Antioxidant activity optimisation of young Robusta coffee leaf kombucha by modifying fermentation time and withering pre-treatment

Fibrianto, Kiki; Zubaidah, Elok; Muliandari, N. A.; Wahibah, Laila Yum; Putri, S. D.; Legowo, Anang M.; Al-Baarri, A N

doi:10.1088/1755-1315/475/1/012029

Cited by 8 publications

(8 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Coffee contains a lot of phenolic chemicals, which have high antioxidant activity and are good for health. The study also shows that Kombucha prepared from coffee leaves had a higher total phenolic content than Kombucha made from tea leaves [39]. According to Kusdiana et al [40], coffee based Kombucha has catechins, acid content, caffeine, and alcohol, which can be drunk as a healthy beverage similar to Kombucha tea.…”

Section: Coffeementioning

confidence: 64%

Substrates and Metabolic Pathways in Symbiotic Culture of Bacteria and Yeast (Scoby) Fermentation: A Mini Review

Zailani

Adnan²

2022

Jurnal Teknologi

View full text Add to dashboard Cite

Kombucha is a fermented beverage that is prepared traditionally by fermenting Symbiotic Culture of Bacteria and Yeast (SCOBY) with sugar and black/green tea, which is known as Camellia sinensis leaves. The previous study analyses the microbial composition that can be obtained in Kombucha production. Study shows that yeast species and acetic acid bacteria (AAB) species are the microorganisms that involve in the fermentation process of Kombucha. Some studies emphasize the chemical composition that was obtained from the production of Kombucha drinks such as organic acids, sugars, ethanol, and polyphenols. However, further review and elucidation regarding the substrates used and metabolic activity in Kombucha fermentation is necessary. Thus, the objective of this study is to review the metabolic pathway and substrates involve in Symbiotic Culture of Bacteria and Yeast (SCOBY) fermentation. This review also collected information related to the symbiosis of fermentation by yeast and AAB pathway in Kombucha fermentation. Several pharmaceutical effects of Kombucha were also discussed to prove the health benefits of Kombucha. To produce good quality and high yield of Kombucha that can provide various health benefits to consumers, it is crucial to understand the connection between the metabolic activity with Symbiotic Culture of Bacteria and Yeast (SCOBY) during the fermentation process of Kombucha. By conducting this review work, it could provide an insightful overview and better understanding of metabolic pathways and substrates involved in SCOBY and Kombucha fermentation.

show abstract

Section: Coffeementioning

confidence: 64%

Substrates and Metabolic Pathways in Symbiotic Culture of Bacteria and Yeast (Scoby) Fermentation: A Mini Review

Zailani

Adnan²

2022

Jurnal Teknologi

View full text Add to dashboard Cite

show abstract

“…Somsong et al (2020) stated that antioxidant activity of fermented tea was decreased in line with the increasing of fermentation time. The fermentation period affect the antioxidant activity of kombucha coffee (Fibrianto et al, 2020) and okra seed (Adetuyi & Ibrahim, 2014), where it tended to decrease, suggested by IC50 values tended to increase.…”

Section: Resultsmentioning

confidence: 99%

“…The formation of phenolic compound fractions due to fermentation is also indicated to cause a decrease in antioxidant activity. Fibrianto et al (2020) suggested that the increase in organic acids during fermentation leads phenolic compounds to become more stable, this affects the difficulty of releasing protons that can bind to DPPH. This results in a decrease of antioxidant activity.…”

Section: Ta B L E 1 Moisture Content and Color Properties Of Fermente...mentioning

confidence: 99%

Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea

Kristanti¹,

Setiaboma²,

ratnawati³

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

This study aims to investigate the effect of Robusta coffee cherry fermentation on cascara tea produced includes color, total phenolic content (TPC), total tannin content (TTC), antioxidant activity (DPPH radical scavenging activity [RSA]) and sensory acceptability. Fermentation was carried out using a completely randomized design consisting of spontaneous fermentation and fermentation with Saccharomyces cerevisiae, and both were performed at 3 fermentation duration (24 h, 48 h, and 72 h). The data were analyzed statistically using ANOVA with Duncan's post hoc test. Principal component analysis (PCA) and hierarchical clustering analysis (HCA) were employed to examine the correlation between dependent variables and determine treatment clusters. Results revealed that fermentation affects the physicochemical of dried cascara and tea produced. The fermentation time had effect on increasing yellowness (b*); decreasing pH, total phenolic content, and total tannin content; but had no effect on lightness (L*) and sensory evaluation both of spontaneous and S. cerevisiae fermentation. In the spontaneous fermentation, moisture content (MC), b* value, and antioxidant activity of cascara tea were not significantly different with increasing fermentation time, but in the fermentation with S. cerevisiae, the MC and b* value were increased, and its antioxidant activity was decreased due to fermentation duration. PCA showed that DPPH (RSA) was positively correlated with TPC, TTC, and pH, and was conversely correlated with MC and color coordinates (a* and b*). Practical applications Coffee pulp is a by‐product obtained from the coffee cherry processing. It can be used as raw material for cascara (dried skins of coffee cherries) which contains many compounds with good antioxidant activity, and it's currently being submitted to be a novel food in the European Union. During development of functional drink, it is recommendable that the cascara‐based beverages have an attractive composition, and enjoyable sensory characteristics, which make it acceptable for consumers. In this work, cascara treated with fermentation duration of 24 h in both cases (spontaneous fermentation and with S. cerevisiae fermentation) were categorized in the same cluster having the highest antioxidant activity, TPC and TTC. Thus, the potential use of fermented cascara as a tea drink is quite good as an effort to utilize this previously wasted residue.

show abstract

“…Ada hubungan antara aktivitas antioksidan dan kandungan vitamin C dalam teh kombucha. Zat bebas fenolik yang dihasilkan selama proses fermentasi meningkatkan aktivitas antioksidan [17].…”

Section: Hasil Dan Pembahasanunclassified

Analisis Kandungan Vitamin C Pada Teh Kombucha Berdasarkan Variasi Jenis Gula

Ambar Wati,

Lara Septia Ninggar

2023

JNF

View full text Add to dashboard Cite

Kombucha merupakan simbiosis antara bakteri (Acetobacter) dan ragi (Saccharomyces), dalam bahasa Inggris disingkat SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY pada penelitian ini akan difermentasi menggunakan media teh hijau dan variasi gula dengan lama fermentasi 5 dan 10 hari. Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan jenis gula pasir, gula aren, gula merah dalam pembuatan teh kombucha terhadap vitamin C. Kombucha dengan penambahan gula merah mengalami peningkatan kadar vitamin C dari hari ke-5 sebesar 0,89 mg/g menjadi 1,17 mg/g yaitu 0,28% pada hari ke-10. Namun pada kombucha dengan variasi jenis gula pasir dan gula aren mengalami penurunan. Namun berdasarkan uji statistik, tidak ada pengaruh variasi jenis gula terhadap kandungan vitamin C pada teh kombucha (p=0,115).

show abstract

Antioxidant activity optimisation of young Robusta coffee leaf kombucha by modifying fermentation time and withering pre-treatment

Cited by 8 publications

References 12 publications

Substrates and Metabolic Pathways in Symbiotic Culture of Bacteria and Yeast (Scoby) Fermentation: A Mini Review

Substrates and Metabolic Pathways in Symbiotic Culture of Bacteria and Yeast (Scoby) Fermentation: A Mini Review

Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea

Analisis Kandungan Vitamin C Pada Teh Kombucha Berdasarkan Variasi Jenis Gula

Contact Info

Product

Resources

About