Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea

文献类型： 外文期刊

第一作者： Saimaiti, Adila

作者： Saimaiti, Adila;Huang, Si-Yu;Xiong, Ruo-Gu;Wu, Si-Xia;Zhou, Dan-Dan;Yang, Zhi-Jun;Luo, Min;Li, Hua-Bin;Gan, Ren-You

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关键词： kombucha; vine tea; sweet tea; tea residues; fermentation; antioxidant activity

期刊名称：ANTIOXIDANTS （ 影响因子：7.675； 五年影响因子：7.886 ）

ISSN：

年卷期： 2022 年 11 卷 9 期

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收录情况： SCI

摘要： Kombucha beverage is commonly prepared by black tea infusion fermentation without tea residues, and possesses various health benefits. In this paper, kombucha beverages of two non-Camellia sinensis teas, including vine tea (Ampelopsis grossedentata) and sweet tea (Rubus suavissimus), were studied for the first time. The antioxidant activities and polyphenol contents of kombucha beverages were evaluated by ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, and Folin-Ciocalteu method, respectively. In addition, effects of tea residues on antioxidant capacities of kombucha beverages were evaluated. The results showed that kombucha beverages from vine tea and sweet tea possessed strong antioxidant activities (especially vine tea kombucha), and fermentation with tea residues could significantly increase antioxidant capacities (maximum increase of 38%) and total phenolic content (maximum increase of 55%) of two kombucha beverages compared with those without tea residues. Moreover, the sensory evaluations showed that the sensory evaluation scores of kombucha with tea residues could be improved compared with those without tea residues. Furthermore, the concentrations of several bioactive components in the kombucha beverages were detected by high-performance liquid chromatography. These kombucha beverages could be used for prevention of several diseases with related of oxidative stress.

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