Chemical Profile, Antioxidants, and Enzymatic Activity of the Kombucha Tea Beverages as a Potential Anti-obesity Beverage

Authors

  • Rachel Yii Yieng Qing Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu Sabah, Malaysia.
  • Mohd Nazri Abdul Rahman Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu Sabah, Malaysia.
  • Jumardi Roslan Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu Sabah, Malaysia.
  • Nor Hayati Muhammad Centre of Foundation Studies, Universiti Teknologi MARA, Cawangan Selangor, Kampus Dengkil, 43800 Dengkil, Selangor, Malaysia.
  • Nurul Huda Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Locked Bag No. 3, 90509 Sandakan, Sabah, Malaysia.
  • Mohd Khalizan Sabullah Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu Sabah, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v12iSP1.926

Keywords:

Chemical profile, Antioxidants, Enzymatic activity, Kombucha tea beverages, Anti-obesity

Abstract

This study aimed to investigate the chemical profile, antioxidant activity, and enzyme inhibition of black tea kombucha and kombucha without tea, as well as the relationship between these three parameters. Both kombuchas of different fermentation time (1, 7, 14, 21 days) had been analysed. The pH and total soluble solids (TSS) of both samples decreased gradually with fermentation time. The scavenging activity (DPPH), total phenolic content (TPC), and total flavonoid content (TFC) of black tea kombucha were significantly higher than kombucha without tea. The porcine pancreatic lipase (PPL) inhibition of both samples in the study increased gradually with fermentation time. Significant differences (p < 0.05) were observed in pH, TSS, and PPL inhibition from the beginning to the end of fermentation in black tea kombucha, while for kombucha without tea, significant differences (p < 0.05) were observed in pH, TFC and PPL inhibition. Moreover, significant differences (p < 0.05) were observed in all parameters except pH between the two samples at the end of fermentation. The Pearson correlation revealed kombucha's lipase inhibition was correlated with its chemical profile, not with antioxidant activity. These findings indicated the anti-obesity potential of kombucha, and it was highly associated with kombucha’s chemical profile.

References

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Published

31.07.2024

How to Cite

Qing, R. Y. Y., Rahman, M. N. A., Roslan, J., Muhammad, N. H. ., Huda, N., & Sabullah, M. K. . (2024). Chemical Profile, Antioxidants, and Enzymatic Activity of the Kombucha Tea Beverages as a Potential Anti-obesity Beverage. Journal of Biochemistry, Microbiology and Biotechnology, 12(SP1), 16–18. https://doi.org/10.54987/jobimb.v12iSP1.926

Issue

Vol. 12 No. SP1 (2024): Special issue- Food Biochemistry, Microbiology and Biotechnology, FoSTUC 2024

Section

Articles

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