Abstract

With the growing global demand for natural bioactive ingredients in cosmeceuticals, fermented plant extracts have gained increasing attention for their enhanced bioavailability and efficacy. This study investigates the effect of fermentation duration (17, 19, and 21 days) on the flavonoid content and antioxidant activity of black tea kombucha, aiming to explore its potential as a natural anti-aging agent. The research employed a post-test-only control group design and assessed secondary metabolite profiles, total flavonoid content, and antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. Phytochemical screening showed the consistent presence of flavonoids, phenols, saponins, and steroids/triterpenoids across all samples, while alkaloids were absent. A strong positive correlation was observed between fermentation duration and bioactive potential. Total flavonoid content increased from 67.23% (day 17) to 74.16% (day 21), while antioxidant activity improved significantly, with IC50 values decreasing from 23.23 µg/mL to 18.39 µg/mL, respectively. These findings indicate that extending fermentation up to 21 days enhances the antioxidant efficacy of black tea kombucha. This study provides preliminary evidence supporting the use of extended-fermentation kombucha as a promising active ingredient in anti-aging skincare formulations targeting oxidative stress.

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