DOI: 10.17265/2159-5828/2018.01.006
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Norhazniza Aziz, Koh Soo Peng, Rosmawati Abdullah, NurSyazwani Abdul Hamid, Razali Mustaffa

Abstract: The phytochemical and antioxidant properties of fermented jackfruit leaves, using yeast and acetic acid bacteria, individually or in combination during 6 days of fermentation were investigated in the present study. Changes in pH, total reducing sugar, ethanol, acetic acid, total phenolics and flavanoids content were examined. A number of antioxidant activities such as ferric reducing antioxidant power (FRAP) and DPPH free radical scavenging activities were comparatively tested to determine the differences in t…

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