Abstract

This study aimed to elucidate the role of fermentation extraction by Saccharomyces cerevisiae in increasing polyphenol antioxidants in Orthosiphon stamineus Benth leaves. This study comprised five experimental extraction methods, i.e., fermentation, maceration, boiling, fermentation + boiling, and fermentation + maceration, with two types of samples (dry and wet) for each extraction method. The present study shows that fermentation extraction with dry samples has the highest polyphenol content. Interestingly, fermentation with S. cerevisiae on O. stamineus can increase the number of phenols and flavonoids, thereby increasing antioxidant activity. This study shows that dry leaf extract of O. stamineus leaves has been known as a good source of antioxidants, and the extraction method with fermentation is a better method to increase the antioxidant activity of O. stamineus. The result of the present study demonstrated that S. cerevisiae plays some important roles in increasing antioxidant polyphenol content in O. stamineus leaves.

Key words: Antioxidant activity, Fermentation, Flavonoid, Orthosiphon stamineus, Phenolic, Saccharomyces cerevisiae.