数字农科院2.0

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

文献类型： 外文期刊

作者： Dan Dan Zhou;Adila Saimaiti;Min Luo;Si Yu Huang;Ruo Gu Xiong;Ao Shang;Ren You Gan;Hua Bin Li

作者机构：

关键词： Antioxidant activity;Fermentation;Kombucha beverage;Polyphenols;Tea;Tea residue

期刊名称： Antioxidants

ISSN： 2076-3921

年卷期： 2022 年 11 卷 1 期

页码：

收录情况： JCR（2021版）

摘要： Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols. Kombucha is conventionally prepared by fermentation of a sugared black tea infusion without tea residue. In this study, the effects of black tea residue and green tea residue on kombucha were studied, and its antioxidant activities, total phenolic contents, as well as concentrations of polyphenols at different fermentation stages were evaluated using ferric-reducing antioxidant power, Trolox equivalent an-tioxidant capacity, Folin-Ciocalteu method and high-performance liquid chromatography with a photodiode array detector. The results showed that fermentation with tea residue could markedly increase antioxidant activities (maximum 3.25 times) as well as polyphenolic concentrations (5.68 times) of kombucha. In addition, green tea residue showed a stronger effect than black tea residue. Overall, it is interesting to find that fermentation with tea residues could be a better strategy to produce polyphenol-rich kombucha beverages.

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