Effect of Enzymatic Treatment & Fermentation on the Chemical & Bioactive Properties of Jackfruit Rag

Chuah, Jia Xin (2022) Effect of Enzymatic Treatment & Fermentation on the Chemical & Bioactive Properties of Jackfruit Rag. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Jackfruit rag (JFR) are rough, fibrous appendages that surrounded the flesh in jackfruit. Many believe that JFR is beneficial for individuals with cardiovascular disease. However, there is a lack of study about the health benefits and properties of JFR. This study aims to determine the effects of enzymatic treatment and fermentation on JFR extract (JFRE) in chemical (total carbohydrate content (TCC), total phenolic content (TPC), and total flavonoid content (TFC)), and bioactive properties (DPPH, FRAP, anti-lipoxygenase (anti-LOX), and anti-alpha amylase (anti-AA) activities). Besides, crude fibre (CF) of JFR after treatments was also determined. In this study, JFR was treated with pectinase, cellulase, lactic acid bacteria (LAB), and red yeast respectively, and untreated JFR was served as control. Results show that enzymatic treatments and fermentation caused significant (p<0.05) effects in chemical and antioxidant activities of JFRE. Enzymes-treated JRFEs were found to contain higher TCC and TPC than control. However, TCC of fermented JFRE was found lower than control. Pectinase-treated and LAB-treated JFRE show lower TFC than control. In addition, FRAP activity of enzyme-treated JRFE was significantly increased. Red yeast-fermented JFRE exhibited the highest FRAP activity, which was increased from 0.18 ± 0.01 μg Fe(II)/g (control) to 0.31 ± 0.02 μg Fe(II)/g after enzymatic treatment. Nonetheless, TFC, DPPH, anti-LOX and anti-AA activity of JFRE had no significant change after enzymatic treatment and fermentation. Moreover, CF of cellulase-treated and LAB-fermented JFR were significantly increased, while no significant change in CF was detected in pectinase-treated and red yeast-fermented JFR. In a nutshell, enzymatic treatment and fermentation had caused significant improvement in TCC, TPC and FRAP of JFRE, and CF of JFR