ผลของผงเปลอกและผงเมลดลำไยตอความสามารถในการตานอนมลอสระและความสามารถในการกำจดสารไนไตรทของนำหมกทไดจากการกระบวนการหมกแอลกอฮอลจากลำไย

This work aimed to investigate the effects of longan peel and seed powder on the efficiency of fermentation and extraction of bioactive components through alcoholic fermentation with Saccharomyces cerevisiae TISTR 5606 (SC90). A 3x7 factorial experimental design is used, with three medium formulations as factor 1 and fermentation time during seven periods as factor 2. Next, ascertain the fermentation efficiency, antioxidant activity, and nitrite scavenging activity. It was discovered that the yeast's fermentation efficiency decreased when longan seed powder was added, as opposed to when it was left out or combined with longan peel powder. In other words, it resulted in decreased yeast growth, a slower rate of sugar intake, and a lesser amount of ethanol after fermentation. Adding only longan peel powder to longan fermentation resulted in greater DPPH value than when adding longan seeds with peel or adding longan seed powder alone. According to the longan fermentation's ABTS and FRAP values, adding longan seed powder alone appeared to have a higher effect than adding longan seeds combined with peel or adding just longan peel powder. It was discovered that the addition of both longan seed powder and peel powder increased the amount of nitrite scavenging in the fermentation broth as compared to the addition of either longan seed powder alone or longan seed powder combined with longan peel powder. The antioxidant activity as evaluated by DPPH, ABTS, FRAP, and nitrite scavenging was shown to be unclear in its influence by the fermentation period. In order to increase the value of low-grade longans, it should be fascinating to investigate the alcoholic fermentation of the entire fresh longans, which shorten the drying process of longan peels and seeds.