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JCST

Journal of Current Science and Technology

ISSN 2630-0656 (Online)

Polyphenol and antioxidant activities of Kombucha fermented from different teas and fruit juices

  • Vanida Osiripun, Faculty of Food Technology, College of Agricultural Innovation and Food Technology, Rangsit University, Patumthani 12000, Thailand, Corresponding author; E-mail: vanida.o@rsu.ac.th
  • Tarit Apisittiwong, Faculty of Food Technology, College of Agricultural Innovation and Food Technology, Rangsit University, Patumthani 12000, Thailand

Abstract

There are many inexpensive beverages with beneficial effects to the body such as preventing cancer, inhibiting heart disease, reducing cholesterol, and blood pressure, inhibiting diabetes, and developing the immune.  In this study we assessed the polyphenol and antioxidant activities of Kombucha fermented from three sources: black tea, green tea, and oolong tea due to their high phenolic content and fruit juices such as pineapple, apple and pomegranate juices due to their strong antioxidant activity.  The highest total phenolic content was found in oolong tea Kombucha fermented with pomegranate juice (994.42 mg GAE/L).  While oolong tea Kombucha fermented with apple juice had the highest antioxidant activity (1,273.74±4.15 mg AAE/L).  The main components found in these Kombucha are acetic acid, lactic acid, glucuronic acid, sucrose, fructose, and ethanol.  A panel of 60 participants ranked the juices using a 9 point Hedonic scale, with pomegranate and pineapple juice receiving the highest scores.  This clearly indicated that these Kombucha fermented from black tea, green tea and oolong tea with pineapple juice, apple juice and pomegranate juice not only contributed their enormous polyphenols and antioxidant activities to promote health and well-being, but also improved sensory properties.

Keywords: antioxidant activities, black tea, fruit juice, green tea, Kombucha, polyphenol, oolong tea

PDF (709.35 KB)

DOI: 10.14456/jcst.2021.20

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