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Journals / Turkish Journal of Agriculture and Forestry / 2021 / Cilt: 45 - Sayı: 1

Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts

Azime OZKAN KARABACAK
Canan Ece TAMER
Lütfiye YILMAZ ERSAN
Ömer Utku ÇOPUR
Tülay ÖZCAN
Senem SUNA
Sehime Gulsun TEMEL
Berra TÜRKOL KAYA
Pages
13–32
Publication Date
2022-10-19
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation.
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Key Findings & Data:After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC).
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Conclusion & Impact:By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with Unproved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC). On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC (FRAP and CUPRAC) in all of the samples showed a significant increase after gastric and intestinal digestion when compared to pregastric digestion (P < 0.05). The AC (DPPH) after in vitro digestion at the beginning and end of storage in all of the beverages also increased after gastric digestion when compared to pregastric digestion (P < 0.05); however, it decreased after intestinal digestion (P < 0.05). By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.

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Cite This Article

KARABACAK, A. O., TAMER, C. E., ERSAN, L. Y., ÇOPUR, Ö. U., ÖZCAN, T., SUNA, S., TEMEL, S. G., KAYA, B. T. (2022). Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts. Turkish Journal of Agriculture and Forestry, Cilt: 45 - Sayı: 1, 13–32. https://ajindex.com/articles/599089

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