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Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas

This study evaluated and compared the antioxidant capacity between freshly prepared and lactic fermented Malaysian herbal teas. Herbal teas are rich in antioxidants. Fermentation has been known to be the oldest and cost effective method with the ability to preserve or improve food nutritional qualit...

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Main Authors: Ibrahim, N. A., Mustafa, Shuhaimi, Ismail, Amin
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2014
Online Access:http://psasir.upm.edu.my/id/eprint/37263/1/30%20IFRJ%2021%20%2804%29%202014%20Ibrahim%20013.pdf
http://psasir.upm.edu.my/id/eprint/37263/
http://www.ifrj.upm.edu.my/21%20%2804%29%202014/30%20IFRJ%2021%20%2804%29%202014%20Ibrahim%20013.pdf
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spelling my.upm.eprints.372632015-09-22T06:36:27Z http://psasir.upm.edu.my/id/eprint/37263/ Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas Ibrahim, N. A. Mustafa, Shuhaimi Ismail, Amin This study evaluated and compared the antioxidant capacity between freshly prepared and lactic fermented Malaysian herbal teas. Herbal teas are rich in antioxidants. Fermentation has been known to be the oldest and cost effective method with the ability to preserve or improve food nutritional qualities. Information on the antioxidant capacity of lactic fermented food or beverage is still lacking. Hence, the objective of this study is to determine the changes in the antioxidant properties of Malaysian herbal teas after being subjected to lactic fermentation. Commercially available local herbal teas were used for this study. Herbal teas such as “Allspice”, “Scaphium”, “Gora” and “Cinnamon” were purchased from the local store in Malaysia and were subjected to 24-hour lactic fermentation. Lactic fermented herbal teas were analyzed for their total phenolic, total flavonoid and antioxidant properties via DPPH, FRAP, and β-carotene linoleate bleaching assay. All lactic fermented herbal teas exhibited higher phenolic contents, flavonoid contents and antioxidant properties compared to the freshly-prepared herbal teas with majority showing significant changes (p < 0.05) in FRAP and β-carotene bleaching assay. Lactic fermented herbal teas also showed an increase in antioxidant capacity in DPPH assay, however non-significant changes were observed. Faculty of Food Science and Technology, Universiti Putra Malaysia 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37263/1/30%20IFRJ%2021%20%2804%29%202014%20Ibrahim%20013.pdf Ibrahim, N. A. and Mustafa, Shuhaimi and Ismail, Amin (2014) Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas. International Food Research Journal, 21 (4). pp. 1483-1488. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/21%20%2804%29%202014/30%20IFRJ%2021%20%2804%29%202014%20Ibrahim%20013.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description This study evaluated and compared the antioxidant capacity between freshly prepared and lactic fermented Malaysian herbal teas. Herbal teas are rich in antioxidants. Fermentation has been known to be the oldest and cost effective method with the ability to preserve or improve food nutritional qualities. Information on the antioxidant capacity of lactic fermented food or beverage is still lacking. Hence, the objective of this study is to determine the changes in the antioxidant properties of Malaysian herbal teas after being subjected to lactic fermentation. Commercially available local herbal teas were used for this study. Herbal teas such as “Allspice”, “Scaphium”, “Gora” and “Cinnamon” were purchased from the local store in Malaysia and were subjected to 24-hour lactic fermentation. Lactic fermented herbal teas were analyzed for their total phenolic, total flavonoid and antioxidant properties via DPPH, FRAP, and β-carotene linoleate bleaching assay. All lactic fermented herbal teas exhibited higher phenolic contents, flavonoid contents and antioxidant properties compared to the freshly-prepared herbal teas with majority showing significant changes (p < 0.05) in FRAP and β-carotene bleaching assay. Lactic fermented herbal teas also showed an increase in antioxidant capacity in DPPH assay, however non-significant changes were observed.
format Article
author Ibrahim, N. A.
Mustafa, Shuhaimi
Ismail, Amin
spellingShingle Ibrahim, N. A.
Mustafa, Shuhaimi
Ismail, Amin
Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas
author_facet Ibrahim, N. A.
Mustafa, Shuhaimi
Ismail, Amin
author_sort Ibrahim, N. A.
title Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas
title_short Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas
title_full Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas
title_fullStr Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas
title_full_unstemmed Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas
title_sort effect of lactic fermentation on the antioxidant capacity of malaysian herbal teas
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/37263/1/30%20IFRJ%2021%20%2804%29%202014%20Ibrahim%20013.pdf
http://psasir.upm.edu.my/id/eprint/37263/
http://www.ifrj.upm.edu.my/21%20%2804%29%202014/30%20IFRJ%2021%20%2804%29%202014%20Ibrahim%20013.pdf
_version_ 1643831946602610688
score 13.211869

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