Antioxidant properties and phenolic compounds of fermented Bambangan (Mangifera pajang)

Chan, Shet Teng (2013) Antioxidant properties and phenolic compounds of fermented Bambangan (Mangifera pajang). Universiti Malaysia Sabah. (Unpublished)


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The objective of the present study was to determine the antioxidant activities and phenolic compounds during Bambangan fermentation and extended storage. Bambangan was kept at room temperature (28°C) and elevated temperature (35°C) during the process of fermentation before kept at room temperature and 4°C for storage. Samples were obtained from each interval during fermentation and storage for antioxidant activity determination by 2,2-diphenyl-l-picrylhydrazyl (DPPH) scavenging capacity, ferric-ion-reducing antioxidant power (FRAP), ABTS radical cation assay, oxygen - radical absorbing capacity(ORAC) and also physiochemical test of pH, total lactic acidity and microbiological count determination. High performance liquid chromatography (HPLC) method was used to identify the presence of phenolic compounds in the fermented Bambangan. The pH values of Bambangan fermented at room temperature (28°C) and 35°C decreased slowly throughout the fermentation. Lactic acid bacteria counts had achieved the highest count on day-4 at both temperatures during the fermentation, with the Bambangan placed at 35°C(7.37 log cfu/g) was higher than the sample fermented at room temperature (28°C) (6.29 log cfu/g). Antioxidant activities of Bambangan fermented at room temperature (28°C) and 35°Cincreased during the fermentation, but slightly reduced in the later fermentation. However, Bambangan fermented at 35°C achieved the highest FRAP and ABTS values within the first four days (114.44±0.33 mM Fe(II)/g and 5.00±0.00 mmolTE/g) as compare to the Bambangan fermented at room temperature (28°C) requiredl0 days to achieve the highest activity of 149.32±0.00 mM Fe(II)/g and 6.09±0.01 mmol TE/g. DPPH radical scavenging activity was having the highest activity on day-8 for the Bambangan fermented at 35°C, but the same measurement was found continuously increasing up to day-14 for Bambangan kept at room temperature. The total phenolic content (TPC) of Bambangan was found increasing throughout the fermentation (within first two weeks) at room temperature with the highest value of 44.69±0.01mg GAE/g, which is much higher than Bambangan that was kept at the elevated temperature (35°C) (26.69 mg GAE/g). During the storage period, no significant changes (p>0.05) on antioxidant activities and microbiological count was noticed for both fermentation temperatures. However, prolonged fermentation of Bambangan at room temperature (28°C) gave higher TPC than Bambangan kept at refrigerated temperature (4°C). Gallic acid, chlorogenic acid, vanillin, p-coumaric acid and rutin were the phenolic compounds identified during fermentation and storage of Bambangan. Chlorogenic acid (22.95119/9 dW) was the phenolic compound obtained the highest concentration within 4 days and then followed by gallic acid (3.22 µg/g DW) on day-14 during Bambangan fermented at 35°C. Hence, elevated temperature (35°C) was observed to produce higher phenolic compounds than Bambangan fermented at room temperature (28°C). Antioxidant activity and phenolic compounds of fermented Bambangan were able to achieve faster at elevated temperature (35°C) and stable throughout the storage period at 4°C up to 90th day.

Item Type: Academic Exercise
Uncontrolled Keywords: antioxidant, fermentation, Bambangan, High performance liquid chromatography (HPLC), phenolic compounds
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 27 Oct 2014 05:03
Last Modified: 13 Oct 2017 06:42

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