Characterization of kombucha from green tea
DOI:
https://doi.org/10.33448/rsd-v10i15.22992Keywords:
Antioxidant activity; Fermentation; Physical-chemical characterization.Abstract
The kombucha tea is a beverage resulting from the fermentation of sweetened green and/or black tea and added to a culture containing a symbiotic consortium of bacteria and yeasts, thus presenting an antimicrobial and antioxidant character. The fermentation of kombucha tea takes place at room temperature, over a period of 3 to 60 days. At the end of fermentation, the beverage is a cocktail of chemical components, organic acids, fiber, and ethanol. Studies show that the regular consumption of the beverage prevents several diseases, strengthening the immune system, benefits which are related to the presence of polyphenols, gluconic acid, amino acids, antibiotics, among other micronutrients generated during fermentation. Therefore, the present work aimed at producing kombucha tea using green tea as a substrate on a laboratory scale, evaluating the physicochemical properties, bioactive compounds and antioxidant activity of kombucha tea in order to characterize it. The analyses performed were pH, total soluble solids (TSS), titratable acidity (TA), ratio (TSS/TA), coloration in the parameters (L*, a* and b*), antioxidants DPPH, ABTS and polyphenols. From the results obtained, in its physical-chemical characterization, it was observed a decrease in the pH and SST value due to the presence of organic acids and sucrose used as a fermentative substrate. Furthermore, the results of bioactive compounds and antioxidant activity are related to the extraction of compounds from green tea under the conditions used on a laboratory scale, and that the resulting beverage presented characteristics similar to those evaluated by other authors. Therefore, this study encourages scientific research on this beverage, kombucha is still mainly produced through natural fermentation processes, and therefore uncontrolled.
References
Annelli, C. L., Pereira T. B., & Grigoleto B. M. (2016). Fat, Reduction of Body. Efeitos funcionais das catequinas do chá verde na redução de gordura corporal. Revista Odontológica de Araçatuba, 37 (2), 46-51.
Arnous, A., Makris, D.P. & Kefalas, P. (2002). Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece. Journal Food Compos Anal, 15, 655–665.
Ashrafi, A., Jokar, M., & Mohammadi Nafchi, A. (2018). Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging. International Journal of Biological Macromolecules, 108, 444–454. https://doi.org/10.1016/j.ijbiomac.2017.12.028
Ayed, L., Ben Abid, S., & Hamdi, M. (2017). Development of a beverage from red grape juice fermented with the Kombucha consortium. Annals of Microbiology, 67(1), 111–121. https://doi.org/10.1007/s13213-016-1242-2
Chen C. & Liu B.Y. (2000). Changes in major components of tea fungus metabolites during prolonged fermentation. Journal of Applied Microbiology, 89 (5), 834-839.
Chu, S. C & Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98, 502–507.
Duarte, M. R. & Menarim, D. O. (2006). Morfodiagnose da anatomia foliar e caulinar de Camellia sinensis (L.) Kuntze, Theaceae. Revista Brasileira de Farmacognosia, 16(4), 545-551.
Dufresne C. & Farnworth E. (2000). Tea, Kombucha, and health: a review. Food Research International, 33 (6), 409-421.
Instituto Adolfo Lutz. (2008). Métodos físico-químicos para análise de alimentos. São Paulo: Instituto Adolfo Lutz, pp. 1020.
Jayabalan, R., Marimuthu, S., & Swaminathan, K. (2007). Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chemistry, 102(1), 392–398. https://doi.org/10.1016/j.foodchem.2006.05.032
Jayabalan, R., Subathradevi, P., Marimuthu, S., Sathishkumar, M., & Swaminathan, K. (2008). Changes in free-radical scavenging ability of kombucha tea during fermentation. Food Chemistry, 109(1), 227–234. https://doi.org/10.1016/j.foodchem.2007.12.037
Jayabalan, Rasu, Malbaša, R. V., Lončar, E. S., Vitas, J. S., & Sathishkumar, M. (2014). A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4), 538–550. https://doi.org/10.1111/1541-4337.12073
Kacmarczyk D., & Lochyński S. (2014). Products of biotransformation of tea infusion – properties and application. Polish Journal of Natural Sciences, 29 (4), 381-392.
Kapp M. J., & Sumner W. (2019). Kombucha: a systematic review of the empirical evidence of human health benefit. Annals of Epidemiology, 30, 66-70.
Leal J. M., Suarez L. V., Jayabalan R., Oros J. H., & Escalante-Aburto A. (2019). Revisión de los beneficios para la salud de los compuestos nutricionales y los metabolites de la kombucha. CyTA-Journal of Food, 16(1), 390-399.
Li W., Hydamaka A., Lowry L., & Beta T. (2009). Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn. Central European Journal of Biology, 4, 499-506.
Maier, T.; Schieber, A.; Kammerer, D.R. & Carle, R. (2009). Residues of grape (Vitis vinifera) seed oil production as a valuable source of phenolic antioxidants. Food Chemistry, 112, 551–559.
Malbasa, R.V.; Loncar, E.S.; Vitas, J.S. & Canadanovic-Brunet, J.M. (2011). Influence of starter cultures on the antioxidant activity of kombucha beverage. Food Chemistry, 127, 1727–1731.
Miranda B., Lawton N. M., Tachibana S. R., Swartz N. A. & Hall W. P. (2016). Titration and HPLC characterization of Kombucha fermentation: a laboratory experiments in food analysis. Journal of Chemical Education, 93 (10), 1770-1775.
Oliveira, M. N. de, Sivieri, K., Alegro, J. H. A., & Saad, S. M. I. (2002). Aspectos tecnológicos de alimentos funcionais contendo probióticos. Revista Brasileira de Ciências Farmacêuticas, 38(1), 1–21. https://doi.org/10.1590/s1516-93322002000100002
Parkin, K. L., Fennema, O. R., & Cladera-olivera, F. (2010). Alimentos de Fennema. https://www.saraiva.com.br/quimica-de-alimentos-de-fennema-4-ed-2010-2878340.html
Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., & Rice-Evans C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237.
Silva, K. A., Uekane, T. M., Miranda, J. F. de, Ruiz, L. F., Motta, J. C. B. da, Silva, C. B., Pitangui, N. de S., Gonzalez, A. G. M., Fernandes, F. F., & Lima, A. R. (2021). Kombucha beverage from non-conventional edible plant infusion and green tea: Characterization, toxicity, antioxidant activities and antimicrobial properties. Biocatalysis and Agricultural Biotechnology, 34(March). https://doi.org/10.1016/j.bcab.2021.102032
Simões, C. M. O.; Schenkel, E. P.; Mello, J. C. P.; Mentz, L. A. & Petrovick, P. R. (2017). Farmacognosia do produto natural ao medicamento. Porto Alegre: Artmed.
Singletary, K. W.; Jung, K.J. & Giusti, M. (2007). Anthocyanin-rich grape extract blocks breast cell DNA damage. Journal Med Food, 10, 244–251.
Singleton V. L., & Rossi J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.
Sreeramulu, G., Zhu, Y., & Knol, W. (2000). Kombucha fermentation and its antimicrobial activity. Journal of Agricultural and Food Chemistry, 48(6), 2589–2594. https://doi.org/10.1021/jf991333m
Teoh A.L., Heard G. & Cox J. (2004). Yeast ecology of Kombucha fermentation. International Journal of Food Microbiology, 95 (2), 119-226.
Troitino C. Kombucha 101: demystifying the past, present and future of the fermented tea drink. (2018). Disponível em: https://www.forbes.com/sites/christinatroitino/2017/02/01/kombucha-101-demystifying-the-past-present-and-future-of-the-fermented-tea-drink/#261ea4684ae2. Acessado em: 05 de junho de 2021.
Villarreal-Soto S. A, Beaufort S., Bouajila J., Souchard J. P., & Taillandier P. (2018). Understanding Kombucha tea fermentation: a review. Journal of Food Science, 83 (3), 580-588.
Watawana M. I., Jayawardena N., Gunawardhana C. B., & Waisundara V. Y. (2015). Nutraceuticals: Recent advances of bioactive food components. Journal of Chemistry, 1, 1-11.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Ana Paula Dada; Anderson Lazzari; Andresa Caroline de Oliveira Cestário; Dario Sousa da Silva; Bianka Rocha Saraiva; Cássia Inês Lourenzi Franco Rosa; Paula Toshimi Matumoto-Pintro
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
