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Evaluation of the Stability of the Total Antioxidant Capacity, Polyphenol Contents, and Starch Hydrolase Inhibitory Activities of Kombucha Teas Using an In Vitro Model of Digestion
Joint Authors
Jayawardena, Nilakshi
Watawana, Mindani I.
Waisundara, Viduranga Y.
Ranasinghe, Shakkya J.
Source
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-10-27
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
The objective of this study was to evaluate and compare antioxidant and starch hydrolase inhibitory activity of three different types of Kombucha beverages prepared by three pellicles with different microbial compositions.
The fermentation process was carried out for 7 days and the assessments of antioxidant and starch hydrolase inhibitory activities as well as tea phenolic compounds were carried out.
These parameters were also evaluated after subjecting the final fermented samples to gastric and duodenal digestion in an in vitro digestion model.
The pH had a statistically significant decrease during the period of fermentation.
The total phenolics content and antioxidant activities had increased during the fermentation process as well as when subjected to digestion.
The starch hydrolase inhibitory activities also increased in a similar manner during the different phases.
The α-amylase and α-glucosidase inhibitory activities showed statistically significant increases ( P < 0.05 ) as the fermentation progressed, while an increase was observed after being subjected to pancreatic and duodenal digestion as well.
All three types of tea showed a higher α-amylase inhibitory activity than α-glucosidase inhibitory activity.
American Psychological Association (APA)
Watawana, Mindani I.& Jayawardena, Nilakshi& Ranasinghe, Shakkya J.& Waisundara, Viduranga Y.. 2015. Evaluation of the Stability of the Total Antioxidant Capacity, Polyphenol Contents, and Starch Hydrolase Inhibitory Activities of Kombucha Teas Using an In Vitro Model of Digestion. Journal of Chemistry،Vol. 2015, no. 2015, pp.1-9.
https://search.emarefa.net/detail/BIM-1067574
Modern Language Association (MLA)
Watawana, Mindani I.…[et al.]. Evaluation of the Stability of the Total Antioxidant Capacity, Polyphenol Contents, and Starch Hydrolase Inhibitory Activities of Kombucha Teas Using an In Vitro Model of Digestion. Journal of Chemistry No. 2015 (2015), pp.1-9.
https://search.emarefa.net/detail/BIM-1067574
American Medical Association (AMA)
Watawana, Mindani I.& Jayawardena, Nilakshi& Ranasinghe, Shakkya J.& Waisundara, Viduranga Y.. Evaluation of the Stability of the Total Antioxidant Capacity, Polyphenol Contents, and Starch Hydrolase Inhibitory Activities of Kombucha Teas Using an In Vitro Model of Digestion. Journal of Chemistry. 2015. Vol. 2015, no. 2015, pp.1-9.
https://search.emarefa.net/detail/BIM-1067574
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1067574