Date of Award

Spring 5-8-2026

Document Type

Thesis

Degree Name

Bachelor of Science (BS)

Department

Chemistry

College

College of Science

First Advisor

Drew Budner

Abstract/Description

Kombucha is a fermented sweet tea produced using a symbiotic culture of bacteria and yeast (SCOBY) and has gained widespread popularity due to its proposed health benefits. Kombucha has been studied to understand these advantages in cardiovascular support, improved metabolism, increased antioxidant effects, enhanced antimicrobial properties, and even potentially slowing the progression of certain diseases. Despite its increasing popularity, the way in which the specific bioactive compounds responsible for these effects and the fermentation conditions that influence their production remain unclear. The present study, conducted in collaboration with Dr. Budner, focuses on quantifying bioactive compounds in kombucha to better understand how additives, fermentation duration, and SCOBY activity influence the production and interaction of beneficial molecules. Kombucha samples were analyzed at multiple fermentation intervals (days 7, 10, 14, 17, and 21), and concentrations of gallic acid, catechin, rutin, quercetin, and caffeine were measured using High-Performance Liquid Chromatography (HPLC). These compounds were selected due to their known antioxidant and biological activity. Additional analyses were performed on kombucha samples containing additives such as fruit juices and botanicals to examine the relationship between flavor enhancement and nutritional value. Statistical comparisons were used to evaluate trends in compound concentration across fermentation times and additive conditions. Results indicate that the inclusion of certain additives generally increases the concentration of bioactive compounds, whereas extended fermentation times produce more variable outcomes. This study aims to further investigate these variations to determine how fermentation conditions and ingredient selection influence the nutritional and functional properties of kombucha.

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