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Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha

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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 µmole 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 μmole 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 CUPRAC methods. Bioaccessibility values of pu-erh tea by ABTS and white tea by CUPRAC were found to increase by the kombucha production.

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Authors and Affiliations

  1. Department of Food Processing, Vocational High School of Bandirma, University of Bandirma Onyedi Eylul, Balıkesir, Turkey

    Nurcan Değirmencioğlu

  2. Department of Food Engineering, Faculty of Agriculture, University of Bursa Uludag, 16059, Bursa, Turkey

    Elif Yıldız, Yasemin Sahan & Ozan Gürbüz

  3. Department of Nutrition and Dietetics, Faculty of Health Sciences, University of Bursa Uludag, 16059, Bursa, Turkey

    Metin Güldas

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  1. Nurcan Değirmencioğlu
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  2. Elif Yıldız
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  5. Ozan Gürbüz
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Correspondence to Nurcan Değirmencioğlu.

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Değirmencioğlu, N., Yıldız, E., Sahan, Y. et al. Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha. J Food Sci Technol 58, 2304–2312 (2021). https://doi.org/10.1007/s13197-020-04741-7

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  • DOI: https://doi.org/10.1007/s13197-020-04741-7

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