Antioxidant Capacity of Snack Cookies Made from Mango and Aloe Vera Fermentation

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Gregoria Sri Suhartati Djarkasi, Lana Elisabeth Lalujan, Maria Fransisca Sumual, Nelly Mayulu, Fahrul Nurkolis


Mango (Mangifera indica) contains high levels of nutrients, fiber, macronutrients, micronutrients, and minerals as well as abundant bioactive compounds such as vitamin C, beta-carotene, polyphenol types of quercetin, and kaempferol. Aloe vera also has many pharmacological effects such as antioxidant, digestive diseases protection, antidiabetic, cardioprotective, skin protection, bone protection, anticancer, antimicrobial, prebiotic, and skin protection. This research aims to process and determine the functional cookies formula from fermented mango and aloe vera with the highest vitamin C and antioxidant activity. There were 3 variations of the formulation, based on mango, aloe vera, and CO2-free water. The variations were as follow: S1 = 1: 0.5: 0.5; S2 = 2: 1: 1; and S3 = 3: 2: 2. Then, all samples were inoculated with Lactobacillus paracasei 5% b/v for 14 days under anaerobic conditions. The amount of Vitamin C (mg/100g) analysis from 3 samples of cookies using the Titration Iodometric Method, while the antioxidant activity was determined with 2.2-diphenyl-1- picrylhydrazyl (DPPH). The results of vitamin C and antioxidant activity in each sample of cookies were as follow: S1 with 110.20mg/100g and 25.31% antioxidant activity, S2 with 101.65mg/100g and 20.63% of antioxidant activity, and S3 with 117.69mg/100g and 34.71% antioxidant activity. The formulation of cookie samples containing the highest vitamin C was S3. There was a significant difference (P <0.05) which determined the vitamin C level between the sample formulations

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Fahrul Nurkolis, G. S. S. D. L. E. L. M. F. S. N. M. . (2021). Antioxidant Capacity of Snack Cookies Made from Mango and Aloe Vera Fermentation. Annals of the Romanian Society for Cell Biology, 25(6), 6631–6635. Retrieved from