ACID PRODUCTION AND ANTIOXIDANT ACTIVITY IN PEANUT MILK FERMENTED WITH Lactobacillus paracasei SNP2 AND Lactobacillus plantarum DAD 13 - repository civitas UGM
LIST OF PAPER
PAPER OF KEYNOTE SPEAKERNO SPEAKER TITLE PAGE
1 Margaretha Indah Epriliati, PhD (Department of Food Technology, Constructing a Framework to Safeguard Food K Faculty of Agricultural Technology for Betterment
1 Technology, Widya Mandala Surabaya Catholic University, Indonesia)
2 Dr. Dahrul Syah Indonesian Food Technologist: Expected Role
K in Context of National Development (The Indonesian Association of
2-11 Food Technologis;)
3 Ihab Tewfik, PhD (Human and Health Science, School Modern Functional Meal: a Potential Answer
K of Life Sciences, University of to the Challenge of the Millenium
12-20 Westminster, United Kingdom; Development Goals International Forum for Public Health, United Kingdom)
4 Roy Sparringa, PhD Current Food Safety Issues in Indonesia: K (The National Agency of Drug and Challenge & Expectation 21-32 Food Control, BPOM, Indonesia)
5 Prof. Son Radu, PhD Microbiological Risk Assessment as a K
(Food Science and Technology, Decision Support Tool: Reactive and Proactive 33-44
Universiti Putra Malaysia, Case Studies Malaysia)
6 Phillipe J. Blanc, PhD Trends in food biotechnology - Natural Food K
Colorants: Biotechnology Aspect and (Institut National des Sciences 45-54
Application in Food Industry Appliquees de Toulouse, France)
7 Johan M. Krop, PhD Food Technology And Production In A Global K (Process and Food Technology, Perspective 54-59
The Hague University of Applied Sciences, Netherlands)
LIST OF PAPER
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Powder Made From Fermented Fish Products 96-102
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13 Thitikorn Mahidsanan,Piyawan Gasaluck Effect of Freeze drying and maltodextrin on Poly- γ-glutamic acid (γ-PGA) production ability of Bacillus subtilis starter powder
12 Tyas Utami, Palupi Melati Pangastuti , Endang S. Rahayu Acid production and antioxidant activity in peanut milk fermented with Lactobacillus paracasei SNP2 and Lactobacillus plantarum Dad 13 73-79
66-72
11 Angelia Dwi Lestiyani, Thomas Indarto P S., Ignatius Srianta Effect of Soybean And Sweet Corn Ratio on The Characteristics of Low Aflatoxin Soy Corn Yogurt
10 Sri Luwihana Beras Oyek Made from Various Tubers and Their Acceptability 61-65
9 Siti Tamaroh Production of Instant Rice Arrowroot Low Glycemic Index and Protein Quality 55-60
8 Maryam Jafari, Mahdi Kadivar, Sayed Amir Hossein Goli Optimization of chemical synthesis of Cis-9,trans- 11-Octadecadienoic acid through KOH-catalyzed dehydration of castor oil by response surface method (RSM)
1 Umi Purwandari, Galih Suprianto, Dian Milanita, Supriyanto And Burhan Textural Properties Of Dioscorea Tubers Flour, Its
40-48
7 Chusnul Hidayat, Pudji Hastuti, Yulius Bayu Prastowo Characterization of Native Jatropa curcas L
Protein Isolates
6 Mariyati Bilang Study of Fermented Cow Milk Tofu (Fresh Cheese) by Using Lactobacillus Lactis and
Soaked in Brine
32-39Conjugated Linoleic Acid (CLA) 27-31
5 Somayeh Ghandehari, Sayed Amir Hossein Goli, Mahdi Kadivar Qualitative Evaluation Of Frying Oil Enriched By
(Sesamum Indicum L.) on Oil Yield, Antioxidant Activity And Compounds in the Oil 22-26
4 Pudji Hastuti, Lukita Purnamayati, Siswanti, and Supriyanto Roasting Effects of Indonesian Sesame Seed
14-21
3 Santi Dwi Astuti and Rifda Naufalin Formulation and Characterization of Functional Biscuits Consisting of Canna Edulis, Kerr Resistant Starch Type III, Granulated Palm Sugar, and Soy Protein Concentrate
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Using Hydrocolloid
1-8103-109
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NO AUTHOR TITLE PAGE
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Extracting Solvents
118-12227 Hasnelly Strategies of Market Based on Customer Loyalty of Green Food Products in Indonesia 177-186
234-240
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224-233
33 Budi Laksono, Hadisaputro Suharyo , Suwandono A , , and Gasem MH The Influence of Phylanthus Niruri Extract on The Progression of HIV/AIDS Infection as Indicated by Monitoring of CD4 and TNF Alpha Levels
32 Tejasari and Ali Santoso Health Effects of Nutrafosin Beverage on Lipid Profile of Patient with Dislipidemia 214-223
209-213
31 Jayus, Nuri and Andri Tilaqza Anti-diabetic Activities of Ethanolic Extract of Merremia mammosa (Lour.) Hall. f. Tuber in Diabetic Rats by in vivo Glucose Tolerance Test
30 Nurhayati, B. Sri Laksmi Jenie, Sri Widowati, Harsi D Kusumaningrum Low glycemic index modified plantain flour as
functional foods
202-20829 Harsojo The Effect of Irradiation And Storage On Chicken
Processed Food
195-201187-194
28 Baiq Rien Handayani And Stanley E. Gilliland Antibacterial Activity Of Coffee Berry Pulp Fractions And Their Phenolics Content
26 Siti Nur Afifah Jaafar, Margaret Lumbers and Anita Eves The Role of Food Quality in Determining Consumer Satisfaction, Post-purchase Attitudes and Behavioral Intentions in the Restaurants 168-176
19 Junaedi Muhidong and Kartika Volumetric-Shrinkage Model of Cocoa Beans 123-128
17 Gatot Priyanto, Kiki Yuliati and Lucyana Nitrogen Gas Application for Packaging of Nila Chips on Various Storage Times and Temperatures 110-117
25 Sabaianah Bachok, Chemah Tamby Chik, Maaruf Abd Ghani Â, Aliffaizi ArsatÂ, Jazziana Jamil & Suria Sulaiman
160-163
Pangestuti Hygiene and sanitation of warung makan in Tembalang Sub-district, Semarang City, Central Java, Indonesia
24 Laksmi Widajanti, Dina R.
153-159
23 Budi Sustriawan, Rahma Purnama Sari Study of lead contaminant on seafood at seafood restaurants in Purwokerto
Survival of Vibrio Cholerae O1 in Cooked Rice, Coffee and Tea 145-152
22 Tang, J.Y.H., Izenty, B.I., Nur’Izzati, A.J., Rahmah, S.M., Roslan, A. and Abu Bakar, C.A.
21 Andri Cahyo Kumoro Preliminary Investigation on the Preparation of Wanang From Jackfruit (Artocarpus heterophyllus Lam) Juice Using Saccharomyces cereviseae 139-144
(Hibiscus sabdariffa) 129-133
20 Ariestya Arlene A., Anastasia Prima K., Tisadona Mulyanto and Cynthia Suriya Red Food Coloring Extraction From Rosella
The Impac of Halal Logo Implementation on Malaysian Restaurant Operators 164-167
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NO AUTHOR TITLE PAGE
Babji, A.S., Yusop, S. M., Edible Bird Nest, The 21st Century’s New Health
35 241-246 Ghassem, M. and Azhana, H. Supplement
Effect of PMT and Iron Supplementation on The
36 Siti Baitul Mukarromah Level of Serum Hb of Women Athletes with Low 247-251
Hb Problem in Central Java A Versatile Microglia-Neuron and Macrophage- Anton Rahmadi, Elisabeth Neuron Co-Culture System for the Identification
37 Hansen, Lezanne Ooi, Gerald and Screening of Anti-Inflammatory and 252-256
Münch Neuroprotective Drugs from Natural Plant Extracts. Caesariana Ariyani Priatko1 and Functional Properties of Leaf Mustard (Brasssica38 257-264 Amelia Juwana Juncea) Along the “Sayur Asin” Production Chain
LIST OF PAPER PAPER OF POSTER PRESENTATION
1. Nurul Amira Buslima, Asmah Rahmat, Fauziah Othman and Hadijah Hassan Effect Of Different Drying Methods On Total
Phenolic, Total Flavonoid, And Antioxidant Activities Of Strobilanthes crispus Plant 265-271
2. Wanlabha Kuekkong and Suwattana Pruksasri In Vitro Study Of Lactobacillus acidophilus Tistr1338 Growth On Fructooligosaccharides Extracted From Bananas 272-276
3. Fungki Sri Rejeki, Endang Retno Wedowati and Diana Puspitasari Optimization Molded Siwalan Sugar Process 277-286
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Productions Of Prebiotic Galacto- oligosaccharides (Gos) By Beta-Galactosidase from Lactobacillus delbrueckii Subsp. Bulgaricus Tistr 892
287-290 5. Eveline, W. Donald R.
Pokatong, dan Meliani Oktavia Suryadi Application Of Ganyong (Canna Edulis Ker.) Starch And Glycerol As Edible Coating For Strawberry (Fragaria Ananasa) 291-299
6. Endang Noerhartati, Tri Rahayuningsih and Endang Retno Wedowati Purple Sweet Potato Anthocyanins Substance
(Ipomoea Batatas L.) As Natural Food Dyes: Extraction And
Characterization
300-3077. Murniyati and Bambang Priono The Effect Of Salt And Sugar Consentration On Lactic Acid Bacteria Of Fermented Sea Urchin (Echinotrix Calamaris) Gonad 308-311
8. Erryna Tripuspitasari, Dina R.
9. Jalil Genisa The Effect Of Sugar And Pectin Addition On The Product Of Palm Fruit Jam (Borassus flabellifer Linn)
10. Diah Kartikawati, Dyah Ilminingtyas WH, Retno Murwani and Ninik Rustanti Effect Of Organic Iron And Pumpkin Provitamin
A Fortification In Wet Noodle On Iron Status In Deficient-Mouse Infected With Escherichia Coli 325-333
11. Murdinah and Isnani Syafarini Formulation And Characteristic Quality Of Ice Cream With Phycocolloid As Stabilizing Agents 334-342
12. Meliany, Ignatius Srianta, Chatarina Yayuk Trisnawati and Susana Ristiarini Effect Of Carrageenan And Agar Proportion On
Physicochemical And Sensory Properties Of Cogon Grass (Imperata cylindrica) Jelly Drink 343-348
13. Renny Evelyn Hartono, Netty Kusumawati, Ignatius Srianta, Indah Kuswardani Antibacterial Activity Of Probolinggo Biru
Grapefruit Extract Against Escherichia coli, Staphylococcus aureus And Bacillus subtilis
349-355
14. Stephanie Rosarie Dina Puspitadewi, Ignatius Srianta, and Netty Kusumawati Monascus Pigment Production By Monascus sp.
KJR 2 Growth On Petruk Durian Seeds Through Solid-State Fermentation 356-361
15. Chomdao Sikkhamondhol and Wanida Tewaruth Using Germinated Brown Rice Flour, Hom-Dang Rice Flour And Hom-Nil Rice Flour In Gluten
Free Mini Cupcake
362-368Pangestuti and Apoina Kartini The Effect Of Food Safety Comic To The Student’s Preference Of Snack Food 312-316
317-324
th th Proceeding of IFC 2011 Surabaya, October 28 2011 – 29
ACID PRODUCTION AND ANTIOXIDANT ACTIVITY IN PEANUT MILK
FERMENTED WITH Lactobacillus paracasei SNP2 AND
Lactobacillus plantarum DAD 13
1
1
1 Tyas Utami , Palupi Melati Pangastuti and Endang S Rahayu
1 Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia.
Phone/Fax number: +62274549650, Email address: tys_utami@yahoo.com.sg,
2 Alumni of Food Science and Technology Study Program, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia.
ABSTRACT
The aims of the present study were to investigate the ability of Lactobacillus paracasei SNP2
and Lactobacillus plantarum Dad 13 to ferment peanut milk and to produce acid, and the effect
of peanut milk fermentation on the antioxidant activity. Plain peanut milk and peanut milk with
addition of 2% sucrose were inoculated with 1% v/v of a 18 h-culture of L. paracasei SNP2 or
L. plantarum Dad 13. Fermentation was carried out at 37 C for 18 h. During peanut milk
fermentation, the growth of lactic acid bacteria, production of acid, and the pH were
monitored. Antioxidant activity of peanut milk in the initial and end of fermentation was
measured by DPPH radical scavenging method. Plain peanut milk was found to support the
growth of L. paracasei SNP-2 and L. plantarum Dad 13, however, lactic acid content on the
fermented peanut milk was only 0.15%. Addition of 2% sucrose into peanut milk significantly
doubled the production of acid. During fermentation of plain and added sucrose peanut milk,
the population of lactic acid bacteria increased 2 log cycles. Concentration of acid in the
peanut milk fermented with L. paracasei SNP2 and L. plantarum Dad 13 were 0.27 % and 0.25
% respectively. Fermentation of peanut milk increased significantly the antioxidant activity.
Radical scavenging activity (RSA) of peanut fermented with L. paracasei SNP-2 or L.
plantarum Dad 13 was five times higher than that of unfermented one.Keywords: Lactic acid bacteria, fermentation, fermented peanut milk, antioxidant activity polyphenolics present in peanuts.
INTRODUCTION
Numerous polyphenolics were separated Peanut (Arachis hypogaea L) is a good and characterized based on spectral source of supplementary protein for the similarities to p-hydroxybenzoic acid, human diet. Peanuts also have a high lipid tryptophan, and p-coumaric acid in both content that is rich in monounsaturated free and bound (esterified) forms, and the fatty acids. In addition to their nutrient predominant phenolic acid with antioxidant composition, peanuts contain certain potential was p-coumaric acid, (Talcott et bioactive compounds that may also play a al., 2005). The antioxidant capacity of role in the reduction of the risk for the peanuts were found to be relatively high in development of chronic diseases. Peanuts raw and roasted peanuts and increased by were found to be a good source of 22% on average following roasting. antioxidant polyphenolics, such as p- Kornsteiner et al., (2006) found that total coumaric acid, that may contributing phenolics compound in peanut with skin, factors to potential health benefits of their expressed as gallic acid equivalents was consumption (Talcott et al., 2005). Various 326- 552 mg GAE/100 g fresh weight. studies have reported the diversity of Boiling had a significant effect on the
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strain of Bifidobacterium longum were able to increase aglycone contents in fermented soymilk. Therefore the objectives of this work were to investigate the availabity of
Peanut seeds were roasted at 100 C for 20 min, then de-skinned and weight before being soaked in clean water for seven hours at room temperature. The peanut seeds were mixed with water in a ratio of 1:20 (peanut, g : water, ml) and heated and blended in a soymilk maker (Soylove,
Preparation of Peanut Milk
The peanut seeds were purchased from a farmer in Bantul, Yogyakarta, Indonesia. The culture of Lactobacillus paracasei SNP2 and Lactobacillus plantarum Dad 13 are the collection of Food and Nutrition Culture Collection, Center for Food and Nutrition Studies, Gadjah Mada University, Yogyakarta, Indonesia. The stock cultures were stored in a mixture of 10% glycerol and 10% skimmed milk (1:1) at -20 C, and the working cultures were maintained by sub-culturing into sterilized MRS media and stored at 4 C.
MATERIALS AND METHODS Materials
13 to grow in peanut milk and to produce acid, and study the effect of fermentation on the antioxidant activity of fermented peanut milk.
L. paracasei SNP2 and L. plantarum Dad
Lactobacillus paracasei, two strain of Lactobacillus acidophilus, and one one
Proceeding of IFC 2011 Surabaya, October 28 th
Several traditional fermented soybean food have been proven to posses many advantageous properties, such as free radical scavenging ability. Zhu et al (2008), indicated improvement of antioxidant activity of Chinese traditional fermented okara by Bacillus subtilis B2. Wei et al (2007) also showed that one strain of
resistant to bile salt and low pH, and could be used as a candidate for probiotic agent (Purwandhani and Rahayu, 2004, Utami, et al., 2009, Sumaryati et al., 2009).
paracasei SNP2 and L. plantarum Dad 13
). The growth of lactic acid bacteria in peanut milk depends on a number of factors such as strain of lactic acid bacteria, availability of nutrition, and fermentation temperature and time. Our previous work showed that some indigenous lactic acid bacteria such as L.
a
Some studies indicated that peanut milk and peanut flour are suitable for the growth of lactic acid bacteria (Beuchat and Nail, 1978, Bucker et al, 1979, Lee and Beuchat, 1991, Wang et al, 2007
phytochemical composition of peanuts compared to oil- and dry-roasting. Boiled peanuts had the highest total flavonoid and polyphenol content (Chukwumah et al., 2006). Like soybean, peanuts can be processed into peanut milk. The peanut milk which has contains high protein, minerals and essential fatty acids such as linoleic and oleic acids, is considered to be highly valuable in human nutrition. Being free of cholesterol and lactose, peanut milk is also a suitable food for lactose-intolerant consumers, vegetarians and milk-allergy patients. However, there is still some unwanted beany flavor in peanut milk. Development of peanut milk products through fermentation by lactic acid bacteria have been done by many researchers. Fermentation of peanut milk revealed that hexanal, which is one of the compounds responsible for the unwanted beany flavor in peanut milk, completely disapperead as a result of fermentation (Lee and Beuchat, 1991). Isanga and Zhang (2009) studied the fermentation of peanut milk yoghurt and found that compared to cow milk yoghurt, peanut milk yoghurt had higher protein content, fat, water holding capacity and lower susceptibility to syneresis, and also contained a higher proportion of unsaturated than saturated fatty acids.
10M-501A, Ionmag Corporation, Korea). The resultant slurry was filtered using a double-layered cheesecloth to obtain peanut milk.
Microbiological analyses Population of L. paracasei SNP2 and L. plantarum Dad 13 were determined by
6 CFU/ml and then
pattern in peanut milk (Figure 1). After inoculation, the initial populations of lactic acid bacteria in the peanut milk were in the range of 6.21 – 6.78 x 10
RESULTS AND DISCUSSION The Growth of Lactic Acid Bacteria and Production of Acid during Fermentation of Peanut Milk Lactobacillus paracasei SNP2 atau L. plantarum Dad 13 have similar growth
incubation at 37 C, the colonies with the clear zone that appeared on the plates were counted and calculated as CFU/ml.
3 . After 48 h of
serially diluting fermented peanut milk in 0.85% NaCl solution and plating on MRS agar with 1% CaCO
with minor modification. One milliliter of extract sample was added with 1.0 ml of 0.5 mM DPPH and 3.0 ml of 70% ethanol. The control contained all the reaction reagents except extract sample. The reaction mixture was shaken well and incubated for 1 h in the darkness room temperature, and the absorbance of the resulting solution was measured at 517 nm with UV-Visible double beam UV-1602 Shimadzu spectrophotometer. Ascorbic acid was used as a reference material. The radical scavenging capacity of the samples was measured as a decrease in the absorbance of DPPH radical and was calculated using the following formula : Scavenging capacity (%) = (1-A samples /A control ) x 100.
Proceeding of IFC 2011 Surabaya, October 28 th
b
The pH was determined using ToA/Jenway pH meter. The titratable acidity was measured by titrating fermented peanut milk with 0.1 N NaOH using 1% phenolphthalein as an indicator. Titratable acidity was calculated and expressed as percent lactic acid. The scavenging activity of fermented peanut milk on 2,2-diphenyl-1- picrylhydrazyl (DPPH) was measured according to Wang et al (2007)
Chemical Analyses
from agar slant into 10 ml of MRS broth, and then incubation at 37 C for 18 h. Fermentation was performed by inoculation of 1% (v/v) starter culture of L. paracasei SNP2 and L. plantarum Dad 13 separately, and followed by incubation at 37 C for 18 h. During fermentation, the pH, titratable acidity and viable count of lactic acid bacteria were determined. The radical scavenging capacity was measured in the initial and end of fermentation.
paracasei SNP2 or L. plantarum Dad 13
Peanut milk in a 250 ml erlenmeyer flask, was pasteurized at 85 C for 2 min and then supplemented with 2% sucrose. Peanut milk without supplemented sucrose was used as a control. Starter culture was prepared by inoculation of one ose of L.
increased to about two log cycles at the end of 18 h fermentation. Similar observations from experiment with different species of lactobacillus were reported by Lee and Beuchat (1991) using 2% glucose- supplemented peanut milk. Beuchat and Nail (1978) reported that the viable counts reached maximum level at 7.3 x 108 CFU/ml for L. bulgaricus B-1909 after 17 h of lactose-supplemented peanut milk fermentation. There were no significant different in the growth of lactic acid bacteria with or without supplementation of sucrose. It means that L. paracasei SNP2 and L. plantarum Dad 13 can use the carbon sources in the peanut milk for their growth. Bucker et al (1979) reported that total carbohydrate in peanut milk was 2.0 %, and sucrose at 0.63% was the main fermentable carbohydrate, and glucose glucose was present quite low level (0.05%). There were also some starch and pentosan in the peanut milk which each were present at approximately 0.2%, however they are not known to be fermented by these lactic acid bacteria. In general the pH decreased and the titratable acidity increased during
6.5
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6
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8.5
8
7.5
7
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Proceeding of IFC 2011 Surabaya, October 28 th
5.5
5
Figure 1. The growth of L. paracasei SNP2 and L. plantarum Dad 13 during fermentation of peanut milk at 37 C
metabolisme activity indicated by the poor production of acid during fermentation plain peanut milk.
plantarum Dad 13, they can not support the
(Figure 2A and 2B). During fermentation, the pH of sucrose-supplemented peanut milk decreased more rapidly compared to the one without supplementation of sucrose. The initial pH of peanut milk approximately 6.84, and after inoculation with starter culture, the pH decreased to 5.30 – 5.60. The pH of fermented peanut milk decreased significantly in the 6 h fermentation and continued to decrease for the sucrose-supplemented peanut milk, meanwhile no further decreased in pH were detected for the peanut milk without supplementation of sucrose. At the end of fermentation time (18 h) pHs of peanut milk fermented by L. paracasei SNP2 were 3.71 and 3.13 f for the one with and without supplementation of sucrose respectively. The similar pH values were observed for peanut milk inoculated with L. plantarum Dad 13. In correlation to the decrease in pH, supplementation of 2% sucrose significantly increased the production of acid during fermentation of peanut milk. Thus although the fermentable sugars present in the peanut milk can support the growth of L. paracasei SNP2 and L.
paracasei SNP2 and L. plantarum Dad 13
fermentation of peanut milk with L.
18 Log CFU/m l Fermentation time (h) SNP2, no added sucrose SNP2, + 2% sucrose Dad 13, no added sucrose Dad 13, +2% sucrose
15
Figure 2. Change in pH and titratable acidity of fermented peanut
milk with L. paracasei SNP2 and L. plantarum Dad 13 at 37 C
Antioxidant activity of fermented peanut milk18 Ti tr a tab le ac id ity (% ) Fermentation time (h) SNP2, (-) SNP2,(+ ) Dad 13, (-) Dad 13,(+) .
15
12
9
6
3
18 p H Fermentation time (h) 0,05 0,1 0,15 0,2 0,25 0,3
12
Proceeding of IFC 2011 Surabaya, October 28 th
9
6
3
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4
3
2
Antioxidant properties, especially radical scavenging activities are important due to the deleterious role of free radicals in foods and in biological system. In this study, antioxidant activity of fermented peanut milk was determined using a DPPH method. DPPH has been widely used to evaluate the free radical scavenging effectiveness of various flavonoids and polyphenol in food systems (Wang et al., 2007, Zhu et al., 2008). Vitamin C was used as positif control since it can act as free radical scavenger and it is comsumed a lot by many people naturally or as food supplement. Initially the peanut milk exhibited 7.52 % RSA. The radical scavenging activity of peanut milk depends on the raw material and also the preparasion of peanut milk. The more dilute the peanut milk the lesser the radical scavenging activity. Since the fermentation of peanut milk was for the production of fermented peanut milk drink, therefore in the preparation of peanut milk we used peanut and water ratio of 1:20 instead of 1:5 as for peanut milk yoghurt product. After inoculation with lactic acid bacteria, the radical scavenging activity of peanut milks were in the range of 13,53 to 15,64% RSA and then increased significantly to 35.56 – 40.76 % RSA after 18 h fermentation (Table 1). These correspond to 20 ppm of vitamin C. It seems that supplementation of 2% sucrose increase the antioxidant activity of the fermented peanut milk, which could have correlation with the metabolic activity of the lactic acid bacteria. Food processing can effect the phytochemical composition of food. Chukwumah et al., (2006) reported that boiling had a significant effect on the phytochemical composition of peanuts compared to oil- and dry-roasting. Boiled peanuts had the highest total flavonoid and polyphenol content. Before inoculation, the peanut milk was pasteurized to reduce the unwanted microoganism and indigenous enzyme activities. It could be that heat treatment increased the antioxidant capasity of peanut milk. Numerous polyphenolics were separated and characterized based on spectral similarities to p-hydroxybenzoic acid, tryptophan, and p-coumaric acid in both free and bound (esterified) forms, and the predominant phenolic acid with antioxidant potential was p-coumaric acid
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Fermentation of peanut milk with Lactobacillus bulgaricus and L.
plantarum Dad 13 could be used as an excellent healthy drink.
Proceeding of IFC 2011 Surabaya, October 28 th
35.56 L. paracasei SNP2 + 2% sucrose
(Talcott et al., 2005). Result conducted by Zhu et al (2008) suggested that the antioxidant activity of okara could be substantially improved after 24 h of fermentation using B. subtilis B2. Some antioxidant peptides may play an important role in improving the antioxidant activity of water extracted okara. It could be that the enzyme produced by lactic acid bacteria can hydrolyse the native esterified or bound forms of polyphenolic compounds in the peanut milk to the free forms resulted in the higher antioxidant activity. These results suggested that fermented peanut milk might be beneficial as a potent antiradical and antioxidant and employ as healthy fermented peanut milk drink.
Further study should be carried out to elucidate the reaction responsible to the increase in antioxidant activity of fermented peanut milk
Table 1.Antioxidant activity of fermented peanut milk with L. paracasei SNP2 and L. plantarum Dad 13 Lactic acid bacteria
% RSA Fermentation time (h)
18 L. paracasei SNP2, no added sucrose
13.53
14.07
the antioxidant activity. Fermented peanut milk with L. paracasei SNP2 and L.
40.76 L. plantarum Dad 13, no added sucrose
15.64
37.07 L.plantarum Dad 13 + 2% sucrose
13.93
39.95 CONCLUSION The results obtained in this study indicate that L. paracasei SNP2 and L. plantarum Dad 13 showed good growth in peanut milk with or without addition of sucrose. The addition of 2 % sucroser greatly enhanced the production of acid of these lactic acid bacteria in peanut milk. Fermentation of peanut milk by L. paracasei SNP2 and L.
plantarum Dad 13 increased significantly
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