The experiments were conducted for grading unknown agarwood, to analyze the total phenolics, total flavonoids, antioxidant status of agarwood and its crude oil and also to identify the existing bacteria that assist in the fermentation of agarwood during soaking period. Grades of unknown agarwoods were determined based on density metric method and cross checked for ether extract. Total phenolics of agar wood and oils were analyzed through Foli¬n-Ciocalteu method and total flavonoid contents of agar oils were estimated using Aluminium chloride colorimetric method. For the determination of antioxidant status of agarwood oil, the inhibitory effects of oil extracts on DPPH radical was measured. To identify the bacterial genus, several biochemical tests were conducted. Results showed that insect infested agarwood was classified as Grade-1 agarwood (Calculated density was 0.641 g/cm3) and contained the highest amount ether extract of 18.90 ± 0.60%, total phenolic content of 3.5 ± 0.06 (mg GAE/g) and flavonoid content of 7.82 ± 0.23 (µg QE/ml). IC50 values obtained by DPPH activity for Aquillaria malaccensis oil extract was found to be 0.904µg/ml. Bacillus spp. was recognized as the mostly prevalent bacteria responsible for fermentation of agarwood which exhibit special role in increasing the yield of agar oil. If agarwood and agar oil can be graded properly high market value will be obtained by exporting them.
Essential oil, flavonoid, phenolic, fermentation