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Gramza-Michałowska A., Kulczyński B., Xindi Y., Gumienna M., 2016. Research on the effect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value. Acta Sci.Pol. Technol. Aliment. 15 (4), 447-457

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original articleIssue 15 (4) 2016 pp. 447-457

Anna Gramza-Michałowska1, Bartosz Kulczyński1, Yuan Xindi1, Małgorzata Gumienna2

1Department of Food Service and Catering, Poznań University of Life Sciences, Poland
2
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences , Poland

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

Abstract

Background. Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be beneficial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews.
Material and methods. In the present study, Kombucha tea beverages were analyzed for TPC content, DPPH radical scavenging method and sensory value.
Results. The highest TPC content and DPPH radical scavenging capacity values were evaluated in yellow tea samples, both unfermented and kombucha, which did not differ within the storage time. The results of sensory evaluations of kombucha tea brews depend on the tea leaf variety used for preparing the drink.
Conclusions. Research indicates that the fermentation process of tea brews with kombucha microbiota does not affect significantly its polyphenol content and antiradical capacity, and retains its components’ biological activity.

Keywords: tea, Camellia sinensis, kombucha, antioxidant, radical scavenging activity, polyphenols, sensory value
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/10_4_2016.pdf

http://dx.doi.org/10.17306/J.AFS.2016.4.43

For citation:

MLA Gramza-Michałowska, Anna, et al. "Research on the effect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value." Acta Sci.Pol. Technol. Aliment. 15.4 (2016): 447-457. http://dx.doi.org/10.17306/J.AFS.2016.4.43
APA Gramza-Michałowska A., Kulczyński B., Xindi Y., Gumienna M. (2016). Research on the effect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value. Acta Sci.Pol. Technol. Aliment. 15 (4), 447-457 http://dx.doi.org/10.17306/J.AFS.2016.4.43
ISO 690 GRAMZA-MICHAłOWSKA, Anna, et al. Research on the effect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value. Acta Sci.Pol. Technol. Aliment., 2016, 15.4: 447-457. http://dx.doi.org/10.17306/J.AFS.2016.4.43