Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (Psidium guajava L.) Peel and Pulp
The study aimed to evaluate the potential of creating a functional beverage by enriching Anthriscus sylvestris (L.) kombucha production with guava peel and pulp, showcasing the variety and richness of the product formulations. This was done due to kombucha being a fermented beverage rich in various...
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Faculty of Agriculture, Ankara University
2025-01-01
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| Series: | Journal of Agricultural Sciences |
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| Online Access: | https://dergipark.org.tr/en/download/article-file/3828528 |
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| author | Merve Dilara Gerek Filiz Yangılar |
| author_facet | Merve Dilara Gerek Filiz Yangılar |
| author_sort | Merve Dilara Gerek |
| collection | DOAJ |
| description | The study aimed to evaluate the potential of creating a functional beverage by enriching Anthriscus sylvestris (L.) kombucha production with guava peel and pulp, showcasing the variety and richness of the product formulations. This was done due to kombucha being a fermented beverage rich in various bioactive compounds that have significant effects on health and the possibility of enhancing product diversity through different formulations. Thus, the kombucha tea was physicochemical, phytochemical, antioxidant activity, and sensory evaluation during the 15-day fermentation period. The increased acetic acid bacteria and yeast count indicates that Anthriscus sylvestris is a viable substrate for the proliferation of Kombucha symbiotic microbes. Adding guava peel and rosemary oil to kombucha significantly increased its total phenolic, flavonoid, and vitamin C content (P<0.05). Anthriscus sylvestris-guava kombucha has antibacterial properties (zones of inhibition of 18.32 and 17.31 mm against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922, respectively). Moreover, it also provided an inhibitory effect on α-glucosidase and α-amylase, enzymes associated with diabetes. The DPPH, ABTS*+, FRAP, CUPRAC, and ORAC capacities were found to be 66.89-78.90%, 70.83-97.25%, 367-723.15 μmol Trolox/mL, 381.40-460.45 μmol Trolox/mL, and 486.50-737.50 μmol Trolox/mL, respectively. Anthriscus sylvestris kombucha has well-balanced and pleasant sensory properties. These findings indicate that preparing Anthriscus sylvestris kombucha tea with guava may have health effects and that further research is needed to determine potential health benefits. |
| format | Article |
| id | doaj-art-6a55b1c07c704d1dac723e100e96b557 |
| institution | Kabale University |
| issn | 1300-7580 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Faculty of Agriculture, Ankara University |
| record_format | Article |
| series | Journal of Agricultural Sciences |
| spelling | doaj-art-6a55b1c07c704d1dac723e100e96b5572025-01-31T10:57:51ZengFaculty of Agriculture, Ankara UniversityJournal of Agricultural Sciences1300-75802025-01-01311334510.15832/ankutbd.146043745Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (Psidium guajava L.) Peel and PulpMerve Dilara Gerek0https://orcid.org/0009-0009-7149-7898Filiz Yangılar1https://orcid.org/0000-0001-6447-2419ERZİNCAN ÜNİVERSİTESİERZİNCAN ÜNİVERSİTESİThe study aimed to evaluate the potential of creating a functional beverage by enriching Anthriscus sylvestris (L.) kombucha production with guava peel and pulp, showcasing the variety and richness of the product formulations. This was done due to kombucha being a fermented beverage rich in various bioactive compounds that have significant effects on health and the possibility of enhancing product diversity through different formulations. Thus, the kombucha tea was physicochemical, phytochemical, antioxidant activity, and sensory evaluation during the 15-day fermentation period. The increased acetic acid bacteria and yeast count indicates that Anthriscus sylvestris is a viable substrate for the proliferation of Kombucha symbiotic microbes. Adding guava peel and rosemary oil to kombucha significantly increased its total phenolic, flavonoid, and vitamin C content (P<0.05). Anthriscus sylvestris-guava kombucha has antibacterial properties (zones of inhibition of 18.32 and 17.31 mm against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922, respectively). Moreover, it also provided an inhibitory effect on α-glucosidase and α-amylase, enzymes associated with diabetes. The DPPH, ABTS*+, FRAP, CUPRAC, and ORAC capacities were found to be 66.89-78.90%, 70.83-97.25%, 367-723.15 μmol Trolox/mL, 381.40-460.45 μmol Trolox/mL, and 486.50-737.50 μmol Trolox/mL, respectively. Anthriscus sylvestris kombucha has well-balanced and pleasant sensory properties. These findings indicate that preparing Anthriscus sylvestris kombucha tea with guava may have health effects and that further research is needed to determine potential health benefits.https://dergipark.org.tr/en/download/article-file/3828528kombuchaanthriscus sylvestrisα-glucosidaseguava peel and pulprosemary essential oilfunctional beverage |
| spellingShingle | Merve Dilara Gerek Filiz Yangılar Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (Psidium guajava L.) Peel and Pulp Journal of Agricultural Sciences kombucha anthriscus sylvestris α-glucosidase guava peel and pulp rosemary essential oil functional beverage |
| title | Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (Psidium guajava L.) Peel and Pulp |
| title_full | Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (Psidium guajava L.) Peel and Pulp |
| title_fullStr | Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (Psidium guajava L.) Peel and Pulp |
| title_full_unstemmed | Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (Psidium guajava L.) Peel and Pulp |
| title_short | Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (Psidium guajava L.) Peel and Pulp |
| title_sort | characterization of rosemary salvia rosmarinus essential oil obtained by solvent free microwave extraction with kombucha tea anthriscus sylvestris l produced by adding guava psidium guajava l peel and pulp |
| topic | kombucha anthriscus sylvestris α-glucosidase guava peel and pulp rosemary essential oil functional beverage |
| url | https://dergipark.org.tr/en/download/article-file/3828528 |
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