TLC ANALYSIS OF SOME PHENOLIC COMPOUNDS IN KOMBUCHA BEVERAGE
Radomir V. Malbasa, Eva S. Loncar, Ljiljana A. Kolarov
Black and green tea contains a wide range of natural phenolic compounds. Flavanoids and their glycosides, catechins, and the products of their condensation and phenolic acids are the most important. Kombucha beverage is obtained by fermentation of tea fungus on black or green tea sweetened with sucrose. The aim of this paper was to investigate the composition of some phenolic compounds, catechin, epicatechin, quercetin, myricetin, gallic, and tanic acid and monitoring of their status during tea fungus fermentation. The method used for this study was a thin layer chromatography with two different systems. The main phenolic compounds in the samples with green tea were catechin and epicatechin, and in the samples with black tea, it was quercetin.
Keywords: tea fungus, kombucha, , fermentation, phenolic compounds, tlc
Citation: Acta periodica technologica, (35), 199-205.
Study Mailing Address:
UNIVERSITY OF NOVI SAD, FACULTY OF TECHNOLOGY, SERBIA
Date Updated: February 23, 2021