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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.

Research on the e&#64256;ect of culture time on the kombucha tea beverage&#8217;s antiradical capacity and sensory value

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