Development of flavored kombuchas with Amazonian fruits: bioactive compounds evaluation and antioxidant capacity

Development of flavored kombuchas with Amazonian fruits: bioactive compounds evaluation and antioxidant capacity

Using Amazonian fruits to flavor kombuchas is a promising proposal, as it adds nutritional value to the drink. This work sought to develop kombucha flavored with Amazonian fruits and evaluate the bioactive compounds and antioxidant capacity of the formulations. Three kombucha formulations were prepa...

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Bibliographic Details
Published in:Anais da Academia Brasileira de Ciências Vol. 96; no. suppl 1; p. e20230356
Main Authors: Crispino, Ana Carolina S, Silva, Lucas F DA, Lima, Moisés Felipe T, Oliveira, Johnatt Allan R DE
Format: Journal Article
Language:English
Published: Brazil Academia Brasileira de Ciências 01-01-2024
Subjects:
Antioxidants - analysis
Ascorbic Acid - analysis
Bacuri
Cupuassu
Fermentation
Flavoring
Fruit - chemistry
Kombucha Tea - analysis
MULTIDISCIPLINARY SCIENCES
Phenols - analysis
Symbiotic Colony
Vitamin C
Flavoring
Symbiotic Colony
Fermentation
Bacuri
Cupuassu
Vitamin C
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Summary:Using Amazonian fruits to flavor kombuchas is a promising proposal, as it adds nutritional value to the drink. This work sought to develop kombucha flavored with Amazonian fruits and evaluate the bioactive compounds and antioxidant capacity of the formulations. Three kombucha formulations were prepared using green tea (Camellia sinensis) and three Amazonian fruits: cupuassu (Theobroma grandiflorum), tapereba (Spondias lutea L.) and bacuri (Platonia insignis). Kombucha fermentations were evaluated before and after the insertion of nectars through the analysis of phenolic compounds, vitamin C and antioxidant capacity. Analyzes of pH, total sugars, acetic acid, ethanol, and microbiological characterization of final formulations were also carried out. For the first fermentation, were found values of phenolic compounds and antioxidant capacity of 30.60 ± 0.93 mg EAG/L and 295.02 ± 5.59 µmol ET/mL, and the formulation with tapereba showed the highest values for total phenolic compounds (34.92 ± 12.25 mg EAG/L), antioxidant capacity (320.57 ± 9.53 µmol ET/mL) and vitamin C (198.25 mg/100g). Thus, the formulations developed had a crucial nutritional appeal to stimulate consumption by the population, in addition to enabling the valorization and addition of commercial value to the Amazonian fruits used.
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ISSN:0001-3765
1678-2690
1678-2690
DOI:10.1590/0001-3765202420230356