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


  •   Rainie Wijewardena

  •   Ranjani Amarakoon


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


Abbas, M. M., & Mahasneh, A. M. (2014). Isolation of Lactobacillus strains with probiotic potential from camels milk. African Journal of Microbiology Research, 8(15), 1645-1655.

Bandalan, E., & Galvez, L. (2016). Optimization of Coconut Water Beverage Fermented with Lactobacillus acidophilus. Annals of Tropical Research, 196-202.

Goderska, K., & Czarnecki, Z. (2007). Characterization of selected strains from Lactobacillus acidophilus and Bifidobacterium bifidum. African Journal of Microbiology Research, 1(6), 65-78.

Jeyaseelan, E. C., Jenothiny, S., Pathmanathan, M. K., Jeyadevan, J. P., et al. Antibacterial activity of sequentially extracted organic solvent extracts of fruits, flowers and leaves of Lawsonia inermis L. from Jaffna. Asian Pacific Journal of Tropical Biomedicine, 2012, 2(10), 798-802.

Kantachote, D., Ratanaburee, A., Hayisama-ae, W., Sukhoom, A., Nunkaew, T., et al. The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water. Journal of Functional Foods, 2017, 32, 401-408.

Lengkey, H. A. W., Balia, R. L., Siwi, J. A., Tasbac, B. A., Togoe, I., et al . Isolation and identification of lactobacillus bacteria from culled hens meat for meat biopreservator. KnE Life Sciences, 2017, 2(6), 518-528.

Mandal, S. M., Dey, S., Mandal, M., Sarkar, S., Maria-Neto, S., Franco, O. L., et al. Identification and structural insights of three novel antimicrobial peptides isolated from green coconut water. Peptides, 2009, 30(4), 633-637.

Prachyakij, P., Charernjiratrakul, W., Kantachote, D. et al. Improvement in the quality of a fermented seaweed beverage using an antiyeast starter of Lactobacillus plantarum DW3 Tables and Figures and partial sterilization. World Journal of Microbiology and Biotechnology, 2008, 24(9), 1713-1720.

Prado, F. C., Lindner, J. D. D., Inaba, J., Thomaz-Soccol, V., Brar, S. K., Soccol, C. R. et al. Development and evaluation of a fermented coconut water beverage with potential health benefits. Journal of Functional Foods, 2015, 12, 489-497.

Zaveri, N. T. (2006). Green tea and its polyphenolic catechins: medicinal uses in cancer and noncancer applications. Life Sciences, 78(18), 2073-2080.

Zhang, G., Chen, W., Chen, W., Chen, H., Chen, H. Improving the quality of matured coconut (Cocos nucifera Linn.) water by low alcoholic fermentation with Saccharomyces cerevisiae: antioxidant and volatile profiles. Journal of food science and Technology, 2018, 55(3), 964-976.


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