Browsing by Author "Madusanki, K.S."

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    Antioxidative properties and Lactobacillus population in traditional Sri Lankan pickle during fermentation
    (Uva Wellassa University of Sri Lanka, 2015) Madusanki, K.S.; Liyanage, R.; Jayathilake, C.
    In recent years, probiotic products have become a primary choice for the consumers because of their health attributes (Yen-Ping Tan, 2007). Pickle may be a suitable product of carrying probiotic bacterial strains to the host. Pickling is a method of fermentation of vegetables to extend their shelf life. That process consists with the basis of reducing the pH value due to conversion of sugar to acid by lactic acid bacteria (LAB). LAB are greatly important for human health as they help balance human intestinal flora, thereby boosting overall immunity (Amit et al., 2012). Antioxidant compounds in fermented foods play an important role as a health protecting factor. Scientific evidence suggests that antioxidants reduce the risk for chronic diseases including cancer and heart disease. There is no reported study done on evaluating the nutritional properties of Sri Lankan vegetable pickles fermented with coconut vinegar. The main objective of this study was to evaluate the population growth of Lactobacillus, pH, total phenols and antioxidant activity during fermentation of Sinhala pickle. Materials and Methods Sample preparation, determination of pH and Lactobacillus population The samples for the isolation of LAB included the fermented mixed vegetables which was prepared by mixing thoroughly, cleaned and diced vegetables (carrot, red onion, raw papaya, green chili) in coconut vinegar solution, and was allowed to ferment at ambient temperature (32 C±2). The microbial spread plate method was used to isolation of LAB in the MRS media from the pickle sample. The pH of the withdrawn aliquots at every 24h during the fermentation was monitored using a digital pH meter (HI 2211, USA) at 32 C (Shori et al., 2011). Determination of Antioxidant Activity and Total Phenolic Content Antioxidant activity (AOA) was measured by DPPH radical scavenging activity method according to the method developed by Adak et al. (2013) with little modifications. Total phenol content (TPC) was measured by Folin-Ciocalteu method with some modifications (Kriengsak et al., 2006). Results and Discussion Population of Lactobacillus in pickle Traditionally, the fermentation of Sinhala pickle is processed by the LAB. The results showed that the bacteria population increased from an initial number of 8.0997 0.56 Log10 cfu/g after 24 hours fermentation at 37 ⁰C. The maximum bacteria growth was observed after 48 hours fermentation which had significant difference with other ratios of bacteria except 72 hours bacteria count. After three days storage at 37 ⁰C, the bacteria population decreased but, no significant difference was observed among other storage time. In contrast, the numbers of LAB were much reduced at the end of storage (Table 1).
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    Antioxidative Properties and Lactobacillus Population in Traditional Sri Lankan Pickle During Fermentation
    (Uva Wellassa University of Sri Lanka, 2014) Madusanki, K.S.
    The aim of this study was to determine the functional properties of the traditional Sinhala pickle. The antioxidant activity, pH variation and Lactic Acid Bacteria (LAB) population in Sinhala pickle was evaluated using different analytical techniques: DPPH free radical scavenging assay was used to determine the antioxidant activity. The results showed that there was a significant changes (P<0.05) in antioxidant activity during fermentation. Total phenolic content (TPC) in pickle extracts initially increased from 11.7353± 0.16 mg/ml to 15.0893± 0.58 mg/ml and started to decline. Antioxidant activity in pickle reduced after 96 hours storage time compared to that in 0 hours. The results showed that, pH was almost same during the 10 days of storage, and it consisted within the optimal pH level for growth of the LAB. And results present that the bacteria population increased from an initial number of 8.0997± 0.56 Logi ocfu/g after 24 hours fermentation at 37 °C. The maximum bacteria growth was observed as 9.4248± 0.23 Logi ocfu/g after 48 hour's fermentation. After three days storage at 37°C, the bacteria population decreased but, no significant difference was observed with the storage time at 37°C. The present study demonstrated that after second and third day of preparation LAB, and total phenolic content reached to their optimum value and after that they started declining. pH value remained almost constant and fermentation retained 90-95% Antioxidant capacity during the 10 day of storage at 37°C. Second and third days after the preparation, can consider as the best consumption period of pickle to gain the additional health benefits beyond their basic nutritional value. Keywords: Antioxidant activity, Lactic Acid Bacteria, Total Phenolic content, DPPH assay