Effect of Antioxidant Content of Coconut Water When Fermented with Lactobacillus acidophilus DSM 20079 and Lactobacillus plantarum

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  •   Rainie Wijewardena

  •   Ranjani Amarakoon

Abstract

The antioxidant activity of unfermented and fermented coconut water was measured. The highest antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was shown by Lactobacillus acidophilus DSM 20079 at 48 hours (41.90±5.236 µg/ml) compared to unfermented (453.69±15.323 µg/ml) coconut water. They were significantly different (P<0.05). The Antioxidant activity of fermented coconut water product by L.plantarum showed the highest antioxidant activity at 48 hours (208.03±11.279 µg/ml) with a significant difference (p<0.05) from unfermented coconut water (453.69±15.323 µg/ml). Antioxidant activities from ABTS assay of unfermented and fermented coconut water by L. acidophilus DSM 20079 (at 48 hours) were 16.58±1.032 µg/ml and 6.69±0.432 µg/ml respectively with a significant increase compared to unfermented coconut water product P<0.05) resulting the highest antioxidant activity from ABTS assay by L. acidophilus DSM 20079. From ABTS assay, the highest antioxidant activity was shown by L. plantarum at 48 hours which was 11.84±1.010 µg/ml. It had significant difference (p<0.05) from unfermented coconut water (16.58±1.032 µg/ml).


Keywords: ABTS assay, antioxidant activity, DPPH assay, fermented coconut water, unfermented coconut water

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How to Cite
Wijewardena, R., & Amarakoon, R. (2023). Effect of Antioxidant Content of Coconut Water When Fermented with Lactobacillus acidophilus DSM 20079 and Lactobacillus plantarum. European Journal of Biology and Biotechnology, 4(1), 7–11. https://doi.org/10.24018/ejbio.2023.4.1.357