Activity Enhancement of Antioxidant Contained in Sugar Palm Fruit (Arenga pinnata Merr) Through Solid State Fermentation by Aspergillus oryzae

DOI

10.2991/978-94-6463-062-6_22How to use a DOI?

Keywords

Antioxidant; Aspergillus oryzae; Central Composite Design; Solid state fermentation; Sugar palm fruit

Abstract

It has been widely known that sugar palm fruit (Arenga pinnata Merr) contains galactomannan that has antioxidant activity. Antioxidants are compounds that can inhibit free radical formation during oxidation reactions in the body that can cause disease. Antioxidant compounds are commonly found in natural sources. Some research has been conducted to increase antioxidant activity in natural sources through solid state fermentation by some fungi with natural sources as substrate. This research aims to increase antioxidant activity in sugar palm fruit through solid state fermentation by Aspergillus oryzae, by optimizing fermentation condition parameters using Central Composite Design method. The parameters were sugar palm fruit substrate (50–300 g), Aspergillus oryzae inoculum (10–30 mL/100 g substrate), and (NH₄)₂SO₄ concentration (0–1% w/v). The fermentation was conducted at 37 ^oC for 12 days, and followed by extraction using 96% ethanol. Total Phenolic Content (TPC) was measured using reagent Folin-Ciocalteu and Total Antioxidant Capacity (TAC), expressed in IC₅₀, and was measured by DPPH method. The highest TPC was 289.69 mg GAE/g that obtained when using 300 g of sugar palm fruit substrate, 30 mL/100 g substrate of inoculum, and 0.68% w/v (NH₄)₂SO₄. Meanwhile, the highest IC₅₀ obtained was 50 ppm when fermentation was carried out by using 300 g of sugar palm fruit substrate, 30 mL/100 g substrate of inoculum, and 0.087% w/v (NH₄)₂SO₄. From this result, it can be concluded that antioxidant activity of sugar palm fruit can be enhanced by Aspergillus oryzae through solid state fermentation method.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Merry Meryam Martgrita
AU  - Roga Florida Kembaren
AU  - Adelina Manurung
AU  - Herti Novalia Hutapea
AU  - Theodora Mega Putri Lumbangaol
PY  - 2022
DA  - 2022/12/22
TI  - Activity Enhancement of Antioxidant Contained in Sugar Palm Fruit (Arenga pinnata Merr) Through Solid State Fermentation by Aspergillus oryzae
BT  - Proceedings of the 4th International Conference on Life Sciences and Biotechnology (ICOLIB 2021)
PB  - Atlantis Press
SP  - 225
EP  - 233
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-062-6_22
DO  - 10.2991/978-94-6463-062-6_22
ID  - Martgrita2022
ER  -