Contact us
 |
[email protected] |
 |
3275638434 |
 |
 |
| Paper Publishing WeChat |
Useful Links
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Norhazniza Aziz1, Koh Soo Peng1, Rosmawati Abdullah1, NurSyazwani Abdul Hamid1 and Razali Mustaffa2
Full-Text PDF
XML 1443 Views
DOI:10.17265/2159-5828/2018.01.006
Affiliation(s)
1. Biotechnology and Nanotechnology Research Center, MARDI, P.O. Box 12301, Kuala Lumpur 50772, Malaysia
2. Horticulture Research Center, MARDI, P.O. Box 12301, Kuala Lumpur 50772, Malaysia
ABSTRACT
The phytochemical and antioxidant properties of fermented jackfruit
leaves, using yeast and acetic acid bacteria, individually or in combination
during 6 days of fermentation were investigated in the present study. Changes
in pH, total reducing sugar, ethanol, acetic acid, total phenolics and
flavanoids content were examined. A number of antioxidant activities such as
ferric reducing antioxidant power (FRAP) and DPPH free radical scavenging
activities were comparatively tested to determine the differences in the
respective properties during the fermentation process. Results obtained
demonstrated that there were differences in the phytochemical and antioxidant
properties of fermented jackfruit leaves, depending on the fermentation
starters. Fermented leaves using acetic acid bacteria alone, exhibited higher
total reducing sugar (6.89 mg glucose/mL) compared to others. The ferric-reducing activities of fermented
jackfruit leaves showed an increasing trend in the yeast fermentation process
(5.96-10.12 mg ascorbic acid equivalent/mL). Generally, all extracts of
fermented jackfruit leaves exhibited stronger DPPH radical scavenging activity
except in the total phenolics and flavonoids content, whereby it showed a
decrease trend throughout the fermentation process.
KEYWORDS
Jackfruit leaves, acetic acid bacteria, yeast, fermentation, antioxidant.
Cite this paper
References