scholarly journals Tempeh Antioxidant Activity using DPPH Method: Effects of Fermentation, Processing, and Microorganisms

2019 ◽  
Vol 8 (2) ◽  
pp. 75-80 ◽  
Author(s):  
Tati Barus ◽  
Novalin Novita Titarsole ◽  
Noryawati Mulyono ◽  
Vivitri Dewi Prasasty
Keyword(s):  
Antioxidant Activity ◽  
Processing Time ◽  
Fermentation Process ◽  
Main Type ◽  
Rhizopus Microsporus ◽  
Fermentation Time ◽  
Dpph Method ◽  
Bacillus Spp ◽  
Method Effects ◽  
Fermentation Stage

Tempeh is the main type of traditional Indonesian food that is processed from soybeans fermented by Rhizopus microsporus. This study aims to measure the antioxidant activity of some kind tempeh using 2,2-diphenyl-1-picrylhydrazyl (DPPH). Measurement of antioxidant activity toward tempeh took directly from the producer, tempeh produced on a laboratory scale using Rhizopus spp., Bacillus spp., and Klebsiella sp. K110, tempeh fried and steamed, and tempeh during the fermentation stage. The results showed that the fermentation process soybeans into soybean increase antioxidant activity. The antioxidant activity of tempeh from producers varies between approximately 52-70%. It is because of tempeh fermented at uncontrol conditions so that the microorganisms involved in the fermentation time is also uncontrol. Potential microorganisms vary in determining antioxidant activity. In the group of Rhizopus spp. (ATH 35, ATH 24, ATH 53), it showed that the highest antioxidant activity was found in ATH 35 (84%). In the group of Bacillus spp. the highest antioxidant activity produced by B. megaterium (76%) and higher than the Klebsiella sp. K110 (75%). Thus, the fermented soybeans into tempeh increase antioxidant activity. The existence of the antioxidant activity of tempeh was affected by strains of microorganisms involved during fermentation and processing time that will be consumed.

scholarly journals Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Yi Hsieh ◽  
Ming-Chung Chiu ◽  
Jui-Yu Chou
Keyword(s):  
Antioxidant Activity ◽  
Fermentation Process ◽  
Black Tea ◽  
Chemical Profile ◽  
Polyphenol Content ◽  
Fermentation Time ◽  
Factors Associated ◽  
Kombucha Tea ◽  
Chemical Profiles ◽  
Over Time

Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks. In addition to the advantage of being a low-sugar probiotic-rich drink, kombucha also offers the benefits of the tea used for its preparation, especially its high antioxidant content. In this research, kombucha tea was prepared by using three different tea types: green, black, and pu’er tea, and the chemical profiles and antioxidant activity were analyzed during the fermentation process (up to 20 days). The results showed that the tea type has an obvious influence on the factors associated with the antioxidant potential. The fermentation process caused a marked increase in polyphenol content and antioxidant activity initially, but this slowed progressively over time. In contrast, the fermentation of black tea contributed to the degradation of flavonoids but showed no significant effect on the other tea types. Therefore, we conclude that the tea type selected to make kombucha affects the end product as well as the fermentation time.

scholarly journals Physicochemical properties of oci fish joruk (Rastrelliger kanagurta) and the antioxidant activity of joruk hydrolysate

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 786-792
Author(s):  
S. Anggrahini ◽  
W. Setyaningsih ◽  
A. Ningrum ◽  
Anto ◽  
N.M. Agustiari
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Acid Content ◽  
Soluble Protein ◽  
Fermentation Process ◽  
Enzyme Hydrolysis ◽  
Fermentation Time ◽  
Lactic Acid Content ◽  
Palm Sugar ◽  
Rastrelliger Kanagurta

Joruk is a traditional fishery product made by spontaneous fermentation process using lactic acid bacteria by salting method, followed by fermentation process. Hydrolysis of proteins with the pepsin and a combination of pepsin and trypsin enzymes by in vitro can produce bioactive peptides. The aims of this study were to investigate the change of soluble protein and lactic acid content in oci fish joruk (Rastrelliger kanagurta) and to determine the influence of the enzyme hydrolysis on the antioxidant activity of joruk. The raw material used in this highest study was the oci fish obtained from Gorontalo, Indonesia. The produced joruk was added with the concentration of palm sugar 10%, 20% and 30% then fermented for 8 days, 10 days and 12 days. Protein hydrolysis using the pepsin enzyme and a combination of pepsin and trypsin enzyme. The results showed that the addition of palm sugar and fermentation time can reduce soluble protein and increase the lactic acid content. The highest antioxidant activity was found in joruk hydrolysate that hydrolyzed by pepsin enzyme with the addition of 30% palm sugar and 12 days fermentation, with a value of 5.28%.

scholarly journals Antioxidant Properties of Single Garlic (Allium sativum) Pickle

2020 ◽  
Vol 2 ◽  
pp. 00006
Author(s):  
Prima Retno Wikandari* ◽  
Lenny Yuanita ◽  
Nuniek Herdyastuti ◽  
Herman Joseph Bimo ◽  
Renita Eka Juniariani ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fermentation Process ◽  
Starter Culture ◽  
Antioxidant Properties ◽  
Fermentation Medium ◽  
Plate Count ◽  
Inhibition Activity ◽  
Health Food ◽  
Fermentation Time ◽  
Dpph Scavenging

Single garlic is a type of garlic that has a single clove, also known as single clove garlic, monobulb garlic or single bulb garlic. Traditionally, single garlic was used as medicinal based on its properties as antimicrobial, antiprotozoal, antimutagenic, antiplatelet, antihyperlipidemic and antioxidant. The Alliin substance was presumably as an antioxidant, but it was changed easily to unstable allicin caused by Alliinase enzyme activity which is increased when garlic was chopped, crushed or processed. The change of Alliin to allicin will reduce the antioxidant activity of single garlic. A treatment that reduces the Alliinase activity will retain the Alliin substance and the antioxidant capacity could be maintained. The fermentation process will give a low pH as the result of carbohydrate metabolism in a fermentation medium, and reduce the alliinase activity. The aims of this research were to evaluate the growth of Lactobacillus plantarum B1765 as a starter culture in single garlic, pH and the effect of fermentation time process (3, 6 and 9 days)to antioxidant activity on single garlic pickle. The growth of L.plantarum B1765 was measured as Total Lactic Acid Bacteria (LAB) by Total Plate Count (TPC) using the MRS medium, and antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging methods, expressed as inhibition activity (%). Fermentation process along 9 days showed that  L.plantarum B1765 growth on single garlic pickles for 1 log cycles from 106 CFU/mL to 107 CFU/mL, pH reduces from 5.6 to 4.4, closely related to increasing of TAT  from 0.16 % to 0.28%. The fermentation process also showed an increase in the inhibition activity along the fermentation process from 10,67% to 11.17% and showed a higher inhibition than control (3.88%- 7.39%). Single pickled garlic can be potentially developed as natural antioxidant health food.

scholarly journals Effect of controlled micro-oxygenation on white wine

2018 ◽  
Vol 33 (1) ◽  
pp. 78-89
Author(s):  
Bozena Prusova ◽  
Mojmir Baron
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Fermentation Process ◽  
Control Experiment ◽  
Cell Mass ◽  
White Wine ◽  
Ammonia Nitrogen ◽  
Nitrogen Consumption ◽  
Dpph Method ◽  
Number Of Cells

The aim of the study was to determine the effect of controlled micro-oxygenation on the fermentation process of two types of white wine (ʻPinot Blancʼ and ʻPinot Grisʼ). The wine was micro-oxygenated during fermentation and maturation. During fermentation, the antioxidant activity was monitored by the DPPH method and the ammonia nitrogen and nitrogen content of the amino acids and the number of cells in 1 mL of fermenting must were also monitored. In micro-oxygenated wine, the growth of cell mass in the first third of the fermentation was recorded and showed an increase in ammonia nitrogen consumption compared to the control experiment. During fermentation, a slight increase in antioxidant activity was observed in the micro-oxygenated wine. For the aromatic profile measured by GC analysis, a higher content of aromatics, mainly esters, was observed in the micro-oxygenated wine. This was also present in the sensory evaluation.

scholarly journals Penambahan pigmen alami yang disalut tepung agar untuk meningkatkan kekuatan antioksidan pada tempe

2021 ◽  
Vol 12 (2) ◽  
pp. 231-238
Author(s):  
Aditya Surya Piansti ◽  
Anggara Mahardika ◽  
Lusiawati Dewi
Keyword(s):  
Antioxidant Activity ◽  
Environmental Factors ◽  
Fermentation Process ◽  
Fermentation Time ◽  
Natural Pigments ◽  
Ic50 Value ◽  
Pigment Color

Background: Tempeh is a traditional Indonesian food that has a relatively low antioxidant activity. The addition of natural pigments is one solution to increase the antioxidant activity of tempeh. However, natural pigments are very susceptible to damage due to environmental factors, so it is necessary to coat with certain materials, such as agar powder to protect the pigments from damage. Research purposes: The aim of the study to analyze the effect of adding natural pigments coated with agar powder on the antioxidant strength of tempeh. Method: The sample used was tempeh with the addition of pigment powder uncoated and coated with 2%, 3%, 4% of agar, and tempeh without the addition of pigments as control. The antioxidant activity strength was analyzed using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method at  fermentation time of 0 and 48 hours. Results and Discussion: The results showed that the addition of pigments and fermentation time were able to significantly increase the antioxidant strength of tempeh compared to control where the IC50 value of the control at 0 hours of fermentation was 166,45±38,58 mg/ml which changed to 69,45±3,49 mg/ml after 48 hours of fermentation. Antioxidant activity were stronger in tempeh with addition of pigment where IC50 value of tempeh with uncoated pigments, coated pigments with 2%, 3%, and 4% of agar were 23,53±5,46 mg/ml, 21,91±6,02 mg/ml, 21,53±6,03 mg/ml, and 29,69±11,04 mg/ml, respectively. Nevertheless, the antioxidant activity strength from all treatments were considered as weak (IC50>200 µg /ml). Conclusion: The addition of pigments uncoated and coated with agar powder and fermentation time were able to increase the antioxidant strength of tempeh. Coating treatment is also able to maintain the pigment color from degradation in the fermentation process.

scholarly journals Changes in Phenol Level and Antioxidant Activity of Cocoa Beans During Fermentation and Roasting

2018 ◽  
Vol 7 (4) ◽  
pp. 23
Author(s):  
St Sabahannur ◽  
Suraedah Alimuddin ◽  
Rahmawati
Keyword(s):  
Antioxidant Activity ◽  
Fermentation Process ◽  
Antioxidant Properties ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Randomized Design ◽  
Good Taste ◽  
Inhibition Concentration ◽  
Cocoa Products ◽  
Dpph Method

Flavonoid, polyphenols, especially catechin and epicatechin,are major components in cocoa products, which are known for antioxidant properties. Cocoa bean requires fermentation process in order to obtain good taste. During the fermentation process, polyphenols are oxidized by polyphenol oxidase to form quinone and 2-quinon. The purpose of the research is to determine the total level of polyphenol and antioxidant activity of fermented and roasted cocoa beans. The experiment was using Completely Randomized Design (CRD) with fermentation treatment that includes: Without fermentation, three-day fermentation and five-day fermentation. Observation parameters include: Polyphenol level and antioxidant activity with DPPH method. The results showed that the total phenol level of cocoa bean changed during fermentation and after roasting. The highest phenol level was found in cocoa beans without fermentation, and there is a decrease of phenol level to 98% after fermentation and roasting. The fermentation affects the Inhibition Concentration (IC50) of cocoa beans. An unfermented bean showed a very strongly active antioxidant activity with IC50 of 7.848 ppm, whereas three-day fermentation showed a strong antioxidant activity with IC50 of 35.961 ppm, and five-day fermentation is moderately active with IC50 of 55.976 ppm.

scholarly journals Pembuatan Etanol Dari Nira Tebu Dengan Metode Fermentasi

2019 ◽  
Vol 3 (1) ◽  
pp. 32-36
Author(s):  
Rohmatun Nafi'ah ◽  
Susan Prima Devi
Keyword(s):  
Fermentation Process ◽  
Sugar Content ◽  
Raw Material ◽  
Fermentation Time ◽  
High Sugar ◽  
Central Java ◽  
High Sugar Content ◽  
The Many ◽  
By Products ◽  
Fermentation Stage

Tebu is one of the many plants found in the Holy area of Central Java, which has a high sugar content. The raw material for making ethanol is sugary, starchy and fibrous. Nira is one of the by-products of a sugar cane factory which has a high sugar content. The study of making ethanol from Nira Tebu as a raw material for medicine using fermentation methods was carried out on a laboratory scale. The purpose of this study was to produce ethanol from Nira Tebu as a raw material for chemical drugs by fermentation method.The procedure of this study was through the pretreatment stage, the hydrolysis stage, and the fermentation stage. The fermentation process with the addition of yeast and lasts for 7 days with the volume of sugarcane juice used is 5 liters. Yeast used for fermentation is 1,2,3,4 and 5 grams and varies from 1-7 days of fermentation time. Furthermore, ethanol levels and acidity levels (pH) were determined from Nira Tebu. So that from the results of the study it can be obtained the most optimal ethanol levels with variations in the amount of yeast and the length of fermentation time.

Photostability Study on Character and Antioxidant Activity of Tomato Extract (Solanum lycopersicum l.) in Nanostructured Lipid Carrier (NLC) and Conventional Creame

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
Noorma Rosita ◽  
Dewi Haryadi ◽  
Tristiana Erawati ◽  
Rossa Nanda ◽  
Widji Soeratri
Keyword(s):  
Antioxidant Activity ◽  
Physical Stability ◽  
Nanostructured Lipid Carrier ◽  
Uvb Radiation ◽  
K Value ◽  
Antioxidant Power ◽  
Solanum Lycopersicum L ◽  
Tomato Extract ◽  
Dpph Method ◽  
High Shear Homogenization

The aim of this study was to investigate the ability of NLC in increasing photostability of tomato extract in term of antioxidant activity. Photostability testing on antioxidant activity of samples were conducted by accelerating method using UVB radiation 32.400 joule for 21 hours radiation. Antioxidant activity was measured by DPPH method. NLC was made by High Shear Homogenization (HPH) method at 24000 rpm for 4 cycles, while conventional creame was made by low speed at 400 rpm. The product were characterized include: pH, viscosity, and particle size. There were had difference characters and physical stability. NLC had smaller size, more homogenous and more stable than conventional creame. It was known that stability of antioxidant activity of tomato extract in NLC system higher than in conventional creame. That was showed with k value, as constanta of rate scavenging activity decreasing in antioxidant power between time (Sigma 2-tail less than 0.005) of NLC and conventional creame were: 2.03x10-2 %/hour ±0.08 (3.94) and 4.71x 10-2 %/ hour ±0.23 (4.88) respectively.

Apoptosis Caused by Triterpenes and Phytosterols and Antioxidant Activity of an Enriched Flavonoid Extract from Passiflora mucronata

2019 ◽  
Vol 18 (10) ◽  
pp. 1405-1416 ◽  
Author(s):  
Isabel C.V. da Silva ◽  
Goran N. Kaluđerović ◽  
Pollyana F. de Oliveira ◽  
Denise O. Guimarães ◽  
Carla H. Quaresma ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cell Lines ◽  
Oleanolic Acid ◽  
Folk Medicine ◽  
Hexane Fraction ◽  
Cytotoxicity Test ◽  
B16f10 Cell ◽  
Dpph Method ◽  
Melanoma B16f10 ◽  
First Time

Background: P. mucronata (Pm) comes from South America, Brazil and is characterized as “Maracujá de Restinga”. It is used in folk medicine for its soothing properties and in treating insomnia. Objective: The present study for the first time analyzed the antioxidant and cytotoxicity of the hydroalcoholic leaves extract and fractions from Pm. Method: The cytotoxicity test will be evaluated by different assays (MTT and CV) against human prostate cancer (PC3) and mouse malignant melanoma (B16F10) cell lines, and the antioxidant test by DPPH method. Results: β-Amyrin, oleanolic acid, β-sitosterol and stigmasterol were isolated of the most active, hexane fraction. These substances were tested against the tumor cell lines: β-sitosterol and stigmasterol showed the most relevant activity to PC3 in CV assay and, oleanolic acid to B16F10 by the MTT assay. In addition, it was possible to indicate that the mode of cell death for stigmasterol, presumably is apoptosis. In terms of antioxidant activity, the hydroalcoholic leaves extract presented higher activity (EC50 133.3 µg/mL) compared to the flower (EC50 152.3 µg/mL) and fruit (EC50 207.9 µg/mL) extracts. By the HPLC-MS, it was possible to identify the presence of flavones in the leaf extract (isoschaftoside, schaftoside, isovitexin, vitexin, isoorientin, orientin). Conclusions: P. mucronata hexane fraction showed promising cytotoxic effect against cancer cell lines, and stigmasterol contributes to this activity, inducing apoptosis of these cells. Furthermore, as other Passiflora species, Pm extract showed antioxidant activity and flavones are its major phenolic compounds.

scholarly journals Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1255
Author(s):  
Sofia C. Lourenço ◽  
Débora A. Campos ◽  
Ricardo Gómez-García ◽  
Manuela Pintado ◽  
M. Conceição Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Food Products ◽  
Total Phenolic ◽  
Dry Extract ◽  
Pineapple Peel ◽  
Dpph Method

Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

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