Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf

Kombucha is traditional drink made from the fermentation of a black tea infusion, and believed to offer variety health benefits. Recently, exploring kombucha alternative substrates has become research hotspot. In this paper, two novel beverages were produced with bamboo leaf or mulberry for first time. Moreover, effects residues (infusion plus residues) without (only infusion) on antioxidant properties compared. The ferric-reducing power assay, Trolox equivalent capacity Folin–Ciocalteu method, high-performance liquid chromatography utilized measure capacities, total phenolic contents, as well some compound concentrations kombucha. results showed that types had high capacities. fermented significantly enhanced its capabilities (maximum increase 83.6%), content 99.2%), compounds (luteolin-6-C-glucoside isovitexin), sensory acceptability, compared infusion). addition, no significant effect Overall, was more suitable making residues, while residues.