Metabolomic Profiling and Functional Annotation of Bioactive Compounds in Herbal Kombucha Using LCMS-Based Untargeted Analysisis Sample Abstract Jaya Mahar Maligan (1*), Rachel Naila Syahidah (1), Mochammad Nurcholis (1), Rafii Priadji Megatama (2), Annisa Indah Maharani (2)
1) Agricultural Technology Faculty, Universitas Brawijaya
2) PT. Ramu Racik Nusantara, Jakarta
*maharajay[at]ub.ac.id
Abstract
Herbal kombucha is a functional beverage enriched with medicinal herbs and spices, offering enhanced health benefits beyond traditional tea fermentation. In this study, an untargeted metabolomic profiling approach using liquid chromatography-mass spectrometry (LC-MS) was applied to characterize the chemical composition of kombucha prepared with lemon, nutmeg, cinnamon, coriander and palm sugar. A total of 149 metabolites were identified, including organic acids, amino acids, phenolic, flavonoids, terpenoids, and oligosaccharides. Major compounds such as glutamic acid (2.81%), alfa-turmerone (2.30%), and xanthorrhizol (2.07%) were functionally annotated with neuroprotective, anti-inflammatory, and antioxidant properties. The integration of fermentation-derived metabolites and phytochemicals from these diverse botanical ingredients revealed a broad spectrum of functional bioactivities, including antimicrobial, prebiotic, and anti-aging effects. These findings support the potential of spiced herbal kombucha as a novel functional food and provide a metabolomic foundation for its future application in health-promoting beverages and nutraceutical development.
