Kombucha tea antioxidant activity



Authors:
, , , ,

Abstract:
Kombucha is a black tea product that is produced by fermentation using a symbiotic colony of bacteria and yeast. Kombucha originated in China and, in recent years, has gained popularity because of its proposed health benefits that could include antioxidant protection. Antioxidant activity of Raw kombucha (RK), pH 7.0 kombucha (RK7), acetonitrile extract (AK) and ethyl acetate extract (EK) was evaluated at A234 (37 oC) in the presence of 10 uM Cu++ at dilutions of 1:100, 1:1,000,1:10,000 and expressed as percent of control. LDL oxidized by Cu++ in the absence of kombucha (control) had a lag-time of 73.5 7.9 min. No oxidation was observed for RK, RK7 or AK, although EK had a 222 25% increase in lag time vs Cu++ control (P < 0.05 vs Cu++ ). RK, RK7, AK, and EK significantly increased oxidative lag-time at 1:1000, with values of 134 19, 121 6, 126 21, and 113 11% respectively. Phenolic content (mg gallic acid equivalents/L) of RK, RK7, AK, and EK was examined to help explain differences in antioxidant capacity. At a 1:10,000, no significant increases in oxidative lag-time verses Cu++ control were observed. Kombucha tea appears to be a rich source of phenolic dietary antioxidants ex vitro, and future in vivo studies may wish to examine its antioxidant benefits after human consumption.



Country: USA

Citation: The FASEB Journal, 28(1 Supplement), 647-47.

Study Mailing Address:
1Biology Winona State University Winona MN United States
2Chemistry Winona State University Winona MN United States

Date Updated: January 20, 2021

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