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Major Food Science Breakthrough: Commercial potential of traditional Palash flowers
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Saturday, 16 May, 2026, 16 : 00 PM [IST]
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Prof. Dinesh Chandra Rai
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In a major breakthrough for the global functional beverage market, a research team led by Professor Dinesh Chandra Rai, vice chancellor of BRA Bihar University and senior professor at BHU, has developed a potent, antioxidant-rich herbal Kombucha using the traditional Indian 'Palash' flower. This pioneering study, published in the prestigious international journal Food and Humanity (Elsevier Group), was driven by a high-level international collaboration.
The key contributors to this research include Suman Bharti and Arvind Kumar from the Department of Dairy Science and Food Technology at Banaras Hindu University, alongside Akansha Gupta from the CASS Food Research Centre at Deakin University, Australia. Regarding the findings, Prof. Rai stated that bringing the medicinal power of traditional Indian flora like Palash to the world stage through modern science is a proud achievement for the entire team.
The scientific validation of this beverage involved sophisticated analytical techniques, including High-Resolution Accurate Mass Spectrometry and ATR-FTIR, which proved that the fermentation process significantly enhances the medicinal properties of the flower. The research revealed a 22.78% surge in antioxidant activity, while the total phenolic content more than doubled, rising from 126.77 to 263.54 mg per 100g. Prof. Rai states that this research will not only provide a superior choice for health-conscious consumers but also pave the way for the prosperity of rural farmers by adding value to underutilised resources. Furthermore, the team identified key metabolites like Homobutyin 4-glucoside and Quercetin-3B-D-glucoside, compounds renowned globally for their anti-inflammatory and neuroprotective benefits.
Beyond the laboratory, Prof. Rai stated that this research represents a milestone from a commercial perspective, potentially providing Indian Ayurveda with a distinct global identity. By transforming an underutilised rural resource into a high-value commercial product, the project aims to support sustainable agriculture and biodiversity. Prof. Rai said that this Local to Global approach is essential for modernising traditional knowledge. This innovation not only strengthens India’s position in the global food science sector but also promotes the preservation of traditional Ayurvedic knowledge through a modern, commercially viable lens.
(The author is vice chancellor and senior professor
at BRA Bihar University)
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