Effect of lactic acid bacteria fermentation of Pandanus tectorius fruits on total phenolic content
Keywords:
Pandanus tectorius, Lactobacillus plantarum, lactic acid fermentation, total phenolicsAbstract
Pandanus tectorius fruit is a coastal plant rich in bioactive compounds, including phenolics, flavonoids, steroids, triterpenoids, saponins, and glycosides. Phenolic compounds possess antioxidant properties that may help prevent degenerative diseases. Fermentation using lactic acid bacteria (LAB) is a promising approach to enhance the availability of phenolic compounds through enzymatic degradation of plant cell walls. However, studies on the effect of LAB fermentation on the total phenolic content of sea pandan fruit remain limited. This study aimed to evaluate the effect of Lactobacillus plantarum fermentation on the total phenolic content and phytochemical profile of sea pandan fruit. An experimental method was employed by fermenting the fruit with L. plantarum for 96 hours in the presence of 2% glucose and comparing it with an unfermented control. Phytochemical screening and total phenolic determination were performed using the Folin–Ciocalteu method with UV–Vis spectrophotometry at 765 nm. The results showed that fermentation did not alter the qualitative phytochemical profile, as phenolic compounds and saponins were detected in both groups. However, total phenolic content increased from 2.11 ± 0.25 to 3.12 ± 0.50 mg GAE/g, representing an approximately 1.5-fold increase. These findings indicate that L. plantarum fermentation effectively enhances the functional value of sea pandan fruit.
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