2023-08-182023-08-182022CRISPINO, Ana Carolina Silva. Desenvolvimento e avaliação de compostos bioativos em kombuchas saborizadas com frutas amazônicas. Orientador: Johnatt Allan Rocha de Oliveira. 2022. 47 f. Trabalho de Curso (Bacharelado em Nutrição )- Faculdade de Nutrição, Instituto de Ciências da Saúde, Universidade Federal do Pará, Belém, 2022. Disponível em: https://bdm.ufpa.br:8443/jspui/handle/prefix/6007. Acesso em:.https://bdm.ufpa.br/handle/prefix/6007Kombucha is a fermented tea made from tea, sugar, and a colony of bacteria and yeast. This beverage can be consumed pure or through its flavoring. In view of this, the present work aims to elaborate kombuchas flavored with Amazonian fruits and to analyze the presence of bioactive compounds. For this, the physical­chemical characterization of the three flavorings and of the kombucha in natura was carried out, besides the characterization of the fermentative process of the kombucha in natura, the quantification of ethanol and vitamin C and the microbiological evaluation of the formulations, with no count for pathogenic bacteria (thermotolerant coliforms). Besides, relevant amounts of bioactive compounds were obtained – as an example, the bacuri flavoring obtained 307.98 ± 2.51 µmolET/mL and 38.3 ± 0.93 mgEAG/L –, as well as relevant amounts of vitamin C, both in the flavorings (99.25 ± 00 mg/g, 165.25 ± 00 mg/g, 198.25 ± 00 mg/g) and in the natural kombucha (99.25 ± 00 mg/g). Finally, all of them were within the legislation of the Brazilian National Health Surveillance Agency, being suitable for consumption by the population.Acesso AbertoKombuchaAtividade antioxidanteFrutas amazônicasCompostos fenólicosKombuchaAntioxidant activityAmazonian fruitsPhenolic compoundsCNPQ::CIENCIAS DA SAUDE:: NUTRIÇÃOTrabalho de Curso - Graduação - Monografia