‘Tea fungus’ (Kombucha) was added to ten commonly consumed herbal beverages.
Resulting beverages had enhanced antioxidant properties.
Aegle marmeloshad the highest antioxidant enhancement.
The α-amylase inhibitory activity was also enhanced in this fermented beverage.
Ten herbal teas (Acacia arabica,Aegle marmelosflower,A. marmelosroot bark,Aerva lanata,Asteracantha longifolia,Cassia auriculata,Hemidesmus indicus,Hordeum vulgare,Phyllanthus emblica,Tinospora cordifolia) were fermented with the Kombucha ‘tea fungus’. The pH values of the fermented beverages ranged from 4.0 to 6.0 by day 7, while the titratable acidity ranged from 2.5 to 5.0 g/mL (P < 0.05). Gallic acid had statistically significantly increased (P < 0.05) in almost all the samples by day 7. The Oxygen radical absorbance capacity assay indicated 5 of the Kombucha beverages to have statistically significant increases (P < 0.05) by day 7. The α-amylase inhibitory activities ranged from 52.5 to 67.2 μg/mL in terms of IC50values following fermentation, while the α-glucosidase inhibitory activities ranged from 95.2 to 196.1 μg/mL. In conclusion, an enhancement of the antioxidant and starch hydrolase inhibitory potential of the herbal teas was observed by adding the tea fungus.