MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION

Abstract

Cempedak (Artocarpus champeden) is a tropical fruit whose inner-skin contains high polyphenolicbased antioxidant. Traditionally, the inner-skin is soaked in brine to induce spontaneous lactic acid bacteria (LAB) fermentation. This research aimed to investigate the changes of polyphenolics substances and antioxidant activity during the course of spontaneous and Lactob acillus casei induced fermented at optimum (37°C) and sub-optimum (8°C) temperatures . Phenolic substances were spectrophotometrically measured with gallic acid (GAE), tannic acid (TAE), and catechin (CE) as the standards for the respective groups. The 50% maximum inhibitory concentration (IC50) for DPPH reduction was measured. A thin layer chromatography (TLC) using different solvents was utilized to qualitatively show differences of substances extracted from the unfermented and fermented mandai cempedak. The retention factor (Rf) values for TLC spots were measured after the plates were exposed under 366 and 254 nm of UV lamp. Fermentation increased phenolic substances release from the inner skin of cempedak which positively modulated the potential antioxidant activity. Sub-optimum temperature fermentation reduced total phenolic-based antioxidant. Ethyl acetate or combinations of n-hexane and ethyl acetate gave better separation in TLC plate. Differences in stain patterns were exhibited by mandai cempedak before and after L. casei induced fermentation. In summary, L. casei induced fermentation was more effective at optimum temperature to increase phytochemical substances of mandai cempedak, while spontaneous fermentation showed to be more effective after 11 and 13 days at sub-optimum temperature. ABSTRAK 1Cempedak (Artocarpus champeden) adalah b uah tropis yang kulit b agian dalamnya mengandung antioksidan b erbasis polifenol dengan konsentrasi yang cukup tinggi. Secara tradisional, kulit b agian dalam direndam dalam air garam untuk menginduksi fermentasi spontan b akteri asam laktat (LAB). Penelitian ini b ertujuan untuk mengetahui perubahan komponen polifenolik dan aktivitas antioksidan selama fermentasi spontan dan terinduksi L. casei pada kondisi optimum (37°C) dan sub optimum (8°C). Senyawasenyawa fenolik diukur secara spektrofotometri dengan asam gallic (GAE), asam tanat (TAE), dan katekin (CE) seb agai standar. Konsentrasi penghambatan setengah dari maksimal (IC50) untuk reduksi DPPH diukur secara spektrofotometri. Kromatografi lapis tipis tipis (TLC) digunakan untuk secara kualitatif menunjukkan perbedaan senyawa-senyawa yang diekstraksi dari mandai cempedak yang tidak difermentasi dan difermentasi dengan pelarut yang b erbeda. Nilai faktor retensi (Rf) diukur untuk masing-masing senyawa yang b erhasil dipisahkan di b awah sinar UV dengan panjang gelombang 366 dan 254 nm. Fermentasi meningkatkan pelepasan zat fenolik dari matriks b uah yang secara positif memodulasi aktivitas antioksidan potensial. Fermentasi suhu sub optimal mengurangi total antioksidan b erb asis fenol. Etil asetat atau komb inasi n-heksana dan etil asetat memb erikan pemi...

Horizontal Integration with Emphasize on IoT: from Tropical Functional Food Research to Teaching Excellence

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Proximate analysis of the high phytochemical activity of encapsulated Mandai cempedak (Artocarpus champeden) vinegar prepared with maltodextrin and chitosan as wall materials

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