Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea
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Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea Karolina Jakubczyk 1
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Izabela Gutowska 2
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Justyna Antoniewicz 1
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Katarzyna Janda 1
Received: 1 September 2020 / Accepted: 18 October 2020 # The Author(s) 2020
Abstract Kombucha dates back thousands of years and is reported to have originated in East Asia. It is produced by fermenting tea with added sugar using SCOBY (symbiotic culture of bacteria and yeast). Its health benefits can be attributed to the metabolites produced during the fermentation process. Valuable ingredients of this fermented tea beverage include acetic acid, glucuronic acid, vitamins, enzymes, sugars and polyphenols. Tea, and consequently kombucha, contains numerous minerals, and one of them is fluoride. Under physiological conditions, fluoride plays a significant role in hard tissue mineralisation processes. However, even at low concentrations with long-term exposure, fluorides may accumulate in the body and cause a range of detrimental effects. Kombucha is traditionally brewed with black tea, but these days it is becoming increasingly popular to use other types of tea to make it, which may significantly affect its composition and health-promoting effects. The aim of the study was to evaluate the fluoride content in kombucha beverages derived from black, green, white and red tea. Fluoride content was measured at different time points during fermentation. The potentiometric method was used to determine the content of fluoride ions. It was demonstrated that kombucha is a major dietary source of fluoride (0.42–0.93 mg/L) and that the type of tea used has a significant effect on its chemical composition. Therefore, it recommended to make the beverage with white or red tea, due to the lowest fluoride content and ensure food safety. Keywords Kombucha . Fermented tea . Toxicity . Safety . Beverage . Acetic acid . Fluoride
Introduction Kombucha is a fermented tea beverage made using a symbiotic culture of bacteria and yeast (SCOBY), commonly called a “mother” or “mushroom”. Kombucha is made from tea by adding sugar (10%), starter tea from a previous batch (10%) and the mother culture. The SCOBY added to sweetened tea initiates fermentation, which leads to the production of numerous bioactive components. The tea is left at room temperature to ferment for 7–21 days. Kombucha can be made with different types of tea, including green tea and fermented (oxidised) varieties, like red, black and yellow tea [1–3]. Still, black tea and white sugar (sucrose) are regarded as the * Karolina Jakubczyk [email protected] 1
Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland
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Department of Medical Chemistry, Pomeranian Medical University in Szczecin, 72 Powstańców Wlkp. Street, 70-111 Szczecin, Poland
traditional and at the same time the best ingredients, making for the optimal composition of the finished beverage and its health benefits. The taste of komb
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