Fermentation Process Effect to Enhance Antioxidant and Antibacterial Activity of Phenolic Compounds and Its Possible Application to Galactomannan Polysaccharides: A Review

Abstract

AbstractBioactive compounds such as flavonoids, alkaloids, saponins, tannins, steroids, and phenols are some groups of compounds that have antioxidant and antibacterial activity. Many bioactive compounds are contained in plants. The increase in antioxidant and antibacterial activity in plants have been widely studied through fermentation methods with the help of microorganisms such as fungi or bacteria. Research had proven that antioxidant and antibacterial activity increased after fermentation. This literature review aims to study the potential of increasing antioxidant and antibacterial activity in galactomannan through fermentation method. One of the plants that contains galactomannan and has been known to have antioxidant and antibacterial activity is sugar palm fruit obtained from sugar palm tree (Arenga pinatta). Sugar palm trees grow in large numbers in Toba Regency and the fruits produced are only used as food. The potential of increasing antioxidant and antibacterial activity in galactomannan has not been much studied. This report reviews the antioxidant and antibacterial activity of various types of plant polysaccharides and the effect of fermentation on increasing the antioxidant and antibacterial activity. Based on the analysis of some literature, it can be concluded that the activity of antioxidant and antibacterial compounds contained in galactomannan are possible to be increased through fermentation process. The recommended fermentation methods are submerged fermentation, solid state fermentation, and liquid fermentation, and the recommended microorganisms areRhizopus oryzaeand lactic acid bacteria.