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Effect of Antioxidant Content of Coconut Water When Fermented with Lactobacillus acidophilus DSM 20079 and Lactobacillus plantarum

Author

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  • Rainie Wijewardena

    (University of Kelaniya, Sri Lanka)

  • Ranjani Amarakoon

    (University of Kelaniya, Sri Lanka)

Abstract

The antioxidant activity of unfermented and fermented coconut water was measured. The highest antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was shown by Lactobacillus acidophilus DSM 20079 at 48 hours (41.90±5.236 µg/ml) compared to unfermented (453.69±15.323 µg/ml) coconut water. They were significantly different (P

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Handle: RePEc:epw:ejbio0:v:4:y:2023:i:1:id:17357
DOI: 10.24018/ejbio.2023.4.1.357
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