Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

Table 1

The effect of fermentation time on the chemical profile and antioxidant activity of kombucha beverages produced using green, black, and pu’er teas.

Chemical properties	Tea types	d.f.	X^2	value
Chemical amount
TPC	Green	5	52.053	<0.001
	Black	5	65.884	<0.001
	Pu’er	5	58.531	<0.001
TFC	Green	5	19.524	0.002
	Black	5	37.553	<0.001
	Pu’er	5	5.610	0.346
Antioxidant properties
FRAP	Green	5	36.301	<0.001
	Black	5	55.261	<0.001
	Pu’er	5	51.935	<0.001
DPPH	Green	5	87.719	<0.001
	Black	5	73.830	<0.001
	Pu’er	5	81.981	<0.001

TPC: total polyphenol content; TFC: total flavonoid content; FRAP: ferric ion reducing power assay; DPPH: 2,2-diphenyl-1-picrylhydrazyl radical assay; d.f., degrees of freedom; X², chi square statistic for likelihood ratio test.