Antimicrobial and Antioxidant Activity of Different Herbal Tea Combinations
2020
Demi̇r, Tugba | Agaoglu, Sema
Today, the use of components obtained from plant extracts is rapidly increasing, especially in the pharmaceutical industry. Eight different plants, which are used as winter tea and are frequently consumed among herbal teas, were selected in the study. The aim of study was to investigate the antimicrobial and antioxidant activities of teas obtained from medicinal and aromatic plants such as Linden, Ginger, Cinnamon, Sage, Daisy, Turmeric, Clove and Rosehip. Five different pathogens (Staphylococcus aureus, Streptococcus pyogenes, Enterococcus faecalis, Escherichia coli and Pseudomonas aeruginosa) were selected from common disease-causing pathogens. A total of 21 combinations were made for each plant. Disc diffusion and Minimum inhibition concentration methods were used to determine antimicrobial activity. DPPH (2,2 Difenil-1Pikrohidrozil) method was used to determine antioxidant activity. The amount of total phenolic and tannins contents contained of herbal teas were also determined using the Folin-Ciocalteu reagent (FCR) method.The highest value among the antimicrobial activities of herbal teas (triple combination) was measured against E. faecalis (25.11 mm). The herbal combination with the highest value measured was found in the ginger+cinnamon+clove group. The highest antioxidant value was measured in this mixture (36.8 mg/mL).Because some plants have more bioavailability, these benefits can be suppressed in a mixture. When determining these mixtures, the consumption will be more beneficial for public health, given the recommendations of researchers and experts.
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