Dados do Trabalho

Título

EFFECT OF BRAZILIAN RAW MATERIALS ON THE BIOACTIVE CONTENT OF KOMBUCHAS AFTER IN VITRO GASTROINTESTINAL SIMULATION.

Introdução

Using new raw materials to produce kombucha is a growing trend in the beverage segment, offering enhanced bioactive potential. In this context, Brazilian raw materials such as yerba mate (Ilex paraguariensis) and feijoa (Acca sellowiana) diversify kombucha flavors and enrich its bioactive compounds. However, it is crucial to assess the behavior of these compounds beyond their bioactive content after digestion. This study aimed to conduct an in vitro gastrointestinal simulation to evaluate its effect on the total phenolic content (TPC) and antioxidant activity in kombuchas made with green tea and yerba mate, flavored with feijoa pulp.

Material e Métodos

Two kombucha formulations were developed: one with 1% green tea (n=2) and another with 0.5% green tea and 0.5% yerba mate (n=2). Both were flavored with 10% (v/v) feijoa pulp, referred to as T1F and T2F, respectively. TPC was determined using the Folin-Ciocalteu method, and antioxidant activities were measured using ABTS and FRAP methods.

Resultados e Discussão

Before in vitro digestion, no significant differences were observed in TPC content between T1F and T2F. However, the T1F sample exhibited the highest antioxidant activities (p < 0.05), with 26.75 ± 0.31 and 70.45 ± 1.83 µM/mL TEAC values for the FRAP and ABTS methods, respectively. In the intestinal phase, the T1F sample also showed the highest (p < 0.05) TPC content (18.68 ± 1.45 mg GAE/100mL) and the highest antioxidant activity in the FRAP assay (6.92 ± 0.25 µM/mL TEAC). Conversely, in the ABTS assay, the T2F sample in the intestinal phase showed the highest antioxidant activity among the kombuchas evaluated (12.42 ± 0.15 µM/mL TEAC).

Conclusão

These results indicate that partially replacing green tea with yerba mate and adding feijoa pulp can significantly contribute to developing a beverage with enhanced bioaccessible potential. Therefore, diversifying raw materials in kombucha production not only expands the range of flavors but also enriches the bioactive profiles of the beverages.