کنگره بین المللی زیست فناوری گیاهان دارویی و قارچ های کوهی

صفحه اصلی / پنجمین کنگره بین المللی و ششمین همایش ملی زیست فناوری گیاهان دارویی و قارچ های کوهی

بررسی ویژگی‌های فیزیکوشیمیایی و ترکیبات زیست‌فعال کامبوجای تخمیری مبتنی بر گانودرما (Ganoderma lucidum) در مقایسه با کامبوجای چای سبز و قهوه

نویسندگان :

راضیه بیگلری فراش¹ عزیزاله خیری² فروغ اسکندری شبستری³

1- دانشگاه زنجان 2- دانشگاه زنجان 3- دانشگاه زنجان

کلمات کلیدی :

Antioxidant،Fermented Tea،Flavonoid،Medicinal Mushroom

چکیده :

Kombucha is a fermented tea beverage produced as a result of the symbiosis of bacterial cultures and yeasts, the so-called (SCOBY). Kombucha is characterized by its rich chemical content and healthy properties, which include organic acids, minerals, and vitamins that mainly originate from the tea used in it. Kombucha is mainly prepared in the form of black tea, but other types of tea are also increasingly used, which can have a significant impact on its content and health benefits. The type of tea has a significant effect on the parameters related to antioxidant potential and polyphenolic compounds. Therefore, selecting tea types other than black tea, which is traditionally used, and subjecting this type of tea to fermentation seems beneficial in terms of the health properties of kombucha. Therefore, this experiment was designed and conducted to compare Ganoderma tea, which has a low product diversity in the field of consumption, with kombucha made from green tea and coffee, and with the aim of producing an innovative beverage that is improved in terms of physicochemical properties. After preparing three types of kombucha tea based on green tea, coffee and Ganoderma, the phenol, flavonoid and antioxidant content indices were measured at time periods of 0, 5, 10, 15 and 20 days. The results showed that the fermentation time and type of tea had an effect on the anti-radical property of kombucha. In terms of tea type, kombucha made from green tea had the highest antioxidant potential and phenol and flavonoid content, reaching its highest value on the first day of fermentation. Ganoderma was in second place and coffee was in third place. However, the stability of these compounds was higher in Ganoderma than in others over time. Compared to coffee and green tea, Ganoderma-containing beverages performed better in maintaining antioxidant capacity and increasing TPC, so due to the innovation and specific medicinal benefits of Ganoderma, it has high potential for the development of functional beverages.