Concentración de cafeína a partir de té negro, hoja de guayusa y café con ganoderma, durante la fermentación del Hongo Kombucha (Medusomyces Gisevi)

Abstract

The research work aimed to determine the concentration of caffeine from black tea, guayusa leaf and coffee with ganoderma, during the fermentation of the Kombucha Mushroom (Medusomyces Gisevi), considering the beneficial properties for health by containing antioxidants, flavanols, flavonoids, catechins and polyphenols. Six fermented beverages with the Kombucha mushroom were displayed and displayed, using coffee with ganoderma, guayusa and black tea with two sweeteners (sugar and honey) as raw material. To establish the methodology, an analysis by HPTLC was used, the concentration of physicochemical properties was also evaluated according to the NTE INEN 2395: 2011, an experimental design was used to obtain the relationship of the treatments, a correlation of variables was applied to verify the analysis of the physicochemical properties in the different mixtures and a sensory analysis was carried out with a population of 18 semi-trained tasters from the ninth semester of the Food Science and Engineering degree, using a cupping card where the sensory characteristics of the drink were described, such as: taste, smell, acidity and sweetness. In the results, the shortest fermentation periods are considered to comply with the regulations. The sensory analysis showed that the fermented infusion accepted by the panelists was the mixture of guayusa with sugar; on the other hand, the caffeine concentration values in the guayusa infusion with sugar are 0.172 milligrams per gram compared to the standard value that is 16.64 milligrams per gram, the value presented is much lower.