Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey

Yıldız, Elif; Guldas, Metin; Gürbüz, Ozan

doi:10.1590/fst.00320

Cited by 29 publications

(19 citation statements)

References 27 publications

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“…Kombucha beverages are rich in various bioactive components, and have many health benefits. Numerous studies have shown that alternative raw materials could allow the kombucha beverages significant antioxidant activities and increase the amounts of bioactive compounds [ 10 , 23 , 24 ]. Moreover, fermentation with tea residues was found to increase antioxidant capacities as well as polyphenol contents of kombucha [ 12 ].…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea

et al. 2022

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Kombucha beverage is commonly prepared by black tea infusion fermentation without tea residues, and possesses various health benefits. In this paper, kombucha beverages of two non-Camellia sinensis teas, including vine tea (Ampelopsisgrossedentata) and sweet tea (Rubus suavissimus), were studied for the first time. The antioxidant activities and polyphenol contents of kombucha beverages were evaluated by ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, and Folin-Ciocalteu method, respectively. In addition, effects of tea residues on antioxidant capacities of kombucha beverages were evaluated. The results showed that kombucha beverages from vine tea and sweet tea possessed strong antioxidant activities (especially vine tea kombucha), and fermentation with tea residues could significantly increase antioxidant capacities (maximum increase of 38%) and total phenolic content (maximum increase of 55%) of two kombucha beverages compared with those without tea residues. Moreover, the sensory evaluations showed that the sensory evaluation scores of kombucha with tea residues could be improved compared with those without tea residues. Furthermore, the concentrations of several bioactive components in the kombucha beverages were detected by high-performance liquid chromatography. These kombucha beverages could be used for prevention of several diseases with related of oxidative stress.

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Section: Resultsmentioning

confidence: 99%

Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea

et al. 2022

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“…Additionally, these medicinal plants have been reported to be rich in antioxidant activities and phytochemical substances (Chitmanat et al, 2005;Baliga et al, 2011). Moreover, kombucha tea supplement with black carrot has been studied by Yildiz et al (2021) and revealed the increment of antioxidant capacities such as anthocyanin and phenolic compounds. However, in-depth studies on traditional kombucha tea in combination with medicinal plants have not yet been conducted.…”

Section: Combinations Of Traditional Kombucha Tea With Medicinal Plan...mentioning

confidence: 99%

Combinations of traditional kombucha tea with medicinal plant extracts for enhancement of beneficial substances and activation of apoptosis signaling pathways in colorectal cancer cells

et al. 2022

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Traditional kombucha tea was prepared by black tea leaves before fermentation with symbiotic microorganisms for 15 days. In this study, kombucha was prepared through a combination with medicinal plant extracts of T. catappa (KT) and A. marmelos (KA) to enhance a number of beneficial aspects. The results revealed that the phenolics, flavonoids, antioxidants and six organic acids, namely glucuronic, gluconic, D-saccharic acid 1,4-lactone (DSL), acetic, ascorbic, and succinic acids, in kombucha combined with the medicinal plant extracts resulted in the production of substances with greater beneficial properties than traditional kombucha tea. The viability of colorectal cancer cells (Caco-2) after treatment with KT and KA was suppressed in a dose-dependent manner, while DNA fragmentation in Caco-2 cells was induced via the apoptosis mechanism. This process involved the apoptosis pathways related to the intrinsic apoptosis pathway, which was activated by KT and KA through the mitochondrial-dependent pathways including cytochrome c release and Bcl-2 suppression, and activation of caspases-9 and caspases-3. The findings of this study support the enhanced beneficial properties of traditional kombucha tea through a combination with medicinal plants. This outcome would also support the consideration of natural supplementary kombucha beverages as medicinal food products in the prevention of colorectal cancer.

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“…Anthocyanin-rich extracts from fruits and vegetables, as well as purified anthocyanins, reduce lipid peroxidation and increase the body's antioxidant capacity [38]. Cyanidin-based anthocyanin pigments in the black carrots are known to have powerful antioxidant properties [5,6]. In our experiment, we determined that the testicular MDA concentration was higher only in the BPA group.…”

Section: This Study Was Based On Determination Of the Effects Of Black Carrot Extract On Testicularmentioning

confidence: 61%

Evaluating effects of black carrot extract on testicular carboxylesterase activity and oxidative stress parameters in rats exposed to Bisphenol A

Özkaya¹,

Şahin²,

Şahin³

et al. 2021

Adıyaman University Journal of Science

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We aimed to evaluate the effects of black carrot extract on testicular carboxylesterase (Ces) activity, malondialdehyde (MDA), glutathione S-transferases (GST) and reduced glutathione (GSH) in male rats exposed to bisphenol A (BPA). Adult Wistar albino male rats were divided into 4 groups as follows (n = 7/group): control, BPA, black carrot and BPA+Black carrot.Testicular Ces, MDA, GST and reduced GSH were analyzed by using a spectrophotometer system. Testicular Ces activity was significantly lower only in the BPA group than the control group (p < 0.001). Testicular MDA concentrations were higher only in the BPA group compared with the control group (p < 0.001). Reduced GSH level was higher in the black carrot and BPA+Black carrot groups than the control group (p < 0.05). GST activity was lower in the BPA

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Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey

Cited by 29 publications

References 27 publications

Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea

Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea

Combinations of traditional kombucha tea with medicinal plant extracts for enhancement of beneficial substances and activation of apoptosis signaling pathways in colorectal cancer cells

Evaluating effects of black carrot extract on testicular carboxylesterase activity and oxidative stress parameters in rats exposed to Bisphenol A

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