Characteristic of fermented spinach (Amaranthus spp.) polyphenol by kombucha culture for antioxidant compound

Authors:
Aspiyanto, Agustine Susilowati, Jeti M Iskandar, Hakiki Melanie, Yati Maryati, Puspa D Lotulung

Abstract:
Fermentation on spinach (Amaranthus sp.) vegetable by kombucha culture as an effort to get poliphenol as an antioxidant compound had been done. Purification of fermented spinach extract suspension was carried out through microfiltration (MF) membrane (pore size 0.15 m) fitted in dead-end Stirred Ultrafiltration Cell (SUFC) mode at fixed condition (stirrer rotation 400 rpm, room temperature, pressure 40 psia). The result of the experimental activity showed that long fermentation time increased total acids, total polyphenol and Total Plate Count (TPC), and decreased total solids and reducing sugar in biomass. The optimal fermentation time was reached for 2 weeks, with total polyphenol recovery increasing of 92.76 % from before and after fermentation. On this optimal fermentation time, biomass had identified galic acid with a relative intensity of 8 %, while polyphenol monomer has resulted in 5 kinds of polyphenol compounds with total intensity 27.97 % and molecular weight (MW) 191.1736, 193.1871 and 194.2170 at T2.5, T2.86 and T3.86. Long fermentation time increased the functional properties of polyphenol as antioxidants.

Keywords: black liquor, iron oxide coating sand (iocs), decolorization, goethite, adsorption process



Country: Indonesia

Citation: International Symposium on Applied Chemistry (ISAC) 2016AIP Conf. Proc. 1803, 020018-1-020018-9; doi: 10.1063/1.4973145

Study Mailing Address:
Research Center for Chemistry, Indonesian Institute of Sciences (LIPI)
Kawasan PUSPIPTEK Serpong, Tangerang Selatan, Indonesia 15314

Date Updated: March 6, 2020