Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study

Table 1

The concentration of monomeric phenolic compounds determined in green tea without fermentation (control), original green tea kombucha, and grape kombucha.

Phenolic compounds	Concentration (µg/mL)
	Green tea without fermentation (control)	Original green tea kombucha	Grape kombucha
Acid compounds
Gallic acid	34.12^a ± 0.02	48.13^b ± 0.01	44.33^c ± 0.01
Isoferulic acid	5.96^a ± 0.01	5.24^b ± 0.01	6.83^c ± 0.01
p-coumaric acid	5.36^a ± 0.03	9.63^b ± 0.02	11.69^c ± 0.02
Caffeine	86.63^a ± 1.23	92.32^b ± 0.23	82.33^c ± 0.01
Flavonoid compounds
Epicatechin gallate	28.08^a ± 0.03	17.50^b ± 0.03	20.80^c ± 0.01
Gallocatechin gallate	5.23^a ± 0.02	6.58^b ± 0.02	4.50^c ± 0.01
Epigallocatechin gallate	51.19^a ± 0.36	40.39^b ± 0.23	38.71^c ± 0.52
Catehin gallate	6.96^a ± 0.01	4.41^b ± 0.01	6.17^c ± 0.01
Gallocatechin	6.23^a ± 0.02	4.86^b ± 0.02	3.88 ± 0.02
Epigallocatechin	4.96^a ± 0.03	13.61^b ± 0.04	15.97^c ± 0.02
Catechin	3.01^a ± 0.01	5.07^b ± 0.01	3.66^c ± 0.01
Epicatechin	2.56^a ± 0.01	9.61^b ± 0.01	7.56^c ± 0.01
Rutin	1.98^a ± 0.02	2.68^b ± 0.02	4.88^c ± 0.02
Quercetin	Nd	Nd	2.34^c ± 0.01
Naringenin	Nd	Nd	26.92^c ± 0.23
Hesperetin	Nd	Nd	3.03^c ± 0.02

nd: not detected; : mean ± standard deviation (n = 3); different letters in each row indicate significant difference () according to one-way ANOVA and LSD test.