Optimization of Hempseed-Added Kombucha for Increasing the Antioxidant Capacity, Protein Concentration, and Total Phenolic Content
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.1.1. Plant Materials
2.1.2. Chemicals
2.2. Experimental Design
2.3. Preparation of Kombucha
2.4. Total Phenolic Content (TPC)
2.5. Antioxidant Capacity (AC)
2.6. Protein Concentration Determination (PC)
2.7. Characterization of Optimized Kombucha
2.8. Statistical Analysis
3. Results
Optimized Kombucha
4. Discussion
4.1. Total Phenolic Content and Antioxidant Capacity Determination
4.2. Protein Concentration Determination
4.3. Characterization of Optimized Kombucha
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Factors | Low | High |
---|---|---|
−1 | 1 | |
Hempseeds concentration (% w/v) | 0.01 | 0.02 |
Black tea leaves concentration (% w/v) | 0.001 | 0.004 |
Independent Variables | Response Variables | ||||
---|---|---|---|---|---|
Samples | Hempseeds (% w/v) | Black Tea Leaves (% w/v) | AC (DPPH+ mg Trolox Eq/mL) | TPC (mg GA Eq/mL) | PC (µg/mL) |
1 | 0.0221 | 0.0025 | 0.142 ± 0.107 | 0.376 ± 0.001 | 6.073 ± 0.032 |
2 | 0.0221 | 0.0025 | 0.146 ± 0.107 | 0.260 ± 0.019 | 6.001 ± 0.019 |
3 | 0.02 | 0.001 | 0.118 ± 0.107 | 0.167 ± 0.001 | 6.842 ± 0.065 |
4 | 0.02 | 0.004 | 0.112 ± 0.077 | 0.324 ± 0.001 | 4.148 ± 0.004 |
5 | 0.02 | 0.004 | 0.117 ± 0.107 | 0.136 ± 0.002 | 4.080 ± 0.006 |
6 | 0.02 | 0.001 | 0.146 ± 0.107 | 0.907 ± 0.001 | 7.828 ± 0.040 |
7 | 0.015 | 0.0025 | 0.138 ± 0.323 | 0.483 ± 0.001 | 4.001 ± 0.019 |
8 | 0.015 | 0.0004 | 0.134 ± 0.370 | 0.290 ± 0.006 | 4.908 ± 0.002 |
9 | 0.015 | 0.0046 | 0.139 ± 0.107 | 0.129 ± 0.018 | 4.128 ± 0.001 |
10 | 0.015 | 0.0025 | 0.108 ± 0.646 | 0.126 ± 0.002 | 4.990 ± 0.003 |
11 | 0.015 | 0.0025 | 0.143 ± 0.431 | 0.187 ± 0.001 | 4.459 ± 0.013 |
12 | 0.015 | 0.0025 | 0.141 ± 0.538 | 0.394 ± 0.003 | 5.908 ± 0.006 |
13 | 0.015 | 0.0046 | 0.141 ± 0.909 | 0.881 ± 0.001 | 5.586 ± 0.004 |
14 | 0.015 | 0.0025 | 0.135 ± 0.077 | 0.181 ± 0.002 | 5.772± 0.001 |
15 | 0.015 | 0.0025 | 0.141 ± 0.586 | 0.107 ± 0.017 | 4.148 ± 0.004 |
16 | 0.015 | 0.0025 | 0.148 ± 0.538 | 0.336 ± 0.002 | 4.120 ± 0.003 |
17 | 0.015 | 0.0025 | 0.147 ± 0.538 | 0.382 ± 0.001 | 5.459 ± 0.013 |
18 | 0.015 | 0.0025 | 0.139 ± 0.215 | 0.393 ± 0.005 | 5.772 ± 0.001 |
19 | 0.015 | 0.0025 | 0.140 ± 0.383 | 0.277 ± 0.001 | 5.291 ± 0.009 |
20 | 0.015 | 0.0004 | 0.142 ± 0.771 | 0.193 ± 0.003 | 4.328 ± 0.022 |
21 | 0.01 | 0.004 | 0.138 ± 0.323 | 0.353 ± 0.001 | 4.041 ± 0.003 |
22 | 0.01 | 0.001 | 0.128 ± 0.313 | 0.266 ± 0.003 | 1.073 ± 0.032 |
23 | 0.01 | 0.004 | 0.103± 0.323 | 0.105 ± 0.001 | 1.842 ± 0.052 |
24 | 0.01 | 0.001 | 0.143 ± 0.685 | 0.287 ± 0.005 | 0.341 ± 0.002 |
25 | 0.0079 | 0.0025 | 0.149 ± 0.598 | 0.179 ± 0.002 | 1.337 ± 0.066 |
26 | 0.0079 | 0.0025 | 0.145 ± 0.969 | 0.309 ± 0.002 | 1.041 ± 0.001 |
Control | 0 | 0.0025 | 0.134 ± 0.215 | 0.206 ± 0.005 | 0.356 ± 0.002 |
Hempseeds (% w/v) | Black Tea Leaves (% w/v) | AC (mg Trolox Eq/mL) | TPC (mg GA Eq/mL) | PC (µg/mL) | Fit |
---|---|---|---|---|---|
0.0170 | 0.0046 | 0.1560 | 0.5636 | 7.8491 | 0.8347 |
Response | ANOVA | Regression Model | ||||
---|---|---|---|---|---|---|
df | Adj SS | Adj MS | p-Value | R2 | S | |
AC (mg Trolox Eq/mL) | 5 | 0.0018 | 0.0003 | 0.0034 | 0.87 | 0.0097 |
TPC (mg GA Eq/mL) | 5 | 0.0344 | 0.0688 | 0.0377 | 0.80 | 0.0168 |
PC (µg/mL) | 5 | 0.0030 | 0.0060 | 0.0176 | 0.84 | 0.0080 |
Sample | Hempseeds (% w/v) | Black Tea Leaves | pH | °Brix | Alcohol (% v/v) | AC (mg Trolox Eq/mL) | TPC (mg GA Eq/mL) | PC (µg/mL) |
---|---|---|---|---|---|---|---|---|
(% w/v) | ||||||||
Optimized kombucha | 0.017 | 0.0046 | 2.68 ± 0.006 a | 2.9 ± 0.005 a | 0.047 ± 0.0901 a | 0.139 ± 0.1078 a | 0.426 ± 0.0933 a | 4.118 ± 0.1041 a |
Control | 0 | 0.0025 | 2.62 ± 0.011 a | 3.1 ± 0.022 a | 0.044 ± 0.0003 a | 0.150 ± 0.2155 a | 0.206 ± 0.0005 b | 0.356 ± 0.0022 b |
AC (mg Trolox Eq/mL) | ||
Exp | RSM | Percentage of ratio (%) |
0.139 ± 0.1078 | 0.1560 | 89.10 |
TPC (mg GA Eq/mL) | ||
Exp | RSM | Percentage of ratio (%) |
0.426 ± 0.0933 | 0.5636 | 75.58 |
PC (µg/mL) | ||
Exp | RSM | Percentage of ratio (%) |
6.118 ± 0.1041 | 7.8491 | 77.94 |
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Reyes-Flores, S.; Pereira, T.S.S.; Ramírez-Rodrigues, M.M. Optimization of Hempseed-Added Kombucha for Increasing the Antioxidant Capacity, Protein Concentration, and Total Phenolic Content. Beverages 2023, 9, 50. https://doi.org/10.3390/beverages9020050
Reyes-Flores S, Pereira TSS, Ramírez-Rodrigues MM. Optimization of Hempseed-Added Kombucha for Increasing the Antioxidant Capacity, Protein Concentration, and Total Phenolic Content. Beverages. 2023; 9(2):50. https://doi.org/10.3390/beverages9020050
Chicago/Turabian StyleReyes-Flores, Samanta, Taísa Sabrina Silva Pereira, and Milena Maria Ramírez-Rodrigues. 2023. "Optimization of Hempseed-Added Kombucha for Increasing the Antioxidant Capacity, Protein Concentration, and Total Phenolic Content" Beverages 9, no. 2: 50. https://doi.org/10.3390/beverages9020050