Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks. In addition to the advantage of being a low-sugar probiotic-rich drink, kombucha also offers the benefits of the tea used for its prepara...

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Autores principales:	Yi Hsieh, Ming-Chung Chiu, Jui-Yu Chou
Formato:	article
Lenguaje:	EN
Publicado:	Hindawi-Wiley 2021
Materias:	Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/2c01d335e4c7435d9ab0b05715c41809
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id	oai:doaj.org-article:2c01d335e4c7435d9ab0b05715c41809
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spelling	oai:doaj.org-article:2c01d335e4c7435d9ab0b05715c418092021-11-22T01:11:09ZEfficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity1745-455710.1155/2021/1735959https://doaj.org/article/2c01d335e4c7435d9ab0b05715c418092021-01-01T00:00:00Zhttp://dx.doi.org/10.1155/2021/1735959https://doaj.org/toc/1745-4557Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks. In addition to the advantage of being a low-sugar probiotic-rich drink, kombucha also offers the benefits of the tea used for its preparation, especially its high antioxidant content. In this research, kombucha tea was prepared by using three different tea types: green, black, and pu’er tea, and the chemical profiles and antioxidant activity were analyzed during the fermentation process (up to 20 days). The results showed that the tea type has an obvious influence on the factors associated with the antioxidant potential. The fermentation process caused a marked increase in polyphenol content and antioxidant activity initially, but this slowed progressively over time. In contrast, the fermentation of black tea contributed to the degradation of flavonoids but showed no significant effect on the other tea types. Therefore, we conclude that the tea type selected to make kombucha affects the end product as well as the fermentation time.Yi HsiehMing-Chung ChiuJui-Yu ChouHindawi-WileyarticleNutrition. Foods and food supplyTX341-641ENJournal of Food Quality, Vol 2021 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641
spellingShingle	Nutrition. Foods and food supply TX341-641 Yi Hsieh Ming-Chung Chiu Jui-Yu Chou Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity
description	Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks. In addition to the advantage of being a low-sugar probiotic-rich drink, kombucha also offers the benefits of the tea used for its preparation, especially its high antioxidant content. In this research, kombucha tea was prepared by using three different tea types: green, black, and pu’er tea, and the chemical profiles and antioxidant activity were analyzed during the fermentation process (up to 20 days). The results showed that the tea type has an obvious influence on the factors associated with the antioxidant potential. The fermentation process caused a marked increase in polyphenol content and antioxidant activity initially, but this slowed progressively over time. In contrast, the fermentation of black tea contributed to the degradation of flavonoids but showed no significant effect on the other tea types. Therefore, we conclude that the tea type selected to make kombucha affects the end product as well as the fermentation time.
format	article
author	Yi Hsieh Ming-Chung Chiu Jui-Yu Chou
author_facet	Yi Hsieh Ming-Chung Chiu Jui-Yu Chou
author_sort	Yi Hsieh
title	Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity
title_short	Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity
title_full	Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity
title_fullStr	Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity
title_full_unstemmed	Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity
title_sort	efficacy of the kombucha beverage derived from green, black, and pu’er teas on chemical profile and antioxidant activity
publisher	Hindawi-Wiley
publishDate	2021
url	https://doaj.org/article/2c01d335e4c7435d9ab0b05715c41809
work_keys_str_mv	AT yihsieh efficacyofthekombuchabeveragederivedfromgreenblackandpuerteasonchemicalprofileandantioxidantactivity AT mingchungchiu efficacyofthekombuchabeveragederivedfromgreenblackandpuerteasonchemicalprofileandantioxidantactivity AT juiyuchou efficacyofthekombuchabeveragederivedfromgreenblackandpuerteasonchemicalprofileandantioxidantactivity
_version_	1718418271054594048

Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

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