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Evaluation Of Bioaccessibility And Functional Properties Of Kombucha Beverages Fortified With Different Medicinal Plant Extracts, Canan Ece Tamer, Şehi̇me Gülsün Temel, Senem Suna, Azi̇me Özkan Karabacak, Tülay Özcan, Lütfi̇ye Yilmaz Ersan, Berra Türkol Kaya, Ömer Utku Çopur
Evaluation Of Bioaccessibility And Functional Properties Of Kombucha Beverages Fortified With Different Medicinal Plant Extracts, Canan Ece Tamer, Şehi̇me Gülsün Temel, Senem Suna, Azi̇me Özkan Karabacak, Tülay Özcan, Lütfi̇ye Yilmaz Ersan, Berra Türkol Kaya, Ömer Utku Çopur
Turkish Journal of Agriculture and Forestry
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 improved 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 …
Determination Of The In Vitro Bioaccessibility Of Phenolic Compounds And Antioxidant Capacity Of Juniper Berry (Juniperus Drupacea Labill.) Pekmez, Kübra Özkan, Ayşe Karadağ, Osman Sağdiç
Determination Of The In Vitro Bioaccessibility Of Phenolic Compounds And Antioxidant Capacity Of Juniper Berry (Juniperus Drupacea Labill.) Pekmez, Kübra Özkan, Ayşe Karadağ, Osman Sağdiç
Turkish Journal of Agriculture and Forestry
In this study, the total phenolic content (TPC), total flavonoid content (TFC), in vitro antioxidant capacity and individual phenolic compounds of Juniperus drupacea Labill berry and pekmez (molasses) were determined. Since pekmez was the only edible form of berry, the bioaccessibility of phenolic compounds and the antioxidant capacity of the pekmez were assessed following exposure to simulated gastrointestinal conditions. The phenolic compounds determined in the berry and pekmez were similar, while the pekmez was especially rich in protocatechuic acid, and additionally, the berries were rich catechin and chrysin. Generally, through oral to the intestinal stage of the simulated gastric conditions, …