Study of Effect of Different Probiotic on Antioxidant Properties of Fermented Grape Juice with fructooligosccharide

Lee, Voon Yee (2020) Study of Effect of Different Probiotic on Antioxidant Properties of Fermented Grape Juice with fructooligosccharide. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Probiotic juice is considered as another option to probiotic beverages other than dairy products. Grapes has high antioxidant activities and it has drawn consumer attention for their potential beneficial health effects. Therefore, present study examined the effect of Lactobacillus casei ATCC 393, Lactobacillus salivarius ATCC 11741 and Lactobacillus delbrueckii ATCC 12315 with addition of 1% (w/v) fructooligosaccharides fermentation on the antioxidant activity of grape juice. Colonies count, total soluble solid and its pH value were recorded to determine the growth of Lactobacillus casei ATCC 393, Lactobacillus salivarius ATCC 11741 and Lactobacillus delbrueckii ATCC 12315. Dubois test was done to identify the usage of sugar in grape juice. Grape juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Throughout the study, fermentation of grape juice for 1 day was the ideal condition as it has the highest colonies count at 3.33 ± 0.58 x 106, 5.33 ± 0.58 x 106 and 3.67 ± 0.58 x 106 cfu/ml for L. casei, L. delbrueckii and L. salivarius respectively. Lactobacillus casei ATCC 393, Lactobacillus salivarius ATCC 11741 and Lactobacillus delbrueckii ATCC 12315 fermentation for 0 day to 1 day showed a significant increment in DPPH. For L. casei, it increased 58% to 387.1 ± 11.5, for L. delbrueckii it increased 52% to 359.0 ± 11.1 and L. salivarius increased 26% to 328.7 ± 8.1 ppm of ascorbic acid equivalent respectively. In ABTS L. casei, increased 79% to 30.1 ± 0.2 for L. delbrueckii it increased 157% to 27.3 ± 0.2 and L. salivarius increased 205% to 22.6 ± 0.1 mmol/L of trolox equivalent respectively. In FRAP L. casei it increased 18% to 36.9 ± 0.0 for L. delbrueckii it increased 35% to 41.0 ± 0.1 and L. salivarius increased 14% to 36.5 ± 0.0 mmol/ml of ferrous sulphate equivalent respectively. However, fermentation decreased the total phenolic and flavonoid content in the grape juice. In total phenolic content L. casei, decreased 7.8% to 178.7 ± 13.3 for L. delbrueckii it decreased 10% to 255.2 ± 6.8 and L. salivarius decreased 27% to 252.3 ± 8.5 mg/ml of gallic acid equivalent respectively. In total flavonoid content L. casei, decreased 18% to 705.8 ± 7.2 for L. delbrueckii it decreased 14% to 676.7 ± 7.2 and L. salivarius decreased 10% to 700.8 ± 8.0 mg/ml of quercetin equivalent respectively.