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İSTANBUL SABAHATTİN ZAİM UNIVERSITY FOOD ENGINEERING DEPARTMENT

İSTANBUL SABAHATTİN ZAİM UNIVERSITY FOOD ENGINEERING DEPARTMENT. H.PEHLİVANOĞLU, H.H.GÜNDÜZ, G.ÖZÜLKÜ , M.TOMAŞ. An Investigation of Antimicrobial Activity of Wheat Grass Juice , Barley Grass Juice , Hardaliye and Boza. OUTLINE. Wheat & Barley Grass Juice Hardaliye & Boza.

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İSTANBUL SABAHATTİN ZAİM UNIVERSITY FOOD ENGINEERING DEPARTMENT

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  1. İSTANBUL SABAHATTİN ZAİM UNIVERSITYFOOD ENGINEERING DEPARTMENT H.PEHLİVANOĞLU, H.H.GÜNDÜZ, G.ÖZÜLKÜ, M.TOMAŞ An Investigation of AntimicrobialActivity of Wheat GrassJuice, BarleyGrassJuice, HardaliyeandBoza

  2. OUTLINE Wheat & Barley Grass JuiceHardaliye & Boza • Introduction of them • Antimicrobialactivity of them • B. cereus • S. enteridis • L. monocytgenes • E.coli • S.aerus • S. pneumonia • A. brasilliesis • S.cerevisia • Total coliform • Total bacteria

  3. WHEAT GRASS JUICE (WGJ) • Aminoacids • Isoleucine • Leucine • Lysine • Phenylalanine • Threonine • Tryptophan • Valine • Methionine Green Blood 70% Chlorophyll • Vitamins • Vitamin A • Vitamin C • Vitamin E • Vitamin B1 • Vitamin B2 • Vitamin B3 • Vitamin B5 • Vitamin B6 • Bioflavonoid • Apigenin • Quercitin • Luteolin • Minerals • Potassium • Phosphorous • Calcium • Magnesium • Sodium • Iron • Enzymes • Super oxide dismutase (SOD) • Cytochrome oxidase • Transhydrogenase • Protease, Lipase, Amylase *Kulkarni, Acharya, Nair and,Reddy, 2006.

  4. WHEAT GRASS JUİCE

  5. Utilization of wheatgrass in clinicalconditions • Chlorophyllcontent; hemoglobin defiencyconditionslikethalassemiaandhemolyticanemia(Fernandesand O’ Donovan, 2005; Marwaha et al., 2004). • Theenzymes; anti-cancerapproach(WheatandCurrie, 2008) • The vitamin content; anti-allergicand anti-asthmatic(Andrew et al., 2000) • Thebioflavonoidcontent; inflammatoryboweldisease(Shah, 2007)

  6. BarleyGrassJuice(BGJ) • Ca, Cu, Mg, K, Zn, • B1, B2, B5, B6, C, E • O-glycosylisovitexin • Caroteonids • Catalase • SOD *Droushiotis, 1984; Bamforth, 1983; Aruoma and Halliwell,1987; Acar et al., 2001; Janda et al., 2003.

  7. BarleyGrassJuice

  8. Hardaliye • A kind of traditionalfermentedbeverageswhich is found in in theThraceregion of Turkey. • is producedby the natural lactic acid fermentation. • Lactobacillus paracasei subsp. paracasei • Lactobacilluscaseisubsp. pseudoplantarum • Lactobacillusbrevis • Lactobacillus pontis • Lactobacillus acetotolerans • Lactobacillussanfransisco • Lactobacillusvaccinostercus *Arıcı and Coşkun, 2001.

  9. Ingredients of Hardaliye Cherry leaves Red grapes Black mustard seeds • red grape juice with the addition of crushed black mustard seeds is used and cherry leaves are filled in the barrel. • The mustardseed’s eteric oils affect the yeasts and also give flavor tothe final product. • Hardaliye is known as vitamine source Hardaliye

  10. 1839 so far • Beneficialeffecttocoronaryheartdiseaseanddigestivesystem(Prado, 2008). • It has alsoprobioticcharacteristic. • Nowadays, theactivecompound of blackmustardseed“Sinigrin” distracttheattention of thescientistswho work about cancer.

  11. Boza • It is a colloid suspension, slightly acidic,low-alcoholic beverage consumed in Turkey and other Balkancountries for ages, especially in winter months. • According to Turkish Standards, boza is defined as: “A product which ismade by adding drinkable water to cereals such as millet, maize, wheat, and rice. And then, the sugar is added. • Boza (2-3%) from a previous batch should be used as a starter culture. • Themixture is left to ferment in wooden barrels. • Inoculatedmixture is incubated at 15–25 °C for nearly 24 hr. *Arıcı and Dağlıoğlu, 2007

  12. Average Composition of Boza • It is a healthy and nutritious beverage, and its lactic acidcontent has positive effects on digestion and intestinal flora. • Thelacticacidbacteriaisolatedduringthefermentationincluded • Leuconostocparamesenteroides • Lactobacillussanfrancisco • Lactobacilluscoryniformis • Lactobacillusconfusus • Lactobacillusfermentum • Leuconostocoenos • Theyeastsisolatedcontained • Saccharomycesuvarum • Saccharomycescerevisiae *Hancıoğlu and Karapınar, 1997; Yücel and Otles,1998; Evliya, 1990.

  13. Aim Have they got any antimicrobial effect on microorganism we study?

  14. MATERYAL & METHOD Barley grass & Wheat grass Hardaliye & Boza was produced as home - made was provided as locally from Thrace Region • Bacterial culture was provided from Tekirdag Food Control Laboratuary of Ministry of Food, Agriculture and Livestock. • Antimicrobial activity was investigated by using disc diffusion method. Air-conditioning unit

  15. RESULTS

  16. RESULTS

  17. HARDALİYE BOZA E. C O L I BARLEY GRASS JUICE WHEAT GRASS JUICE

  18. BARLEY GRASS JUICE WHEAT GRASS JUICE T O T A L C O L I F O R M HARDALIYE

  19. TOTAL BACTERIA HARDALIYE BOZA

  20. References Andrew F, Sarah L,Weiss S, Britton J. Dietary vitamin E, IgE concentrations and atopy. The Lancet, 2000;9241(356):1573-1574. Arici, M., and Coskun, F. (2001). Hardaliye: Fermented grape juice as a traditionalTurkish beverage. Food Microbiol.18: 417–421. Arıcı M., Dağlıoğlu O., (2002). Boza: A lactic acid fermented cereal beverage as a traditionalTurkish food, Food Reviews International, 18:1, 39-48. Evliya, B. A Traditional Turkish Fermented Drink Boza, Proceedings of the International Conference on Biotechnology and Food Science Symposium, Stuttgart, Germany, 1990. Fernandes CJ, O’Donovan DJ, Natural antioxidant therapy for patients with hemolytic anemia, Indian Pediatrics, 2005; 42:618-619.

  21. References Gücer Y, Aydoğdu H, Durgun T, A tradıtıonal thracıan beverage; “hardalıye”,(2009), Trakia Journal of Sciences, Vol.7, Suppl. 2, pp 208-210. Hancioglu, O., and Karapinar, M. (1997). Microflora of boza, a traditional fermented Turkish beverage. Int. J. Food Microbiol. 35: 271–274. Yucel, U.; Otles, S. Gelenekscl Fermente Icicegimiz: “Boza”. Dunya Gida 1998, 5,36–38. Shah S, Dietary factors in the modulation of inflammatory bowel disease activity, Medscape General Medicine, 2007; 9(1): 60. Wheat J, Currie G, Herbal medicine for cancer patients: An evidence based review, Internet Journal Of Alternative Medicine , 2008, 5(2).

  22. THANK YOU gorkem.ozulku@iszu.edu.tr Dr. Pehlivanoglu

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