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

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 392-398

  Jayabalan, R ^a   Marimuthu, S ^b   Swaminathan, K ^a  

^a BHARATHIAR UNIVERSITY   (India)

^b Parry Agro Industries Limited   (India)

Author keywords

Kombucha; Tea fungus; Tea manufacture waste; Tea polyphenols

Indexed keywords

ACETIC ACID; CARBOXYLIC ACID; EPICATECHIN GALLATE; EPIGALLOCATECHIN; LACTIC ACID; POLYPHENOL; THEAFLAVIN; THEARUBIGEN;

ARTICLE; BACTERIUM; BIODEGRADATION; CONCENTRATION (PARAMETERS); FERMENTATION; FERMENTED PRODUCT; FOOD COMPOSITION; TEA; YEAST;

CAMELLIA SINENSIS; FUNGI;

EID: 33751536916     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.05.032     Document Type: Article

References (28)

1. Anon. (1999). ISO, Methods for determination of substances characteristic of green and black tea. Part 2: Determination of catechins in green tea-method using high performance liquid chromatography. ISO/CD 14502-2.
2. Blanc P.J. Characterization of tea fungus metabolites. Biotechnology Letters 18 2 (1996) 139-142
3. Bronner W.E., and Beecher G.R. Method for determining the content of catechins in tea infusions by high performance liquid chromatography. Journal of Chromatography A 6805 (1981) 137-142
4. CDC (1996). CDC editorial note. Journal of American Medical Association, 275, 97-98.
5. Chen C., and Liu B.Y. Changes in major components of tea fungus metabolites during prolonged fermentation. Journal of Applied Microbiology 89 (2000) 834-839
6. Chen Z., Zhu Y.O., Tsang D., and Huang Y. Degradation of green tea catechins in tea drinks. Journal of Agricultural and Food Chemistry 49 (2001) 477-482
7. Chen Z., Zhu Y.O., Wong F.Y., Zhang Z., and Chung H. Stabilizing effect of ascorbic acid on green tea catechins. Journal of Agricultural and Food Chemistry 46 (1998) 2512-2516
8. Dufresne C., and Farnworth E. Tea, Kombucha, and health: a review. Food Research International 33 6 (2000) 409-421
9. Ettayebi K., Errachidi F., Jamai L., Tahri-Jouti M.A., Sendide K., and Ettayebi M. Biodegradation of polyphenols with immobilized Candida tropicalis under metabolic induction. FEMS Microbiology Letters 233 (2003) 215-219
10. Gulser C., and Peksen A. Using tea waste as a new casing material in mushroom (Agaricus bisporus (L.) Sing.) cultivation. Bioresource Technology 88 (2003) 153-156
11. Loncar E.S., Petrovic S.E., Malbasa R.V., and Verac R.M. Biosynthesis of glucuronic acid by means of tea fungus. Nahrung 44 (2000) 138-139
12. Lowry O.H., Rosenbrough N.J., Farr A.C., and Randall R.J. Protein measurement with folin reagent. Journal of Biological Chemistry 193 (1951) 265-275
13. Pauline T., Dipti P., Anju B., Kavimani S., Sharma S.K., Kain A.K., Sarada S.K.S., Sairam M., Ilavazhagan G., Kumar D., and Selvamurthy W. Studies on toxicity; anti-stress and hepatoprotective properties of kombucha tea. Biomedical and Environmental Sciences 14 3 (2001) 207-213
14. Ramaswamy, S., 1978. Report of tea technologist. UPASI Scientific Department of Annual Report, 126 - 148.
15. Rechner A.R., Smith M.A., Kuhnle G., Gibson G.R., Debnam E.S., Srai S.K.S., et al. Colonic metabolism of dietary polyphenols: influence of structure on microbial fermentation products. Free Radical Biology and Medicine 36 2 (2004) 212-225
16. Reiss J. Influence of different sugars on the metabolism of the tea fungus. Lebensmittel-Untersuchung und-Forschung 198 (1994) 258-261
17. Roberts E.A.H., and Smith R.F. Phenolic substances of manufactured tea. II Spectrophotometric evaluation of tea liquors. Journal of the Science of Food and Agriculture 14 (1963) 689-700
18. Sai Ram M., Anju B., Pauline T., Dipti P., Kain A.K., Mongia S.S., Sharma S.K., Singh B., Singh R., Ilavazhagan G., Kumar D., and Selvamurthy W. Effect of Kombucha tea on chromate (VI)-induced oxidative stress in albino rats. Journal of Ethnopharmacology 71 (2000) 235-240
19. Sreeramulu G., Zhu Y., and Knol W. Kombucha fermentation and its antimicrobial activity. Journal of Agricultural and Food Chemistry 48 (2000) 2589-2594
20. Stoner D.G., and Mukhtar H. Polyphenols as cancer chemopreventive agents. Journal of Cellular Biochemistry 22 (1995) 169-180
21. Su Y.L., Leung L.K., Huang Y., and Chen Z. Stability of tea theaflavins and catechins. Food Chemistry 83 (2003) 189-195
22. Takeo T., and Oosawa K. Photometric analysis of black tea infusion. Bulletin of National Research Institute of Tea (Japan) 12 (1976) 125-181
23. Thanaraj S.N.S., and Seshadri R. Influence of polyphenol oxidase activity and polyphenol content of tea shoot as quality of black teas. Journal of Science, Food and Agriculture 35 (1990) 57-69
24. Vijayaraghavan R., Singh M., Rao P.V.L., Bhattacharya R., Kumar P., Sugendran K., Kumar O., Pant S.C., and Singh R. Subacute (90 days) oral toxicity studies of Kombucha Tea. Biomedical and Environmental Sciences 13 (2000) 293-299
25. Yang S.C., Maliakal P., and Meng X. Inhibition of carcinogenesis by tea. Annual Review of Pharmacology and Toxicology 42 (2002) 25-54
26. Yang S.C., Prabhu S., and Landau J. Prevention of carcinogenesis by tea polyphenols. Drug Metabolism Reviews 33 3 (2001) 237-253
27. Yang S.C., and Wang Z. Tea and cancer. Journal of National cancer Institute 85 13 (1993) 1038-1049
28. Zhu Y.Q., Zhang A., Tsang D., Huang Y., and Chen Z.Y. Stability of Green tea catechins. Journal of Agricultural and Food Chemistry 45 (1997) 4624-4628