Evaluation of the Stability of the Total Antioxidant Capacity, Polyphenol Contents, and Starch Hydrolase Inhibitory Activities of Kombucha Teas Using an In Vitro Model of Digestion

Authors:
Mindani I Watawana, Nilakshi Jayawardena, Shakkya J Ranasinghe, Viduranga Y Waisundara

Abstract:
The objective of this study was to evaluate and compare antioxidant and starch hydrolase inhibitory activity of three different types of Kombucha beverages prepared by three pellicles with different microbial compositions. The fermentation process was carried out for 7 days, and the assessments of antioxidant and starch hydrolase inhibitory activities, as well as tea phenolic compounds, were carried out. These parameters were also evaluated after subjecting the final fermented samples to gastric and duodenal digestion in an in vitro digestion model. The pH had a statistically significant decrease during the period of fermentation. The total phenolics content and antioxidant activities had increased during the fermentation process as well as when subjected to digestion. The starch hydrolase inhibitory activities also increased in a similar manner during the different phases. The -amylase and -glucosidase inhibitory activities showed statistically significant increases as the fermentation progressed, while an increase was observed after being subjected to pancreatic and duodenal digestion as well. All three types of tea showed a higher -amylase inhibitory activity than -glucosidase inhibitory activity.

Keywords: antioxidant, ph



Country: Sri Lanka

Citation: Journal of ChemistryVolume , Article ID 684561, 9 pageshttp://dx.doi.org/10.1155/2015/684561

Study Mailing Address:
Functional Food Product Development Project, National Institute of Fundamental Studies, Hantane Road, 20000 Kandy, Sri Lanka

Date Updated: March 6, 2020