Evaluation of Antioxidant and Antihyperglycemic Activities in Kombucha Made from Black Turmeric (Curcuma aeruginosa Roxb.) Rhizome Extract
DOI:
https://doi.org/10.48048/tis.2026.13030Keywords:
Antihyperglycemic, Antioxidant, Curcuma aeruginosa, Curcuminoid, KombuchaAbstract
Kombucha, a fermented beverage, has gained increasing attention because of its health benefits, particularly when it is combined with medicinal plants. One such plant with promising properties is black turmeric rhizome (Curcuma aeruginosa Roxb.), which is known for its various pharmacological effects. This study aimed to determine the total phenolic, flavonoid, and curcuminoid contents of kombucha produced from black turmeric rhizome and evaluate its in vitro antioxidant and antihyperglycemic activities. After kombucha fermentation at 25 - 30 °C for 10 days, the extract of black turmeric rhizome resulted in 85.538 mg GAE/L of phenolic content and 20.063 mg QE/L of flavonoid content, which was significantly higher (p < 0.05) than that of the unfermented black turmeric. UFLC spectrophotometry analysis showed an increase in curcumin (61.307 ppm), whereas bisdemethoxycurcumin and demethoxycurcumin contents were lower after kombucha fermentation of black turmeric rhizome. The IC50 values for DPPH antioxidant activity was 34.46 ± 0.34 µg/mL (using ascorbic acid as control) and for α-glucosidase inhibition was 9.41 ± 0.76 µg/mL (using acarbose as a control). Significant increases (p < 0.05) were observed in the antioxidant capacities of kombucha fermentation compared to that of unfermented black turmeric rhizome (ABTS: 167%, FRAP: 742%, and CUPRAC: 93%). The elevated total phenolic, flavonoid, and curcumin contents of kombucha were significantly correlated (p < 0.01) with the increase in antioxidant activity and capacity after the fermentation of black turmeric. These findings suggest that kombucha fermentation enhances the potential of black turmeric as a functional food in vitro. Further research should be conducted to optimize its efficacy, such as in vivo or bioavailability studies.
HIGHLIGHTS
- This study aimed to increase the potential of black turmeric rhizome (Curcuma aeruginosa ) extract by utilizing it as a substrate for kombucha fermentation in functional food.
- Kombucha fermentation increased the total phenolic and flavonoid content, as well as the curcumin content of the black turmeric rhizome extract.
- Kombucha prepared from black turmeric rhizome extract showed higher antioxidant activity by DPPH, higher antioxidant capacities by ABTS, FRAP, and CUPRAC, and higher antihyperglycemic activity by α-glucosidase inhibition.
GRAPHICAL ABSTRACT
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