Kombucha tea is generally known as a fermented tea beverage yielded by fermenting sugar and black tea with a
kombucha culture known as a mushroom. Due to its health benefit, this fermented tea had become one of popular drink worldwide. Kombucha tea has been reported to increase energy, promote detoxification, act as probiotic, possess anti-cancer, antioxidant, and anti-microbial properties. Therefore, this research aims to investigate the presence of phytochemical compounds and its
antioxidant properties. In this study, green tea, black tea, sugar solution, black kombucha tea, green kombucha tea, and sugar
kombucha solution as the tested group. All group was fermented in an incubator for 14 days and proceed for phytochemical
screening and antioxidant analysis on day 0, 7 and 14. Identification alkaloids, flavonoids, phenol, saponin, tannin and glycosides
were measured in each group. From the phytochemical analysis, black kombucha tea contain phenol, flavonoid and saponin
meanwhile green kombucha tea contained phenol, flavonoid and tannin. Green and black tea contained phenol, flavonoid, saponin and tannin while sugar solution and sugar kombucha solution do not contain any phytochemical compound. Two antioxidant tests performed which are 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) scavenging assay and total phenolic compound
(TPC). The result showed black and green kombucha tea, and sugar kombucha solution had the highest percentage of scavenging
activity on day 7 and 14 compared to black and green tea and sugar solution. Similar to DPPH, highest TPC was observed in both
black and green kombucha tea compared to other solutions. In conclusion, kombucha green and black tea contained several phytochemical compounds that may enhanced their antioxidant activity.
Key words: Kombucha tea; antioxidant activity, metabolite profile
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