Abstract:

Kombucha is a sour-sweet beverage that is characterized by acetic acid and alcohol fermentation that occurs with the symbiotic relationship of acetic acid bacteria and yeasts in the kombucha culture. This study aimed to increase the bioactive potential of Kombucha, which has many health benefits. Kombucha was prepared by fermentation following the addition of medlar (Mespilus germanica L.) fruit to green tea at different rates (5%, 10%, and 20%). These teas were evaluated regarding antioxidant capacity, total phenolic content, and bioaccessibility. It was observed that the bioactive potential increased with the increase in the ratio of medlar added to the Kombucha samples. With the addition of medlar at the level of 20%, the antioxidant capacity of bioaccessible phenolic fractions for the DPPH method increased from 26.21±0.25 μmol TE/mL to 38.54±0.08 μmol TE/mL, and the total phenolic content increased from 42.83±1.02 mg GAE/100 mL to 42.83±1.02 mg GAE/100 mL. Kombucha prepared with the addition of medlar fruit has revealed a beverage with high bioactive content and also demonstrated the potential to increase the industrial use of the wild medlar fruit.

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