| dc.description.abstract | The colored bean extracts had revealed the inhibitory potential against two
carbohydrate digestive enzymes: alpha-glucosidase and alpha-amylase. The
meal extract showed the presence of phenolic and flavonoids which possessed
high antioxidant activities. The two solvents (ethanol, methanol) with the ratio of
solvent to water at 75:25 were used to determine the best solution for extraction
of the high amount of total phenolic compounds (TPC) in the colored beans. The
Folin-Ciocalteu’s method was used to determine TPC and the DPPH scavenging
was used to determine antioxidants in the extracts. Total phenolic content in
black beans was 314.7 µg FAE\g flour in methanol and 240.3 µg FAE\g flour in
ethanol, respectively. The values of total phenolic content from red bean, green
bean and white bean were also higher in methanol than in ethanol extract. The
black beans extracted in 75% methanol had the highest content of antioxidant
capacity (87.4%), followed by red bean (84.1%), green bean (20.2%) and white
bean (17.4%). Black bean possessed the best antioxidant activity in most cases,
and showed the strongest inhibitory potential against alpha-amylase (78% in
methanol solvents) and alpha-glucosidase (51.9% in ethanol solvents) as well.
As a result, the extracts of colored beans may have potential applications in the
food industry for production of functional food for diabetic patients.
Keywords: colored beans, alpha-glucosidase inhibitory, alpha-amylase inhibitory,
antioxidants, DPPH scavenging | en_US |
