The Effect of Sucrose and Yeast Extract on Total Phenolic, Flavonoid, and Anthocyanin of Lactic-Acid-Fermented Mangosteen Fruit Peel ( L.)

Overview

Journal Turk J Pharm Sci

Specialty Pharmacology

Date 2024 Jul 12

PMID 38994829

Authors

Komang Dian Aditya Putra

G A Desya Pradnyaswari

Putu Sanna Yustiantara

I Made Agus Gelgel Wirasuta

Eka Indra Setyawan

Affiliations

Soon will be listed here.

Abstract

Objectives: This study aimed to determine the most suitable concentration of sucrose and yeast extract (SYE) and its impact on the levels of total phenol, flavonoid, and anthocyanin (TPFA) for lactic acid fermentation in mangosteen fruit peel.

Materials And Methods: In this study, the primary components were mangosteen fruit peel, SYE, and lactic acid bacteria starter. The experimental design was conducted using the Factorial Design method. The colorimetric method was used to determine the total phenol (Folin-Ciocalteu reagent) and total flavonoid (AlCl reagent). In addition, the differential pH method was used to determine the total anthocyanins using KCl and the CHCOONa reagent.

Results: The addition of SYE during the fermentation of mangosteen fruit peel significantly increased the concentrations of TPFA compared with the control ( value of 0.0001). The high sucrose concentration and low yeast extract produced the highest TPFA levels in mangosteen rind fermentation.

Conclusion: The use of SYE affects the levels of TPFA in lactic acid-fermented mangosteen fruit peel, with the most suitable concentrations obtained using sucrose (45 g/L) and yeast extract (2.5 g/L).

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