METABOLOMIC AND PHYTOCHEMICAL CHARACTERIZATION OF KOMBUCHA PREPARED FROM Butea monosperma (PALASH) FLOWER TEA

This study explores the development and characterization of a kombucha beverage prepared using Butea monosperma (Palash) flower tea as an alternative substrate to conventional black or green tea. B. monosperma is a traditional Indian medicinal flower known for its rich content of flavonoids and polyphenols. The objectives were to assess the metabolomic and phytochemical changes that occur during a 14-day fermentation period, as well as the sensory qualities of the product.

A sweet infusion (unfermented tea) of B. monosperma flowers was prepared and fermented (kombucha) using a symbiotic culture of bacteria and yeast (SCOBY) under controlled conditions. The fermentation process significantly reduced pH from 3.32 to 2.72 and decreased total soluble solids from 11 to 5 °Brix, while titratable acidity increased to 1.95%. Antioxidant activity markedly improved, with DPPH radical scavenging rising from 55.56% in the unfermented tea to 78.34% in the fermented product. Total phenolic content increased from 126.77 to 263.54 mg GAE/100g, indicating enhanced bioactive potential. Additionally, unfermented tea's total flavonoid content increased from 18.34 mg QE/ml to 98.12 mg QE/ml in kombucha.

ATR-FTIR spectroscopy confirmed the formation of functional compounds, including hydroxyl, carbonyl, and aromatic groups, indicative of the development of organic acids and polyphenols. HRAMS analysis identified newly formed metabolites, such as homobutein 4-glucoside, quercetin-3β-D-glucoside, and salicylic acid derivatives, which were absent in the unfermented infusion, supporting robust microbial biotransformation and metabolic enrichment.

Sensory evaluation revealed higher panelist preference for the flower kombucha beverage in terms of mouthfeel, aroma, and overall acceptability compared to green tea kombucha.

In conclusion, B. monosperma flower kombucha exhibits a strong antioxidant potential, a strong phenolic profile, and a good sensory profile. This study illustrates how fermentation technology can successfully transform traditional Indian botanicals into novel, health-conscious functional drinks.