Kombucha is a fermented tea beverage that is produced by fermenting tea and sugar solution under aerobic conditions by adding Kombucha culture. Kombucha is a symbiotic system of viable yeasts (such as Candida sp., Pichia sp., Kloeckera sp., Saccharomyces cerevisiae, Saccharomyces ludwigii, Saccharomyces apiculatus varieties, Schizosaccharomyces pombe, Torulospora sp., Zygosaccharomyces bailii, Brettanomyces bruxellensis, Brettanomyces lambicus, Brettanomyces custersii, Pichia fermantans) and acetic acid bacteria which varies depending on the climatic and geographic conditions. It contains also fermentation products that play a vital role in human health such as antimicrobial, antioxidant, anti-carcinogenic, anti-hyperglicemic, anti-hyperlipidemic, and free radical scavenging activity. It has also shown to stimulate the immune response, improve resistant against cancer and lipid peroxidation, cause weight loss, reduce lipid storage and triglyceride, promote digestion, prevent cardiovascular diseases, and reduce inflammation. Additionally, it can also act as a laxative and relieve joint rheumatism, gout, and hemorrhoids. The aim of the study, phenolic compounds, antioxidant capacity, total phenolic content and their bioaccessibility of Kombucha tea were investigated using commercial and domestic Kombucha starter cultures. Two different extractions (extractable and hydrolyzable) methods have used the assays of total phenols and antioxidant activity. Folin-Ciocalteu method was used for total phenolic content. Antioxidant capacities were assessed by ABTS and CUPRAC methods. In addition, for the determination of bioaccessibility, samples were processed by an in vitro digestive enzymatic extraction that mimics the conditions in the gastrointestinal tract. The study indicated that Kombucha tea has the potential to be sources of antioxidant components and can be included in the daily diet for functional foods.

Phenolics, Antioxidant Capacity and Bioaccessibility of Kombucha Tea

2019 Spring National Meeting

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