Total antioxidant and Total oxidant status of Fermented Food Kombucha Tea
DOI:
https://doi.org/10.1071/ejmbs.v3i2.18Keywords:
Antioxidant, fermented foods, functional foods, oxidant, healthAbstract
Fermented foods are widely used today. The properties of fermented foods, which have an important place in human nutrition and health, vary depending on the food product used. Fermented foods, which stand out with their nutritional properties, also have significant effects on health. In our study, the total antioxidant status, total oxidant status and oxidative stress index of kombucha tea as a fermented beverage were determined. In this context, kombucha tea produced as a result of fermentation was used as a material. TAS, TOS and OSI values of the tea were measured with Rel Assay kits. As a result of the analyzes, the TAS value of kombucha tea was determined as 9.458±0.116 mmol/L, TOS value as 10.507±0.141 μmol/L and OSI value as 0.111±0.001. In this context, it was determined that kombucha tea, which has positive effects on the digestive system, can be used as an antioxidant source.
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