Determination of the Antimicrobial Activity of Four Different Tea Extracts Against Foodborne Pathogens

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dc.contributor.authorDinçer, Emine
dc.contributor.authorBağlam, Nurcan
dc.date.accessioned2024-10-26T17:37:57Z
dc.date.available2024-10-26T17:37:57Z
dc.date.issued2023
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractObjectives: Due to the presence of various bioactive compounds including polyphenols and saponins, tea exhibits antimicrobial activity against microorganisms. The aim of this study is to investigate the antimicrobial activity of black, white, green, and oolong tea against some foodborne pathogens. Materials and Methods: For the extraction of tea samples, the Soxhlet method was chosen, and MIC values were determined using the broth micro-dilution method for the evaluation of antimicrobial activity. The selection of tea varieties used in the study was determined based on their consumption frequencies and popularity. Escherichia coli ATCC 25922, Proteus vulgaris ATCC 7829, Staphylococcus aureus ATCC 292123, and 3 Listeria monocytogenes (L. monocytogenes ATCC 19111, L. monocytogenes ATCC 7644, and L. monocytogenes 4b ATCC 19115) strains were used as indicator microorganisms in the study. Results: The highest antimicrobial activity was observed against L. monocytogenes strains in white tea, with an MIC value of 0.256 mg/mL. The comparison of antimicrobial activity of different tea types revealed that black tea exhibited lower antimicrobial activity compared to other tea varieties. Conclusion: The findings of the current study indicate that non-fermented tea types, such as white and green tea, which are known to be more effective in terms of healthy nutrition, exhibit higher antimicrobial activity. Therefore, it is believed that non-fermented tea varieties would be more effective in combating pathogenic microorganisms.
dc.identifier.doi10.21020/husbfd.1280672
dc.identifier.endpage624
dc.identifier.issn2528-9918
dc.identifier.issn2149-0813
dc.identifier.issue3
dc.identifier.startpage610
dc.identifier.trdizinid1220440
dc.identifier.urihttps://doi.org/10.21020/husbfd.1280672
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1220440
dc.identifier.urihttps://hdl.handle.net/20.500.12418/23751
dc.identifier.volume10
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofHacettepe Üniversitesi Sağlık Bilimleri Fakültesi Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectPathogenic microorganisms
dc.subjecttea extracts
dc.subjectAntimicrobial activities
dc.titleDetermination of the Antimicrobial Activity of Four Different Tea Extracts Against Foodborne Pathogens
dc.typeArticle

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