Antioxidant Activity and Antibacterial Activity of Fermented Coconut Water by L. Plantarum and L. Fermentum

  • Authors

    • Shan Jiang Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Ma‎laysia
    • Tan Geok Hun Department of Land Management, Faculty of Agriculture, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia
    • Kah Hui Chong Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Ma‎laysia
    • Mahmud Ab Rashid Nor-Khaizura Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Ma‎laysia and Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400, ‎UPM Serdang, Selangor, Malaysia
    https://doi.org/10.14419/s2v9er57

    Received date: July 4, 2025

    Accepted date: August 2, 2025

    Published date: October 8, 2025

  • Antibacterial Activity; Antioxidant Activity; Fermented Coconut Water; Lactobacillus Fermentum; Lactobacillus Plantarum

  • Abstract

    Coconut water (CW) is a nutritious natural beverage, rich in vitamins, minerals, carbohydrates, proteins, and enzymes, and is low in fat and ‎calories. It has been associated with health benefits such as antidiabetic and antihyperlipidemic effects. Fermentation of CW may enhance its ‎bioactivity, particularly its antioxidant properties and inhibition of starch-hydrolyzing enzymes. This study investigated the antioxidant and ‎antibacterial activities of fermented coconut water (FCW) using Lactobacillus plantarum ATCC 8014 and Lactobacillus fermentum ATCC ‎‎14932. After 48 hours of fermentation, the total phenolic content (TPC) increased significantly to 18.91 mg/mL GAE in FCW with 10% ‎allulose and to 25.23 mg/mL GAE in FCW with 10% xylitol. Both fermented samples showed improved ABTS and DPPH radical scavenging activity, although their hydroxyl radical scavenging capacity was lower than that of unfermented CW. Antibacterial assays revealed that ‎FCW with 10% xylitol inhibited the growth of Staphylococcus aureus ATCC 25523, Escherichia coli ATCC 10536, and multiple Salmonel‎la strains. In contrast, FCW with 10% allulose showed no antibacterial activity. These findings suggest that xylitol-enriched FCW may serve ‎not only as a sustainable beverage but also as a natural antioxidant and antibacterial agent for potential applications in functional food, gut ‎health, and food preservation systems‎.

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  • How to Cite

    Jiang , S. ., Hun , T. G. ., Chong , K. H. ., & Nor-Khaizura, M. A. R. (2025). Antioxidant Activity and Antibacterial Activity of Fermented Coconut Water by L. Plantarum and L. Fermentum. International Journal of Basic and Applied Sciences, 14(6), 123-127. https://doi.org/10.14419/s2v9er57