Phytochemical and antioxidant evaluation of Moringa oleifera and Aloe vera in the fermentation of kombucha [pdf]

Background.Kombucha is a fermented beverage with a very low alcohol concentration.It can be brewed with different substrates, which influence its functional properties.Methods.The present study elaborated and characterized kombucha based on Moringa oleifera and Aloe vera.Various combinations of A. vera (C: 100:0; T1: 50:50; T2: 75:25; T3: 25:75% W: W) and dextrose were mixed with a single concentration of M. oleifera, evaluating the antioxidant capacity, total phenolic compounds, pH, acidity and total sugars of the fermented product at 3, 6, 9, 12 and 15 days.Results.The percentage acidity and pH ranged between 1.0-1.9%and 2.2-3.2,respectively.At the end of fermentation, no statistical differences were found between treatments for total sugar concentrations (1893-2434 mg/L), total phenols, and antioxidant activity by ABTS, DPPH, and FRAP.However, an increase in DPPH radical activity (734-959 µM TE/mL), Fe oxidation in FRAP (36-83 µM TE/mL), and total phenolic concentration (7.8-9.3 mg GAE/ml) was observed.In contrast, a decrease in ABTS radical activity (786-562 mg TE/mL) is observed. Conclusion.The results suggest that using A. vera and M. oleifera is a good alternative for elaborating kombucha.