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

Abstract

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.

Kombucha as a Potential Active Ingredient in Cosmetics—An Ex Vivo Skin Permeation Study

“…Saimaiti et al, investigating the antioxidant potential of kombucha from vine tea and sweet tea, obtained slightly higher results than in the present study. However, the teas were characterized by lower gallic acid content [ 24 ]. Zhou et al also subjected black and GTK to analysis and the results of antioxidant potential are similar to those obtained in this study, as are gallic acid and caffeine content [ 25 ].…”

Preparation, Antioxidant Activities and Bioactive Components of Kombucha Beverages from Golden-Flower Tea (Camellia petelotii) and Honeysuckle-Flower Tea (Lonicera japonica)

“…The FRAP assay was conducted referring to a previous study [ 11 ], and the results were displayed as µmol Fe 2+ /L. Moreover, the TEAC assay was based on a previous study [ 12 ], and the results were expressed as µmol Trolox/L. In addition, the Folin–Ciocalteu method was carried out to evaluate the TPC according to a previous study [ 11 ], the results of which were in the form of mg of gallic acid equivalent (GAE)/L.…”

“…The contents of bioactive compounds in kombucha were determined by HPLC-PDA, following the previous literatures with minor adjustment [ 11 , 12 , 28 ]. An Agilent Zorbax Eclipse XDB-C18 column (Santa Clara, CA, USA) was used to separate, the size of which was 250 mm × 4.6 mm, 5 µm.…”

“…In the streptozotocin-induced diabetic rat model, kombucha from snake fruit exerted an antidiabetic effect via decreasing fasting plasma glucose, improving oxidation stress statuses and lipid profiles, which was better than the kombucha from black tea [ 10 ]. In addition to the innovation in alternative raw materials, several studies have pointed out that the polyphenol contents and antioxidant activity of kombucha were markedly increased by fermentation with tea residue [ 11 , 12 ].…”

Preparation, Characterization, and Activation of Natural Glassy Carbon Paste Electrodes as New Sensors for Determining the Total Antioxidant Capacity of Plant Extracts

“…Individual polyphenol determinations can be made using both chromatographic [11] and voltammetric techniques, but voltammetry also offers the possibility of determining the total antioxidant capacity of samples. The antioxidant capacity can be assessed on the basis of anodic runs of cyclic voltammograms by measuring peak potential, E p , and current of the peak, I p , representing the oxidation process.…”