通过风味添加剂增强kombucha的创新方法:植物化学和抗氧化剂分析
Karolina Jakubczyk1, Klaudia Melkis1, Dominika Maciejewska-Markiewicz1
1Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego St., 71-460 Szczecin, Poland. karolina.jakubczyk@pum.edu.pl.
Food & function
|February 3, 2025
概括
这项研究分析了八种绿茶的kombucha,发现像reishi和chaga这样的添加物显著增加了抗氧化剂含量和有益的化合物. 不同的植物灌注独特地增强了kombucha的特定植物化学性质.
科学领域:
- 食品科学 食品科学 食品科学
- 植物化学 植物化学
- 营养分析 营养分析
背景情况:
- 康布查是一种发酵茶饮料,因其潜在的健康益处而越来越受欢迎.
- 基于绿茶的kombucha提供了一个结合多种生物活性化合物的基础.
- 了解植物添加剂对康布查特征的影响对于产品开发至关重要.
研究的目的:
- 为了全面分析八个商业绿茶基的kombucha的植物化学特征.
- 为了评估抗氧化剂的潜力和量化关键化合物,如多,黄,维生素C和酸.
- 确定特定的植物性丰富物如何影响这些特性.
主要方法:
- 植物化学分析包括总聚 (TPC) 和黄 (TFC) 含量.
- 使用DPPH,ABTS和FRAP测定进行抗氧化活性评估.
- 特定化合物的量化:酸,黄酸,维生素C和酸.
- 测量了kombucha样本的pH值.
主要成果:
- 富含雷和查加的康布查显示出最高的FRAP抗氧化活性.
- 薄荷,和石榴kombucha表现出最高的ABTS抗氧化活性.
- 黄和的kombucha显示了最高的DPPH活性,TPC和TFC.
- 确定P-酸和鲁丁分别是最丰富的酸和黄酸.
- 雷希和查加康布查最富含维生素C,咖啡因和酸.
结论:
- 添加特定的植物材料显著改变了绿茶基kombuchas的植物化学成分和抗氧化能力.
- 植物性丰富提供了一种策略,以增强kombucha的营养和功能性质.
- 多样化的植物添加物导致不同的配置文件,突出了定制功能饮料的潜力.
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