Sains Malaysiana 43(12)(2014): 1907–1913

Kesan Fermentasi terhadap Ciri Fizikokimia dan Aktiviti Antioksida Ekstrak Mengkudu (Morinda citrifoliaL.)

(Effect of Fermentation on the Physico-chemical Properties and Antioxidant Activities

of Noni (Morinda citrifoliaL.) Extract)

S.L. CHEAH, C.L. PUNG, H. HASLANIZA, A.M. SAHILAH & M.Y. MASKAT*

School of Chemical Sciences and Food Technology, Faculty of Science and Technology

Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Darul Ehsan, Malaysia

Diserahkan: 17 Februari 2014/Diterima: 9 Mei 2014

ABSTRAK

Penyelidikan ini dijalankan untuk mengkaji kesan fermentasi terhadap ciri fizikokimia dan aktiviti antioksida ekstrak mengkudu. Analisis yang dilakukan adalah untuk menentukan nilai pH, keasidan tertitrat, jumlah pepejal terlarut (°Briks), jumlah kandungan fenolik (TPC) dan kuasa penyingkiran radikal bebas (DPPH) melibatkan fermentasi jangka pendek (0, 1 dan 2 minggu) dan jangka panjang (4, 6, 8, 10 dan 12 minggu). Bagi fermentasi jangka pendek, keputusan kajian menunjukkan nilai pH dan kuasa penyingkiran radikal bebas (DPPH) mengalami penurunan yang signifikan (p<0.05) berbanding ekstrak mengkudu segar. Nilai pH, kandungan fenolik jumlah (TPC) dan kuasa penyingkiran radikal bebas (DPPH) menurun secara signifikan (p<0.05) manakala keasidan tertitrat meningkat secara signifikan (p<0.05) bagi fermentasi jangka panjang. Keputusan kajian ini menunjukkan bahawa pH, keasidan tertitrat, jumlah kandungan fenolik dan aktiviti antioksida ekstrak mengkudu mengalami perubahan yang signifikan semasa fermentasi dijalankan. Hanya jumlah pepejal terlarut menunjukkan perubahan yang tidak signifikan (p<0.05) setelah menjalani fermentasi. Berdasarkan keputusan yang diperoleh, fermentasi buah mengkudu didapati tidak menghasilkan kesan yang positif kepada aktiviti antioksida dan jumlah kandungan fenolik bagi ekstrak buah mengkudu dengan fermentasi menghasilkan pengurangan aktiviti antioksida dan jumlah kandungan fenolik yang ketara.

Kata kunci: Antioksida; fermentasi; fizikokimia; Morinda citrifolia L.

ABSTRACT

This study was carried out to determine the effects of fermentation on the physicochemical properties and antioxidant activities of noni extract. The analyses carried out included pH value, titratable acidity, total soluble solid (°Brix), total phenolic content (TPC) and free radical scavenging ability (DPPH) involving short (0, 1 and 2 weeks) and long (4, 6, 8, 10 and 12 weeks) period fermentation. For short period fermentation, the results showed that pH value and free radical scavenging ability (DPPH) was significantly (p<0.05) decreased compared with fresh noni extract. The pH value, TPC and scavenging activity of radical DPPH decreased significantly (p<0.05) while titratable acidity increased significantly (p<0.05) for the long period fermentation. The results obtained from this study showed the pH value, titratable acidity, total phenolic content and antioxidant activity were significantly different after fermentation except for total soluble solid. Based on the results, fermentation of noni fruit do not give positive effects on noni extract where fermentation obviously leads to reduction of antioxidant activities.

Keywords: Antioxidant; fermentation; Morinda citrifolia L.; physicochemical properties

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*Pengarang untuk surat-menyurat; email: maskatmy@yahoo.com