Table 5.
Polyphenols and flavonoids content and antioxidant activity of kombuchas 0, 7, and 14 days of fermentation.
| Kombucha | Polyphenols (mg/g DW) | Flavonoids (mg/g DW) | DPPH Test (mmol TE/g DW) | FRAP Test (mmol Fe++/g DW) |
|---|---|---|---|---|
| K0G | 74.40 ± 1.64 b | 16.57 ± 0.21 b | 0.31 ± 0.01 c | 0.70 ± 0.01 c |
| K7G | 100.33 ± 2.36 a | 18.49 ± 0.73 a | 1.31 ± 0.07 a | 1.75 ± 0.06 a |
| K14G | 67.40 ± 2.69 c | 15.11 ± 0.22 c | 0.98 ± 0.01 b | 1.13 ± 0.06 b |
| K0B | 79.38 ± 0.77 a | 17.97 ± 0.05 a | 0.31 ± 0.01 b | 0.68 ± 0.02 b |
| K7B | 64.81 ± 2.91 b | 14.46 ± 0.19 b | 0.87 ± 0.01 a | 0.90 ± 0.04 a |
| K14B | 67.20 ± 3.48 b | 13.87 ± 0.79 b | 0.85 ± 0.02 a | 0.86 ± 0.03 a |
| K0R | 43.51 ± 2.89 ab | 21.72 ± 0.01 a | 0.18 ± 0.01 c | 0.49 ± 0.05 a |
| K7R | 45.32 ± 1.36 a | 18.15 ± 0.52 b | 0.45 ± 0.03 a | 0.52 ± 0.01 a |
| K14R | 40.89 ± 1.25 b | 17.33 ± 0.84 c | 0.41 ± 0.01 b | 0.47 ± 0.04 a |
Values of each kombucha (means ± sd) with different letters are significantly different (Tukey’s test, p ≤ 0.05). DW: Dry Weight; TE: Trolox equivalent