"ANALYTICAL APPROACHES FOR PROFILING BIOACTIVE COMPOUNDS IN KOMBUCHA: CURRENT STATUS AND FUTURE PERSPECTIVES"

The fermented tea beverage known as kombucha has garnered increasing attention due to its abundance of bioactive components and potential health advantages. Many significant substances, including polyphenols, flavonoids, organic acids, vitamins, and microbial metabolites, are produced during fermentation by a symbiotic culture of bacteria and yeast. To comprehend the chemical makeup, quality, and functional usefulness of kombucha, it is crucial to identify and quantify these substances. For this goal, a variety of analytical methods have been employed, such as UV-visible spectroscopy, Fourier transform infrared spectroscopy (FTIR), high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC–MS), and liquid chromatography–mass spectrometry (LC–MS). This review covers standard sample preparation and extraction methods as well as the main analytical approaches used to investigate bioactive chemicals in kombucha. Additionally, it emphasizes new developments and cutting-edge technology that could enhance further study in this area. To give a detailed picture of the state of kombucha today, essential conclusions from earlier research and significant analytical techniques are also compiled analysis.