2018
DOI: 10.22159/ajpcr.2018.v11i6.25072
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Changes in the Total Polyphenolic Content and Antioxidant Activity of Fermented Morinda Citrifolia L.

Abstract: Objective: The fermented plant beverages (FPBs) are considered as functional food. A detailed scientific investigation is required to develop functionally potential FPBs. The present study aimed to investigate the changes in total phenolic content and antioxidant properties of Lactobacillus paracasei HII01-mediated fermented Morinda citrifolia L. (noni) juice. Methods:The fermentation media consist of 3:10:1 ratio of noni, water, and carbon source (either cane sugar or honey) along with 10% of inoculum (L. par… Show more

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“…Tempeh, a traditional food from Indonesia, was a fermented product from soybean (Yuliani et al, 2016). An increase of isoflavones content in soybean could occur after the fermentation process (Chaiyasut et al, 2010).…”
Section: Introductionmentioning
confidence: 99%
“…Tempeh, a traditional food from Indonesia, was a fermented product from soybean (Yuliani et al, 2016). An increase of isoflavones content in soybean could occur after the fermentation process (Chaiyasut et al, 2010).…”
Section: Introductionmentioning
confidence: 99%