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Kombucha tea antioxidant activity (647.47)
Author(s) -
Rush Kelli,
Gustafson Callie,
Seehusen Katherine,
Mann Francis,
Wilson Ted
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.647.47
Subject(s) - chemistry , food science , gallic acid , antioxidant , fermentation , oxidative phosphorylation , biochemistry
Kombucha is a black tea product that is produced by fermentation using a symbiotic colony of bacteria and yeast. Kombucha originated in China and in recent years has gained popularity because of its proposed health benefits that could include antioxidant protection. Antioxidant activity of Raw kombucha (RK), pH 7.0 kombucha (RK7), acetonitrile extract (AK) and ethyl acetate extract (EK) was evaluated at A 234 (37 o C) in the presence of 10 uM Cu ++ at dilutions of 1:100, 1:1,000,1:10,000 and expressed as percent of control. LDL oxidized by Cu ++ in the absence of kombucha (control) had a lag‐time of 73.5 ± 7.9 min. No oxidation was observed for RK, RK7 or AK, although EK had a 222 ± 25% increase in lag time vs Cu++ control (P < 0.05 vs Cu ++ ). RK, RK7, AK and EK significantly increased oxidative lag‐time at 1:1000, with values of 134 ± 19, 121 ± 6, 126 ± 21, and 113 ± 11% respectively. Phenolic content (mg gallic acid equivalents/L) of RK, RK7, AK and EK was examined to help explain differences in antioxidant capacity. At a 1:10,000 no significant increases in oxidative lag‐time verses Cu ++ control were observed. Kombucha tea appears to be a rich source of phenolic dietary antioxidants ex vitro, and future in vivo studies may wish to examine its antioxidant benefits after human consumption.