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. 2023 Aug 10;12(16):3010.
doi: 10.3390/foods12163010.

Preparation, Antioxidant Activities and Bioactive Components of Kombucha Beverages from Golden-Flower Tea (Camellia petelotii) and Honeysuckle-Flower Tea (Lonicera japonica)

Si-Xia Wu  1 , Ruo-Gu Xiong  1 , Jin Cheng  1 , Xiao-Yu Xu  2 , Guo-Yi Tang  2 , Si-Yu Huang  1 , Dan-Dan Zhou  1 , Adila Saimaiti  1 , Ren-You Gan  3 , Hua-Bin Li  1
Affiliations

Preparation, Antioxidant Activities and Bioactive Components of Kombucha Beverages from Golden-Flower Tea (Camellia petelotii) and Honeysuckle-Flower Tea (Lonicera japonica)

Si-Xia Wu et al. Foods. .

Abstract

Kombucha is a fermented tea known for its health benefits. In this study, golden-flower tea (Camellia petelotii) and honeysuckle-flower tea (Lonicera japonica) were first used as raw materials to prepare kombucha beverages. The antioxidant activities, total phenolic contents, concentrations of bioactive components, and sensory scores of two kombucha beverages were assessed. Additionally, effects of fermentation with or without tea residues on kombucha beverages were compared. The results found that two kombucha beverages possessed strong antioxidant activities and high scores of sensory analysis. In addition, fermentation with golden-flower tea residues could remarkably enhance the antioxidant activity (maximum 2.83 times) and total phenolic contents (3.48 times), while fermentation with honeysuckle tea residues had a minor effect. Furthermore, concentrations of several bioactive compounds could be increased by fermentation with golden-flower tea residues, but fermentation with honeysuckle-flower tea residues had limited effects. Moreover, the fermentation with or without tea residues showed no significant difference on sensory scores of golden-flower tea kombucha and honeysuckle-flower tea kombucha, and golden-flower tea kombucha had higher sensory scores than honeysuckle-flower tea kombucha. Therefore, it might be a better strategy to produce golden-flower tea kombucha by fermentation with tea residues, while honeysuckle-flower tea kombucha could be prepared without tea residues.

Keywords: antioxidant activities; fermentation; golden-flower tea; honeysuckle-flower tea; kombucha; polyphenols.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The appearance of kombucha based on golden-flower tea and honeysuckle-flower tea. (a) Kombucha based on golden-flower tea with or without residues; (b) Kombucha based on honeysuckle-flower tea with or without residues.
Figure 2
Figure 2
The FRAP values of kombucha beverages during fermentation process. (a) Kombucha based on golden-flower tea; (b) Kombucha based on honeysuckle-flower tea. In the same type of kombucha, different letters indicate significant differences (p < 0.05). * Denotes a significant difference (p < 0.05) between fermentation with residues and those without residues.
Figure 3
Figure 3
The TEAC values of kombucha beverages during fermentation process. (a) Kombucha based on golden-flower tea; (b) Kombucha based on honeysuckle-flower tea. In the same type of kombucha, different letters indicate significant differences (p < 0.05). * Denotes a significant difference (p < 0.05) between fermentation with residues and those without residues.
Figure 4
Figure 4
The TPC values of kombucha beverages during fermentation process. (a) Kombucha based on golden-flower tea; (b) Kombucha based on honeysuckle-flower tea. In the same type of kombucha, different letters indicate significant differences (p < 0.05). * Denotes a significant difference (p < 0.05) between fermentation with residues and those without residues.
Figure 5
Figure 5
Chromatograms of standards and kombucha beverages at 254 nm. (a) Standards, (b) Kombucha based on golden-flower tea without tea residues, (c) Kombucha based on golden-flower tea with tea residues, (d) Kombucha based on honeysuckle-flower tea without tea residues and (e) Kombucha based on honeysuckle-flower tea with tea residues.
Figure 5
Figure 5
Chromatograms of standards and kombucha beverages at 254 nm. (a) Standards, (b) Kombucha based on golden-flower tea without tea residues, (c) Kombucha based on golden-flower tea with tea residues, (d) Kombucha based on honeysuckle-flower tea without tea residues and (e) Kombucha based on honeysuckle-flower tea with tea residues.
Figure 6
Figure 6
The contents of bioactive components in kombucha beverages at different fermentation time. (a–d) Kombucha based on golden-flower tea; (e–g) Kombucha based on honeysuckle-flower tea. In the same type of kombucha, different letters indicate significant differences (p < 0.05). * Denotes a significant difference (p < 0.05) between fermentation with residues and those without residues.
Figure 6
Figure 6
The contents of bioactive components in kombucha beverages at different fermentation time. (a–d) Kombucha based on golden-flower tea; (e–g) Kombucha based on honeysuckle-flower tea. In the same type of kombucha, different letters indicate significant differences (p < 0.05). * Denotes a significant difference (p < 0.05) between fermentation with residues and those without residues.
Figure 7
Figure 7
Heatmap analysis of compound concentrations and related parameters. (a) Kombucha based on golden-flower tea without residues, (b) Kombucha based on golden-flower tea with residues, (c) Kombucha based on honeysuckle-flower tea without residues and (d) Kombucha based on honeysuckle-flower tea with residues.
Figure 7
Figure 7
Heatmap analysis of compound concentrations and related parameters. (a) Kombucha based on golden-flower tea without residues, (b) Kombucha based on golden-flower tea with residues, (c) Kombucha based on honeysuckle-flower tea without residues and (d) Kombucha based on honeysuckle-flower tea with residues.
Figure 8
Figure 8
Results of sensory evaluation.
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