Abstract

Fermented beverages, such as kombucha are gaining more and more popularity due to their beneficial effects on human health. These products are obtained by the fermentation of tea infusion using so called tea fungus. This microbial consortium can also be used to prepare fermented fruit beverages. Therefore, the aim of this study was to determine the changes in the antioxidant profile of tea-chokeberry and chokeberry beverages during fermentation carried by tea fungus. Additionally, the ability of beverages to inhibit the activity of the amylolytic enzymes was also determined. Changes in content and profile of antioxidants during fermentation were determined by HPLC-DAD-MS analysis. The antioxidant activity of the compounds was determined using by HPLC postcolumn derivatization with ABTS. Furthermore, to determine the inhibition of amylolytic enzymes, spectrophotometric methods were used. The results revealed that the composition of antioxidant compounds and the ability to inhibit α-amylase and α-glucosidase enzymes depended on the duration of beverage fermentation. In addition, it has been shown that the tea-chokeberry beverage has a more abundant composition of compounds capable of neutralizing free radicals and reactive oxygen species, compared to the fermented chokeberry beverage.

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Authors (3)