Judul: Senyawa antidiabetik dari kacang koro pedang (Canavalia ensiformis (L) DC) dipengaruhi oleh proses pembuatan susu kacang
Abstrak: Jack bean (Canavalia ensiformis (L) DC) is one of tropical leguminous plants known to grow in Indonesia without received much attention as useful food commodity. Polyphenols with antioxidant activity, reported to be present in the beans, are recognized as having a potential health benefit in decreasing the risk of several chronic diseases, including diabetes. Diabetes is categorized as one of the serious glogal health problems and its prevalence in Indonesia significantly increased every year. Polyphenols in the Jack beans provide an opportunity if used as an ingredient in food products development. Jack bean milk was chosen as a food model in this study because this a plant-based milk is suitable for consumption of many people, including those who suffer lactose intolerance and who are vegetarians. To date, information related to active compounds as antidiabetics in these beans is still limited. Therefore this research aimed to investigate the bioactive compounds with antidiabetic potential from jack bean and their bioactivity during the bean milk processing. This research began by a screening of the jack bean extract potential and ascertaining the types of active compounds in it. Extraction using ethanol, methanol, and water was applied to the beans in a sequence. The next step was to utilize this beans in jack bean milk processing. Evaluation of phytochemical changes and antioxidant activity was investigated during the processing. The stability of the active compounds during the processing of jack bean milk was evaluated at the final stage of the study. The methanol extract from jack bean was known to contain the highest total phenolic and total flavonoid and also highest antioxidant activity compared to other extracts. However, even compared to red kidney beans, the potency was still lower; these results still indicated that these beans contained bioactive compounds that could be explored further. Boiling the beans for 30 minutes gave greater TPC and TFC than raw beans (R), and as a result its antioxidant activity was also increased. The structure of the seed matrix which expanded by the heat caused the compounds to be extracted more easily as shown by SEM picture. Overall, processing into jack bean milk caused a decrease in the total phenolic content (TPC), total flavonoid content (TFC) and DPPH free scavenging activity. A significant decrease in flavonoid content occurred after the second soaking explained that peeling the seed coat had a big effect. The more easily the flavonoids were released, made this compound easily dissolved in the soaking water. Processing into jack bean milk caused changes in components based on multivariate analysis, especially in decreasing levels of kaempferol glycosides. Total kaempferol glycosides of jack bean milk was decreased by 14.34% to 961.51 g/g from the raw bean (1122.41 g/g). Efforts to reduce the decrease in kaempferol levels were carried out by modifying the processing stages. Eliminating the soaking 2 (step 3) recovered about 9.10% of kaempferol glycoside in the product (1063.65 g/g). Anisoyl kaempferol glycoside content was known to have lower rates of reduction than those without anisoyl groups. Its availability in sufficient quantities in the product was predicted to be sufficient to
Keyword: Antioxidant activity, Bean milk, Canavalia ensiformis, Jack bean milk, Kaempferol glycoside