Investigation of Bioactive Components, Antioxidant and Antimicrobial Activities of Traditional Turkish Beverage Hardaliye

Abstract

Objective:In our study, it was aimed to make the chemical analysis of hardaliye products (H1 and H2), which are commercially available by different manufacturers, and to examine their antioxidant and antimicrobial activities.Methods:Antioxidant activity, organic acid and phenolic compounds, and antimicrobial activity in Hardaliye products (H1 and H2) were determined by using 1.1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, [liquid chromatography-high resolution mass spectrometry (LC-HR/MS)] and liquid microdilution methods, respectively.Results:Ascorbic acid and fumaric acid from organic acids were determined by chemical analysis of hardaliye samples by LC-HR/MS method. While ascorbic acid concentrations were 21.295 mg/L and 26.84 mg/L in H1 and H2, respectively, fumaric acid concentrations were 59.55 mg/L in H1, and 224.562 mg/L in H2. While the phenolic component with the highest concentration in H1 was resveratrol (44.57 mg/L), it was observed that the phenolic component with the highest concentration in H2 was p-coumaric acid (31.87 mg/L). In terms of antioxidant activity, diphenyl-2-picrylhydrazylfree radical scavenging activity of hardaliye samples was determined as 2.07±0.004% and 2.49±0.004% in H1 and H2, respectively. It was determined that hardaliye samples showed inhibitory effect [H1 minimum inhibitor concentration (MIC): 15.625 μg/mL, H2 MIC: S. epidermidis ATCC 49461 strains among the tested microorganisms.Conclusion:In our study, it was determined that two different commercial Hardaliye products contained very low concentrations of phenolic compounds compared to the data in the literature, and therefore it was thought that tested Hardaliye products did not show antioxidant activity.

Keywords

• hardaliye
• phenolic component
• antioxidant