Impact of Fermentation on Amino Acid Profile of Cold and Hot Water Extracts of Justicia carnea Leaves

This study investigates the impact of fermentation on the amino acid profile of Justicia carnea leaves extracts and the fermented must of the hot water extract. The cold water extract (C) (250C), hot water extract (H) at 1000 c and the fermented must (W) using bakers yeast (Sacharamyces cerevisiae) were analyzed with High-Performance Liquid Chromatography (HPLC) to determine changes in amino acid concentrations. The results show that fermentation significantly (p<0.05) alters the amino acid composition, with increases in key amino acids such as L-Proline, L-Serine, and L-Leucine relative to the hot water and cold water extracts. These findings highlight the potential of fermentation to enhance the amino acid profile of J.carnea water extract, a plant known for its medicinal properties.