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The research was focused on quantitative analysis of L-Dopa content in extracts of various products from velvet bean tempe processing. The procedures of velvet bean tempe processing were dehulling, soaking, steaming, inoculating with Raprima tempe inoculum that contain Rhizopus oligosporus NRRL 2771, packaging and fermenting at room temperature for 24, 48, 72 and 96 h, respectively. The products of velvet bean tempe processing were extracted with ethyl acetate followed by ethanol. Quantitative analysis of L-Dopa content in the extracts was performed by validated TLCDensitometric method. Extracts of dehulled velvet bean, pre-fermented velvet bean, velvet bean fermented for 24, 48, 72 and 96 h contained L-Dopa as much as 26.24%, 40.20%, 0.47%, 2.67%, 3.27% and 3.55% (w/w), respectively. From this report, we had useful information to develope a new nutraceutical from the product of velvet bean tempe processing with expected health benefits.

oriental journal of chemistry/oriental journal of chemistry

Quantitative Analysis of L-Dopa (L-3,4-Dihydroxyphenylalanine) Content in Extracts of Various Products from Velvet Bean (Mucuna pruriens (L.) DC.) Tempe Processing