The effect of heat treatment on antioxidant activity of ethyl acetate extracts Arbila beans from Kapan, East Nusa Tenggara | Zendy

H Funome | Zendy; Artini Pangastuti | Zendy; Rini Setyaningsih | Zendy

Open Access

The effect of heat treatment on antioxidant activity of ethyl acetate extracts Arbila beans from Kapan, East Nusa Tenggara

Author(s) -

H Funome,

Artini Pangastuti,

Rini Setyaningsih

Publication year - 2020

Publication title -

iop conference series materials science and engineering

Language(s) - English

Resource type - Journals

eISSN - 1757-899X

pISSN - 1757-8981

DOI - 10.1088/1757-899x/858/1/012028

Subject(s) - phaseolus , ethyl acetate , antioxidant , chemistry , food science , oxidative stress , biochemistry , botany , biology

Oxidative stress is a condition of imbalance between free radicals and antioxidants in the body. This condition is dangerous because free radicals easily react with biomolecules such as DNA and protein, causing damage. This oxidative stress can be prevented by intake of antioxidants in food or supplements. Arbila beans ( Phaseolus lunatus L.) is a bean species that grows in East Timor and had been utilized by the local community from a long time ago. This research was aimed to analyze the antioxidant activity of Arbila bean ethyl acetate extract. The results of the research showed that antioxidants activity, which was expressed in IC 50 value, was detected on the ethyl acetate extract of Arbila bean which is not cooked or cooked. The IC 50 value of dry extract (LKE) and cooked extract (LRE) were 197.61 μg/mL and 207.93 μg/mL. Based on qualitative with HPLC, dry extract has 10 compounds and after given heat treatment is reduced to 6 compunds.

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