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

Sumardianto, . and Riyadi P.H., . and Anggo A.D., . and Romadhon, . and Rianingsih, L., . (2021) Phenol content and antioxidant activity in seaweed fermented with lactic acid bacteria. Food Research (Malaysia), 5 (S3). pp. 7-13. ISSN 2550-2166

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.

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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.

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Item Type:	Article
Additional Information:	The 6th International Conference on Tropical and Coastal Region Eco-Development (ICTCRED) 2020
AGROVOC Term:	seaweeds
AGROVOC Term:	fermented foods
AGROVOC Term:	Functional foods
AGROVOC Term:	fermentation
AGROVOC Term:	food processing
AGROVOC Term:	lactic acid bacteria
AGROVOC Term:	Lactobacillus plantarum
AGROVOC Term:	Antioxidants
AGROVOC Term:	phenols
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	27 Jan 2026 07:00
Last Modified:	27 Jan 2026 07:00
URI:	http://webagris.upm.edu.my/id/eprint/3297

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