Kombucha 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.
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