Chemical profile and antioxidant activity of the kombucha beverage derived from white, green, black and red tea

• Main Authors: Qing, Rachel Yii Yieng, Mohd Nazri Abdul Rahman, Jumardi Roslan, Nor Hayati Muhammad, Nurul Huda, Mohd Khalizan Sabullah
• Format: Article
• Language: English; English
• Published: Hibiscus publisher 2024
• Subjects: RM300-666 Drugs and their actions; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/41057/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/41057/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/41057/; https://doi.org/10.54987/jobimb.xxxx
• Institution: Universiti Malaysia Sabah

Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content and healthy properties. It includes organic acids, minerals and vitam...