Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea.
antioxidant scavenging activity
black tea
kombucha
long-term storage
total phenolic content
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
08 Sep 2021
08 Sep 2021
Historique:
received:
11
08
2021
revised:
06
09
2021
accepted:
07
09
2021
entrez:
28
9
2021
pubmed:
29
9
2021
medline:
17
11
2021
Statut:
epublish
Résumé
Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However, kombucha is still also a homemade beverage, and the parameters which, besides its organoleptic characteristics, define the duration of its potential beneficial properties over time, are poorly known. Therefore, this study aimed to determine the effect of 9-month storage at 4 °C with 30-day sampling on the pH, total phenolic, and flavonoid contents, free radical scavenging properties of kombucha fermented from black tea. Our results highlighted that, after four months, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µg GAE mL
Identifiants
pubmed: 34576945
pii: molecules26185474
doi: 10.3390/molecules26185474
pmc: PMC8472187
pii:
doi:
Substances chimiques
Antioxidants
0
Flavonoids
0
Free Radical Scavengers
0
Kombucha Tea
0
Phenols
0
Tea
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
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