Copper content in kombucha fermented milk products
Authors:
Ana D urovi, Sneana Kravi, Zvonimir J Suturovi, Zorica S Stojanovi
Abstract:
Copper belongs to a group of essential elements and needs to be replenished through food in certain quantities every day. But on the other hand, the ingestion of large amounts of copper has an adverse effect on the human body, so that food should be subject to control in terms of copper content. In this work, the copper content was determined in twelve different samples of kombucha fermented milk products using potentiometric stripping analysis, which was preceded by the determination of optimum conditions for carrying out the analysis. Fermentation liquid used as inoculum for the fermentation of milk is obtained by the cultivation of kombucha on cooled tea. Four different kinds of tea were used for preparing tea: winter savory, peppermint, stinging nettle, or wild thyme. Thus, four different kinds of fermentation liquids were obtained. The technique of potentiometric stripping analysis is applied with the dissolved oxygen as an oxidant and the mercury film electrode as a working electrode. The copper content in samples was calculated using the standard addition method. The contents of copper in the analyzed kombucha fermented milk products were within the range from 0.016 mg/l to 0.036 mg/l, with a mean value of 0.25 mg/l. On the basis of the results of this study, we can conclude that daily consumption of kombucha fermented milk products provides a significant amount of copper to the human body in relation to milk, which is necessary for adults and children alike.
Date Updated: March 3, 2020
0 people like this study.