Changes in Free Radical Scavenging Activity of Kombucha during Fermentation
نویسنده
چکیده
Kombucha is a homemade fermented tea that has been traditionally consumed in China for over 2200 years, and is now being used in many other countries. The biochemical basis of the health benefits of kombucha remains largely unknown. The present study was focused on changes in the total antioxidant activity, total phenolic assay and titratable acid content of the kombucha. In addition, the important organic acids and water-soluble vitamins present in kombucha were estimated by using RP-HPLC. Kombucha exhibits good antioxidant and free radical scavenging activity, besides the presence of phenolic compounds, malic acid, tartaric acid, acetic acid, B-complex vitamins and found increased concentration with increased fermentation time. It is concluded that the desired quality or composition of kombucha can be obtained through the proper control of fermentation time.
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