Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha 'tea fungus'
Mindani I Watawana, Nilakshi Jayawardena, Chaminie B Gunawardhana, Viduranga Y Waisundara
Enhancement of antioxidant and starch hydrolase inhibitory properties of king coconut water when subjected to fermentation with the ‘tea fungus’ was evaluated. pH, color, viscosity, ethanol content, antioxidant activity, total phenolic content, ferulic and p‐coumaric acid contents and starch hydrolase inhibitory activities were analyzed for 7 days in fermented and unfermented king coconut water samples. The fermented sample had a statistically significant decrease (P < 0.05) in pH. Color values indicated the fermented beverage to increase in ‘yellowness’ over time. A statistically significant increase in the total phenolic content and the antioxidant activity (P < 0.05) was observed from day 1 onwards in the fermented sample. The starch hydrolase inhibitory activities in the fermented beverage had statistically significantly increased (P < 0.05) by day 7. Overall, the study highlights an enhancement of the antioxidant and starch hydrolase inhibitory properties of king coconut water as a result of the kombucha‐based fermentation.
Keywords: acid content, antioxidant, ethanol, ph, time
Country: Sri Lanka
Citation: International journal of food science & technology 2016 v.51 no.2 pp. 490-498
Study Mailing Address:
Functional food product development project, Natioanl Institue of fundamental studies, hantana road, Kandy, 20000, Sri Lanka
Date Updated: March 25, 2020