Mineral and water soluble vitamin content in the Kombucha drink

Abstract

Biologically active substances (water soluble vitamins and minerals) were analyzed in 'Kombucha'-a curative liquor, produced by the so-called 'Kombucha cultivation' (Macedonian collection of microorganisms, No 734) in sweet black tea decoct. The water soluble vitamins in the Kombucha drink were separated and identified using thin layer chromatography (TLC) and quantified by the comparison of their chromatographic UV spectra with the reference compounds. Four soluble vitamins have been determinated to have the following concentrations: vitamin B 1 0.74 mg ml Ϫ1 , vitamin B 6 0.52 mg ml Ϫ1 , vitamin B 12 0.84 mg ml Ϫ1 and vitamin C 1.51 mg ml Ϫ1 . Mineral elements of nutritional and toxicological importance were determined in dissolved ash using atomic absorption chromatography (AAS). Mineral composition content involved determination of the essential elements: zinc, copper, iron, manganese, nickel and cobalt. Investigations of some toxic elements showed that lead and chromium were present in very small amounts, whereas cadmium was not found.

Research on the effect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value

“…Kombucha drinks contain trace elements benefi cial to the human body: e.g. zinc, copper, iron, manganese, nickel and cobalt, the content of which is higher than in pure tea brews, despite the content of harmful elements, such as lead and chromium is lower in kombucha tea (Bauer-Petrovska and Petrushevska-Tozi, 2000).…”

Influence of starter cultures on the antioxidant activity of kombucha beverage

“…This beverage is composed of sugars, gluconic, glucuronic, L-lactic, acetic, malic, tartaric, malonic, citric, and oxalic acid, as well as ethanol, 14 amino acids, water soluble vitamins, antibiotically active matters and some hydrolytic enzymes (Balentine, Wiseman, & Bouwens, 1997;Bauer-Petrovska & Petrushevska-Tozi, 2000;Chen & Liu, 2000;Danielova, 1957;Hesseltine, 1965;Kappel & Anken, 1993;Pasha & Reddy, 2005;Steiger & Steinegger, 1957).…”

Kombucha and Health

“…Kombucha tea is a beverage substantially rich in vitamin C. Particularly some AAB strains found in microflora of this fermented tea are known to play a role in synthesizing vitamin C (vitamin C content in kombucha tea before and after fermentation is to about 0.71-1.51 mg/mL, respectively) [14]. Vitamin C possessing numerous positive effects on health such as strong immune system, collagen production, wound healing, tooth and gingiva health, regeneration of skin, cartilage, tendon, connective tissue and blood vessels is also one of the most common antioxidant vitamins.…”

“…Vitamin C content of kombucha tea was determined as ~1.51 mg/mL by Bauer-Petrovska and Petrushevska-Tozi [14].…”