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Cited by 474Tea Polyphenols and EffectsFermentation and Sensory AnalysisProbiotics and Fermented Foods

Changes in content of organic acids and tea polyphenols during kombucha tea fermentation

Jayabalan, R., Marimuthu, S., Swaminathan, K.·2007·Food Chemistry
DOI 10.1016/j.foodchem.2006.05.032
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Abstract

Kombucha tea is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Tea polyphenols which includes (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG) and theaflavin (TF) have been reported to possess various biological activities. The present study focused on changes in content of organic acid and tea polyphenols in kombucha tea prepared from green tea (GTK), black tea (BTK) and tea manufacture waste (TWK) during fermentation. Concentration of acetic acid has reached maximum up to 9.5 g/l in GTK on 15th day and glucuronic acid concentration was reached maximum upto 2.3 g/l in BTK on 12th day of fermentation. Very less concentration of lactic acid was observed during the fermentation period and citric acid was detected only on 3rd day of fermentation in GTK and BTK but not in TWK. When compared to BTK and TWK very less degradation of EGCG (18%) and ECG (23%) was observed in GTK. TF and thearubigen (TR) were relatively stable when compared to epicatechin isomers. The biodegradation of tea catechins, TF and TR during kombucha fermentation might be due to some unknown enzymes excreted by yeasts and bacteria in kombucha culture.

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  • Fermented could arguably reflect panellist perception of acetic acid, normally associated with vinegar (also a product of fermentation), and one found in high concentrations in kombucha, the chosen sensory standard for this study.

    “Fermented could arguably reflect panellist perception of acetic acid, normally associated with vinegar (also a product of fermentation), and one found in high concentrations in kombucha, the chosen sensory standard for this study42.”

    From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [42]

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Authors
Jayabalan, R., Marimuthu, S., & Swaminathan, K.
Affiliations
Bharathiar University (IN)
Corresponding author
Swaminathan, K.
ORCID
Jayabalan, R.
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2007-01
Volume
102
Issue
1
Pages
392-398
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2006.05.032
OpenAlex
W2092875878
Cited by
474
References
26
Citations by year
2026: 35 · 2025: 41 · 2024: 53 · 2023: 53 · 2022: 45 · 2021: 40 · 2020: 52 · 2019: 29 · 2018: 23 · 2017: 14 · 2016: 8 · 2015: 15 · 2014: 10 · 2013: 14 · 2012: 7
FWCI
4.40
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Food Chemistry (publishedVersion)
Topics
  • Health Sciences › Medicine › Pathology and Forensic Medicine › Tea Polyphenols and Effects
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
kombucha, tea polyphenols, organic acids, tea fermentation, green tea, black tea, acetic acid, glucuronic acid, lactic acid, citric acid, epigallocatechin gallate, epicatechin gallate, epigallocatechin, epicatechin, theaflavins, polyphenol degradation

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