Extracting Antioxidants from Kombucha By-Product Using Various Methods

Jim Crocker
12th July, 2024

Extracting Antioxidants from Kombucha By-Product Using Various Methods

Image Source: Natural Science News, 2024

Key Findings

  • Researchers from the University of São Paulo studied the potential of using discarded SCOBY, a byproduct of Kombucha production, to extract valuable antioxidants and phenolic compounds
  • The study found that all SCOBY extracts had high levels of phenolic compounds and significant antioxidant activity
  • The most effective extraction method was decoction with the highest solvent volume, which yielded the highest concentration of phenolics and antioxidant activity
Kombucha, a fermented beverage made from tea, has gained popularity for its potential health benefits, including antioxidant and antimicrobial properties[2]. The drink is produced through the fermentation of tea by a symbiotic culture of bacteria and yeast (SCOBY), which forms a floating film during the process. However, after prolonged use, SCOBY becomes a production waste. Researchers from the University of São Paulo have explored alternative uses for this waste, focusing on extracting bioactive compounds and antioxidants from discarded SCOBY[1]. The study aimed to evaluate the antioxidant activity and total phenolic content of SCOBY ethanolic extracts. Two different solid-liquid extraction methods were used with three different waste weight to solvent volume ratios. The SCOBY used in the study had a high cellulose concentration (9.42 ± 1.00%) and low concentrations of proteins (0.84 ± 0.04%) and lipids (0.29 ± 0.05%). The findings revealed that all evaluated extracts exhibited high concentrations of total phenolics (40.7–64.3 mg GAE/100 g of SCOBY) and significant antioxidant activity, as determined by ABTS•+, FRAP, and ORAC assays. The most efficient extraction method was decoction using the highest solvent volume (ratio 1:20). Principal Component Analysis (PCA) showed clear clustering of samples based on the type of extraction and the different weight to solvent volume ratios. This study builds on previous research that highlights the health-promoting properties of Kombucha. For instance, Kombucha's high content of bioactive compounds and strong antioxidant properties are influenced by factors such as tea type, brewing parameters, and fermentation conditions[2]. The current study adds to this understanding by demonstrating that even the waste products of Kombucha production, specifically the discarded SCOBY, can be a valuable source of antioxidants and phenolic compounds. The antimicrobial and antioxidant properties of Kombucha have been previously documented, with studies showing that fermentation can enhance these activities[3]. The current research corroborates these findings by showing that SCOBY, a byproduct of Kombucha fermentation, retains significant bioactive properties. This opens up new avenues for utilizing what would otherwise be waste material, potentially adding value to Kombucha production and reducing environmental impact. Moreover, the study's focus on extracting bioactive compounds from SCOBY aligns with earlier research on the production of cellulose-based films from Kombucha fermentation. These films have been found to retain natural bioactive substances, essential for developing active materials[4]. The high cellulose content of SCOBY, as identified in the current study, further supports its potential utility in various industrial applications. Additionally, the resilience of the Kombucha microbial community (KMC) has been demonstrated in extreme conditions, such as those simulated in the BIOlogy and Mars Experiment (BIOMEX)[5]. This resilience underscores the robustness of the bioactive compounds produced during Kombucha fermentation, including those found in SCOBY. In conclusion, the research conducted by the University of São Paulo provides a promising solution for repurposing SCOBY waste. By extracting valuable antioxidants and phenolics, this study not only enhances the economic viability of Kombucha production but also contributes to environmental sustainability. The findings integrate well with prior studies, underscoring the multifaceted benefits of Kombucha and its byproducts.

NutritionHealthBiochem

References

Main Study

1) Extraction of polyphenols and antioxidant compounds from SCOBY, as a by-product of Kombucha, using different types of extraction

Published 9th July, 2024

https://doi.org/10.1007/s44187-024-00106-7

Related Studies

2) Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY).

https://doi.org/10.3390/antiox10101541

3) Application of Kombucha Fermentation Broth for Antibacterial, Antioxidant, and Anti-Inflammatory Processes.

https://doi.org/10.3390/ijms241813984

4) Bacterial cellulose films production by Kombucha symbiotic community cultured on different herbal infusions.

https://doi.org/10.1016/j.foodchem.2021.131346

5) Kombucha Multimicrobial Community under Simulated Spaceflight and Martian Conditions.

https://doi.org/10.1089/ast.2016.1480


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