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Antioxidant Properties of Fermented Sesame Milk Using Lactobacillus plantarum Dad 13

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Author Affiliations

  • 1The Assessment Institutes for Agricultural Technology of West Nusa Tenggara, Jl. Raya Peninjauan Narmada, Mataram West Lombok 83371,INDONESIA
  • 2Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, INDONESIA

Int. Res. J. Biological Sci., Volume 4, Issue (6), Pages 56-61, June,10 (2015)

Abstract

The objectives of this research were to investigate the effect of sucrose addition on the growth of L. plantarum Dad 13 in sesame milk fermentation, -glucosidase activity, sesaminol triglucoside concentration and antioxidant properties of fermented sesame milk. Sesame milk was extracted by blending 12% (w/v) sesame seed in water. Fermentation was done by inoculation of L. plantarum Dad 13 to sesame milk with and without addition of sucrose (2% and 4% (w/v)) and incubation at 37°C for 18 h. At the initial and end of fermentation, the viable cells, titratable acidity, pH, -glucosidase activity, sesaminol triglucoside concentration, total phenolic content, and antioxidant activity were determined. The results showed that L. plantarum Dad 13 grew well in sesame milk with or without sucrose addition. Addition of sucrose didn’t significantly affect the growth of bacteria, but increased production of acid. Fermentation of sesame milk without sucrose addition showed a significantly greater -glucosidase activity than sesame milk with sucrose addition. Fermentation of sesame milk without sucrose addition reduced the concentration of sesaminol triglucoside, increased total phenolic content and DPPH radical scavenging activity of fermented sesame milk. The highest antioxidant properties obtained in the sesame milk fermented without addition of sucrose.

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