LINDAYANI, LINDAYANI and HARTAYANIE, LAKSMI (2018) Lactobacillus fermentum LLB3 Improves Antioxidant Activity of Bitter Melon (Momordica charantia) Juice. Lactobacillus fermentum LLB3 Improves Antioxidant Activity of Bitter Melon (Momordica charantia) Juice, 12 (2). ISSN 1978-3477
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Abstract
Momordica charantia (bitter melon) contains substances with antidiabetic properties such as charantin, vicine, and polypeptide-p, as well as other unspecific bioactive components such as antioxidants. It is suitable for functional drink and need further studies to elaborate its functional properties. Lactobacillus fermentum LLB3 isolated from bamboo shoot pickle was used to ferment bitter melon juice. The aim of this study was to evaluate changes in antioxidant activity of bitter melon juice during fermentation. Study has been carried out by fermenting bitter melon juice with L. fermentum LLB3. The free radical scavenging activity of the phenolics were done using 2,2-diphenyl- 1-picrylhydrazyl (DPPH). Antioxidant activity of bitter melon juice increased during 24 hours fermentation. In addition, the sugar content and pH decreased compared with the baseline value. The fermentation of bitter melon juice by L. fermentum LLB3 increased its antioxidant activity. These result suggest that fermented bitter melon juice is a promising agent for diabetes management.
| Item Type: | Article |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | ms F. Dewi Retnowati |
| Date Deposited: | 02 Mar 2021 03:57 |
| Last Modified: | 02 Mar 2021 03:57 |
| URI: | http://repository.unika.ac.id/id/eprint/23702 |
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