Changes in free-radical scavenging ability of kombucha tea during fermentation

Jayabalan, R.; Subathradevi, P.; Marimuthu, S.; Sathishkumar, M.; Swaminathan, K.

doi:10.1016/j.foodchem.2007.12.037

Cited by 263 publications

(194 citation statements)

References 30 publications

Supporting

Mentioning

161

Contrasting

Unclassified

Order By: Relevance

“…The DPPH scavenging ratio of BTK increased to about 70% after fermenting for 15 days (Chu & Chen, 2006). Among the samples of kombucha prepared from green tea, black tea, and tea manufacture waste analyzed, green tea kombucha showed higher DPPH scavenging ability (88%) on 18 th day of fermentation (Jayabalan et al, 2008b). The effect of fermentation time on sensory and bioactive properties should be taken into account when preparing kombucha.…”

Section: Discussionmentioning

confidence: 98%

Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage

Chen

Cao

et al. 2014

Food Sci. Technol

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 98%

Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage

Chen

Cao

et al. 2014

Food Sci. Technol

View full text Add to dashboard Cite

“…The protective effect of kombucha beverage is mainly due to polyphenol activity, compounds produced during fermentation, and the synergistic effect of the different compounds found in the tea (Jayabalan, Subathradevi, Marimuthu, Sathishkumar, & Swaminathan, 2008). Total polyphenol content in kombucha tea shows a linear increase during fermentation time (Chu & Chen, 2006).…”

Section: Polyphenolsmentioning

confidence: 99%

“…Kombucha consumption prevents polyunsaturated fatty acid oxidation in the human body, due to its GlcUA content that takes part in glucuronidation, increasing polyphenol bioavailability, which neutralizes free radicals that promote lipid peroxidation (Jayabalan et al, 2008).…”

Section: Glucuronic Acid (Glcua)mentioning

confidence: 99%

A review on health benefits of kombucha nutritional compounds and metabolites

Leal

Suárez

Jayabalan

et al. 2018

CyTA - Journal of Food

229

View full text Add to dashboard Cite

Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as: the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of liver, the immune system, and gastrointestinal functions. The beneficial effects of kombucha are attributed to the presence of bioactive compounds that act synergistically. Bacteria contained in kombucha beverage belongs to the genus Acetobacter, Gluconobacter, and the yeasts of the genus Saccharomyces along with glucuronic acid, contribute to health protection. This review focuses on recent findings regarding beneficial effects of kombucha and discusses its chemical compounds, as well as the metabolites resulted by the fermentation process. Besides, some contraindications of kombucha consumption are also reviewed.Revisión de los beneficios para la salud de los compuestos nutricionales y los metabolitos de la kombucha RESUMEN La kombucha es una bebida hecha de té endulzado y fermentado utilizando un cultivo simbiótico de bacterias y levaduras. El consumo del kombucha se ha asociado con algunos efectos benéficos para la salud, entre ellos la reducción de los niveles de colesterol y la presión arterial, la disminución de la propagación del cáncer y el mejoramiento de las funciones hepática, inmunológica y gastrointestinal. Estos efectos benéficos han sido atribuidos a la presencia de compuestos bioactivos en la kombucha, los cuales actúan sinérgicamente. Las bacterias contenidas en esta bebida pertenecen a los géneros Acetobacter y Gluconobacter; a su vez, las levaduras del género Saccharomyces contribuyen, junto con el ácido glucurónico, a la protección de la salud. La presente revisión discute varios hallazgos recientes en torno a los efectos benéficos del kombucha, y examina sus compuestos químicos y los metabolitos que se producen durante el proceso de fermentación. Finalmente, se revisan algunas contraindicaciones relativas al consumo de kombucha. ARTICLE HISTORY

show abstract

“…Natural antioxidants are commonly found in the kombucha tea and may potentially provide extremely useful functions, such as antitumor properties, anticarcinogenic, and inhibitory mutagenic reactions—applications that are clinically valuable. Phenolic compounds are among the most abundant of ingredients found in the kombucha (Jayabalan, Subathradevi, Marimuthu, Sathishkumar, & Swaminathan, 2008). …”

Section: Introductionmentioning

confidence: 99%

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Shahbazi

Gahruie

Golmakani

et al. 2018

Food Science & Nutrition

View full text Add to dashboard Cite

The aim of this study was to evaluate the effects of adding various medicinal plants to kombucha medium and to analyze the changes that occur to its physicochemical, antimicrobial, and sensorial properties. In the first part, measurements were made to determine IC 50 value, total phenolic content, total flavonoid content, minimum inhibitory concentration, pH, organic acids, and sensorial properties of kombucha that contained cinnamon, cardamom, or Shirazi thyme. Results showed that kombucha samples containing cinnamon exhibited higher antioxidant and antimicrobial activities, more organic acids, and better sensorial scores. In the second part, properties of kombucha containing 25%–100% concentrations of cinnamon were evaluated. The result showed that by increasing the cinnamon concentration, certain increases were observed in the amounts of organic acids and in the magnitudes of antioxidants and antimicrobial activities. In conclusion, antioxidant and antimicrobial activities of kombucha can be increased by adding medicinal plants, especially at higher concentrations.

show abstract

Changes in free-radical scavenging ability of kombucha tea during fermentation

Cited by 263 publications

References 30 publications

Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage

Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage

A review on health benefits of kombucha nutritional compounds and metabolites

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Contact Info

Product

Resources

About