Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha
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ORIGINAL ARTICLE
Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha Nurcan Deg˘irmenciog˘lu1 Ozan Gu¨rbu¨z2
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Elif Yıldız2 • Yasemin Sahan2 • Metin Gu¨ldas3
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Revised: 31 July 2020 / Accepted: 14 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Five different tea varieties (white, green, oolong, black and pu-erh) were infused, drained and used for kombucha production. Antioxidant capacity, total phenolic content and bioaccessibility values were determined. Extractable, hydrolysable and bioaccessible fractions were used for antioxidant capacity and total phenolic content (TPC) and expressed as lmole TEAC/mL and mg GAE/ 100 mL, respectively. Antioxidant capacity and TPC were determined by Folin Ciocalteu’s, ABTS and CUPRAC methods. In vitro digestion enzymatic extraction was used to determine bioaccessible fractions. It has found that kombucha fermentation with the tea extracts caused to elevate antioxidant capacity, TPC, and bioaccessibility. The green tea kombucha had the highest antioxidant capacity (4153.23 lmole TEAC/mL) and bioaccessibility (50.18%). Therefore, it can be suggested as a good supplement with high nutritional value in kombucha production. In general, TPC content increased significantly. The extractable fractions and bioaccessibility values of the kombucha tea varieties increased due to the fermentation, while the hydrolysable fractions decreased. Antioxidant capacity in the extractable fractions of the green tea kombucha samples was measured to increase by ABTS and
& Nurcan Deg˘irmenciog˘lu [email protected]; [email protected] 1
Department of Food Processing, Vocational High School of Bandirma, University of Bandirma Onyedi Eylul, Balıkesir, Turkey
2
Department of Food Engineering, Faculty of Agriculture, University of Bursa Uludag, 16059 Bursa, Turkey
3
Department of Nutrition and Dietetics, Faculty of Health Sciences, University of Bursa Uludag, 16059 Bursa, Turkey
CUPRAC methods. Bioaccessibility values of pu-erh tea by ABTS and white tea by CUPRAC were found to increase by the kombucha production. Keywords Kombucha Fermented beverage Antioxidant capacity Total phenol Bioaccessibility
Introduction Kombucha is a fermented tea beverage that is produced by fermenting tea and sugar solution under aerobic conditions by adding a consortium of SCOBY (Symbiotic Colony of Bacteria and Yeast). The consortium are a symbiotic system of viable yeasts (such as Saccharomyces cerevisiae, S. ludwigii, S. apiculatus, Schizosaccharomyces pombe, Torulospora delbrueckii, Brettanomyces bruxellensis, B. lambicus, B. custerii, Candida krusei, C. albicans, Zygosaccharomyces bailii, Z. rouxii, Z. kombuchaensis, Kluyveromyces africanus, Pichia membranaefaciens, P. fermantans, Kloeckera apiculata, Torulopsis sp., Dekkera sp.) and acetic acid bacteria (Acetobacter xylinum, A. xylinoides, A. ketogenum, A. suboxydans, A. pasteurianus, A. aceti, A. acetiformis, Gluconobacter liquefaciens, G. oxydans, Bacteriu
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