The Effect of Water Ionic Chemistry on the Total Polyphenol Content of Kombucha
Presentation Type
Poster
Full Name of Faculty Mentor
Drew Budner, Chemistry
Major
Biochemistry
Presentation Abstract
Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and flavor profile that varies dramatically based on its composition. While the exact origin of kombucha is unknown, it has recently gained popularity in the United States along with an extensive variety of unsubstantiated health benefits such as improving cardiovascular health, increasing weight loss, combating acne and wrinkles, relieving arthritis, lowering high blood pressure and cholesterol levels, and even the ability to reduce the invasiveness of malignant tumor formation. One of the potential key components in kombucha responsible for these supposed health benefits are the family of polyphenols, such as stilbenes, lignans, flavonoids, and phenolic acids. Considering the increasingly diverse composition of kombucha, from the different types of bacteria and yeast utilized, to the flavoring additives that can be added pre- or post-fermentation, our knowledge is limited regarding the effect that the varying ionic concentrations within the water used for brewing have on increasing or decreasing the total polyphenol content found within the kombucha. The impact that calcium, magnesium, bicarbonate, sulfate, and chloride concentration had on the measured total polyphenol content of brewed kombucha was investigated. The resulting data and information generated by the investigation can be used to aid in future kombucha production with improved total polyphenol content.
Start Date
11-4-2023 10:00 AM
End Date
11-4-2023 12:00 PM
Disciplines
Biochemistry
Recommended Citation
Hanson, Nicholas, "The Effect of Water Ionic Chemistry on the Total Polyphenol Content of Kombucha" (2023). Undergraduate Research Competition. 25.
https://digitalcommons.coastal.edu/ugrc/2023/fullconference/25
The Effect of Water Ionic Chemistry on the Total Polyphenol Content of Kombucha
Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and flavor profile that varies dramatically based on its composition. While the exact origin of kombucha is unknown, it has recently gained popularity in the United States along with an extensive variety of unsubstantiated health benefits such as improving cardiovascular health, increasing weight loss, combating acne and wrinkles, relieving arthritis, lowering high blood pressure and cholesterol levels, and even the ability to reduce the invasiveness of malignant tumor formation. One of the potential key components in kombucha responsible for these supposed health benefits are the family of polyphenols, such as stilbenes, lignans, flavonoids, and phenolic acids. Considering the increasingly diverse composition of kombucha, from the different types of bacteria and yeast utilized, to the flavoring additives that can be added pre- or post-fermentation, our knowledge is limited regarding the effect that the varying ionic concentrations within the water used for brewing have on increasing or decreasing the total polyphenol content found within the kombucha. The impact that calcium, magnesium, bicarbonate, sulfate, and chloride concentration had on the measured total polyphenol content of brewed kombucha was investigated. The resulting data and information generated by the investigation can be used to aid in future kombucha production with improved total polyphenol content.