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

Acta Sci Pol Technol Aliment. 2016 Oct-Dec;15(4):447-457. doi: 10.17306/J.AFS.2016.4.43.

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 beneficial 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.

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 differ 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 affect significantly its polyphenol content and antiradical capacity, and retains its components' biological activity.

Keywords: Camellia sinensis; antioxidant; kombucha; polyphenols; radical scavenging activity; sensory value; tea.

MeSH terms

  • Antioxidants / analysis*
  • Consumer Behavior
  • Fermentation
  • Food Microbiology
  • Humans
  • Kombucha Tea / analysis*
  • Lactobacillus
  • Microbiota
  • Polyphenols / analysis*
  • Reactive Oxygen Species / metabolism
  • Taste
  • Time Factors*
  • Yeasts

Substances

  • Antioxidants
  • Kombucha Tea
  • Polyphenols
  • Reactive Oxygen Species