Effects of origins and fermentation time on the antioxidant activities of kombucha

Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage

“…Consistent with our results, Chu and Chen found that DPPH radical scavenging activities of eight BTK varied from 30% to 50% when investigating the effects of origin and fermentation time on the antioxidant activities of BTK (Chu & Chen, 2006). The DPPH scavenging ratio of BTK increased to about 70% after fermenting for 15 days (Chu & Chen, 2006). Among the samples of kombucha prepared from green tea, black tea, and tea manufacture waste analyzed, green tea kombucha showed higher DPPH scavenging ability (88%) on 18 th day of fermentation (Jayabalan et al, 2008b).…”

“…Consistent with our results, Chu and Chen found that DPPH radical scavenging activities of eight BTK varied from 30% to 50% when investigating the effects of origin and fermentation time on the antioxidant activities of BTK (Chu & Chen, 2006). The DPPH scavenging ratio of BTK increased to about 70% after fermenting for 15 days (Chu & Chen, 2006).…”

“…The main acetic acid bacteria species found in kombucha were identified as Acetobacter xylinoides, A. pasteurianus, A.xylinum, A. aceti (Chen & Liu, 2000;Greenwalt et al, 2000;Malbasa et al, 2008;Chu & Chen, 2006;Malbasa et al, 2011). Previous studies from our laboratory have shown that kombucha prepared by mixed-culture fermentation with pure strains had a distinctive flavor and short fermentation period (Ma et al, 2008;Xie, 2011).…”

“…Previous studies from our laboratory have shown that kombucha prepared by mixed-culture fermentation with pure strains had a distinctive flavor and short fermentation period (Ma et al, 2008;Xie, 2011). Numerous health benefits have been attributed to the consumption of this beverage, including: it stimulates the immune system, aids digestion, protects against cancer and cardiovascular diseases, prevents microbial infections; it is also known for its hypoglycemic and antilipidemic properties, free-radical scavenging activities, among others (Chen & Liu, 2000;Greenwalt et al, 2000;Malbasa et al, 2008;Chu & Chen, 2006;Malbasa et al, 2011;Aloulou et al, 2012;Ilicic et al, 2012;Yang et al, 2009;Greenwalt et al, 1998).…”

A review on health benefits of kombucha nutritional compounds and metabolites

“…Total polyphenol content in kombucha tea shows a linear increase during fermentation time (Chu & Chen, 2006). As an example, both epicatechin (EC) and epigallocatechin (EGC) are found predominantly in the tea (Manach et al, 2004).…”