Phenolic compounds, antioxidant and antileishmanial activities of kombucha as affected by fermentation time.

Objective: Study the impact of fermentation time on the phytochemical properties, antioxidant and antileishmanial activities. Materials and methods: The preparation of Kombucha tea by fermentation was performed under aseptic conditions and symbiotic culture of bacteria and yeast (SCOBY) layer was maintained in culture for continuous growth in a water-sugar (4 L-500 g) mixture for 7, 14, 21, 28 and 35 days. The process of preparation was performed using a decoction. Phenolic compounds, flavonoids, and tannins was determined using standard method. The antioxidant activity was determined using three tests: DPPH Results: The qualitative analysis of the constituents showed the kombucha drink was rich in saponins, terpenoids, quinones, phenolic compounds, catechins and coumarins depending on the fermentation times. Depending on the fermentation time (7 days, 14 days, 21 days, 28 days and 35 days), significant quantities of phenolic compounds were obtained in the tea with values ranging from 182.42 to 509.41 mg GAE/g dry extract; 15.83-53.05 mg QE/g dry extract and 6.16-51.82 mg TAE/g dry extract respectively for phenolic compounds, total flavonoids and total tannins. The SC Conclusion: The Kombucha tea revealed the presence of phenolic compounds at different fermentation time. In addition, a good antioxidant profile was observed with the different radicals analyzed. Also, the inhibition of the Leishmania parasite was obtained. Therefore, the Kombucha tea constitutes a source bioactive molecules with antioxidant properties against