Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Sample and Reagents
2.2. Kombucha Production
2.3. Preparation of Kombucha with or without Tea Residues
2.4. Antioxidant Capacity Assays
2.5. Measurement of Total Phenolic Content
2.6. Analysis of the Concentrations of Bioactive Components in Kombucha Beverages
2.7. Sensory Analysis
2.8. Statistical Analysis
3. Results and Discussion
3.1. Antioxidant Capacities of Kombucha
3.1.1. FRAP Values
3.1.2. TEAC Values
3.2. TPC Values of Kombucha
3.3. Concentrations of Bioactive Components in Kombucha
3.4. Correlations Analysis between Parameters and Concentrations of Compounds
3.5. Sensory Properties of Kombucha
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Time (Min) | Gradient Elution |
---|---|
0–10 | 2–17% A |
10–15 | 17–19% A |
15–20 | 19–22% A |
20–40 | 22–47% A |
40–50 | 47–50% A |
50–60 | 50–58% A |
60–70 | 58–2% A |
70–75 | 2% A |
Score | Represent |
---|---|
1 | Extreme disliking |
2 | Great disliking |
3 | Moderate disliking |
4 | Slight disliking |
5 | Neither liking nor disliking |
6 | Slight liking |
7 | Moderate liking |
8 | Great liking |
9 | Extreme liking |
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Saimaiti, A.; Huang, S.-Y.; Xiong, R.-G.; Wu, S.-X.; Zhou, D.-D.; Yang, Z.-J.; Luo, M.; Gan, R.-Y.; Li, H.-B. Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea. Antioxidants 2022, 11, 1655. https://doi.org/10.3390/antiox11091655
Saimaiti A, Huang S-Y, Xiong R-G, Wu S-X, Zhou D-D, Yang Z-J, Luo M, Gan R-Y, Li H-B. Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea. Antioxidants. 2022; 11(9):1655. https://doi.org/10.3390/antiox11091655
Chicago/Turabian StyleSaimaiti, Adila, Si-Yu Huang, Ruo-Gu Xiong, Si-Xia Wu, Dan-Dan Zhou, Zhi-Jun Yang, Min Luo, Ren-You Gan, and Hua-Bin Li. 2022. "Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea" Antioxidants 11, no. 9: 1655. https://doi.org/10.3390/antiox11091655