Phenol content and antioxidant activity in seaweed fermented with lactic acid bacteria

Abstract

Antioxidants and antimicrobials are rich in seaweed. Seaweed has been used as food for a long time and the potency to be used as a functional food. One of the most versatile foods is fermented beverages. Fermentation can increase the amount of antioxidants. This study aims to determine seaweed (Gelidium sp. and Eucheuma cottonii) extract fermentation with lactic acid bacteria (LAB), namely Lactobacillus plantarum and Lactobacillus acidophilus, as a starter on phenol content and antioxidant activity. The method used was an experimental laboratory. The seaweed was obtained from Yogyakarta. Seaweed extract was given a LAB starter and then fermented for 24 hrs. The samples were analyzed before and after fermentation in parameter reducing sugar, TPC, LAB viability, pH, phenol content, and antioxidant activity IC50 tests. The result showed that both in Gelidium sp. and Eucheuma cottonii, reducing sugar does not change before and after fermentation with the LAB starter. Fermentation could increase the TPC, LAB viability, phenol content, antioxidant activity IC50, and lower the pH sample. Eucheuma cottonii fermented with L. acidophilus gives the best characteristic of antioxidant.

Fermentation of micro- and macroalgae as a way to produce value-added products

“…Fermentation by lactic acid microorganisms L. plantarum and L. acidophilus increased the phenolic content of red algae Gelidium sp. and rhodophytic algae of the genus Eucheumacottonii , and decreased the pH of the samples [94] . Thus, Eom et al.…”

“…Algae fermentation helps increase antioxidant content [94] . Fermentation by lactic acid microorganisms L. plantarum and L. acidophilus increased the phenolic content of red algae Gelidium sp.…”

Potensi Metil Jasmonat dan Asam Salisilat Sebagai Elisitor Dalam Mempengaruhi Pertumbuhan Bibit Tanaman Secang (Caesalpinia sappan L.)

“…Kayu secang dapat dimanfaatkan sebagai bahan obat herbal, minuman dan dapat pula digunakan sebagai pewarna alami. Kayu secang mengandung komponen fitokimia seperti flavonoid, lignin, steroid, triterpenoid, dan diterpenoid (Sumardianto et al, 2021). Brazilin merupakan senyawa utama dan aktif yang ditemukan pada inti kayu secang (Nirmal, et al 2015).…”

POTENSI EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SEBAGAI PEWARNA ALAMI PADA SELAI PALA (Myristica fragrans H.)

“…Kayu secang (Caesalpinia sappan, L.) merupakan tanaman yang sudah lama digunakan sebagai obat tradisional, pewarna kain, dan pewarna makanan. Kayu secang mengandung brazilin yang merupakan komponen terbesar (Sulistiani et al, 2018), juga mengandung komponen fitokimia seperti flavonoid, lignin, steroid, triterpenoid, dan diterpenoid (Sumardianto et al, 2021). Adanya senyawa brazilin pada kayu secang yang merupakan kristal berwarna kuning orange, apabila direndam dalam pelarut seperti methanol, etanol, atau air akan menghasilkan warna merah (Putri et al, 2018).…”