Potencial antioxidante de bebida fermentada saborizada com frutos regionais (Tacinga inamoena e Spondias mombin L.).

Abstract

The consumption of fermented beverages, such as kombucha, has increased significantly, driven by the search for a healthy lifestyle, with an emphasis on natural and nutritious products. Originating from China, kombucha is widely recognized for its detoxifying and energizing properties, and is rich in bioactive compounds derived from tea, such as polyphenols and organic acids. These components offer several health benefits, including antioxidant and antimicrobial effects. In addition, the beverage, often carbonated and flavored with fruits or herbs during the second fermentation, has gained more and more followers. The objective was to develop kombucha formulations flavored with fruits typical of the Northeast and to evaluate their antioxidant potential, seeking to value local fruits and innovate in the fermented beverage market. To this end, three kombucha formulations were developed: KP (Standard); KG (flavored with gogoia pulp) and KC (flavored with cajá pulp). The content of total phenolic compounds, total flavonoids and total antioxidant activity (FRAP and ABTS) were determined. The results showed that KP kombucha presented the highest values ​​of total phenolic compounds (59.4 mg AGE/mL), total flavonoids (8.3 mg CE/mL) and total antioxidant activity (FRAP 0.3 μmol TEAC/mL and ABTS 2.2 μmol TEAC/mL) compared to the other formulations (KG and KC), highlighting its high antioxidant potential. No entanto, KC apresentou valores intermediários para compostos fenólicos e flavonoides totais (49,5 mg AGE/mL e 6,9 mg CE/mL, respectivamente), além de uma atividade antioxidante próxima ao controle (0,3 e 2,1 μmol TEAC/mL), indicando um bom potencial antioxidante. Em conclusão, os resultados demonstraram que, embora a kombucha padrão (KP) tenha apresentado os maiores valores de compostos fenólicos, flavonoides e atividade antioxidante total, a kombucha saborizada com cajá (KC) também revelou um bom potencial antioxidante, com valores intermediários, o que a torna uma alternativa promissora. A kombucha saborizada com gogóia (KG), por outro lado, apresentou valores mais baixos em comparação com as outras formulações. Esses achados indicam que a combinação de kombucha com frutas típicas do Nordeste, como o cajá, pode oferecer benefícios nutricionais relevantes, contribuindo tanto para a valorização dos frutos locais quanto para a inovação no mercado de bebidas fermentadas.