Kombucha obtained from Echinacea tea - antioxidative activity
2007
Cvetkovic, D.,Tehnoloski fakultet, Novi Sad (Serbia) | Markov, S.,Tehnoloski fakultet, Novi Sad (Serbia) | Velicanski, A.,Tehnoloski fakultet, Novi Sad (Serbia) | Canadanovic-Brunet, J.,Tehnoloski fakultet, Novi Sad (Serbia) | Cetkovic, G.,Tehnoloski fakultet, Novi Sad (Serbia) | Tumbas, V.,Tehnoloski fakultet, Novi Sad (Serbia)
In this study, the sweetened tea of Echinacea purpurea L. was used as an new substrate for tea fungus. Fermentation process of sweetened echinacea tea was observed during five days of incubation by determination of pH and titratable acidity, as well as total counts of cells of yeasts and acetic acid bacteria. The results shown that fermentation of sweetened echinacea tea was very efficient, and higher acidity was gained in comparing with traditional kombucha for the same incubation period. Antioxidative capacity of black and echinacea tea and their kombucha beverages, was tested by electron spin resonance (ESR) spectroscopy. The echinacea tea were shown significantly higher antioxidative properties in model system then black tea. On the other hand, kombucha beverages, produced by fermentation of sweetened black and echinacea tea, shown an additionally higher antioxidative capacity then the black and echinacea tea.
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