Poster Session 2, 11:30 AM - 12:15 PM: Room 165 [D14]

Presenter: Kaitlyn Rutter

Faculty Sponsor: Kathleen C. Murphy

School: Worcester State University

Research Area: Chemistry and Materials Science

ABSTRACT

This research project will quantify caffeine and acetic acid in two different kombuchas: one made with black tea, and one made with green tea. The concentration of these two analytes in the popular fermented beverages will be analyzed over a 21-day fermentation period using high-performance liquid chromatography (HPLC) and acid-base titration. Each type of tea contains a specific amount of caffeine but the acetic acid content, being a product of the fermentation process will change over time. Kombucha samples collected at 7-day intervals will be analyzed with HPLC using standard addition. Additionally, acetic acid content quantified with HPLC will be compared to total acidity quantified with titration. Each collection will be stored in a 20°-22°C freezer to prevent further fermentation. The laboratory results will compare the fermentation kinetics of each tea. Both green tea and black tea come from the same plant known as Camellia sinensis. However, in green tea the leaves are steamed while they are still green to prevent oxidation and in black tea the leaves are left to wither and turn black after being harvested allowing them to oxidize. Due to this, black tea is expected to have a higher caffeine level than green tea. Both kombuchas are hand made with their respective teas and a symbiotic culture of bacteria and yeast (SCOBY).