Determinação do fator de proteção solar de kombucha nas regiões do UVA e UVB

Abstract

The study of Sun Protection Factor is essential to measure how well sunscreens protect the skin from ultraviolet A (UVA) and ultraviolet B (UVB) radiation, which are considered the main agent causing injuries and changes that can lead to skin cancer. And biotechnological extracts, such as kombucha, which is a fermented tea, has antioxidant potential and it is beneficial to the skin. The objective of the present work is to observe whether kombucha has an effective Sun Protection Factor, under different cultivation conditions and different fermentation periods, and, therefore, can be used in SPF formulations that will protect the skin from the sun's rays. FPS calculations are made with a UV-VIS - KASUAKI IL593 - UV1100PC spectrophotometer and with specific methodologies for UVA and UVB. For the UVA range, all samples obtained satisfactory results, all meeting the UVA protection capacity requirements. In the UVB range, kombucha fermented for 21 days showed an average protective capacity against UVB rays, although the 7 and 14 days with fermentation and no fermentation samples showed lower yet interesting values for UV range protection. The objective of the research is to support the development of sunscreens based on biotechnological, natural and effective active ingredients, which provide protection to the skin and possible harmful reactions.