Changes in free-radical scavenging ability of kombucha tea during fermentation

Food Chemistry

Volumn 109, Issue 1, 2008, Pages 227-234

  Jayabalan, R ^a   Subathradevi, P ^b   Marimuthu, S ^c   Sathishkumar, M ^d   Swaminathan, K ^b  

^a SATHYABAMA UNIVERSITY   (India)

^b BHARATHIAR UNIVERSITY   (India)

^c Parry Agro Industries Limited   (India)

^d Chonbuk National University   (South Korea)

Author keywords

DPPH; Free radical scavengers; Kombucha; Tea manufacture waste

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ASCORBIC ACID; BACTERIAL ENZYME; BLACK TEA EXTRACT; EDETATE IRON; FUNGAL ENZYME; HYDROXYL RADICAL; LINOLEIC ACID; NITROGEN; PHENOL DERIVATIVE; SCAVENGER; SUPEROXIDE; THIOBARBITURIC ACID; THIOCYANIC ACID DERIVATIVE; XANTHINE; XANTHINE OXIDASE;

ARTICLE; CHEMICAL MODIFICATION; CHEMICAL STRUCTURE; FERMENTATION; LIPID PEROXIDATION; OXIDATION; PH; REDUCTION; TEA;

CAMELLIA SINENSIS; FUNGI;

EID: 39149139608     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.037     Document Type: Article

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