Analysis of the Antioxidant Activity of Strawberry Kombucha using the UV–Vis Spectrophotometric Method
-
Ni Ketut Esati(1*)
Department of Pharmacy, Faculty of Pharmacy and Health Sciences, Universitas Pendidikan Nasional, Denpasar, Bali
-
Gusti Ayu Dewi Lestari(2)
Department of Pharmacy, Faculty of Pharmacy and Health Sciences, Universitas Pendidikan Nasional, Denpasar, Bali
-
Ida Bagus Nanda Griadnyana(3)
Sekolah Tinggi Farmasi Mahaganesha, Denpasar, Bali
(*) Corresponding Author
Abstract
The development of modern lifestyles, which tend to favor instant foods and beverages, has increased the risk of degenerative diseases associated with oxidative stress. This condition has driven the demand for foods and beverages rich in antioxidants. Kombucha is a fermented beverage recognized for its probiotic and antioxidant properties, while strawberries are rich in natural antioxidant compounds. The combination of these two components has the potential to produce a functional beverage beneficial to health, particularly as a source of antioxidants. Therefore, this study aimed to determine the effect of fermentation duration on the antioxidant activity of strawberry kombucha and to identify the optimal fermentation duration for achieving the highest antioxidant activity. This study employed a quantitative research design using a laboratory experimental method. Strawberry kombucha was prepared from a mixture of fresh strawberries, water, granulated sugar, SCOBY starter solution, and SCOBY, followed by fermentation for 7, 10, and 13 days. Antioxidant activity was evaluated using the UV-Vis spectrophotometric method with DPPH reagent. The results demonstrated that fermentation duration significantly affected the antioxidant activity of strawberry kombucha. The highest antioxidant activity was achieved on day 10, with an IC50 value of 24.69 ppm, which was categorized as very strong antioxidant activity. Fermentation on day 13 resulted in an IC50 value of 30.69 ppm, which also fell within the very strong category, whereas fermentation on day 7 produced an IC50 value of 74.38 ppm, categorized as strong antioxidant activity. Therefore, a fermentation duration of 10 days was identified as the optimal condition for producing the highest antioxidant activity. The findings of this study are expected to contribute to the development of beverage formulations rich in antioxidant compounds.
Downloads
References
Jakubczyk K, Kałduńska J, Kochman J, Janda K. Chemical Profile and Antioxidant Activity of the Kombucha beverage Derived from White, Green, Black and Red Tea. Antioxidants. vol. 9, no. 5, p. 447, 2020. doi:10.3390/antiox9050447.
A. Pramono, et al. Free Radical Scavenging, α -Amylase, α-Glucosidase, and Lipase Inhibitory Activities of Metabolites from Strawberry Kombucha: Molecular Docking and in Vitro Studies. Pharmacia. 71:1–12. 2024. doi: 0.3897/PHARMACIA.71.E116794.
E. Zubaidah, A. B. Cahyadi, I. Srianta, and I. Tewfik. Physicochemical and Microbiological Characteristics of Fruit-based Kombucha. Food Res. 7(1):64–70. 2023. doi: 10.26656/fr.2017.7S(1).8.
F. Giampieri et al. Strawberry Consumption Improves Aging-associated Impairments, Mitochondrial Biogenesis and Functionality Through the AMP-activated Protein Kinase Signaling Cascade. Food Chem. 234: 464–471. 2017. doi: 0.1016/j.foodchem.2017.05.017.
F. Gaggìa et al.Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity. Nutrients. 11(1). 2019. doi: 10.3390/nu11010001.
F. De Filippis, A. D. Troise, P. Vitaglione, and D. Ercolini. Different Temperatures Select Distinctive Acetic Acid Bacteria Species and Promotes Organic Acids Production During Kombucha Tea Fermentation. Food Microbiol. 73: 11–16. 2018. doi: 10.1016/j.fm.2018.01.008.
N. Ł. Zofia et al. Effect of Fermentation Time on Antioxidant and Anti-Aging Properties of Green Coffee Kombucha Ferments. Molecules. 25(22). 2020. doi: 10.3390/molecules25225394.
E. Tejedor-Calvo and D. Morales. Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits. Fermentation. 9(4). 2023. doi: 10.3390/fermentation9040326.
R. G. Xiong et al. Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf. Antioxidants. 12(8). 2023. doi: 10.3390/antiox12081573.
M. C. Christodoulou et al. Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals. Antioxidants. 11(11). 2022. doi: 10.3390/antiox11112213.
Sugiyono, Metode Penelitian Kuantitatif ,Kualitatif Dan R Dan D /. Bandung : Alfabeta. https://inlislite.uin-suska.ac.id/opac/detail-opac?id=27259. 2017.
Y. Siagian, R. Yuniarti, A. S. Daulay, and A. F. Pulungan. Vitamin C Composition and Antioxidant Activity Assessment of Herbal Kombucha Tea from Bidara Leaves (Ziziphus mauritiana Lam). JPS, vol. 8, no. 2, p. 1004–1017, 2025.
M. Hidayatullah, A. Abdurrahman, L. Andina, R. Astiati, and R. Rina. Antioxidant Activity Test of Kelakai Leaf Kombucha (Stenochlaena palustris (Burm.F) Bedd) Using The DPPH Method. JPS, vol. 9, no. 1, p. 588–597, 2026.
D. Morales, R. Gutiérrez-Pensado, F. I. Bravo, B. Muguerza. Novel Kombucha Beverages with Antioxidant Activity Based on Fruits as Alternative Substrates. LWT. vol. 189, 2023.doi.org/10.1016/j.lwt.2023.115482
Copyright (c) 2025 Ni Ketut Esati, Gusti Ayu Dewi Lestari, Ida Bagus Nanda Griadnyana
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. Copyright is retained by the authors, and articles can be freely used and distributed by others.
