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Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan (Mangifera pajang) fruit

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Abstract

The study aimed to determine the antioxidant activities and phenolic compounds of Bambangan (Mangifera pajang), a type of wild fruit belongs to the family of Anacardiaceae during fermentation at room (28 °C) and elevated temperature (35 °C). The antioxidant capacity was estimated based on 2,2-diphenyl-1-picyrlhydrazyl (DPPH) scavenging activity, ferric-ion-reducing power (FRAP), 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation assay and oxygen-radical absorbing capacity (ORAC). A reversed phase high performance liquid chromatography (HPLC) was used to identify the phenolic compounds. Samples of bambangan fermented at 35 °C achieved the highest FRAP (141.42 mM Fe(II)/g extract) and ABTS values (5.00 mmol TE/g) within the first six days as compared to the samples fermented at room temperature (28 °C), which required 10 days to achieve the highest FRAP and ABTS values. No significant difference was found (p > 0.05) on the antioxidant activity of the samples that were kept at prolonged fermentation and storage. The total phenolic content (TPC) increased throughout the fermentation with the highest value of 44.69 \(\pm\) 0.01 mg GAE/g. Gallic acid, chlorogenic acid, vanillin, \(\rho\)-coumaric acid and rutin are the major phenolic compounds identified in the fermented product. The results suggested that the antioxidant capacity of bambangan is affected by the fermentation temperature and the fermented product could be a source of antioxidants.

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Data availability

Data are available from the corresponding author on reasonable request.

Code availability

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Abbreviations

DPPH:

2,2-Diphenyl-2-picrylhydrazyl

TPTZ:

2,4,6-Tripyridyl-s- triazine

AAPH:

2,2’-Azobis(2-amidinopropane) dihydrochloride

Trolox:

2,5,7,8-Tetramethychroman-2-carboxylic acid

BHA:

Butylated hydroxy anisole

EC50 :

Effective concentration providing 50% radical scavenging activity

RSA:

Radical scavenging activity

ORAC:

Oxygen-radical absorbing capacity

HPLC:

High performance liquid chromatography

DAD:

Diode array detector

UV:

Ultraviolet

DW:

Dry weight

GAE:

Gallic acid equivalent

SPSS:

Statistical Package for Social Science

ANOVA:

One-way analysis of variance

SD:

Standard deviation

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Acknowledgements

This work was financial supported by Seaweed Research Unit, Universiti Malaysia Sabah (Project Number: GPRL 006). The authors also gratefully acknowledge Mr. Chin from Penampang, Kota Kinabalu, Sabah, for providing samples of fermented bambangan used in the study.

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  1. Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia

    Shet Teng Chan, Birdie Scott Padam & Fook Yee Chye

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  1. Shet Teng Chan
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  2. Birdie Scott Padam
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  3. Fook Yee Chye
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STC carried out the experiments, analyzed data and preparing the draft; BSP analyzed data and corrected the draft; FYC supervised the work and edited the manuscript.

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Correspondence to Fook Yee Chye.

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Chan, S.T., Padam, B.S. & Chye, F.Y. Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan (Mangifera pajang) fruit. J Food Sci Technol 60, 303–314 (2023). https://doi.org/10.1007/s13197-022-05615-w

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