] Yildiz, E., Guldas, M., Gurbuz, O. (in press). Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey. Food Science and Technology, in press.
• [66] Harkness Troy, A.A., Arnason Terra, G. (2014). A simplified method for measuring secreted invertase activity in Saccharomyces cerevisiae. Biochem Pharmacol (Los Angel), 3(151), 2167-0501.
• [67] Pereira, V.P., Knor, F.J., Vellosa, J.C.R., Beltrame, F.L. (2014). Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze, Theaceae. Revista Brasileira de Plantas Medicinais, 16(3), 490-498.
• [68] Khokhar, S., Magnusdottir, S.G.M. (2002). Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom. Journal of Agricultural and Food Chemistry, 50(3), 565-570.
• [69] 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, 447.
• [70] Malbaša, R.V., Lončar, E.S., Vitas, J.S., Čanadanović-Brunet, J.M. (2011). Influence of starter cultures on the antioxidant activity of kombucha beverage. Food Chemistry, 127(4), 1727-1731.
• [71] Jayabalan, R., Subathradevi, P., Marimuthu, S., Sathishkumar, M., Swaminathan, K. (2008). Changes in free-radical scavenging ability of kombucha tea during fermentation. Food Chemistry, 109(1), 227-234.
• [72] Chu, S.C., Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98(3), 502-507.