Análise de metabólitos em kombuchas caseiras e comerciais por meio de ressonância magnética nuclear

Abstract

This work aimed to analyze, by means of Nuclear Magnetic Resonance (NMR), the metabolites formed in samples of homemade and commercial kombucha, both prepared from the same initial substrate, green tea, but commercial samples of different flavors, namely: grape white, lemon with ginger, strawberry with hibiscus, lemongrass and passion fruit with saffron and the homemade one with a single flavor, lemongrass. The studies of the metabolites were preceded by studies of the proportion between the sample and the solvent and the study of the suppression experiment to optimize the obtaining of peaks of greater intensity and quality in the NMR spectra and thus be able to discuss them. The particularities of each sample were confronted in order to understand the existing differences between the metabolites found, differences such as the amount of sugars, acetic acid, ethanol, antioxidant capacity. The results indicated subtle variations in the metabolites between the kombuchas, both between the commercial flavors and between the commercial and homemade samples, which can be explained by the fact that the product used for flavoring already brings with it metabolites inherent in its nature, however it stands out. if a significant difference in the peaks of ethanol and acetic acid that are more expressive in the commercial sample than in the homemade sample, which together with a lower intensity in the peaks of sugars in general, indicates that the commercial fermentation process takes place for more time than that used in the homemade process. These findings contribute to the knowledge about the chemical composition of kombuchas since, despite the wide dissemination of the drink, little is known with certainty about its chemical and probiotic capabilities.