Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage

Detalhes bibliográficos
Autor(a) principal: Fu,Caili
Data de Publicação: 2014
Outros Autores: Yan,Fen, Cao,Zeli, Xie,Fanying, Lin,Juan
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100018
Resumo: Kombucha is a health-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities and total reducing power (TRP) of kombucha prepared from low-cost green tea (LGTK), black tea (BTK), and tea powder (TPK). LGTK had the highest scavenging abilities against 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide anion and hydroxyl radicals, while BTK showed the highest TRP. Changes in content of probiotics in LGTK were investigated during storage as well. The number of acetic acid bacteria decreased moderately up to 10 days of storage. The number of lactic acid bacteria (LAB) decreased significantly, and their survival rate was only 0.98% at the 8th day of storage.
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spelling Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storagekombuchaantioxidant activitiesprobioticsstorageKombucha is a health-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities and total reducing power (TRP) of kombucha prepared from low-cost green tea (LGTK), black tea (BTK), and tea powder (TPK). LGTK had the highest scavenging abilities against 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide anion and hydroxyl radicals, while BTK showed the highest TRP. Changes in content of probiotics in LGTK were investigated during storage as well. The number of acetic acid bacteria decreased moderately up to 10 days of storage. The number of lactic acid bacteria (LAB) decreased significantly, and their survival rate was only 0.98% at the 8th day of storage.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100018Food Science and Technology v.34 n.1 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612014005000012info:eu-repo/semantics/openAccessFu,CailiYan,FenCao,ZeliXie,FanyingLin,Juaneng2014-04-25T00:00:00Zoai:scielo:S0101-20612014000100018Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-04-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
title Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
spellingShingle Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
Fu,Caili
kombucha
antioxidant activities
probiotics
storage
title_short Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
title_full Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
title_fullStr Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
title_full_unstemmed Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
title_sort Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
author Fu,Caili
author_facet Fu,Caili
Yan,Fen
Cao,Zeli
Xie,Fanying
Lin,Juan
author_role author
author2 Yan,Fen
Cao,Zeli
Xie,Fanying
Lin,Juan
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Fu,Caili
Yan,Fen
Cao,Zeli
Xie,Fanying
Lin,Juan
dc.subject.por.fl_str_mv kombucha
antioxidant activities
probiotics
storage
topic kombucha
antioxidant activities
probiotics
storage
description Kombucha is a health-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities and total reducing power (TRP) of kombucha prepared from low-cost green tea (LGTK), black tea (BTK), and tea powder (TPK). LGTK had the highest scavenging abilities against 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide anion and hydroxyl radicals, while BTK showed the highest TRP. Changes in content of probiotics in LGTK were investigated during storage as well. The number of acetic acid bacteria decreased moderately up to 10 days of storage. The number of lactic acid bacteria (LAB) decreased significantly, and their survival rate was only 0.98% at the 8th day of storage.
publishDate 2014
dc.date.none.fl_str_mv 2014-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100018
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100018
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612014005000012
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.1 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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