Bioactive properties of Kombucha beverages produced with Anatolian hawthorn (Crataegus orientalis) and nettle (Urtica dioica) leaves

• Published in: Food bioscience 2023-06, Vol.53, p.102631, Article 102631
• Main Authors: Kilic, Gulden, Sengun, Ilkin Yucel
• Format: Article
• Language: English
• Subjects: Anatolian hawthorn; antimicrobial; antioxidant; Bioactive; Kombucha; nettle
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2023.102631

The aim of the present study was to evaluate the bioactive properties of plant tea and Kombucha samples produced using Anatolian hawthorn (KH), nettle leaves (KN) and black tea (KC, as control) during storage at 4 °C for 120 days. The total phenolic and flavonoid contents of Kombucha samples were found in the range of 995.33 mg GAE/L-2456.83 mg GAE/L and 75.21 mg CE/L-193.68 mg CE/L, respectively, where the values were higher than plant tea samples. During storage period, total phenolic contents of KC were generally higher than other samples, while higher total flavonoid content, total acidity and ash contents were found in KN. When antioxidant activity was detected by ABTS method, no significant differences was observed between Kombucha samples (89.68%–94.84%), while DPPH method gave higher results in KC than KH and KN. Although antioxidant activity of the samples showed a fluctuation during storage period, higher levels (80.48%–90.36% by ABTS method and 65.60%–70.76% by DPPH method) were observed in KC at the end of the storage (P