Antioxidant Activity and Physicochemical Characteristics of Lactic Acid-Fermented (Cucumis melo L. var. makuwa) Juice

In this study, domestically produced oriental melon (Cucumis melo L. var. makuwa) and three lactic acid bacteria (Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus kefiranofaciens) were fermented at 37°C for 72 hours. Fermentation samples were collected at 0, 24, 48, and 72 hours to analyze pH, ABTS radical scavenging activity, and DPPH radical scavenging activity. The pH of the fermented samples decreased exhibited a significant as the fermentation period progressed. ABTS radical scavenging activity reached its highest level at 24 hours across all samples, whereas DPPH radical scavenging activity declined significantly with extended fermentation. These results indicate that 24 hours is the optimal fermentation time to enhance the antioxidant properties of oriental melon fermentation products, confirming its potential as a functional food ingredient.