Efficacy of Dried Indian Gooseberry Kombucha on a Pre–industrial Scale: Chemical Composition, Antioxidant and Antibacterial Activity

IF 0.6 4区 综合性期刊 Q3 MULTIDISCIPLINARY SCIENCES Chiang Mai Journal of Science Pub Date : 2023-05-31 DOI:10.12982/cmjs.2023.034
Tharinee Klawpiyapamornkun, Thida Kaewkod, Toungporn Uttarotai, S. Wangkarn, P. Sirisa-ard, Suwalee Kiatkarun, Y. Tragoolpua, S. Bovonsombut
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Abstract

Kombucha is a fermented tea beverage that has gained popularity in recent years due to its potential health benefi ts. In this study, dried Indian gooseberry kombucha (DIGK) was produce on a pre-industrial-scale for 20 days and compare with traditional kombucha (TK) made from green tea. Both products were produced as concentrated kombucha and investigated for their total phenolic content (TPC), total fl avonoid content (TFC), antioxidant activity, organic acids, and antimicrobial activity. The results revealed that DIGK had signifi cantly higher total phenolic compounds (with 5.97 ± 0.21 mg GAE/ml), fl avonoids (with 4.65 ± 0.20 mg QE/ml), and antioxidant activity (11.3-13.5 times) than traditional kombucha TK. The glucuronic, ascorbic and acetic acid of DIGK was higher than TK, while gluconic and D-saccharic acid-1,4-lactone (DSL) were lower than TK. The chemical properties in kombucha increased after the production of concentrated kombucha. The order of increasing values for TPC and antioxidant activity was as follows: concentrated DIGK > DIGK > concentrated TK > TK. Additionally, the determined TFC values showed that the order of increasing values was concentrated DIGK > concentrated TK > DIGK > TK. The concentrated kombucha showed higher antimicrobial activity against pathogenic enteric bacteria than the non-concentrated kombucha, with DIGK had higher activity than TK.
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工业前规模下干印度醋栗康普茶的功效:化学成分、抗氧化和抗菌活性
康普茶是一种发酵茶饮料,近年来因其潜在的健康益处而受到欢迎。在本研究中,干燥的印度醋莓康普茶(DIGK)在工业化前规模下生产了20天,并与传统的绿茶康普茶(TK)进行了比较。研究了两种产品的总酚含量(TPC)、总类黄酮含量(TFC)、抗氧化活性、有机酸和抗菌活性。结果表明,与传统康普茶TK相比,DIGK具有较高的总酚类化合物含量(5.97±0.21 mg GAE/ml)、类黄酮含量(4.65±0.20 mg QE/ml)和抗氧化活性(11.3 ~ 13.5倍)。DIGK的葡萄糖醛酸、抗坏血酸和乙酸含量高于TK,葡萄糖醛酸和d-糖酸-1,4-内酯(DSL)含量低于TK。浓缩后的康普茶的化学性质有所提高。TPC和抗氧化活性的升高顺序为:浓缩DIGK >浓缩DIGK >浓缩TK > TK。TFC测定值的增加顺序为浓缩DIGK >浓缩TK > DIGK > TK。浓缩康普茶对肠道致病菌的抑菌活性高于未浓缩康普茶,其中DIGK的抑菌活性高于TK。
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来源期刊
Chiang Mai Journal of Science
Chiang Mai Journal of Science MULTIDISCIPLINARY SCIENCES-
CiteScore
1.00
自引率
25.00%
发文量
103
审稿时长
3 months
期刊介绍: The Chiang Mai Journal of Science is an international English language peer-reviewed journal which is published in open access electronic format 6 times a year in January, March, May, July, September and November by the Faculty of Science, Chiang Mai University. Manuscripts in most areas of science are welcomed except in areas such as agriculture, engineering and medical science which are outside the scope of the Journal. Currently, we focus on manuscripts in biology, chemistry, physics, materials science and environmental science. Papers in mathematics statistics and computer science are also included but should be of an applied nature rather than purely theoretical. Manuscripts describing experiments on humans or animals are required to provide proof that all experiments have been carried out according to the ethical regulations of the respective institutional and/or governmental authorities and this should be clearly stated in the manuscript itself. The Editor reserves the right to reject manuscripts that fail to do so.
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