İSTANBUL SABAHATTİN ZAİM UNIVERSITY
FOOD ENGINEERING DEPARTMENT
An Investigation of Antimicrobial Activity of Wheat
Grass Juice, Barley Grass Juice, Hardaliye and Boza
H.PEHLİVANOĞLU, H.H.GÜNDÜZ, G.ÖZÜLKÜ, M.TOMAŞ
OUTLINE
Wheat & Barley Grass Juice
Hardaliye & Boza
•
o Introduction of them
o Antimicrobial activity of them
•
•
•
•
•
•
•
•
•
•
B. cereus
S. enteridis
L. monocytgenes
E.coli
S.aerus
S. pneumonia
A. brasilliesis
S.cerevisia
Total coliform
Total bacteria
WHEAT GRASS JUICE (WGJ)
Vitamins
Vitamin A
Vitamin C
Vitamin E
Vitamin B1
Vitamin B2
Vitamin B3
Vitamin B5
Vitamin B6
Green Blood
70% Chlorophyll
Isoleucine
Leucine
Lysine
Phenylalanine
Threonine
Tryptophan
Valine
Methionine
Bioflavonoid
Apigenin
Quercitin
Luteolin
Minerals
Potassium
Phosphorous
Calcium
Magnesium
Sodium
Iron
Aminoacids
Enzymes
Super oxide dismutase (SOD)
Cytochrome oxidase
Transhydrogenase
Protease, Lipase, Amylase
*Kulkarni, Acharya, Nair and,Reddy, 2006.
WHEAT GRASS JUİCE
Utilization of wheat grass in clinical conditions
• Chlorophyll content; hemoglobin defiency conditions like
thalassemia and hemolytic anemia (Fernandes and O’ Donovan, 2005;
Marwaha et al., 2004).
• The enzymes; anti-cancer approach (Wheat and Currie, 2008)
• The vitamin content; anti-allergic and anti-asthmatic (Andrew et al.,
2000)
• The bioflavonoid content; inflammatory bowel disease (Shah, 2007)
Barley Grass Juice
(BGJ)
•O-glycosyl
isovitexin
•Caroteonids
•Catalase
•SOD
•Ca, Cu, Mg,
K, Zn,
•B1, B2, B5, B6,
C, E
*Droushiotis, 1984; Bamforth, 1983; Aruoma and Halliwell,1987; Acar et al.,
2001; Janda et al., 2003.
Barley Grass Juice
Hardaliye
• A kind of traditional fermented
beverages which is found in in
the Thrace region of Turkey.
• is produced by the natural
lactic acid fermentation.
•
•
•
•
•
•
•
Lactobacillus paracasei subsp.
paracasei
Lactobacillus casei subsp.
pseudoplantarum
Lactobacillus brevis
Lactobacillus pontis
Lactobacillus acetotolerans
Lactobacillus sanfransisco
Lactobacillus vaccinostercus
*Arıcı and Coşkun, 2001.
Ingredients of Hardaliye
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 mustard seed’s eteric oils affect
the yeasts and also give flavor to
the final product.
 Hardaliye is known as vitamine
source
Cherry leaves
Hardaliye
1839
so far
• Beneficial effect to coronary heart disease and digestive
system (Prado, 2008).
• It has also probiotic characteristic.
•Nowadays, the active compound of black mustard seed
“Sinigrin” distract the attention of the scientists who work about
cancer.
Boza
• It is a colloid suspension, slightly acidic,
low-alcoholic beverage consumed in
Turkey and other Balkan countries for
ages, especially in winter months.
• According to Turkish Standards, boza is
defined as: “A product which is made 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.
• The mixture is left to ferment in wooden
barrels.
• Inoculated mixture is incubated at 15–25
°C for nearly 24 hr.
*Arıcı and Dağlıoğlu, 2007
Average Composition of Boza
Dry matter
Soluble matter
Insoluble matter
Invert sugar
Total sugar
Dextrin
Nitrogenous matter
Ash
Raw fiber
Crude oil
Acidity
Volatile acidity
Alcohol
Vitamins
Thiamine (B1)
Riboflavin (B2)
Pyridoxine (B6)
Nicotinamid
Average (%)
26,3
19,1
7,2
6,2
15,1
1
1,23
0,15
0,02
0,25
0,3-0,5
0,04-0,13
˂0,6
mg/100 g DM
0,19-0,25
0,18-0,21
0,32-0,36
0,51-0,6
 It is a healthy and nutritious
beverage, and its lactic acid
content has positive effects on
digestion and intestinal flora.
 The lactic acid bacteria isolated
during the fermentation included






Leuconostoc paramesenteroides
Lactobacillus sanfrancisco
Lactobacillus coryniformis
Lactobacillus confusus
Lactobacillus fermentum
Leuconostoc oenos
 The yeasts isolated contained
•
•
Saccharomyces uvarum
Saccharomyces cerevisiae
*Hancıoğlu and Karapınar, 1997; Yücel and Otles,1998; Evliya, 1990.
Aim
Have they got any antimicrobial effect on microorganism we study?
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.
Air-conditioning unit
•Antimicrobial activity was investigated by
using disc diffusion method.
RESULTS
INHIBITION ZONE (mm)
WGJ
BGJ
HARDALIYE
BOZA
COMPARISION
ZONE (Vancomycin)
-
-
-
9
20
S. typhimurium
(XLD Agar)
11
11
-
-
11
L. monocytegenes
(Oxford Agar)
11
11
9
10
18
E.coli (EMB Agar)
11
11
20
15
13
S.aureus
(Baird- Parker Agar)
9
9
-
-
15
Streptococcus pneumonia
(Blood Agar)
-
-
-
10
15
A.brassillesis
(DRBC Agar)
-
-
-
-
-
S.cerevisiae (SDA)
-
-
-
-
-
Total coliform(VRBA)
11
15
10
-
10
Total bacteria (PCA)
-
-
9
16
15
B.cereus (MYP Agar)
RESULTS
Inhibition zone (mm)
Total coliform
S.typhimurium
L.monocytgenes
E.coli
S.aureus
WGJ
11
11
11
11
9
BGJ
15
11
11
11
9
Inhibition zone (mm)
Boza
Total Bacteria
E.Coli
L.monocytegenes
S.pneumonia
B.cereus
16
15
10
10
9
Inhibition zone (mm)
Hardaliye
E.coli
Total Coliform
Total Bacteria
L. monocytgenes
20
10
9
9
HARDALİYE
BOZA
E.
C
O
L
I
BARLEY GRASS JUICE
WHEAT GRASS JUICE
BARLEY GRASS JUICE
WHEAT GRASS JUICE
T
O
T
A
L
C
O
L
I
F
O
R
M
HARDALIYE
TOTAL BACTERIA
HARDALIYE
BOZA
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 traditional Turkish 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.
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).
gorkem.ozulku@iszu.edu.tr
Dr. Pehlivanoglu