Çay Bitkisi (Camellia sinensis) Tohumunun Antioksidan ve Antimikrobiyal Aktivitelerinin Araştırılması


Kara B., KARSLI B., ÇAĞLAK E., KOBYA O.

8. International Vacational School Symposium, Sinop, Turkey, 11 - 13 June 2019, vol.1

  • Publication Type: Conference Paper / Summary Text
  • Volume: 1
  • City: Sinop
  • Country: Turkey
  • Recep Tayyip Erdoğan University Affiliated: Yes

Abstract

The antioxidant and antimicrobial effects of medicinal and aromatic plants have been utilized for many years. These plants are widely used as antimicrobial preservatives and as an antioxidant in the food industry due to their free radicals destroying effect. Because of the natural antioxidant and antimicrobial sources of medicinal and aromatic plants, it is one of the most important topics recently mentioned by scientists. This study was carried out to determine the antioxidant and antimicrobial activity of the tea plant (Camellia sinensis) grown in Rize province. Seeds collected from tea gardens were subjected to drying at 60°C and 80°C. Powdered dried tea seeds were extracted for 24 hours at different concentrations (50g / L, 100g / L, 250g / L) in ethanol (40°C), warm water (40°C) and hot water (75°C). DPPH (1,1-diphenyl-2-picryl-hydrylase) method was used to determine the antioxidant activity of tea seed. When antioxidant data were compared, it was determined that tea seed groups prepared with warm water and hot water showed better antioxidant activity. The antimicrobial activities of the samples were determined by disk diffusion method against Escherichia coli, Staphylococcus aureus, Salmonella enterica and Listeria monocytogenes. Especially tea seed extracts showed antimicrobial effect against Staphylococcus aureus and Listeria monocytogenes.