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Abstract Title:

Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities.

Abstract Source:

Food Res Int. 2020 Feb ;128:108782. Epub 2019 Nov 8. PMID: 31955755

Abstract Author(s):

Rodrigo Rezende Cardoso, Rafaela Oliveira Neto, Carolina Thomaz Dos Santos D'Almeida, Talita Pimenta do Nascimento, Carolina Girotto Pressete, Luciana Azevedo, Hercia Stampini Duarte Martino, Luiz Claudio Cameron, Mariana Simões Larraz Ferreira, Frederico Augusto Ribeiro de Barros

Article Affiliation:

Rodrigo Rezende Cardoso

Abstract:

UPLC-QTOF-MSphenolic profile of kombuchas produced from the fermentation of green tea or black tea at 25 °C for 10 days was investigated along with the determination of their antioxidant capacities, antibacterial and antiproliferative activities. Overall, 127 phenolic compounds (70.2% flavonoids, 18.3% phenolic acids, 8.4% other polyphenols, 2.3% lignans and 0.8% stilbenes) were identified, with103 phenolic compounds reported for the first time in kombuchas. A greater diversity and abundance of phenolic compounds was detected in black tea kombucha, which resulted in a higher antioxidant capacity. However, the green tea kombucha was the only one that presented antibacterial activity againstall the bacteria tested and an increased antiproliferative activity against the cancer cell lines, which was attributed to the presence of catechins among the most abundant phenolic compounds and verbascoside as an exclusive compound. Thus, the type of tea used in the kombucha production interferesin its bioactive composition and properties.

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