|
Determination of total phenolic content and antioxidant capacity of Kombucha beverage fermented from black tea and Helianthus tuberosus L. |
|---|---|
| รหัสดีโอไอ | |
| Creator | Teeratan Khamsaing |
| Title | Determination of total phenolic content and antioxidant capacity of Kombucha beverage fermented from black tea and Helianthus tuberosus L. |
| Contributor | Thirapat Kositkul, Pattana Sripalakit, Aurasorn Saraphanchotiwitthaya |
| Publisher | Mahasarakham University |
| Publication Year | 2569 |
| Journal Title | Journal of Science and Technology Mahasarakham University |
| Journal Vol. | 45 |
| Journal No. | 4 |
| Page no. | 510-522 |
| Keyword | Kombucha, black tea, Jerusalem artichoke, total phenolic content, antioxidant activity |
| URL Website | https://li01.tci-thaijo.org/index.php/scimsujournal |
| Website title | Journal of Science and Technology Mahasarakham University |
| ISSN | 1686-9664 (Print), 2586-9795(Online) |
| Abstract | This investigation examined kombucha produced from Assam black tea combined with Jerusalem artichoke using SCOBY fermentation. The research team measured phenolic compounds and antioxidant properties across multiple formulations over 14 days. Key findings revealed that the black tea-Jerusalem artichoke blend demonstrated elevated phenolic levels and strong free radical inhibition capacity. The black tea-Jerusalem artichoke kombucha (JT) demonstrated high phenolic content and antioxidant activity during fermentation. |
