Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea.
作者： Karolina Jakubczyk , Izabela Gutowska , Justyna Antoniewicz , Katarzyna Janda
DOI: 10.1007/S12011-020-02445-9
关键词:
摘要: Kombucha dates back thousands of years and is reported to have originated in East Asia. It produced by fermenting tea with added sugar using SCOBY (symbiotic culture bacteria yeast). Its health benefits can be attributed the metabolites during fermentation process. Valuable ingredients this fermented beverage include acetic acid, glucuronic vitamins, enzymes, sugars polyphenols. Tea, consequently kombucha, contains numerous minerals, one them fluoride. Under physiological conditions, fluoride plays a significant role hard tissue mineralisation processes. However, even at low concentrations long-term exposure, fluorides may accumulate body cause range detrimental effects. traditionally brewed black tea, but these days it becoming increasingly popular use other types make it, which significantly affect its composition health-promoting The aim study was evaluate content kombucha beverages derived from black, green, white red tea. Fluoride measured different time points fermentation. potentiometric method used determine ions. demonstrated that major dietary source (0.42–0.93 mg/L) type has effect on chemical composition. Therefore, recommended or due lowest ensure food safety. Graphical Abstract
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