Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
Autor(a) principal: | |
---|---|
Data de Publicação: | 2014 |
Outros Autores: | , , , |
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. |
id |
SBCTA-1_ee8bf558b62305a21a133293a448b4e7 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612014000100018 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
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 |
_version_ |
1752126319120875520 |