Innovative approaches to enhancing kombucha through flavour additives: a phytochemical and antioxidant analysis
Karolina Jakubczyk, Klaudia Melkis, Dominika Maciejewska, Anna Muzykiewicz-Szymańska, Anna Nowak, Karolina Skonieczna‐Żydecka
Abstract
-coumaric acid was found in the highest concentration (kombucha with reishi and chaga), while among the flavonoids - rutin (kombucha with liquorice and mint). Kombucha with reishi and chaga was the richest source of vitamin C, caffeine, and acetic acid. The addition of certain plant materials significantly affects the phytonutrient content of green tea-based kombucha.
Topics & Concepts
PhytochemicalFlavonoidAntioxidantChemistryPolyphenolFood scienceFlavourVitamin CCaffeineIn vitroTraditional medicineAcetic acidAntioxidant capacityBiochemistryBiologyMedicineEndocrinologyTea Polyphenols and EffectsGinkgo biloba and Cashew ApplicationsPhytochemicals and Antioxidant Activities