Kombucha analog from Mahkota Dewa (Phaleria macrocarpa (Scheff) Boerl) fruit: Standardization of polyphenolic compounds, study of antioxidant and antihyperglycemic activities

Year 2025, Volume: 29 Issue: 6, 2336 - 2348, 02.11.2025

Mesa Sukmadani Rusdi Sofiyetti Sofiyetti M. Rifqi Efendi , Fathnur Sani K

https://doi.org/10.12991/jrespharm.1797835

Abstract

Kombucha, a popular functional beverage, is widely recognized for its health-promoting properties. Recently, there has been a growing interest in using alternative substrates for kombucha production. Phaleria macrocarpa, commonly known as Mahkota Dewa, is a medicinal plant with various pharmacological activities, yet its use as a kombucha substrate has not been explored. This study aimed to evaluate the polyphenol content, antioxidant, and antihyperglycemic properties of kombucha derived from P. macrocarpa fruit. The experimental design involved four stages: extraction of P. macrocarpa, fermentation, product standardization, and pharmacological activity evaluation. The kombucha was chemically standardized by measuring total phenol and flavonoid content, while bioactive compounds were identified via UPLC-MS analysis. Pharmacological activities were tested in vitro for antioxidant effects using the DPPH method and in vivo for antihyperglycemic effects in alloxan-induced diabetic mice. Data were analyzed using independent T-tests and ANOVA with a 95% confidence interval. Results demonstrated a significant increase in total phenol content in P. macrocarpa kombucha compared to the non-fermented infusion (34.4±0.55 mgGAE/g vs. 29.4±0.71 mgGAE/g, p=0.001), as well as an increase in flavonoid content (20.2±1.18 mgQE/g vs. 17.8±0.11 mgQE/g, p=0.025). The kombucha also contained glycoside xanthones, including mangiferin and swertianolin, and flavonoids like rutin, naringin and 8-C-glucopyranosyleriodictylol. Moreover, P. macrocarpa kombucha exhibited stronger antioxidant activity (421.3 μg/mL vs. 436.6 μg/mL). It demonstrated significant antihyperglycemic effects after 14 days, lowering glucose levels by 54.99% ± 1.65 (p=0.001), surpassing both metformin (37.05% ± 1.65) and the non-fermented infusion (34.99% ± 1.65). These results highlight P. macrocarpa kombucha's potential as a functional beverage, particularly for managing diabetes mellitus.

Keywords

Kombucha , Mahkota Dewa , Phaleria macrocarpa (Scheff.) Boerl , SCOBY , antioxidant , antihyperglycemia

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