Banca de QUALIFICAÇÃO: LUCAS ALIGHIERI NEVES COSTA BATISTA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : LUCAS ALIGHIERI NEVES COSTA BATISTA
DATE: 22/11/2024
TIME: 09:00
LOCAL: REMOTO: HTTPS://MEET.GOOGLE.COM/EZN-SEWQ-ZYT
TITLE:

Effect of Temperature During Long-Term Storage on the Antioxidant Capacity of Green Tea and Black Tea Kombuchas In Vitro and In Vivo

KEY WORDS:

Fermented drinks; Camellia sinensis; zebrafish; phenolics compounds.

PAGES: 15
BIG AREA: Ciências Biológicas
AREA: Bioquímica
SUMMARY:

Kombucha has emerged as a global trend in healthy eating, often regarded as an ideal substitute for sugary beverages such as sodas. However, challenges remain in producing kombucha at an industrial scale without compromising its health benefits, particularly its antioxidant properties. Long-term storage is critical for processed foods, yet it is known that antioxidant compounds are labile and tend to degrade over time. Thus, appropriate storage conditions are necessary to ensure that kombucha retains its beneficial characteristics at the time of consumption. In this study, kombuchas were prepared using green tea and black tea, fermented with sweetened teas and stored under refrigeration (4 °C) or in a freezer (-20 °C) for a duration of 100 days. The in vitro antioxidant capacity was evaluated using DPPH, ABTS, and superoxide radical scavenging assays. Additional assessments included the oxygen radical absorbance capacity (ORAC), ferric ion reduction ability, cupric ion chelation, and total phenolic content. Furthermore, the in vivo antioxidant capacity was assessed by evaluating the protection of zebrafish embryos and larvae against oxidative stress induced by hydrogen peroxide exposure.Results indicated that green tea kombucha exhibited greater antioxidant activity compared to black tea kombucha, with storage at -20 °C proving significantly more advantageous for preserving antioxidant activity. A strong correlation was also observed between total phenolic content and antioxidant capacity. We conclude that the degradation of phenolic compounds is the primary cause of reduced antioxidant activity, and that monitoring the antioxidant capacity of industrially produced kombucha can be effectively achieved through the measurement of total phenolic content

COMMITTEE MEMBERS:
Presidente - 2195251 - HUGO ALEXANDRE DE OLIVEIRA ROCHA
Externo ao Programa - 2962496 - RAFAEL BARROS GOMES DA CAMARA - UFRNExterna à Instituição - DAYANNE LOPES GOMES - CMF