Effects of lactic fermentation on total polyphenol content and antioxidant activity of ginger (Zingiber officinale roscoe), galangal (Alpinia galanga Linn) and Java turmeric (Curcuma xanthoriza Roxb) | |
| Author | Ramdhan, Tezar |
| Call Number | AIT Thesis no.FB-12-20 |
| Subject(s) | Lactic acid bacteria Ginger Turmeric |
| Note | A Thesis s ubmitted in partial f ulfillment o f the r equirements f or the d egree o f Master of Engineering i n Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-12-20 |
| Abstract | Galangal , ginger and java turmeric are three types of herbs that are widely used a s herbs or traditional medicines ingredients for centuries because ginger, galangal and java turmeric have been proven can prevent and even cure some illness . The remedial effects of the three spices is believed due to its phenolic compounds and antiox idant properties of those spices. On the other hand, lactic acid bacteria (LAB) have been proved can increase antioxidant activity of the media in which those bacteria live. D ue to the ir antioxidant activities, the combination of both functional mat erials is believed can produce healthful product s . However, until now the utilization of ginger , galangal or java turmeric as an ingredient of probiotic products is still lacking. Therefore, it is importa nt to analyse whether the lactic acid bacteria are adaptable to the spices ’ s phenolic compounds characteristics in order to get desirable properties of fermented products. This experiment was aimed to examine the effect of lactic acid bacteria fermentation on total polyphenol content and antioxidant activities of each the three s pices extract . L. plantarum and L. casei were used as LAB fermentation starter. The total polyphenol content was measured using Folin - Denis method , while the antioxidant activity was estimated using The DPP H radical - scavenging activity. The result showed that L. plantarum was better because it could growth well in spices juice and so it could decrease the pH lower than what L. casei . As well, L. plantarum could raise the total polyphenol significantly higher than L. casei . The highest content of total polyphenol reached by unsterilized spices juice which fremnetd by L. plantarum for 12 hours, it was around 23 - 24 mg GAE/100 g in ginger and galangal juice, while in java turmeric the highest content was around 8 0 mg GAE/100 g. Those values then increased in almost two times in freeze dried spices powder. The values were 120 mg GAE/ 100 gram in java turmeric, 63 mg GAE/100 g in ginger and 53 mg GAE/100 g in galangal. Meanwhile, the highest value of antioxidant activity were 81.2%, 80% and 79% for java turmeric, ginger and galangal, respectively. After drying, the values were slightly decreased compared to fresh fermented spices. The values were about 72% for java turmeric, while ginger and galangal were 69.5% an d 67.4%, respectively. And the last, the addition of fermented java turmeric powder as much as 2% could rise the content of total polyphenol of chocolate bar significantly, from about 110 mg GAE/100 g to about 170 mg GAE/100 g. in contrast, it was not chan ged the antioxidant activity of chocolate bar due to the use of heat which led to the decreasing of antioxidant activity. |
| Year | 2012 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-12-20 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Rakshit, Sudip Kumar; |
| Scholarship Donor(s) | Indonesian Agency for Agricultural Research and Development (IAARD), Ministry of Agriculture, Republic of Indonesia,; |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2012 |