Determination of Total Polyphenols Index in Kombucha
Kombucha, being a fermented beverage obtained from tea, contains polyphenols and catechins. These can vary during the fermentation process so their quantification is a very important quality parameter for production purposes. The polyphenolic concentration also affects the organoleptic qualities of the drink. In this sense, the management of this parameter acquires even more importance.
Method
Sample treatment
For precise and repeatable analysis, degas the sample using the ultrasonic bath (code 222062) and clarify it, if necessary, using the centrifuge (code 222061).
Principle of the test
Polyphenols absorb at a wavelength of 280 nm. Absorption at this wavelength is proportional to the polyphenolic concentration present in the sample.
Calibration curve
The calibration curve of the CDR KombuchaLab instrument, obtained by comparing the CDR method with the method for determining the Total Polyphenols at 280 nm, confirmed an excellent linearity of the system over the entire measurement range.
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Reagent test Kits
Code*300505: 100 tests
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| TPI [10-140] D.O. | 10 - 140 D.O. 280 nm | 0.1 D.O. 280 nm | 3.1 D.O. 280 nm |
| TPI [1-15] D.O. | 1 - 15 D.O. 280 nm | 0.1 D.O. 280 nm | 0.3 D.O. 280 nm |
The Analyzers for process and quality control in kombucha brewing
CDR KombuchaLab
Complete analysis panel, supplied already configured
Up to 16 determinations simultaneously
Possibility of carrying out analyses of the same sample
Integrated printer
Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR KombuchaLab Jr
Partial analysis panel, customisable configuration
Up to 3 determinations simultaneously
Wireless connection to external printer
USB connections