Table 1.

Variation in DPPH radical scavenging activity during Kombucha fermentation with variation in tea substrate

Tea Substrate	Day 0	Day 8	Day 14
Black Tea	29.41 ± 0.095%	35.52 ± 9.3%	48.68 ± 2.13%
Green Tea	46.35 ± 5.37%	54.67 ± 2.22%	56.27 ± 1.1%
Waste Tea	32.03 ± 4.17%	36.3 ± 6.8%	40.44 ± 4.38%

*Other conditions of fermentation comprising 8% w/v sucrose, 1.2% w/v tea, along with 10% v/v of previously fermented Kombucha tea and 5% w/v of inoculum/symbiotic culture of bacteria and yeast [SCOBY] at 30 ± 5 °C were kept constant during the entire period of study