Table 1.
Total phenols and antioxidant properties of green tea kombucha, and mate tea kombucha before animal supplementation, and antioxidant activity of green tea kombucha and green banana flour used for the supplementation.
| Total phenols and antioxidant activity of kombucha | |||
|---|---|---|---|
| Green tea kombucha | Mate tea kombucha | p-value | |
| Phenols (μg GAE/L) | 1519.2 ± 16.96 | 779.9 ± 1.85 | 0.01214 |
| FRAP∗ (μMol TE/L) | 22399.5 ± 138.12 | 9281.5 ± 138.12 | <0.001 |
| ORAC∗ (μMol TE/L) |
23784.0 ± 684.78 |
18159.3 ± 1.514.11 |
0.01214 |
| Antioxidant activity of kombucha and green banana flour used in the biological assay | |||
| Green tea kombucha |
Green banana flour |
||
| ABTS∗ (μMol TE/L) | 50111.75 ± 1052.02 | 0 ± 2.04 | |
Results are expressed as means and standard deviations (mean ± standard deviations).
∗
FRAP: Ferric Reducing Antioxidant Power; ORAC: Oxygen Radical Absorbance Capacity; ABTS: 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid.