Stability of bioactive compounds in green tea kombucha (Camellia sinensis) flavored with pumpkin (Cucurbita moschata)
Year: 2025
Type: article
Abstract: This study developed a green tea kombucha (Camellia sinensis) with pumpkin (Cucurbita moschata) and monitored the chemical stability of phenolic compounds, flavonoids, and carotenoids for 60 days. A 2³ factorial design was applied to optimize the formulation, considering green tea percentage, pumpkin puree, and sugar. Three conditions were selected: traditional kombucha (TK), kombucha with 15% pumpkin (PK), and kombucha with 15% pumpkin and 5 g sugar (SPK). Samples were refrigerated, and bioactive compounds were analyzed at time 0 and every 10 days. TK had the highest phenolic (2.02 ± 0.06 mgEAG/ml) and flavonoid (48.79 ± 0.97 mgEC/ml) concentrations. PK had the highest carotenoid content (28.9 ± 1.73 µg/100 ml). Carotenoid levels peaked on day 20, and antioxidant activity on day 30. Statistical analysis showed no significant differences over time, confirming stability under refrigeration for 60 days. Pumpkin is a promising ingredient for kombucha flavoring, enriching it with bioactive compounds, particularly carotenoids.
Authors: Carla Eliária Alves de Mendonça, Mirella Madeira Costa de Amorim, Clayton Anderson de Azevedo Filho, José Roberto Botelho de Souza, Nathalia Barbosa da Silva, Ana Carolina dos Santos Costa, Emmanuela Prado Paiva Azevedo
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Pathology and Forensic Medicine
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4410529621