ENHANCEMENT OF THE FUNCTIONAL PROPERTIES OF COFFEE THROUGH FERMENTATION BY "TEA FUNGUS" (KOMBUCHA)

被引：47

作者：

Watawana, Mindani I. ^{[1
]}

Jayawardena, Nilakshi ^{[1
]}

Waisundara, Viduranga Y. ^{[1
]}

机构：

[1] Natl Inst Fundamental Studies, Kandy 20000, Sri Lanka

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期

关键词：

CHLOROGENIC ACIDS; ANTIOXIDANT; CAFFEINE; ASSAY;

D O I：

10.1111/jfpp.12509

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antioxidant and starch hydrolase inhibitory activities and the polyphenol contents of three roasted coffee powders (fine-ground coffee - FGC, coarse-ground coffee - CGC and instant coffee - IC) were determined following fermentation by the Kombucha "tea fungus" for 7 days. A statistically significant decrease (P < 0.05) in the pH was observed in FGC from 5.0 to 4.1. The chlorogenic acid content statistically significantly increases (P < 0.05) in CGC and FGC with final values of 12.9 and 13.2 mg/L, respectively. The caffeic acid content showed statistically significant increases (P < 0.05) only in FGC with a final value of 28.4 mg/L. Statistically significant increases (P < 0.05) in both starch hydrolases were observed from day 5 onward in all three beverages. In conclusion, this study provided preliminary evidence on the enhancement of the antioxidant and starch hydrolase inhibitory potential of coffee beverages through fermentation with the tea fungus.

引用

页码：2596 / 2603

页数：8

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