Commercial kombucha beverages produced in Uruguay: physicochemical composition and antioxidant profile

Kombucha is an ancient beverage obtained by fermenting a sweetened tea infusion with a symbiotic culture of bacteria and yeast (SCOBY). Although its popularity has increased markedly in the past decade, there is still limited information on kombucha produced in Latin America, particularly regarding its physicochemical characteristics and antioxidant properties.

In this study, the chemical composition and antioxidant capacity of eight commercial kombuchas from the Uruguayan market were evaluated. Principal component analysis (PCA) revealed two distinct clusters among the samples, mainly differentiated by ethanol, glycerol, total polyphenols, antioxidant capacity, volatile acidity, and titratable acidity. This multivariate pattern reflected differences in fermentation progress, where samples with lower residual sugar and higher levels of fermentation metabolites also showed greater antioxidant potential. A high degree of variability was detected among Uruguayan kombucha brands, especially regarding acidity and ethanol levels, with several products surpassing the threshold established for non-alcoholic beverages. In this set of samples, locally produced kombuchas tended to show higher phenolic content and antioxidant capacity than the imported products, highlighting their promising potential as functional beverages. However, further studies with a larger sample size are needed to confirm these trends.

This work represents the first report on the characterization of Uruguayan kombucha beverages and highlights the importance of establishing quality and regulatory standards to enhance product uniformity, safety, and consumer trust within the growing Latin American kombucha market. © 2026 Society of Chemical Industry.