Effect of NaCl Addition and the Incubation Time on Gallic Acid Concentration in Cabbage Fermentation using Lactobacillus plantarum and the Potential as Antioxidant

Cabbage is one type of vegetable that is often consumed. Cabbage contains gallic acid and sulforaphane compounds which potentially used as an antioxidant. Gallic acid and sulforaphane are produced from the hydrolysis reaction, which occurs by fermentation. Therefore, this research was focused on the effect of NaCl addition and the incubation time on the gallic acid concentration during cabbage fermentation using L. plantarum. The addition of NaCl used were 0 %, 0.5 %, 1.0 %, 1.5 %, and 2.0 % (w/v). While the incubation time used were 2, 3, 4, 5, and 6 days. The fermentation conditions used were 5 % (v/v) inoculum volume and pH 6. Gallic acid in fermented cabbage (biomass and filtrate) were determined using Folin-Denis method. The antioxidant analysis was determined using DPPH method. The optimum conditions were obtained at the addition of 1.0 % NaCl for 4 days fermentation. During these conditions, the gallic acid produced in biomass and filtrate were equal to 4.726 mg/100 g FW and 147.857 mg/100 g FW, respectively. Sulforaphane and gallic acid have potential as antioxidants with IC₅₀ valuesof 95.113 mg/L and 21.648 mg/L, respectively.