Sutedja, Anita Maya, Yanase, Emiko, Batubara, Irmanida, Fardiaz, Dedi and Lioe, Hanifah Nuryani Lioe Thermal StabilityofAnisoylKaempferolGlycosidesinJackBean (Canavalia ensiformis (L.) DC)andTheirEffect on α‑Glucosidase Inhibition. Journal of Agricultural and Food Chemistry.
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8_Thermal Stability of Anisoyl Kaempferol Glycosides in Jack Bean (Canavalia ensiformis (L.) DC) and Their Effect on α-Glucosidase Inhibition.pdf Download (1MB) | Preview |
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1-Thermal Stability of Anisoyl.pdf Download (2MB) | Preview |
Abstract
Kaempferol glycosidesarefunctionalcomponentsofjackbean.Thechemicalstabilityofkaempferolglycosidesunder simulated foodprocessingconditionswasevaluatedinthisstudybysubjectingthemethanolextractandeachcompoundtoheat treatment. Duringtheheattreatment,rearrangementoftheanisoylgroupontherhamnosemoietyofthekaempferolglycosidewas observed, followedbyhydrolysisuponlong-termheattreatment.Oneofthetworegioisomersproducedunderheatingconditions showed higher α-glucosidase inhibitoryactivitythanthedominantanisoylkaempferolglycoside.Thisrearrangementreactionwas also observedupontheheattreatmentofmethyl-3-O-anisoyl-rhamnose, withtherearrangementfromthe3-positiontothe2- position occurringpreferentially.Theapproachadoptedinthisstudycanbeusedtodesignappropriatefoodprocessingconditions, which, inturn,willincreasethefunctionalvalueoffoods.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | food processing,thermalstability,kaempferolglycosides,jackbean |
| Subjects: | Agriculture and Food Technology |
| Depositing User: | Christine Limbara |
| Date Deposited: | 18 Sep 2025 08:46 |
| Last Modified: | 18 Sep 2025 08:46 |
| URI: | https://repositori.ukwms.ac.id/id/eprint/44505 |
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