EVALUATION OF ANTIOXIDANT ACTIVITY AND PHYTOCHEMICALS EFFECTS OF FRUIT-INFUSED TAGETES ERECTA KOMBUCHA BEVERAGE

Abstract

Kombucha is a drink that is rich in antioxidants and contains probiotics. The objective of this research is to study the kombucha Marigold formula, evaluate primary physical characteristics and Antioxidant effects using ABTS Assay as well as phytochemicals (phenolic content and flavonoid content) of various kombucha marigold formulas with different ingredients as follows Stevia formula, fruit formula, herbal tea formula. The results showed that the kombucha was light in color compared to the color of the tea before fermentation and had a sour taste pH of 3.0-3.5. Comparison of a total of 10 marigold kombucha recipes, comparing stevia and no stevia recipes, formulations mixed with five different types of fruits and marigold recipes with three other types of tea, it was found that the results of the evaluation of free radical inhibition of kombucha flower recipes with stevia showed better effects than none-Stevia, by kombucha diluted 1-fold (50%), showed a similar effect to the standard substance Trolox 0.5 mg/ml and compared the marigold flower mixed fruit formula and found that the formula mixed with bananas showed the best result. In addition, other herbal tea recipes were evaluated compared with marigold tea. It was found that mango leaf tea is the best and better than marigold. The results of analyzing the total phenolics and flavonoids content, in the same direction as those of an antioxidant effect. In summary, the kombucha recipe for mango leaf tea mixed with stevia and bananas is the best recipe, the next is kombucha recipe of marigold tea mixed with stevia and bananas. The studies can further develop healthy beverage products, enhanced probiotics, and other products such as, making into powder as an ingredient beverage and bakery.