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Food and Feed Research
2020, vol. 47, br. 1, str. 33-42
In vitro procena biološke dostupnosti antioksidativne aktivnosti kombuha napitaka nakon gastro i intestinalne digestije
Vitas Jasmina S. ORCID, Popović Ljiljana M., Čakarević Jelena C., Malbaša Radomir V. ORCID, Vukmanović Stefan Z.
Univerzitet u Novom Sadu, Tehnološki fakultet, Srbija

e-adresa: vitasj@uns.ac.rs
Projekat:
Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije (institucija: Univerzitet u Novom Sadu, Tehnološki fakultet) (MPNTR - 451-03-68/2020-14/200134)
This research was financially supported by the Provincial Secretariat for Higher Education and Scientific Research (Project name: Kombucha beverages production using alternative substrates from the territory of the Autonomous Province of Vojvodina; Project No. 142-451-2400/2019-03)

Sažetak
Kombuha napitak je fermentisani proizvod dobijen fermentacijom kulture kombuhe na, uobičajeno, crnom ili zelenom čaju. Sem crnog i zelenog čaja, kombuha takođe fermentiše vodene ekstrakte medicinskih biljaka. Dobijeni proizvodi poseduju antioksidativnu aktivnost. Cilj ovog rada je bilo utvrđivanje antioksidativnog potencijala kombuha napitaka sa crnim čajem, zelenim čajem i biljnim drogama nakon in vitro digestije pepsinom i pankreatinom. Određeni su sposobnost stabilizacije i transformacije DPPH i hidroksi radikala, kao i redukciona moć kombuha proizvoda. Kombuha napici sa nanom i koprivom su pokazali najveću sposobnost hvatanja hidroksi radikala na kraju procesa digestije. Rezultati dobijeni za redukcionu moć i antioksidativnu aktivnost na DPPH radikal su pokazali da nakon procesa digestije dolazi do pada ovih vrednosti.
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O članku

jezik rada: engleski
vrsta rada: originalan članak
DOI: 10.5937/FFR2001033V
objavljen u SCIndeksu: 04.07.2020.
metod recenzije: jednostruko anoniman
Creative Commons License 4.0

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