IN VITRO ASSESSMENT OF BIOACCESSIBILITY OF THE ANTIOXIDANT ACTIVITY OF KOMBUCHA BEVERAGES AFTER GASTRIC AND INTESTINAL DIGESTION

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.