Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

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The aim of this study was to evaluate the effects of adding various medicinal plants to the kombucha medium and to analyze the changes that occur to its physicochemical, antimicrobial, and sensorial properties. In the first part, measurements were made to determine IC50 value, total phenolic content, total flavonoid content, minimum inhibitory concentration, pH, organic acids, and sensorial properties of kombucha that contained cinnamon, cardamom, or Shirazi thyme. Results showed that kombucha samples containing cinnamon exhibited higher antioxidant and antimicrobial activities, more organic acids, and better sensorial scores. In the second part, the properties of kombucha containing 25%-100% concentrations of cinnamon were evaluated. The
result showed that by increasing the cinnamon concentration, certain increases were observed in the amounts of organic acids and in the magnitudes of antioxidants and antimicrobial activities. In conclusion, antioxidant and antimicrobial activities of kombucha can be increased by adding medicinal plants, especially at higher concentrations.

Keywords: antimicrobial activity, antioxidant activity, kombucha, medicinal plant

Country: Iran

Citation: Food Sci Nutr. Nov; 6(8): 2568-2577.Published online 2018 Oct 25. doi: 10.1002/fsn3.873

Study Mailing Address:
of Food Science and Technology, School of
Agriculture, Shiraz University, Shiraz, Iran

Date Updated: January 13, 2021

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