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Development of flavored kombuchas with Amazonian fruits: bioactive compounds evaluation and antioxidant capacity.
Crispino, Ana Carolina S; Silva, Lucas F DA; Lima, Moisés Felipe T; Oliveira, Johnatt Allan R DE.
Affiliation
  • Crispino ACS; Universidade Federal do Pará, Rua Augusto Corrêa, Nº 1, Guamá, 66075-110 Belém, PA, Brazil.
  • Silva LFD; Universidade Federal do Pará, Rua Augusto Corrêa, Nº 1, Guamá, 66075-110 Belém, PA, Brazil.
  • Lima MFT; Universidade Federal do Pará, Rua Augusto Corrêa, Nº 1, Guamá, 66075-110 Belém, PA, Brazil.
  • Oliveira JAR; Universidade Federal do Pará, Rua Augusto Corrêa, Nº 1, Guamá, 66075-110 Belém, PA, Brazil.
An Acad Bras Cienc ; 96(suppl 1): e20230356, 2024.
Article in En | MEDLINE | ID: mdl-39016355
ABSTRACT
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.
Subject(s)

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenols / Fruit / Antioxidants Language: En Journal: An Acad Bras Cienc Year: 2024 Document type: Article Affiliation country: Brazil Country of publication: Brazil

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenols / Fruit / Antioxidants Language: En Journal: An Acad Bras Cienc Year: 2024 Document type: Article Affiliation country: Brazil Country of publication: Brazil