Quantification of bioactive compounds from Clitoria ternatea L. kombucha
DOI:
https://doi.org/10.58951/fstoday.2024.016Keywords:
Phenolic compounds, SCOBY, Antioxidants, Fermentation, Drinks, Tea, FlowersAbstract
Kombucha is a beverage derived from the fermentation of tea, sugar, and a symbiotic culture of bacteria and yeast (SCOBY). Among the raw materials for kombucha production, the flowers of Clitoria ternatea L. (CT) stand out as an alternative substrate due to their high anthocyanin concentration and antioxidant properties. This study aimed to prepare kombucha from CT flower tea and quantify the phenolic compounds and antioxidant activity in vitro. To produce the kombucha, an infusion of CT flowers was prepared with sucrose, SCOBY, and previously fermented kombucha. The determination of polyphenols and antioxidant activity was conducted on the tea (C) and kombucha samples after 7 (K7) and 21 days (K21) of fermentation using the FRAP, DPPH, ABTS, and total phenolic methods. The results confirmed that the kombucha exhibited significantly higher antioxidant activity compared to the initial tea. The extended fermentation time led to a higher concentration of polyphenols and enhanced antioxidant activity, attributed to the conversion of polyphenols into more bioavailable or bioactive forms than the original phenolic compounds. It can be concluded that Clitoria ternatea is a viable substrate for kombucha production, resulting in a functional beverage rich in bioactive compounds of great relevance to health.
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