Increased Antioxidant Activity of Flourensia cernua by Fermentation with Kombucha

Abstract

Flourensia cernua, known as tarbush, treats gastrointestinal problems due to its phenolic compound content. These compounds are antioxidant chemical structures found polymerized in plant tissues, requiring their hydrolysis through sustainable bioprocesses such as fermentation. Kombucha is a symbiotic culture of several bacteria and yeasts, which can produce enzymes to release tannins. The present study focused on increasing the antioxidant activity of F. cernua through a kombucha fermentation process for 2 weeks at room temperature. Obtained fermented and non-fermented aqueous infusions (control) to measure their chemical and antioxidant composition. Infusion of F. cernua fermented with kombucha significantly increased the total tannin content and antioxidant potential. Antioxidant activity attributed to flavanones, lignans, hydroxycinnamic acids, and flavonoids identified by HPLC-MS in fermented infusions of F. cernua. The results suggested that fermentation is a promising, safe, and straightforward bioprocess that could improve the biological properties of less-used edible plants such as F. cernua.