Kombucha with Clitoria Ternatea: A Functional Beverage with High Antioxidant Potential ^†

Introduction: Kombucha is a fermented beverage traditionally prepared with green tea and a symbiotic culture of bacteria and yeast (SCOBY), known for its health-promoting properties. Butterfly pea flower (Clitoria ternatea), with its vibrant blue pigment, contains bioactive compounds, including anthocyanins and flavonoids, which exhibit antioxidant and calming effects. Its incorporation into kombucha aims to enhance its functional potential, offering a novel formulation with added health benefits and appealing sensory characteristics. Methodology: Two kombucha formulations were developed: a conventional version with green tea and a modified version with C. ternatea flowers. Fermentation occurred over 3 to 7 days at ambient temperature. Physicochemical parameters analyzed included pH, total soluble solids (°Brix), total acidity, and reducing sugars. Antioxidant capacity was assessed using DPPH and ABTS radical scavenging assays, and total phenolic content was measured using the Folin–Ciocalteu method. Results: The Clitoria-infused kombucha had a lower pH (3.12) and higher total acidity (174 mEq/L) than the conventional sample (pH 3.74; 71.66 mEq/L). Soluble solids and reducing sugars were similar between samples. Antioxidant activity was notably higher in the Clitoria-infused formulation (786.56 μM TEAC DPPH; 1031.47 μM TEAC ABTS) compared to the conventional (522.32 μM DPPH; 1138.17 μM ABTS). Interestingly, the conventional kombucha had a higher total phenolic content (121.33 mg GAE/L) than the Clitoria version (12.36 mg GAE/L). Conclusions: Adding Clitoria ternatea enhanced the antioxidant activity of kombucha, despite lower phenolic content, indicating synergistic effects and potential for functional beverage innovation.