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

Turkish Journal of Agriculture & Forestry

article

CANAN ECE TAMER¹  ŞEHİME GÜLSÜN TEMEL²  SENEM SUNA¹  AZİME ÖZKAN KARABACAK¹  TÜLAY ÖZCAN¹  LÜTFİYE YILMAZ ERSAN¹  BERRA TÜRKOL KAYA¹  ÖMER UTKU ÇOPUR¹ 

[1] Department of Food Engineering, Faculty of Agriculture, Bursa Uludağ University;Department of Medical Genetics, Faculty of Medicine, Bursa Uludağ University;Department of Histology and Embryology, Faculty of Medicine, Bursa Uludağ University;Department of Translational Medicine, Institute of Health Sciences, Bursa Uludağ University

关键词: Antioxidant capacity;    bioaccessibility;    fermentation;    kombucha;    medicinal plants;   

DOI  :  10.3906/tar-2003-75

来源: Scientific and Technical Research Council of Turkey

【 摘 要 】

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 improved 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.

【 授权许可】

Unknown