Full text

Turn on search term navigation

© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

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−1 to 202.9 ± 2.1 µg GAE mL−1, as well its antioxidant capacity tested by two in vitro models, DPPH, and ABTS assays. Concomitantly, the pH value increased from 2.82 to 3.16. The novel findings of this pilot study revealed that kombucha from sugared black tea can be stored at refrigerator temperature for four months. After this period the antioxidant properties of kombucha are no longer retained.

Details

Title
Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea
Author
Chiara La Torre 1 ; Fazio, Alessia 1 ; Caputo, Paolino 2   VIAFID ORCID Logo  ; Plastina, Pierluigi 1   VIAFID ORCID Logo  ; Caroleo, Maria Cristina 1 ; Cannataro, Roberto 1   VIAFID ORCID Logo  ; Cione, Erika 1   VIAFID ORCID Logo 

 Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; [email protected] (C.L.T.); [email protected] (P.P.); [email protected] (M.C.C.); [email protected] (R.C.); [email protected] (E.C.) 
 Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Rende, Italy; [email protected] 
First page
5474
Publication year
2021
Publication date
2021
Publisher
MDPI AG
e-ISSN
14203049
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2576479558
Copyright
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.