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All Journal Biology, Medicine, & Natural Product Chemistry Jurnal Biologi Tropis
Mauritz Pandapotan Marpaung
STIKES Abdurahman
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Public Health

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Fermentation-Mediated Modulation of Nutraceutically Relevant Polyphenolic Compounds and Antioxidant Capacity of Red Spinach (Amaranthus tricolor L.) Leaf Extract Nur Amelia; Yovi Pranata; Arif Setiawansyah; Mauritz Pandapotan Marpaung; Fika Minata Wathan
Biology, Medicine, & Natural Product Chemistry Vol 15, No 1 (2026)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2026.151.585-596

Abstract

Fermentation has emerged as a promising biotechnological approach to enhance the nutraceutical quality of plant-based materials through targeted modulation of bioactive compounds. This study investigated the effects of aerobic and anaerobic fermentation on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity of red spinach (Amaranthus tricolor L.) leaf extracts. Aerobic fermentation markedly enhanced the phytochemical profile, yielding a 1.87-fold increase in TPC (121.28 mg GAE/g extract) and a 1.66-fold increase in TFC (897.82 mg QE/g extract) compared with fresh leaves. These compositional improvements translated into superior functional activity, as evidenced by the lowest IC50 value (56.07 mg/L) and the highest antioxidant activity index (AAI = 0.713). In contrast, anaerobic fermentation provided limited phenolic enrichment and resulted in substantial flavonoid degradation, leading to inferior antioxidant performance. Strong correlations between polyphenolic contents and antioxidant parameters confirmed that phenolics and flavonoids are key contributors to radical scavenging activity. Overall, the findings demonstrate that aerobic fermentation is an effective, low-cost strategy to improve the nutraceutical value and antioxidant capacity of red spinach leaf extracts, highlighting its potential application in the development of functional foods and nutraceutical ingredients.
Fermentation Driven Enhancement of Flavonoid, Phenolic, and Antioxidant Activity in Melastoma malabathricum Fruit Maharani Maharani; Arif Setiawansyah; Mauritz Pandapotan Marpaung; Meliasi Nora Pratamarta
Jurnal Biologi Tropis Vol. 26 No. 1 (2026): Januari-Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i1.11393

Abstract

Senggani (Melastoma malabathricum L.) is a fruit known for its high content of phenolic and flavonoid compounds, which contribute to its antioxidant properties and are highly affected by fermentation processes. This study investigated how aerobic and anaerobic fermentation influence the total phenolic content, total flavonoid content, and antioxidant activity of senggani fruit extracts. The experiment involved aerobic fermentation without yeast and anaerobic fermentation with yeast, both conducted for three days. Total phenolics were quantified using the Folin–Ciocalteu assay, total flavonoids were measured via the aluminum chloride colorimetric method, and antioxidant activity was evaluated through the DPPH radical scavenging assay using UV–Vis spectrophotometry. The findings indicated that aerobic fermentation resulted in greater total phenolic (16.45 mg GAE/g) and flavonoid levels (16.95 mg QE/g), along with stronger antioxidant activity (IC50 55.37 ppm), compared to anaerobic fermentation. In contrast, anaerobic treatment yielded lower phenolic (11.77 mg GAE/g) and flavonoid contents (11.53 mg QE/g) and reduced antioxidant capacity (IC₅₀ 59.86 ppm). Overall, the results suggest that fermentation conditions play a crucial role in shaping the bioactive composition and antioxidant performance of senggani extracts, with aerobic fermentation showing better potential for developing functional and nutraceutical products.
Co-Authors Arif Setiawansyah FIKA MINATA WATHAN Maharani Maharani Meliasi Nora Pratamarta Nur Amelia Yovi Pranata