Changes in physicochemical properties and antioxidant activity of fermented kepayang (Pangium edule Reinw.) seeds
One method for processing Pangium edule Reinw. seeds for consumption is fermentation. The aim of this study was to determine the physicochemical characteristics of P. edule Reinw. seeds during fermentation and antioxidant activity of the extracts. P. edule Reinw. seeds were boiled for 2 hrs and subj...
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| Published in: | Food Research (Online) Vol. 5; no. 4; pp. 47 - 58 |
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| Main Authors: | , , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
01-08-2021
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| Online Access: | Get full text |
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| Summary: | One method for processing Pangium edule Reinw. seeds for consumption is fermentation.
The aim of this study was to determine the physicochemical characteristics of P. edule
Reinw. seeds during fermentation and antioxidant activity of the extracts. P. edule Reinw.
seeds were boiled for 2 hrs and subjected to spontaneous fermentation for 40 days. The
physicochemical properties were evaluated according to AOAC methods. Raw and
fermented P. edule Reinw. seeds (day 40) were dried and extracted using ethanol and
distilled water. The antioxidant activity was measured using 2,2-diphenyl-1-
dipicrylhydrazyl (DPPH) radical scavenging assay while total phenolic content was
measured by following the Folin-Ciocalteu method. The results showed that there were no
significant differences in water activity while the pH value was decreased along
fermentation days. The TSS was significantly increased from day 0 (11.00) to day 30
(19.50), however, it drastically decreased to 11.50 after 40 days of fermentation. The
value of lightness (L*) parameter was decreased from 66.44 to 25.28 on day 40 but no
significant differences for a* and b* parameter. For proximate analysis, the percentage of
ash, crude protein, crude fat, and crude fibre were significantly increased while moisture
content and carbohydrate were significantly decreased throughout the fermentation days.
Besides, the highest DPPH activity was observed in the ferment-water extract at
concentration 10 mg/mL which about 95.61% while the highest total phenolic content was
obtained from the ferment-ethanol extract (173.79 mg GAE/100 mg). In conclusion, there
were some changes in the physicochemical properties of P. edule Reinw. seeds during
fermentation and potentially has antioxidant activities. The results of this study might be
used as basic information to develop the fermented seeds as a functional food. |
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| ISSN: | 2550-2166 2550-2166 |
| DOI: | 10.26656/fr.2017.5(4).668 |