ABSTRACT
Background/Objectives: Sea grapes (Caulerpa racemosa) are rich in macro-micronutrients, such as protein, minerals, folic acid, ascorbic acid (Vitamin C), vitamin A, vitamin B1, and fiber.(1) Kombucha tea is a synbiotic fermented beverage that has many health benefits which fermentation process increases antioxidant levels in food products.(2) This study aims to evaluate the benefits of sea grapes kombucha tea, which include the amounts of vitamin C and its effect on Liver-Superoxide dismutase (SOD) serum in mice fed on cholesterol- and fat-enriched diet (CFED). Methods: The Kombucha tea in this study used the formulation of the previous study.(3) Vitamin C amounts were tested using the Titration-Iodometry method. Furthermore, 40 albino male (Mus musculus) mice weighing between 20-30 g were divided into four groups of ten each;group A as normal control (standard dry pellet diet), group B were fed CFED only, and C and D were fed CFED which given 150 and 300 mg/kgBW sea grapes kombucha tea (p.o.) for 4 weeks. This protocol has been registered at https://preclinicaltrials.eu (International Register of Preclinical Trials Protocols) PCTE0000258 and approved by the Ethics Committee RSUP Prof. Dr. RD. Kandou 100/EC/ KEPK-KANDOU/VI/2021. Statistical analysis in this study used The One-Way Anova SPSS 26.0. Results: Ascorbic acid amounts in this study kombucha tea was 1.45 ± 3.82 mg.mL-1. There was a significant difference in SOD levels between groups (p < 0.0001). SOD levels in group A, B, C, and D respectively 16.90 ± 2.82 U/mL;8.79 ± 0.67 U/mL;63.75 ± 4.55 U/mL and 80.27 ± 4.13 U/mL. Dosage of 300 mg/kgBW has significantly increased SOD activity (p < 0.0001) compared to 150 mg/kgBW. Discussion / Conclusion: The sea grapes kombucha tea has the potential to be a ready-to-drink beverage to meet daily vitamin C needs and increase SOD-Liver (Intracellular antioxidant). This study showed in line with previous study that consumption of ascorbic acid significantly increased the SOD activity in type-2 diabetes patients.(4) SOD plays a very important role as a defense against oxidative stress in the body.(5) Sea grapes kombucha tea has the potential to be an anti-inflammatory functional food and as a good immunomodulatory agent, especially during the COVID-19 pandemic.
ABSTRACT
Mango (Mangifera indica) and pineapple (Ananas Comosus) are tropical fruits that contain many nutrients, one of which is antioxidants and polyphenols. Lots of studies have shown that fermented fruit is higher in antioxidants and health benefits. Antioxidants have been reported to be an alternative to enhance body immunity and possibly become an Anti-SARS-CoV-2. One of the antioxidants that are easily found in vitamin C. This study is to process the fermented mango and pineapple fruits into cookies and to test the antioxidant content (especially Vitamin C) in vitro. There were three variations of the formulation, mango: pineapple: CO2 free water. Sample 1 (1: 0.5: 0.5), sample 2 (2: 1: 1) and sample 3 (3: 2: 2). Then, all product samples were inoculated with Lactobacillus paracasei 5% b/v for 14 days under anaerobic conditions to get simpler mangoes and pineapple food fibre. The fermented products were made into flour with a freeze dryer. Sample variation is done to determine the average significance of the antioxidant content in it. The next step was Vitamin C analysis from 3 samples of cookies sample using Titration Iodometric Method, to determine the amount of Vitamin C (mg/100 g) and also the antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl (DPPH). The amount of vitamin C obtained in Sample 1 was 100.20 mg/100 g respectively with antioxidant activity is 35.33%. Sample 2 was 95.75 mg/100 g respectively with antioxidant activity is 30.60%. Sample 3 was 107.90 mg/100 g respectively with antioxidant activity is 44.70%. The formulation with the highest amount of cookies sample containing vitamin C is S3. There was a significant difference (P<0.05) that determined vitamin C levels between sample formulations. The mean ash content of the three samples was 2.02±0.04% and water content were 1.60± 0.15%. The average vitamin C levels in the three sample cookies were 101.28±6.14 mg/100 g. Sample 3 indicated the best antioxidant activity towards 2,2-diphenyl-1-picrylhydrazyl (DPPH) in the amount of 44.70%. Therefore, fermented mango and pineapple have a great potential to be developed into healthy snack cookies. The vitamin C and antioxidants content in cookies from the fermentation of mango and pineapple may be a great substitute for snacks since antioxidants has the ability to improve immunity and anti-inflammatory response. These cookies are also good prebiotics for the gut microbiome which plays a good role in the immune system. © 2021 The Authors. Published by Rynnye Lyan Resources.
ABSTRACT
The next step was to test the analysis of vitamin C from 3 samples of cookies using the Iodometric Titration Method, to determine the amount of Vitamin C (mg/100g) and the antioxidant activity with 2.2-diphenyl-1-picrylhydrazyl (DPPH) with triple repeat per sample. The amount of vitamin C obtained at S1 was 60.40±1.00 mg/100 g with 15.55±0.05% antioxidant activity, S2 was 55.95±0.05 mg/100 g with 10.60±0.30% antioxidant activity and S3 was 77.92±0.02 mg/100 g with 22.10±0.10% antioxidant activity. [...]these product can be a potential Anti SARS-CoV-2, which SARS-Cov-2 itself attacks immunity and causes inflammation in the body3.