Comparison of Functional Groups in Green Tea Kombucha (Camellia sinensis) and Chamomile Flower Kombucha (Matricaria chamomilla) Using Fourier Transform Infrared Spectroscopy (FTIR)

Abstract

Kombucha is a fermented beverage made by SCOBY (Symbiotic Culture of Bacteria and Yeast). Substrates in making kombucha drinks can use ingredients that contain high phenolic compounds, such as green tea and chamomile flowers. Green tea is a type of tea that is not fermented or non-fermented and contains more catechins (one of the flavonoid components) and is beneficial for health. Chamomile flower preparations in the form of tea are believed to reduce pain, because they contain flavonoid compounds that can reduce pain, can cure canker sores, overcome sleep problems, digestion, anxiety. This study aims to determine the functional groups contained in chamomile flower kombucha and green tea. The method used is the analysis of functional groups using Fourier Transform InfraRed, then comparisons are made on the resulting functional groups. The results showed that the functional groups contained in chamomile flower kombucha are C-O ether, C-N amine, C=C alkene, C≡C alkyne, C=O ester, and O-H alcohol. While the functional groups found in green tea are C-N amine, C=C alkene, C≡C alkyne, and O-H alcohol. Thus, chamomile flower kombucha and green tea are known to contain secondary metabolite compounds of flavonoids, phenolics, saponins, and tannins.