scholarly journals Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Yi Hsieh ◽  
Ming-Chung Chiu ◽  
Jui-Yu Chou
Keyword(s):  
Antioxidant Activity ◽  
Fermentation Process ◽  
Black Tea ◽  
Chemical Profile ◽  
Polyphenol Content ◽  
Fermentation Time ◽  
Factors Associated ◽  
Kombucha Tea ◽  
Chemical Profiles ◽  
Over Time

Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks. In addition to the advantage of being a low-sugar probiotic-rich drink, kombucha also offers the benefits of the tea used for its preparation, especially its high antioxidant content. In this research, kombucha tea was prepared by using three different tea types: green, black, and pu’er tea, and the chemical profiles and antioxidant activity were analyzed during the fermentation process (up to 20 days). The results showed that the tea type has an obvious influence on the factors associated with the antioxidant potential. The fermentation process caused a marked increase in polyphenol content and antioxidant activity initially, but this slowed progressively over time. In contrast, the fermentation of black tea contributed to the degradation of flavonoids but showed no significant effect on the other tea types. Therefore, we conclude that the tea type selected to make kombucha affects the end product as well as the fermentation time.

scholarly journals Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts

Fermentation ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 29 ◽  
Author(s):  
Mesfin Haile ◽  
Won Kang
Keyword(s):  
Antioxidant Activity ◽  
Green Coffee ◽  
Flavonoid Content ◽  
Tannin Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Fermentation Time ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
The Mean

We examined the antioxidant activity, total polyphenol content (TPC), total flavonoid content (TFC), total tannin content (TTC) and physical characteristics of green coffee beans fermented with selected yeasts. There was no significant (p > 0.05) interaction effect between yeast-fermented coffee extracts and duration of fermentation on antioxidant activity (oxygen radical absorbance capacity [ORAC] and superoxide dismutase-like [SOD-like] activity). However, the mean of the antioxidant activity (ORAC and SOD-like activity) significantly (p < 0.05) increased in the fermented coffee extracts compared to unfermented coffee. There were significant (p < 0.05) interaction effects between yeast-fermented coffee extracts and duration of fermentation (24 h and 48 h) on the TPC, TFC, TTC and pH of the fermented solution and on the colors of the ground-roasted coffee. The TPC showed a pattern of increase in samples Ferm-1 and Ferm-3 as fermentation time increased from 24 h to 48 h. However, a decreasing TPC trend was observed in Ferm-2 as the number of fermentation hours increased from 24 to 48. The fermented coffee beans had a significantly higher flavonoid content than the unfermented coffee beans, while fermentation significantly decreased the tannin content compared to that in unfermented coffee.

scholarly journals Analysis of chemical characteristics and antioxidant activity test of kombucha black tea and butterfly pea flower (Clitoria ternatea L.) based on fermentation time

2021 ◽  
Vol 4 (1) ◽  
pp. 27-32
Author(s):  
Putu Rima Sintyadewi ◽  
I Gusti Agung Yogi Rabani RS ◽  
Nadya Treesna Wulansari
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Black Tea ◽  
Reducing Sugar ◽  
Antioxidant Compounds ◽  
Chemical Characteristics ◽  
Fermentation Time ◽  
Clitoria Ternatea ◽  
High Antioxidant Activity ◽  
Butterfly Pea

Free radicals are one of the triggering factors for degenerative diseases. Free radical activity can be minimized or prevented in the presence of antioxidant compounds. The butterfly pea flower (Clitoria ternatea L.) has long been used as a traditional medicine to cure various diseases. Previous research has shown that the Butterfly pea flower has bioactive compounds, one of which is flavonoids, which act as antioxidants. Butterfly pea flower can be used as another substitute in making black tea-based kombucha drinks. Kombucha fermentation can increase the benefits of Butterfly pea flower with the presence of organic acids, minerals, and vitamins produced during the fermentation process. This study aims to determine the effect of fermentation time on chemical characteristics including pH, reducing sugar content, and antioxidant activity. Based on analysis of variance ANOVA showed that the length of time fermentation had a very significant effect (P>0.01) on pH, reducing sugar content and antioxidant activity of black tea and Butterfly pea flower kombucha. The longer the fermentation time, the lower the pH and sugar content in the medium. Optimum antioxidant activity occurred on the 8th day of fermentation in the variation of treatment P3 (3:3) which was 89.74%. These results indicate that black tea kombucha and Butterfly pea flower are categorized as having high antioxidant activity at the interval of 68.45% to 89.74%.

scholarly journals The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7616
Author(s):  
Justyna Antoniewicz ◽  
Joanna Kochman ◽  
Karolina Jakubczyk ◽  
Katarzyna Janda-Milczarek
Keyword(s):  
Antioxidant Activity ◽  
Fermentation Process ◽  
Storage Conditions ◽  
Antioxidant Potential ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Fermented Foods ◽  
Polyphenol Content ◽  
Spontaneous Fermentation ◽  
Potential Health

Fermented foods have been an integral part of the cuisines of almost all cultures in the world. In recent years, they have gained ground again, mainly due to their potential health benefits. One such product is grape vinegar, which apart from characteristic taste, is also a source of compounds with antioxidant activity. The aim of the study was to determine the changes in the antioxidant potential and the content of polyphenols that occur during the storage of grape vinegar obtained by spontaneous fermentation. The research material consisted of vinegar made from different white grape varieties grown in Poland. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The antioxidant potential, polyphenol content, soluble solids content and pH were monitored both during the two-month fermentation process and the subsequent 6-months storage under various conditions. Storage conditions and time of the storage affected the antioxidant activity and polyphenol content. The content of these compounds was also influenced by the variety of grapes used as well as the method of vinegar preparation.

scholarly journals Optimization of Total Phenolics Content and Total Antioxidant Activity of Black Tea Using Response Surface Methodology

2017 ◽  
Vol 9 (3) ◽  
pp. 29 ◽  
Author(s):  
Tah Clovis Tiku ◽  
Feumba Dibanda Romelle ◽  
Yadang Germaine ◽  
Nyobe Emillienne Carine ◽  
Achegui Nestor ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Total Phenolics ◽  
Black Tea ◽  
Total Antioxidant Activity ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Total Antioxidant ◽  
Phenolics Content

Response surface methodology was used to optimize the fermentation conditions for the total phenolics content and antioxidant activity of black tea (Camellia sinensis). Fresh tea leaves were fermented following a rotatable central composite design of eleven experiments replicated thrice. The minimum and maximum fermentation time and temperature were respectively of 1 - 3 h and 30 - 40 °C. The results demonstrated that fermentation time and temperature significantly affect the total phenolics content and antioxidant activity of black tea. The optimum fermentation conditions for the present study were at 36 °C for 35 min which the values for total phenolics content and total antioxidant activity were 38.99 g GAE/100 g dw and 19.74 mg VitC Eq/100 g dw, respectively. Antioxidant activity was strongly correlated with total phenolics content of black tea.

scholarly journals The ramification of fermentation time on antioxidant properties of Napier grass herbal tea by black tea processing method

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 349-357
Author(s):  
K.S. Ng ◽  
Zamzahaila Mohd Zin ◽  
Nurmahani Mohd Maidin ◽  
M.K. Zainol
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Napier Grass ◽  
Total Phenolic ◽  
Herbal Tea ◽  
Frap Assay ◽  
Fermentation Time ◽  
Significant Difference ◽  
The Impact

Tea fermentation relates to the enzymatic oxidation of the leaves of the tea and the formation of dark pigments. This method is usually conducted in a setting where temperature and humidity can be regulated. However, the impact of fermentation time on the antioxidant characteristics of Napier grass herbal tea is still unanswered. This study aimed to determine the effect of fermentation time on antioxidant properties of Napier grass black tea. Napier grass was subjected to fermentation for 3, 6, 9, 12 and 24 hrs. Fresh and dried samples were extracted in water (95°C, 30 mins) and the extracts were then analysed by total phenolic content (TPC) assay, total flavonoid content (TFC) assay, diphenyl-picryl-hydrazyl (DPPH) assay, Ferric reducing antioxidant potential (FRAP) assay, ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. Sample fermented for 9 hrs showed the highest results in TPC (18.32±0.38) and FRAP assay (91.00±2.78). Whereas, the highest flavonoids and antioxidant activity were found in dried sample without fermentation (control) in TFC (97.82±13.00) and DPPH (90.02±1.11). However, samples fermented for 3 to 9 hrs showed no significant difference with that of the fresh sample in TFC and DPPH indicating 3 to 9 hrs fermentation time did not affect the antioxidant properties of Napier grass. In FTC and TBA, all the fermented samples showed lower antioxidant activity than that of fresh samples and control. The results suggested that 9 h of fermentation time is suitable for the preparation of Napier grass black tea as it exhibited high antioxidant properties in TPC, TFC, DPPH and FRAP assays.

scholarly journals Effects of medium variation and fermentation time on the antioxidant and antimicrobial properties of Kombucha

2019 ◽  
Vol 15 (2-1) ◽  
pp. 298-302 ◽  
Author(s):  
Batul Moiz Vohra ◽  
Shazrul Fazry ◽  
Fareed Sairi ◽  
Othman Babul-Airianah
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Green Tea ◽  
Carbon Sources ◽  
Antimicrobial Properties ◽  
Black Tea ◽  
Diffusion Method ◽  
Therapeutic Effects ◽  
Fermentation Time ◽  
White Sugar

Kombucha is a traditional fermented drink and has recently gained popularity due to its numerous claims on therapeutic effects. It is prepared by sweetening black tea and fermented using a symbiotic culture of acetic acid bacteria and yeasts known as SCOBY. The drink can also be brewed using different type of tea and carbon sources. An investigation was conducted to characterize the antioxidant and antimicrobial properties of kombucha by variation of carbon sources: white sugar (S), jaggery (J) and Kelulut honey (H) in black tea (BT) and green tea (GT) media over a period of 7, 14, 28 and 60 days. The antioxidant and antimicrobial efficacy were tested post fermentation. All samples shown the highest value of DPPH inhibition for antioxidant activity at 7 days of fermentation but subsequently decreased with longer fermentation time except for the combination of green tea with jaggery (GT+J). Fermentation of green tea with white sugar (GT+S) showed the highest value with 84%. On the other hand, black tea with jaggery (BT+J) showed least DPPH activity, 9%. Fermentation with green tea demonstrated a higher antioxidant activity compared to black tea, whereas fermentation of any tea with jaggery showed the least antioxidant activity in comparison to white sugar and honey. Thus, it can be said that extended periods of fermentation reduce the DPPH inhibition of kombucha and jaggery itself as carbon source shows an interesting property. Antimicrobial activity was tested using disk diffusion method against E. coli, S. aureus, P. aeruginosa, B. subtilis and S. marcescens. The efficacy increases with time of fermentation for all combinations. Combination of black tea with all carbon sources was found to have most antimicrobial activity.

scholarly journals Physicochemical properties of oci fish joruk (Rastrelliger kanagurta) and the antioxidant activity of joruk hydrolysate

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 786-792
Author(s):  
S. Anggrahini ◽  
W. Setyaningsih ◽  
A. Ningrum ◽  
Anto ◽  
N.M. Agustiari
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Acid Content ◽  
Soluble Protein ◽  
Fermentation Process ◽  
Enzyme Hydrolysis ◽  
Fermentation Time ◽  
Lactic Acid Content ◽  
Palm Sugar ◽  
Rastrelliger Kanagurta

Joruk is a traditional fishery product made by spontaneous fermentation process using lactic acid bacteria by salting method, followed by fermentation process. Hydrolysis of proteins with the pepsin and a combination of pepsin and trypsin enzymes by in vitro can produce bioactive peptides. The aims of this study were to investigate the change of soluble protein and lactic acid content in oci fish joruk (Rastrelliger kanagurta) and to determine the influence of the enzyme hydrolysis on the antioxidant activity of joruk. The raw material used in this highest study was the oci fish obtained from Gorontalo, Indonesia. The produced joruk was added with the concentration of palm sugar 10%, 20% and 30% then fermented for 8 days, 10 days and 12 days. Protein hydrolysis using the pepsin enzyme and a combination of pepsin and trypsin enzyme. The results showed that the addition of palm sugar and fermentation time can reduce soluble protein and increase the lactic acid content. The highest antioxidant activity was found in joruk hydrolysate that hydrolyzed by pepsin enzyme with the addition of 30% palm sugar and 12 days fermentation, with a value of 5.28%.

scholarly journals Changes in bitterness, antioxidant activity and total phenolic content of grapefruit juice fermented by Lactobacillus and Bifidobacterium strains

2020 ◽  
Vol 49 (1) ◽  
pp. 103-110
Author(s):  
A.M. Tran ◽  
T.B. Nguyen ◽  
V.D. Nguyen ◽  
E. Bujna ◽  
M.S. Dam ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Fermentation Process ◽  
Grapefruit Juice ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Cell Counts ◽  
Nutrition Supplementation

Four strains of Lactobacillus and Bifidobacterium including L. plantarum 01, L. fermentum D13, L. rhamnosus B01725, and B. bifidum B7.5 exhibiting naringinase production were applied in grapefruit juice fermentation. All investigated strains grew well in grapefruit juice without nutrition supplementation. In all cases, cell counts were 108–109 CFU ml−1 after 24 hours of fermentation. The highest lactic acid and acetic acid productions were observed in the case of strain L. plantarum 01. The L. plantarum 01 and L. fermentum D13 strains prefer glucose over fructose and sucrose, whereas fructose was the most favoured sugar for L. rhamnosus B01725 and B. bifidum B7.5. At the end of the fermentation process, antioxidant activity and total polyphenol content of grapefruit juice decreased in all cases, but the changes were not significant. Significant decrease of naringin was observed in the case of L. plantarum 01, 28% naringin in grapefruit juice was removed after fermentation. This result is promising for development of technology for production of probiotic grapefruit juice.

scholarly journals Tempeh Antioxidant Activity using DPPH Method: Effects of Fermentation, Processing, and Microorganisms

2019 ◽  
Vol 8 (2) ◽  
pp. 75-80 ◽  
Author(s):  
Tati Barus ◽  
Novalin Novita Titarsole ◽  
Noryawati Mulyono ◽  
Vivitri Dewi Prasasty
Keyword(s):  
Antioxidant Activity ◽  
Processing Time ◽  
Fermentation Process ◽  
Main Type ◽  
Rhizopus Microsporus ◽  
Fermentation Time ◽  
Dpph Method ◽  
Bacillus Spp ◽  
Method Effects ◽  
Fermentation Stage

Tempeh is the main type of traditional Indonesian food that is processed from soybeans fermented by Rhizopus microsporus. This study aims to measure the antioxidant activity of some kind tempeh using 2,2-diphenyl-1-picrylhydrazyl (DPPH). Measurement of antioxidant activity toward tempeh took directly from the producer, tempeh produced on a laboratory scale using Rhizopus spp., Bacillus spp., and Klebsiella sp. K110, tempeh fried and steamed, and tempeh during the fermentation stage. The results showed that the fermentation process soybeans into soybean increase antioxidant activity. The antioxidant activity of tempeh from producers varies between approximately 52-70%. It is because of tempeh fermented at uncontrol conditions so that the microorganisms involved in the fermentation time is also uncontrol. Potential microorganisms vary in determining antioxidant activity. In the group of Rhizopus spp. (ATH 35, ATH 24, ATH 53), it showed that the highest antioxidant activity was found in ATH 35 (84%). In the group of Bacillus spp. the highest antioxidant activity produced by B. megaterium (76%) and higher than the Klebsiella sp. K110 (75%). Thus, the fermented soybeans into tempeh increase antioxidant activity. The existence of the antioxidant activity of tempeh was affected by strains of microorganisms involved during fermentation and processing time that will be consumed.

scholarly journals Antioxidant Properties of Single Garlic (Allium sativum) Pickle

2020 ◽  
Vol 2 ◽  
pp. 00006
Author(s):  
Prima Retno Wikandari* ◽  
Lenny Yuanita ◽  
Nuniek Herdyastuti ◽  
Herman Joseph Bimo ◽  
Renita Eka Juniariani ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fermentation Process ◽  
Starter Culture ◽  
Antioxidant Properties ◽  
Fermentation Medium ◽  
Plate Count ◽  
Inhibition Activity ◽  
Health Food ◽  
Fermentation Time ◽  
Dpph Scavenging

Single garlic is a type of garlic that has a single clove, also known as single clove garlic, monobulb garlic or single bulb garlic. Traditionally, single garlic was used as medicinal based on its properties as antimicrobial, antiprotozoal, antimutagenic, antiplatelet, antihyperlipidemic and antioxidant. The Alliin substance was presumably as an antioxidant, but it was changed easily to unstable allicin caused by Alliinase enzyme activity which is increased when garlic was chopped, crushed or processed. The change of Alliin to allicin will reduce the antioxidant activity of single garlic. A treatment that reduces the Alliinase activity will retain the Alliin substance and the antioxidant capacity could be maintained. The fermentation process will give a low pH as the result of carbohydrate metabolism in a fermentation medium, and reduce the alliinase activity. The aims of this research were to evaluate the growth of Lactobacillus plantarum B1765 as a starter culture in single garlic, pH and the effect of fermentation time process (3, 6 and 9 days)to antioxidant activity on single garlic pickle. The growth of L.plantarum B1765 was measured as Total Lactic Acid Bacteria (LAB) by Total Plate Count (TPC) using the MRS medium, and antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging methods, expressed as inhibition activity (%). Fermentation process along 9 days showed that&nbsp; L.plantarum B1765 growth on single garlic pickles for 1 log cycles from 106 CFU/mL to 107 CFU/mL, pH reduces from 5.6 to 4.4, closely related to increasing of TAT&nbsp; from 0.16 % to 0.28%. The fermentation process also showed an increase in the inhibition activity along the fermentation process from 10,67% to 11.17% and showed a higher inhibition than control (3.88%- 7.39%). Single pickled garlic can be potentially developed as natural antioxidant health food.

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