Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture
Kombucha is a renowned fermented drink for its diverse health benefits. This research aims to evaluate sweetened red ginger extract as an alternative substrate in making kombucha by observing the chemical properties (pH, total acid, total sugar, total polyphenol, chemical compound profile using LC-M...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Universitas Trunojoyo Madura
2023-02-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/14269 |
| _version_ | 1797851446008348672 |
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| author | Setyani Budiari Hani Mulyani Yati Maryati Euis Filailla Anastasia Fitria Devi Hakiki Melanie |
| author_facet | Setyani Budiari Hani Mulyani Yati Maryati Euis Filailla Anastasia Fitria Devi Hakiki Melanie |
| author_sort | Setyani Budiari |
| collection | DOAJ |
| description | Kombucha is a renowned fermented drink for its diverse health benefits. This research aims to evaluate sweetened red ginger extract as an alternative substrate in making kombucha by observing the chemical properties (pH, total acid, total sugar, total polyphenol, chemical compound profile using LC-MS/MS) and the antioxidant activity. Three variables were varied, i.e., red ginger concentration (1, 5, and 10%), kombucha culture concentration (10 and 20%), and fermentation time (0, 6, and 12 days). The total sugar and pH declined during fermentation while the titratable acidity, polyphenol, and antioxidant activity increased. The kombucha prepared with 20% culture concentration resulted in a greater reduction of pH and increase of titratable acidity, total polyphenol, and antioxidant activity than the one prepared with 10% culture concentration. The red ginger kombucha prepared with 10% ginger and 20% culture in 12 days displayed the highest antioxidant activity. It revealed ten active compounds under the LC-MS/MS investigation, i.e., 3’,4’,5’,5,7,8-hexame-thoxy flavone, 6-gingerol, evodin, isosakuranetin-7-rutinoside, methyl ophiopogonanone A, narirutin, neohesperidin, ononin, sinensetin, and shogaol. This research shows that red ginger extract fermentation using kombucha culture can be an alternative technology to produce red ginger-based functional drinks with healthy organic acids, healthy polyphenols, and antioxidant activity. |
| first_indexed | 2024-04-09T19:17:59Z |
| format | Article |
| id | doaj.art-7b43d26c43cf43fcbc029cd74377562f |
| institution | Directory Open Access Journal |
| issn | 1907-8056 2527-5410 |
| language | English |
| last_indexed | 2024-04-09T19:17:59Z |
| publishDate | 2023-02-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj.art-7b43d26c43cf43fcbc029cd74377562f2023-04-06T01:21:30ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102023-02-01171606910.21107/agrointek.v17i1.142696368Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha cultureSetyani Budiari0Hani Mulyani1Yati Maryati2Euis Filailla3Anastasia Fitria Devi4Hakiki Melanie5Pusat Riset Kimia Maju, Badan Riset dan Inovasi NasionalPusat Riset Kimia Maju, Badan Riset dan Inovasi NasionalPusat Riset Kimia Maju, Badan Riset dan Inovasi NasionalPusat Riset Kimia Maju, Badan Riset dan Inovasi NasionalPusat Riset Kimia Maju, Badan Riset dan Inovasi NasionalPusat Riset Kimia Maju, Badan Riset dan Inovasi NasionalKombucha is a renowned fermented drink for its diverse health benefits. This research aims to evaluate sweetened red ginger extract as an alternative substrate in making kombucha by observing the chemical properties (pH, total acid, total sugar, total polyphenol, chemical compound profile using LC-MS/MS) and the antioxidant activity. Three variables were varied, i.e., red ginger concentration (1, 5, and 10%), kombucha culture concentration (10 and 20%), and fermentation time (0, 6, and 12 days). The total sugar and pH declined during fermentation while the titratable acidity, polyphenol, and antioxidant activity increased. The kombucha prepared with 20% culture concentration resulted in a greater reduction of pH and increase of titratable acidity, total polyphenol, and antioxidant activity than the one prepared with 10% culture concentration. The red ginger kombucha prepared with 10% ginger and 20% culture in 12 days displayed the highest antioxidant activity. It revealed ten active compounds under the LC-MS/MS investigation, i.e., 3’,4’,5’,5,7,8-hexame-thoxy flavone, 6-gingerol, evodin, isosakuranetin-7-rutinoside, methyl ophiopogonanone A, narirutin, neohesperidin, ononin, sinensetin, and shogaol. This research shows that red ginger extract fermentation using kombucha culture can be an alternative technology to produce red ginger-based functional drinks with healthy organic acids, healthy polyphenols, and antioxidant activity.https://journal.trunojoyo.ac.id/agrointek/article/view/14269antioxidantchemical propertieskombuchared ginger |
| spellingShingle | Setyani Budiari Hani Mulyani Yati Maryati Euis Filailla Anastasia Fitria Devi Hakiki Melanie Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture Agrointek antioxidant chemical properties kombucha red ginger |
| title | Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture |
| title_full | Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture |
| title_fullStr | Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture |
| title_full_unstemmed | Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture |
| title_short | Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture |
| title_sort | chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture |
| topic | antioxidant chemical properties kombucha red ginger |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/14269 |
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