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

Table 2

Comparison of antioxidative activity between grape kombucha in this study and kombucha with grape flavor in market.

	Antioxidative activity
	FRAP (mM Fe^2+)	ABTS radical scavenging ability (%)
Grape kombucha in this study	1.53^a ± 0.24	23.68^d ± 2.25
Kombucha with grapeflavor in market	0.52^b ± 0.31	12.54^c ± 2.51

: mean ± standard deviation (n = 3); different letters in each column indicate significant difference (), according to one-way ANOVA and LSD test.