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

Sumardianto Sumardianto,A.D Anggo,L Rianingsih,Romadhon Romadhon,P.H Riyadi

doi:10.26656/fr.2017.5(s3).006

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.

Highlights

Algae or seaweed is commonly consumed in Asia (Aparicio et al, 2018)
Seaweed has been used as food for a long time and has the potency to be used as a functional food
The purpose of this study was to determine the effect of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus acidophilus) as a starter on phenol content and antioxidant activity during fermentation of Gelidium and Eucheuma cottonii extract

Summary

Introduction

Algae or seaweed is commonly consumed in Asia (Aparicio et al, 2018). Algae are an important natural source of bioactive like polyphenols, carotenoids, vitamins, proteins, lipids, and polysaccharides (Rodrigues et al, 2016; Suleria et al, 2016; Mittal et al, 2017; Zhao et al, 2018; Cui et al, 2019; Ozturk et al, 2020) and have acted as an antioxidant as well as antibacterial (Roohinejad et al, 2017).There are numerous seaweed species and have not been used optimally. Algae or seaweed is commonly consumed in Asia (Aparicio et al, 2018). Algae are an important natural source of bioactive like polyphenols, carotenoids, vitamins, proteins, lipids, and polysaccharides (Rodrigues et al, 2016; Suleria et al, 2016; Mittal et al, 2017; Zhao et al, 2018; Cui et al, 2019; Ozturk et al, 2020) and have acted as an antioxidant as well as antibacterial (Roohinejad et al, 2017). There are numerous seaweed species and have not been used optimally. Seaweed growth does not compete with agricultural land (Hou et al, 2017). Parada et al (2019) reported that polyphenol could be utilized as an ingredient to make novel low glycemic response food. Microorganisms can ferment seaweed to increase the bioactive component (Suraiya et al, 2018)

Objectives

Methods

Results