Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’

Abstract

SummaryEnhancement of antioxidant and starch hydrolase inhibitory properties of king coconut water when subjected to fermentation with the ‘tea fungus’ was evaluated. pH, colour, viscosity, ethanol content, antioxidant activity, total phenolic content, ferulic and p‐coumaric acid contents and starch hydrolase inhibitory activities were analysed for 7 days in fermented and unfermented king coconut water samples. The fermented sample had a statistically significant decrease (P < 0.05) in pH. Colour values indicated the fermented beverage to increase in ‘yellowness’ over time. A statistically significant increase in the total phenolic content and the antioxidant activity (P < 0.05) was observed from day 1 onwards in the fermented sample. The starch hydrolase inhibitory activities in the fermented beverage had statistically significantly increased (P < 0.05) by day 7. Overall, the study highlights an enhancement of the antioxidant and starch hydrolase inhibitory properties of king coconut water as a result of the kombucha‐based fermentation.