Physicochemical, microbiological and biological properties of fermented Kepayang (Pangium edule Reinw.) seeds

Name: Mustaffer, Nur Hafizah Binti

LCSH: Kasetsart University -- Theses. M.S. (Food Science) 2021

Classification :.LCCS: QK495.A175

LCSH: Kasetsart University. Department of Food Science and Technology -- Theses

LCSH: Kepayang (Plants)

LCSH: Functional foods

LCSH: Fermented foods

LCSH: Fermentation

LCSH: Plant bioactive compounds

Abstract: Kepayang (Pangium edule) is one of the indigenous fruits which the seeds contain cyanide, but the cyanide can be eliminated by processing such as heating and fermentation. Moreover, fermented P. edule seeds can be developed as a functional food. Therefore, the aims of this study were to analyze the physicochemical, microbiological, and biological properties of fermented P. edule seeds. P. edule seeds that obtained from Jerantut, Pahang have undergone the spontaneous fermentation process which covered with charcoal for 40 days. The physicochemical characteristics and proximate analysis were evaluated. Microbiological analyses were determined, and the antimicrobial activity was evaluated in term of disc diffusion assay (DDA), minimum inhibition concentration (MIC) and minimum bactericidal or fungicidal concentration (MBC/MFC) and time-kill curve. The antioxidant activity and total phenolic content (TPC) also measured. The bioactive compounds were identified using both gas and liquid chromatography-mass spectrometry (GC-MS) and (LC-MS) profile. The results showed that the pH value was decreased and no significant differences for water activity along fermentation days. TSS was significantly increased from day 0 until day 30, however, it decreased after 40 days fermentation. However, the colour was drastically changed from white to brown which strongly related with lightness (L*) parameter. During fermentation, percentage of ash, crude protein, and crude fibre were significantly increased while moisture content and carbohydrate were significantly decreased. The microbiological analysis showed the reducing number of B. cereus while there were increasing number of TPC, P. aeruginosa. S. aureus, LAB, coliform, mould and yeast. Interestingly, E. coli, and Salmonella spp. was not detected. Besides, the extract can inhibit the growth of B. cereus, Klebsiella pneumoniae, Candida albican and C. glabrata at MIC 12.50 mg/mL. The lowest MIC was at concentration 6.25 mg/mL of extract. Besides, the highest DPPH activity was observed from fermented water extract at 95.61% while the highest TPC was fermented ethanol extract with 173.79 ± 10.02 mg GAE/100 mg. GC-MS analysis revealed volatile active compounds while the non-volatile compounds were identified through LC-MS analysis. In conclusion, there were some changes in physicochemical during fermentation of P. edule seeds, nonetheless, the fermented seeds showed a low level of microbial counts and potentially has the antimicrobial and antioxidant activity. The results of this study might be used as basic information to develop the fermented seeds as functional food.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Kullanart Tongkhao

Role: Thesis Advisor

Name: Kanithaporn Vangnai

Role: Thesis CO-Advisor

Name: Yaya Rukayadi

Role: Thesis CO-Advisor

Created: 2021

Modified: 2025-07-18

Issued: 2025-07-18

วิทยานิพนธ์/Thesis

application/pdf

URL: https://www.lib.ku.ac.th/KUthesis/2564/nur-haf-all.pdf

CallNumber: QK495.A175 .M87

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Science

Grantor: Kasetsart University

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