Effect of Sugar Addition and Fermentation Process on Flavonoids, Phenols, and Antioxidant Activity of Telang (Clitoria ternatea L.) Kombucha
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Abstract
Kombucha is a popular traditional tea prepared from different parts (leaves and flowers) of medicinal plants, including the leaves of telang (Clitoria ternatea L.). The fermented tea is usually flavoured with sugar. However, the concentration of added sugar affects the content of kombucha phytochemicals. Therefore, this study aimed to analyse the content of phenols and flavonoids and the antioxidant activity (DPPH) of telang flower kombucha sweetened with sugar. Three tea formulas were prepared with sugar concentrations of 20%, 30%, and 40%, respectively. The tea's total phenols and flavonoid contents and DPPH free radical scavenging activity were assessed using UV-Vis spectrophotometric analysis. The results showed an increase in total phenols and flavonoid contents after the fermentation process of telang flower tea into kombucha, from 87.2 to 110.8 ppm and 2.14 to 3.44 ppm, respectively. The highest phenolic content value of 129.6 ppm was obtained at 30% sugar (p<0.05). Results also show that adding sugar was directly proportional to the total flavonoid content (p<0.05). The antioxidant activity increased proportionally to 83.2 ppm at 30% sugar concentration, hence classified under the strong category (p>0.05). Based on the results, the fermentation process and adding sugar could increase the total phenols, flavonoids, and antioxidant activity in the formulation of telang flower kombucha.
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