In vitro procena biološke dostupnosti antioksidativne aktivnosti kombuha napitaka nakon gastro i intestinalne digestije

Jasmina Vitas,Stefan Vukmanović,Jelena Čakarević,Radomir Malbaša,Ljiljana Popović

doi:10.5937/ffr2001033v

Abstract

Kombucha beverage is a fermented product obtained by kombucha culture fermentation of, usually, black or green tea. Besides black and green tea, kombucha also ferments water extracts of medicinal herbs. The obtained products possess antioxidant activity. The aim of this paper was to establish the antioxidant potential of kombucha beverages with black tea, green tea, and medicinal herbs after pepsin and pancreatin in vitro digestion. The radical scavenging ability of DPPH and hydroxyl radical, as well as reducing power of kombucha products was determined. At the end of the digestion process, the highest antioxidant potential towards hydroxyl radical showed only kombucha beverages with peppermint and stinging nettle extract. Results for reducing power and antioxidant capacity to scavenging DPPH radical showed a decrease in values after the digestion process.

Highlights

Bioavailability is the term that refers to the proportion of food that is utilized for reserve and metabolic functions
After pepsin digestion (Figure 1 a)), samples BT, WT and E showed an increase in RSADPPH, and all the other samples demonstrated a decrease in this value, in comparison to measurements made before the process
The results of this study showed that RSADPPH of all kombucha samples was the lowest at the end of the digestion process, suggesting lower electron or hydrogen donation capacity of kombucha beverages

Summary

Introduction

Bioavailability is the term that refers to the proportion of food that is utilized for reserve and metabolic functions. Bioaccessibility is related to processes that take place during digestion and bioactivity to transport and mechanism of action of a bioactive compound (Fernández-García et al, 2009). Investigations of bioavailability are important in order to gain insight into the potential functional property of a certain food product. A modern way of life is oriented to the consumption of food and beverages that can provide nutritional and health beneficial effects for the human organism. Kombucha products are an example of this type of beverages

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Conclusion