PROXIMATE COMPOSITION AND PHENOLIC COMPOUND CONTENT OF ARTISANAL KOMBUCHAS MARKETED IN BELO HORIZONTE (MG, BRAZIL)

Abstract: Kombucha is a fermented beverage obtained from a symbiotic consortium of bacteria and yeasts (SCOBY) in sweetened infusions of Camellia sinensis, and has been receiving commercial prominence due to the growing interest of the population in functional beverages with beneficial properties for health, due to the presence of bioactive compounds such as phenolic compounds. In this work, the physicochemical parameters [soluble solids (°Brix), pH, total acidity, alcohol], centesimal composition (moisture, ash, lipids, proteins, carbohydrates, total energy value) and the contents of bioactive compounds (total phenolic compounds and total flavonoids) were determined for 26 artisanal kombuchas (5 different brands) sold in the metropolitan region of Belo Horizonte/MG. Among the samples analyzed, a wide variety of flavors and sensory appeals were observed, with a higher incidence of the combinations lemon with ginger, hibiscus and variations containing turmeric, blue fairy and flavorless options. Considering all the samples analyzed, there was a high variation in the levels of pH (2.8-4.1, CV=10%), °Brix (3.0-5.9, CV=20%), and total acidity (0.07-0.47 g of acetic acid/100 mL, CV=42%), indicating the absence of process standardization, while the alcohol content showed low variation (0.26-0.50%, CV=16%), and should be marketed with the indication of "may contain alcohol up to 0.5% v/v', according to IN 41/2019 of the Ministry of Agriculture, Livestock and Supply (MAPA)