EVALUATION OF ANTIOXIDANT ACTIVITIES OF KOMBUCHA GREEN TEA.

Background and Aim:Kombucha Green Tea (KGT)a health promoting fermented beverage traditionally made by fermenting a sweetened green tea with a symbiotic culture of yeast species and acetic acid bacteria. This drink is composed of some probiotics such as acetic acid bacteria and lactic acid bacteria and also tea polyphenols, sugars, ethanol, water soluble vitamins, a variety of micronutrients produced during fermentation andorganic acids as acetic and gluconic acids which are the main metabolites produced . The broth result from fermentation has beneficial effects such as regulation of gastrointestinal and glandular activities, positive influence on the cholesterol level, toxin excretion and blood cleansing, diabetes, aging problems, arteriosclerosis and it has been thought to be a prophylactic and therapeutic beneficial agent to human health from weight loss to curing cancer.And so, this study aims to use kombucha green tea as a natural remedy as result of its antioxidant and antimicrobial activities. Methodsusing:Radical scavenging assays by 2, 2-diphenyl-1 picrylhydrazyl (DPPH), and scavenging hydrogen peroxide assay were used to determine the antioxidant activity of the KGT spectrophotometrically.Evaluation of antimicrobial activity of KGT against different pathogenic bacteria that cause human diseases using disk diffusion method. Results:Data showed increasing of the antioxidant activity of the fermented KGT gradually within fermentation time reach to the maximum increase observed on the 14th day with slightly decrease at its end.KGTexhibited higher hydrogen peroxide scavenging activity at 14th day of fermentation by 38.8%.increasing of KGT concentration lead to increasing % of inhibition of DPPH within fermentation time that reach to maximum at 14th day obtaining IC50 0.1196? 0.0290 (P