Determination of total phenolic compounds of green and black tea and their respective kombucha teas
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Abstract
The kombucha is the result of the fermentation of sweetened green tea or black tea and added symbiotic culture of bacteria and yeasts, capable of providing several health beneficial properties, including to the gastrointestinal tract and to the immunity. Green tea and black tea have been known and used for years due to their health benefits. These teas are derived from the processing of Camellia sinensis. This study aimed to evaluate the concentration of phenolic compounds present in kombuchas prepared from green tea and black tea, and in the two types of teas prepared only by infusion. The analysis was performed 15 days after the start of the fermentation process. The green and black teas were frozen until the day of the analysis. It was observed that green and black tea had statistically equal results for phenolic compound and lower than their respective kombuchas. The kombucha obtained from green tea had a higher concentration of phenolic compound than the kombucha obtained from black tea. At the end of the fermentation process, it was possible to observe an increase in the concentration of phenolic compound in the kombucha obtained from green and black teas.
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