Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potential

Jordan Teixeira Oliveira; Fernanda Machado da Costa; Taiciane Gonçalvez da Silva; Greice Dotto Simões; Elisa dos Santos Pereira; Paola Quevedo da Costa; Robson Andreazza; Paulo Cavalheiro Schenkel; Simone Pieniz

doi:10.1016/j.foodchem.2022.135206

Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potential

Jordan Teixeira Oliveira
, Fernanda Machado da Costa
, Taiciane Gonçalvez da Silva
, Greice Dotto Simões
, Elisa dos Santos Pereira
, Paola Quevedo da Costa
, Robson Andreazza
, Paulo Cavalheiro Schenkel
, Simone Pieniz

Research output: Contribution to journal › Article › peer-review

83 Scopus citations

Abstract

The present study aimed to carry out the physical–chemical, antioxidant, and enzymatic characterization of green tea and kombucha. It was observed that kombucha had lower pH, higher acidity, and solids content compared to green tea. As for the concentration of total phenolic compounds by the Folin Ciocalteu method, there was no significant difference between the beverages. In the antioxidant analysis by the DPPH assay, it was observed that both green tea and kombucha presented significant antioxidant capacity. In the TBARS analysis with the pH of the beverages neutralized, both showed a significant reduction in lipid peroxidation; however, kombucha exhibited pro-oxidant activity when evaluated in its natural form by this method. The beverages also showed significant inhibitory activity of the α-glucosidase enzyme, however, green tea presented superior inhibitory potential.

Original language	English
Article number	135206
Journal	Food Chemistry
Volume	408
DOIs	https://doi.org/10.1016/j.foodchem.2022.135206
State	Published - 15 May 2023
Externally published	Yes

Keywords

Camellia sinensis
Fermented tea
Glucosidase
Polyphenols

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10.1016/j.foodchem.2022.135206

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Teixeira Oliveira, J., Machado da Costa, F., Gonçalvez da Silva, T., Dotto Simões, G., dos Santos Pereira, E., Quevedo da Costa, P., Andreazza, R., Cavalheiro Schenkel, P., & Pieniz, S. (2023). Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potential. Food Chemistry, 408, Article 135206. https://doi.org/10.1016/j.foodchem.2022.135206

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title = "Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potential",

abstract = "The present study aimed to carry out the physical{\textendash}chemical, antioxidant, and enzymatic characterization of green tea and kombucha. It was observed that kombucha had lower pH, higher acidity, and solids content compared to green tea. As for the concentration of total phenolic compounds by the Folin Ciocalteu method, there was no significant difference between the beverages. In the antioxidant analysis by the DPPH assay, it was observed that both green tea and kombucha presented significant antioxidant capacity. In the TBARS analysis with the pH of the beverages neutralized, both showed a significant reduction in lipid peroxidation; however, kombucha exhibited pro-oxidant activity when evaluated in its natural form by this method. The beverages also showed significant inhibitory activity of the α-glucosidase enzyme, however, green tea presented superior inhibitory potential.",

keywords = "Camellia sinensis, Fermented tea, Glucosidase, Polyphenols",

author = "\{Teixeira Oliveira\}, Jordan and \{Machado da Costa\}, Fernanda and \{Gon{\c c}alvez da Silva\}, Taiciane and \{Dotto Sim{\~o}es\}, Greice and \{dos Santos Pereira\}, Elisa and \{Quevedo da Costa\}, Paola and Robson Andreazza and \{Cavalheiro Schenkel\}, Paulo and Simone Pieniz",

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year = "2023",

month = may,

day = "15",

doi = "10.1016/j.foodchem.2022.135206",

language = "English",

volume = "408",

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Teixeira Oliveira, J, Machado da Costa, F, Gonçalvez da Silva, T, Dotto Simões, G, dos Santos Pereira, E, Quevedo da Costa, P, Andreazza, R, Cavalheiro Schenkel, P & Pieniz, S 2023, 'Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potential', Food Chemistry, vol. 408, 135206. https://doi.org/10.1016/j.foodchem.2022.135206

TY - JOUR

T1 - Green tea and kombucha characterization

T2 - Phenolic composition, antioxidant capacity and enzymatic inhibition potential

AU - Teixeira Oliveira, Jordan

AU - Machado da Costa, Fernanda

AU - Gonçalvez da Silva, Taiciane

AU - Dotto Simões, Greice

AU - dos Santos Pereira, Elisa

AU - Quevedo da Costa, Paola

AU - Andreazza, Robson

AU - Cavalheiro Schenkel, Paulo

AU - Pieniz, Simone

PY - 2023/5/15

Y1 - 2023/5/15

N2 - The present study aimed to carry out the physical–chemical, antioxidant, and enzymatic characterization of green tea and kombucha. It was observed that kombucha had lower pH, higher acidity, and solids content compared to green tea. As for the concentration of total phenolic compounds by the Folin Ciocalteu method, there was no significant difference between the beverages. In the antioxidant analysis by the DPPH assay, it was observed that both green tea and kombucha presented significant antioxidant capacity. In the TBARS analysis with the pH of the beverages neutralized, both showed a significant reduction in lipid peroxidation; however, kombucha exhibited pro-oxidant activity when evaluated in its natural form by this method. The beverages also showed significant inhibitory activity of the α-glucosidase enzyme, however, green tea presented superior inhibitory potential.

AB - The present study aimed to carry out the physical–chemical, antioxidant, and enzymatic characterization of green tea and kombucha. It was observed that kombucha had lower pH, higher acidity, and solids content compared to green tea. As for the concentration of total phenolic compounds by the Folin Ciocalteu method, there was no significant difference between the beverages. In the antioxidant analysis by the DPPH assay, it was observed that both green tea and kombucha presented significant antioxidant capacity. In the TBARS analysis with the pH of the beverages neutralized, both showed a significant reduction in lipid peroxidation; however, kombucha exhibited pro-oxidant activity when evaluated in its natural form by this method. The beverages also showed significant inhibitory activity of the α-glucosidase enzyme, however, green tea presented superior inhibitory potential.

KW - Camellia sinensis

KW - Fermented tea

KW - Glucosidase

KW - Polyphenols

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DO - 10.1016/j.foodchem.2022.135206

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AN - SCOPUS:85144425641

SN - 0308-8146

VL - 408

JO - Food Chemistry

JF - Food Chemistry

M1 - 135206

ER -

Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potential

Abstract

Keywords

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