Nutritional and phytochemical properties of Pakhoi a traditional fermented beverage from Uttarakhand, India

Pakhoi is a traditional fermented beverage consumed by the Jaunsari community of Uttarakhand, India. To ferment Pakhoi a starter culture rich in ethnomedicinal plants named Keem is used. Despite the cultural significance and traditional health claims associated with Pakhoi, scientific evidence regarding its chemical and nutritional composition remains limited. In this study, Pakhoi samples collected from three sites within the Chakrata region were analysed to evaluate their metabolomic profile, nutritional composition, antioxidant capacity, and antimicrobial activity. LC-QTOF-MS analysis revealed variation in bioactive compounds among sampling sites, reflecting differences in local ingredients and fermentation practices. The main metabolites detected could be 6-gingerol, caffeine, capsaicin, camptothecin, caffeyl alcohol, butin and carteolol. The sample with the most metabolites richness was also assessed concerning physicochemical and nutritional parameters. Pakhoi was found to have an acidic pH (3.01 ± 0.02), high carbohydrate and significant crude protein levels. Phytochemical revealed that the total phenolic (7.05 mg GAE mL-1) and flavonoid content (56.85 mg rutin equivalents mL-1) is high and is associated with high antioxidant activity (DPPH: 46.34 ± 0.01%; ABTS: 41.45 ± 0.07; FRAP: 65.38 mM Fe equivalents). Pakhoi is also inhibitory in food-borne pathogens such as Escherichia coli, Salmonella typhi, Shigella sonnei and Vibrio cholerae. In general, the results indicate that Pakhoi is a valuable nutritionally rich phytochemically diverse fermented drink with a strong antioxidant and antimicrobial potential, which proves its traditional use and suggests its potential as a functional fermented beverage.