Presentation Title

To Develop a Method for HPLC-DAD Analysis of Acetic Acid, Citric Acid, Lactic Acid and Caffeine in Kombucha Drink to Compare Commercial Beverages

Format of Presentation

Poster to be presented the Friday of the conference

Abstract

Kombucha is a fermented tea product that has been increasing in popularity in recent years. The beverage is typically consumed for the potential health benefits that it may bring. The production of the tea is fascinating itself, where it can either be made at home or commercially and is widely available in supermarkets. This research project investigated the development and optimization of an analytical method using High Performance Liquid Chromatography with Diode Array Detection (HPLC-DAD) to separate, identify, and quantify acetic acid, citric acid, lactic acid and caffeine in commercial Kombucha products. A future goal of this project is to incorporate this analysis into a third year analytical laboratory course at Thompson Rivers University.

Department

Chemistry

Faculty Advisor

Sharon Brewer & Heidi Huttunen-Hennelly

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To Develop a Method for HPLC-DAD Analysis of Acetic Acid, Citric Acid, Lactic Acid and Caffeine in Kombucha Drink to Compare Commercial Beverages

Kombucha is a fermented tea product that has been increasing in popularity in recent years. The beverage is typically consumed for the potential health benefits that it may bring. The production of the tea is fascinating itself, where it can either be made at home or commercially and is widely available in supermarkets. This research project investigated the development and optimization of an analytical method using High Performance Liquid Chromatography with Diode Array Detection (HPLC-DAD) to separate, identify, and quantify acetic acid, citric acid, lactic acid and caffeine in commercial Kombucha products. A future goal of this project is to incorporate this analysis into a third year analytical laboratory course at Thompson Rivers University.