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Food Chem. 2008 Jul 1;109(1):227-34. doi: 10.1016/j.foodchem.2007.12.037. Epub 2008 Jan 29.

Changes in free-radical scavenging ability of kombucha tea during fermentation.

Author information

1
Department of Biotechnology, Sathyabama University, Jeppiar Nagar, Rajiv Gandhi Salai, Chennai 600 119, Tamil Nadu, India.
2
Microbial Biotechnology Division, Department of Biotechnology, Bharathiar University, Coimbatore, Tamil Nadu, India.
3
R&D Centre, Parry Agro Industries Limited, Murugalli Estate, Valparai, Tamil Nadu, India.
4
Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonbuk National University, Jeonju 561-756, Republic of Korea.
5
Microbial Biotechnology Division, Department of Biotechnology, Bharathiar University, Coimbatore, Tamil Nadu, India. Electronic address: kswamibiotech@yahoo.co.in.

Abstract

Kombucha tea is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Free-radical scavenging abilities of kombucha tea prepared from green tea (GTK), black tea (BTK) and tea waste material (TWK) along with pH, phenolic compounds and reducing power were investigated during fermentation period. Phenolic compounds, scavenging activity on DPPH radical, superoxide radical (xanthine-xanthine oxidase system) and inhibitory activity against hydroxyl radical mediated linoleic acid oxidation (ammonium thiocyanate assay) were increased during fermentation period, whereas pH, reducing power, hydroxyl radical scavenging ability (ascorbic acid-iron EDTA) and anti-lipid peroxidation ability (thiobarbituric assay) were decreased. From the present study, it is obvious that there might be some chances of structural modification of components in tea due to enzymes liberated by bacteria and yeast during kombucha fermentation which results in better scavenging performance on nitrogen and superoxide radicals, and poor scavenging performance on hydroxyl radicals.

KEYWORDS:

DPPH; Free-radical scavengers; Kombucha; Tea manufacture waste

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