Research on the effect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value

Abstract

Background. Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be benefi cial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews. Material and methods. In the present study, Kombucha tea beverages were analyzed for TPC content, DPPH radical scavenging method and sensory value. Results. The highest TPC content and DPPH radical scavenging capacity values were evaluated in yellow tea samples, both unfermented and kombucha, which did not diff er within the storage time. The results of sensory evaluations of kombucha tea brews depend on the tea leaf variety used for preparing the drink. Conclusions. Research indicates that the fermentation process of tea brews with kombucha microbiota does not aff ect signifi cantly its polyphenol content and antiradical capacity, and retains its components' biological activity.

Characterisation of Polyphenolic Compounds in Viscum album L. and Allium sativum L. extracts

“…The ethanolic extract of Allium sativum has a low value of 11.57 mg GAE/g, when compared to the one determined by Gramza-Micha³owska et all. [24], whose garlic ethanolic extract had a value of 41.1 mg GAE/g.…”

Development of fermented date syrup using Kombucha starter culture

“…Subsequently, Acetobacter sp. oxidizes ethanol and converts glucose to acetic acid and gluconic acid, respectively (Cvetković, Markov, Djurić, Savić, & Velićanski, ; Gramza‐Michalowska, Kulczynski, Xindi, & Gumienna, ). Acetic acid bacteria synthesize a thick cellulose floating net on the surface of the fermentative liquid during the course of the fermentation, where the bacteria and yeasts are attached.…”

“…Subsequently, Acetobacter sp. oxidizes ethanol and converts glucose to acetic acid and gluconic acid, respectively (Cvetković, Markov, Djurić, Savić, & Velićanski, 2008;Gramza-Michalowska, Kulczynski, Xindi, & Gumienna, 2016).…”

Kombucha: Efeitos in Vitro E in Vivo

“…Para o preparo, é utilizado como inóculo, o chamado "scoby", uma colônia simbiótica de bactérias e leveduras. A bebida é semelhante a um espumante, com sabor ácido e refrescante, similar à cidra de maçã (5,6).…”

“…Ainda, seu consumo está associado a melhora da resposta imune e ao tratamento de úlceras gástricas. Outras pesquisas também mostraram que o kombucha inibe bactérias patogênicas como Escherichia coli, Salmonella enteritidis, Shigella disenteriae, Listeria monocytogenes, Pseudomonas fluorescens e Staphylococcus aureus (5,6).…”