Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)

Abstract

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as an industrial ingredient while maintaining its antioxidative capacity. The starter culture of Lactobacillus casei may induce the Mandai fermentation. This research was carried out (i) to investigate the effect of temperature on yield, chemical properties, and antioxidant activity of starter induced fermented mandai powder, (ii) to find the best drying temperature for the powder, and (iii) to find correlations between phenolic contents and antioxidant activity of the powder. Methods: The drying temperature was used as the variable, and was set at 45, 50, and 55°C at a fixed duration of 18 hours. The control was spontaneously fermented mandai dried at 50°C for 18 hours. Total phenolic content (TPC), hydrolyzed tannic content (HTC), and total flavonoid content (TFC) were spectrophotometrically measured, expressed gallic acid (GAE), tannic acid (TAE), and catechin (CAE) equivalents. The DPPH assay measured antioxidant capacity. Results: The best mandai powder had total phenolic content of 348.8±55.6 mg GAE kg -1, HTC of 143.8±9.3 mg TAE kg -1, TFC of 17.5±1.3 mg CAE kg -1, antioxidant activity (IC 50) of 56.96 ppm, ash content of 4.0±0.7%, pH value of 5.0±0.8, and yield of 9.3±0.8%. There was a strong correlation between TPC, HTC, TFC, and antioxidant activity. Conclusions: Drying temperature affected all observed parameters but not yield, ash and pH. The temperature of 45°C emerged as the best treatment to produce mandai powder from L. casei-inoculated mandai cempedak fermentation. The phenolic components contributed to the antioxidant activity of mandai cempedak.

Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning

“…e processing steps include peeling the fruit skin, removing the epidermis, and soaking it in salt water to preserve and soften the texture. e duration of immersion is from several hours to a month [1]. e process of making mandai cempedak by induction of lactic acid bacteria starter has received a patent number S00201708792.…”

“…e typical mandai cempedak has been used in ice cream products [2]. One of the best drying results of fermented mandai cempedak is obtained at 45 °C, with a total polyphenol content (TPC) of 358.8 ± 55.6 mg gallic acid equivalent (GAE) kg −1 dry sample, total hydrolyzed tannin content (HTC) of 143.8 ± 9.3 mg tannic acid equivalent (TAE) kg −1 dry sample, total flavonoid content (TFC) of 17.5 ± 1.3 mg catechin equivalent (CAE) kg −1 dry sample, and antioxidant activity (IC50) 56.96 g/mL [1].…”

“…e taste of mandai cempedak as a plant-derived product fermented by lactic acid bacteria is preferred [1], similar to other fermented products [3]. Lactic acid bacteria as flavor enhancers and seasoning food products have been widely used [4][5][6].…”

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

“…General increase of the panelist's acceptance was due to higher pH of the fermented mandai cempedak . In derived product, the polyphenol substances of the mandai cempedak flour can be maintained when the product was dried at 50°C (Rahmadi et al, 2018).…”

Profil Fitokimia dan Aktivitas Antioksidan Beberapa Tumbuhan Genus Artocarpus di Indonesia

“…Artocarpus yang telah dipaparkan di atas dan juga penelitian-penelitian sebelumnya[48][49][50], tumbuhan genus Atocarpus sangat berpotensi untuk dikembangkan sebagai sumber senyawa bioaktif, termasuk sebagai antioksidan. Hal ini menunjukkan bahwa tumbuhan genus Artocarpus yang salah satu kandungan utamanya adalah senyawa fenolik dan flavonoid sangat berpotensi untuk dikembangkan sebagai antioksidan alami.Ekstrak etanol daun, kulit dan batang sukun memiliki kemampuan untuk menangkap radikal DPPH dan ABTS dengan kategori kuat (IC50 < 500 µg/mL).…”