Determination of total phenolic content and antioxidant capacity of Kombucha beverage fermented from black tea and Helianthus tuberosus L.
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Abstract
Kombucha is a popular fermented tea beverage widely recognized for its potential health benefts. This study aimed
to investigate the total phenolic content and antioxidant activity of kombucha prepared from Assam black tea (Camellia sinensis) combined with Jerusalem artichoke (Helianthus tuberosus L.), using a symbiotic culture of bacteria and yeast (SCOBY) for fermentation. Kombucha samples were prepared from various formulations, including fermented black tea with Jerusalem artichoke (JT), fermented black tea (T), fermented Jerusalem artichoke (J), unfermented tea with Jerusalem artichoke (JTN), and fermented sucrose (S). Physicochemical properties, total phenolic content, and antioxidant activity were evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and ferric-reducing antioxidant power (FRAP) assay after 14 days of fermentation. The results revealed a signifcant decrease in pH, clarity, and sugar content, along with an increase in viscosity across all fermented samples. The JT formulation exhibited the highest total phenolic content of 1.69±0.05 mg gallic acid equivalents/mL on day 5, which was slightly higher than J and signifcantly lower than T (p < 0.05). Antioxidant activity assessed by DPPH showed that JT had the highest percentage of inhibition of 96.14±0.15% on day 7, comparable to T but signifcantly higher than J (p < 0.05).
FRAP analysis demonstrated that JT exhibited the greatest ferric-reducing power of 24.12±0.88 mg ferrous equivalents/
mL on day 7, similar to J (day 14) but slightly lower than T (day 7) (p < 0.05). It can be concluded that fermentation
of black tea and Jerusalem artichoke with SCOBY signifcantly affected the physicochemical characteristics, total phenolic content, and antioxidant activity of the beverages. The black tea-Jerusalem artichoke kombucha (JT)
demonstrated high phenolic content and antioxidant activity during fermentation, indicating the potential of Jerusalem artichoke as an alternative substrate for the development of functional kombucha beverages.
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References
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