Use of Agave (Agave salmiana) Syrup in Kombucha Fermentation

Mehmet Fuat Gülhan

doi:10.29002/asujse.1456495

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Kombu çayı Fermantasyonunda Agave (Agave salmiana) Şurubunun Kullanımı

Öz

Bu çalışmada, farklı konsantrasyonlardaki agave şurubunun (AŞ) kombu çayı fermantasyonunda substrat olarak kullanılma potansiyeli araştırıldı. Kombu çayına %3 (AŞ3), %5 (AŞ5) ve %7 (AŞ7) konsantrasyonlarda AŞ ilave edildikten sonra bazı fizikokimyasal, antioksidan ve mikrobiyolojik analizlerin yanı sıra toplam fenolik madde miktarları belirlendi. En düşük pH değeri AŞ7 fermantasyonun 7. ve 14. günlerinde sırasıyla 3.13±0.13 ve 2.91±0.15 olarak ölçüldü. En yüksek suda çözünür kuru madde AŞ7 kombu çayının 48. saatinde 7.81±0.28 °Bx olarak tespit edildi. En yüksek DPPH aktivitesi AŞ7'de 14. günde %71±1.02, metal şelatlama aktivitesi AŞ7 kombu çayında fermantasyonun 14. gününde %71.5 ve toplam fenolik madde miktarının AŞ7'nin 7. ve 14. günlerinde sırasıyla 412±0.81 mg GAE/L ve 438±0.89 mg GAE/L seviyelerinde olduğu görüldü. En yüksek asetik asit, laktik asit ve maya sayıları AŞ7’nin 7. ve 14. günlerinde tespit edildi. Sonuçlar, agave şurubunun kombu çayı fermantasyonunda kullanılabilmesi için iyi bir substrat kaynağı olabileceğini ve agaveden gelen polifenollerin antioksidan kapasiteye katkıda bulunabileceğini göstermiştir. Özellikle, AŞ7’nin 7 ve 14 günlük fermantasyon sürelerinde belirlenen en yüksek fonksiyonel özelliklerden dolayı bu süreler arasında tüketilmesi tavsiye edilebilir.

Anahtar Kelimeler

Use of Agave (Agave salmiana) Syrup in Kombucha Fermentation

Abstract

In this study, the potential of using different concentrations of agave syrup (AS) as a substrate in kombucha fermentation was investigated. After adding AS at concentrations of 3% (AS3), 5% (AS5), and 7% (AS7) to kombucha, some physicochemical, antioxidant, and microbiological analyses were conducted, alongside the determination of total phenolic content. The lowest pH value was measured as 3.13±0.13 and 2.91±0.15 in AS7 kombucha after fermentation for 7th and 14th days, respectively. The highest total soluble solids content was determined as 7.81±0.28 °Bx in AS7 kombucha on our 48th. The highest DPPH activity was observed in AS7 after 14 days (71±1.02%), metal chelating activity was highest in AS7 kombucha on day 14th (71.5%), and the total phenolic content was found to be 412±0.81 mg GAE/L and 438±0.89 mg GAE/L in AS7 on days 7th and 14th, respectively. The highest levels of acetic acid, lactic acid, and yeast counts were detected in AS7 on days 7th and 14th. The results showed that agave syrup may be an alternative sugar source to sucrose for kombucha, and polyphenols from agave may contribute to antioxidant capacity. Particularly, consumption between 7th and 14th days is recommended due to the highest functional properties observed during this period.

Keywords

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Mehmet Fuat Gülhan ^*
0000-0003-4838-1597
Türkiye

Yayımlanma Tarihi

30 Aralık 2024

Gönderilme Tarihi

21 Mart 2024

Kabul Tarihi

12 Haziran 2024

Yayımlandığı Sayı

Yıl 2024 Cilt: 8 Sayı: 2

DOI

https://doi.org/10.29002/asujse.1456495

IZ

https://izlik.org/JA58TR22EW

Kaynak Göster

RIS / Bibtex

APA

Gülhan, M. F. (2024). Use of Agave (Agave salmiana) Syrup in Kombucha Fermentation. Aksaray University Journal of Science and Engineering, 8(2), 62-72. https://doi.org/10.29002/asujse.1456495