Antioxidant from Turmeric Fermentation Products (Curcuma longa) by Aspergillus Oryzae
| Autor: | Purbowatiningrum Ria Sarjono, Agustina L. N. Aminin, Sulasiyah Sulasiyah |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Antioxidant
antioxidant biology Chemistry DPPH medicine.medical_treatment total phenolic turmeric aspergillus oryzae food and beverages biology.organism_classification phytochemicals carbohydrates (lipids) chemistry.chemical_compound Phytochemical Aspergillus oryzae medicine Fermentation Food science Gallic acid Curcuma Quercetin fermentation QD1-999 |
| Zdroj: | Jurnal Kimia Sains dan Aplikasi, Vol 21, Iss 1, Pp 13-18 (2018) |
| ISSN: | 2597-9914 1410-8917 |
| Popis: | The antioxidant capacity of natural materials can be improved by fermentation. In this study, turmeric rhizome was fermented by Aspergillus oryzae. Fermentation products were obtained with fermentation time of 14, 21 and 28 hours. Furthermore, the fermentation product was extracted using ethanol and determined its antioxidant capacity by DPPH damping method, total phenolate determination and phytochemical screening. The results showed that the antioxidant capacity of fermentation products was higher than without fermentation. Antioxidant activity increased with length of fermentation with the value of antioxidant capacity without fermentation and with incubation for 14, 21, and 28 days respectively of 17.0; 27.3; 33.3; and 34.1 mg quercetin/gram extract. The total phenolate of fermentation products was 261; 324,3; 361; 374.3 mg of gallic acid/gram extract. Ethanol extracts of fermented and non-fermented products all contain entirely positive alkaloids, saponins, flavonoids, tannins, quinones, and steroids. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|