Changes in free-radical scavenging ability of kombucha tea during fermentation
Rasu Jayabalan, P Subathradevi, Subbaiya Marimuthu, Muthuswamy Sathishkumar, Krishnaswami Swaminathan
Kombucha tea is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Free-radical scavenging abilities of kombucha tea prepared from green tea (GTK), black tea (BTK), and tea waste material (TWK) along with pH, phenolic compounds, and reducing power were investigated during the fermentation period. Phenolic compounds, scavenging activity on DPPH radical, superoxide radical (xanthine-xanthine oxidase system) and inhibitory activity against hydroxyl radical-mediated linoleic acid oxidation (ammonium thiocyanate assay) were increased during fermentation period, whereas pH, reducing power, hydroxyl radical scavenging ability (ascorbic acid-iron EDTA) and anti-lipid peroxidation ability (thiobarbituric assay) were decreased. From the present study, it is obvious that there might be some chances of structural modification of components in tea due to enzymes liberated by bacteria and yeast during kombucha fermentation, which results in better scavenging performance on nitrogen and superoxide radicals, and poor scavenging performance on hydroxyl radicals.
Keywords: kombucha, free-radical scavengers, dpph, tea manufacture waste
Citation: Food Chemistry, 109(1), 227-234.
Study Mailing Address:
Department of Biotechnology, Sathyabama University, Jeppiar Nagar, Rajiv Gandhi Salai, Chennai 600 119, Tamil Nadu, India
Date Updated: March 28, 2020