ICoFAB2020 Proceedings | 1 DEVELOPMENT OF KOMBUCHA AND ITS FUNCTIONAL PROPERTY FROM AGRICULTURAL WASTE (FERMENTED TEA BROTH) SAWARIN WISPEN 1 , CHALAT SANTIVRANGKANA 1 , PIMPINAN SOMSONG 2 , PIMSIRI TIYAYON 2 AND WARANGKANA SRICHAMNONG 1, * 1 Food Science Unit, Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand 2 School of Agricultural Resources, Chulalongkorn University, Bangkok, Thailand *Corresponding author: warangkana.sri@mahidol .ac.th Abstract: The aim of this project was to develop a functional product from fermented tea broth which is a by-product of fermented tea (Miang). The broth that was from the 15th day fermented tea was used. The broth was boiled with the additional of 10% sugar for brix adjustment to make original and pineapple kombucha . Original fermented broth kombucha were produced form mixing with water and fermented broth (1: 1.5) and add (1: 1) pineapple for pineapple favor. After that, they were mixed with scoby and 3% of previous kombucha which produced from fermentation of Komagataeibacter saccharivorans, Zygosaccharomyces bailii, Dekkera bruxellensis. The analysis of antioxidant activity, total phenolic content and flavonoids content were performed at interval of 0, 1, 3, 5, 7, 9 and 11 day. The result showed that total phenolic of both original and pineapple kombucha were reduced. Total phenolic contents of original kombucha was in ranged of 32.1 - 42.05 μmol GAE/ 100 mL. Total phenolic contents of pineapple favour was in ranged of 23.1 ± 0.67 - 29.57 ± 1.19 μmol GAE/ 100 mL. While antioxidant (FRAP & ORAC) slightly increased in both batched. Antioxidant activity on FRAP of original kombucha was 311,527.8 ± 38,978.9 μmol TE / 100 mL. Antioxidant activity on ORAC of original kombucha and pineapple favor were highest at day 7 (620,442.1 ± 79,695. 4 and 506,842 ± 212,017.1 μmol TE / 100 mL, respectively). Total flavonoids were decreased from 0 th day fermented tea kombucha as it formed dimer and complex structure (10.15 – 6.92 μmol CE / 100 mL). Therefore, per serving size the developed kombuchas contained high amount of both phenolics and flavonoids . Fermented broth can be developed into Kombucha that containing functional property compounds . Keywords : Fermented tea; Kombucha; Antioxidant; Value added Introduction Fermented tea (Miang) is an ethnic fermented tea leaf which made form Assam tea or (Camellia sinensis var.assamica ). It is commonly grown in the mountainous areas of Nan, Chiang Rai, Chiang Mai, Phayao and Phrae in northern parts of Thailand. Based on the number of tea plantation areas, Chiang Mai is the largest area for tea plantation; nevertheless, the largest of Miang production is established in Nan. Miang is frequently consumed after meals like a snack. Moreover, Miang is commonly served at ceremonial occasions by the northern Thai people such as wedding ceremony, a celebration party to a funeral (Khanongnuch et al., 2017; Somsong et al., 2018). Miang is often consumed during working hours as consumers claim that it helps refilling strength required during working activities .