Chemical composition and biological activity of novel types of kombucha beverages with yarrow
Jasmina S Vitas, Aleksandra D Cvetanovi, Pavle Z Makovi, Jaroslava V varc-Gaji, Radomir V Malbaa
Kombucha beverages were produced by fermentation of new types of substrates - yarrow infusions and yarrow subcritical water extracts (SWE). Fermentation process parameters (pH, total acidity, and yield of biomass), chemical composition (organic acids, total phenols and flavonoids, and vitamin C content) and sensory analysis indicated that SWE was more suitable substrates for successful fermentation. Products obtained on infusions had more pronounced anticancer and antimicrobial properties, whereas beverages produced on SWE had higher antioxidant potential.
Keywords: acidity, antimicrobial, antioxidant, cancer, organic acids, ph, vitamin
Citation: Journal of functional foods 2018 v.44 pp. 95-102
Study Mailing Address:
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Date Updated: March 26, 2020