Natural fermentation of bitter gourd (Momordica charantia) and noni fruit (Morinda citrifolia) in honey increases total phenol, total flavonoid, and antioxidant activity
It is well known that bitter gourd and noni fruit contain high levels of beneficial chemicals, but tastes and flavour are less appealing. Due to enzymatic transformation, fermentation can change bioactive compounds that minimize bad taste and unpleasant odor. This study aimed to assess the phenol an...
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/05/bioconf_icgrc2025_04002.pdf |
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| author | Guardiola Esther Natalia Sumitro Sutiman Bambang Widyarti Sri |
| author_facet | Guardiola Esther Natalia Sumitro Sutiman Bambang Widyarti Sri |
| author_sort | Guardiola Esther Natalia |
| collection | DOAJ |
| description | It is well known that bitter gourd and noni fruit contain high levels of beneficial chemicals, but tastes and flavour are less appealing. Due to enzymatic transformation, fermentation can change bioactive compounds that minimize bad taste and unpleasant odor. This study aimed to assess the phenol and flavonoid content and antioxidant activity of bitter gourd (Momordica charantia L.) and noni fruit (Morinda citrifolia) during fermentation in honey. Blendered-bitter gourd (BG) or noni fruit (NF) each is mixed with honey and distilled water in a ratio of 3:1:10, then fermented for 90 days at room temperature and anaerobic conditions. Total phenol (TPC), total flavonoid content (TFC), and antioxidant activity were measured every two weeks. TPC in fermented NF increased from 56.62 mg GAE/gr to 156.59 GAE in the 6-week. TPC in BG increased from 56.96 GAE/g to 146.39 GAE/g during 12-week fermentation. TFC of fermented NF increased from 4.55 mg QC/g to 12.92 mg QC/g in 12-week fermentation. TFC of fermented BG increased from 9.86 QC/g to 41.69 QC/g in 12 weeks of fermentation. The antioxidant activity of fermented BM and BP showed the highest antioxidant activity in the 6-week (0,574 mg TEAC/g and 0.528 mg TEAC/g). The results indicate that fermentation in honey can increase total phenol and flavonoid content, and the antioxidant activity of bitter gourd and noni fruit. |
| format | Article |
| id | doaj-art-e0fa37fcb89f4906a19dcd5f3eed91a0 |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
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| series | BIO Web of Conferences |
| spelling | doaj-art-e0fa37fcb89f4906a19dcd5f3eed91a02025-02-05T10:43:08ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011540400210.1051/bioconf/202515404002bioconf_icgrc2025_04002Natural fermentation of bitter gourd (Momordica charantia) and noni fruit (Morinda citrifolia) in honey increases total phenol, total flavonoid, and antioxidant activityGuardiola Esther Natalia0Sumitro Sutiman Bambang1Widyarti Sri2Biology Master Program, Biology Department, Faculty of Mathematics and Sciences, University of BrawijayaBiology Department, Faculty of Mathematics and Natural Sciences, University of BrawijayaBiology Department, Faculty of Mathematics and Natural Sciences, University of BrawijayaIt is well known that bitter gourd and noni fruit contain high levels of beneficial chemicals, but tastes and flavour are less appealing. Due to enzymatic transformation, fermentation can change bioactive compounds that minimize bad taste and unpleasant odor. This study aimed to assess the phenol and flavonoid content and antioxidant activity of bitter gourd (Momordica charantia L.) and noni fruit (Morinda citrifolia) during fermentation in honey. Blendered-bitter gourd (BG) or noni fruit (NF) each is mixed with honey and distilled water in a ratio of 3:1:10, then fermented for 90 days at room temperature and anaerobic conditions. Total phenol (TPC), total flavonoid content (TFC), and antioxidant activity were measured every two weeks. TPC in fermented NF increased from 56.62 mg GAE/gr to 156.59 GAE in the 6-week. TPC in BG increased from 56.96 GAE/g to 146.39 GAE/g during 12-week fermentation. TFC of fermented NF increased from 4.55 mg QC/g to 12.92 mg QC/g in 12-week fermentation. TFC of fermented BG increased from 9.86 QC/g to 41.69 QC/g in 12 weeks of fermentation. The antioxidant activity of fermented BM and BP showed the highest antioxidant activity in the 6-week (0,574 mg TEAC/g and 0.528 mg TEAC/g). The results indicate that fermentation in honey can increase total phenol and flavonoid content, and the antioxidant activity of bitter gourd and noni fruit.https://www.bio-conferences.org/articles/bioconf/pdf/2025/05/bioconf_icgrc2025_04002.pdf |
| spellingShingle | Guardiola Esther Natalia Sumitro Sutiman Bambang Widyarti Sri Natural fermentation of bitter gourd (Momordica charantia) and noni fruit (Morinda citrifolia) in honey increases total phenol, total flavonoid, and antioxidant activity BIO Web of Conferences |
| title | Natural fermentation of bitter gourd (Momordica charantia) and noni fruit (Morinda citrifolia) in honey increases total phenol, total flavonoid, and antioxidant activity |
| title_full | Natural fermentation of bitter gourd (Momordica charantia) and noni fruit (Morinda citrifolia) in honey increases total phenol, total flavonoid, and antioxidant activity |
| title_fullStr | Natural fermentation of bitter gourd (Momordica charantia) and noni fruit (Morinda citrifolia) in honey increases total phenol, total flavonoid, and antioxidant activity |
| title_full_unstemmed | Natural fermentation of bitter gourd (Momordica charantia) and noni fruit (Morinda citrifolia) in honey increases total phenol, total flavonoid, and antioxidant activity |
| title_short | Natural fermentation of bitter gourd (Momordica charantia) and noni fruit (Morinda citrifolia) in honey increases total phenol, total flavonoid, and antioxidant activity |
| title_sort | natural fermentation of bitter gourd momordica charantia and noni fruit morinda citrifolia in honey increases total phenol total flavonoid and antioxidant activity |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/05/bioconf_icgrc2025_04002.pdf |
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