The Changes of Color, Sugar and Phenolic Contents and Antioxidant Activity of Papaya Fruit Powder Produced by Fermented by Look-Pang Khao-Mak
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Abstract
The objectives of this research were to study the changes (color, pH, sugar and phenolic contents and antioxidant activity) of papaya powder derived from papaya fruit fermented by Look-Pang Khao-Mak at different times. (0, 6, 12, 18 and 24 h). The color pH and phenolic content of papaya derived from 24 hours fermentation showed the highest significantly different when compared to various times of fermentation with 95% confidence interval with the color in L*a*b* value of 64.22±0.04 (the highest of lightness), 16.10±0.08 (the lowest redness) and 27.14±0.02 (the highest of yellowness), respectively, the pH value of 4.59±0.02 (the lowest pH) and phenolic content of 0.63±0.10 mg/g dry weight (the highest phenolic content). Total sugar content was the highest at 18 hours after fermentation with the value of 252.80±65.03 mg/g fresh weight, whereas reducing sugar content was the lowest at 12 hours after fermentation with the value of 28.26±3.24 mg/g fresh weight. The antioxidant activity of papaya powder fermented at different time was not significantly different and the IC50 value in rang of 1.25±0.40-1.52±1.52±0.33 mg/g dry weight (IC50 of BHT was 2.65±0.00 μg/ml). This research showed one way to process papaya. However, fermentation is a traditional method. In order to explain the benefits of fermentation, further studies should be carried out in terms of chemical composition, such as changes in prebiotic content, and the stimulation or function of this fermented food to health.
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References
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