Analysis of Flavanoids in Flour and Biscuit based on Chayote
DOI:
https://doi.org/10.22487/j24775185.2020.v9.i4.pp219-223Keywords:
Flavonoids, food product, UV-Vis spectrophotometerAbstract
Chayote-based flour and biscuits are the development of healthy food products that contain flavonoid compounds that can be used to protect and reduce skin damage to UV rays. This study aimed to determine the flavonoid content in chayote-based flour and biscuits using the AlCl3 method with a UV-Vis spectrophotometry at a wavelength of 520 and 700 nm. The results obtained the flavonoid levels in chayote-based flour and biscuits of 0.325±0.011 mg/L and 0.117±0.023 mg/L or equivalent to 0.812±0.028 mg/100 gram and 0.291±0.058 mg/100 gram. This study concluded that chayote-based flour and biscuits contained flavonoids can be used as a source of antioxidants and a source of beneficial nutrition.
References
Alipour, B., Rashidkhani, B., & Edalati, S. (2016). Dietary flavonoid intake, total antioxidant capacity and lipid oxidative damage: A cross-sectional study of iranian women. Nutrition, 32(5), 566-572.
Asmira, S., & Arza, P. A. (2015). Pengaruh penggunaan labu siam (sechium edule) dengan konsentrasi yang berbeda terhadap mutu organoleptik dan kadar serat kerupuk ikan. Jurnal Kesehatan Perintis, 2(2), 38-46.
Ayo, J., Ayo, V., & Igweaka, C. (2018). Phytochemical, physicochemical, and sensory quality of acha-orange peel flour blend biscuits. Production Agriculture and Technology, 14(1), 81-90.
Canalis, M. B., León, A., & Ribotta, P. (2019). Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability. Food Chemistry, 271, 309-317.
Cassidy, A., Rimm, E. B., O'Reilly, É. J., Logroscino, G., Kay, C., Chiuve, S. E., & Rexrode, K. M. (2012). Dietary flavonoids and risk of stroke in women. Stroke, 43(4), 946-951.
Chávez-Santoscoy, R. A., Gutiérrez-Uribe, J. A., Serna-Saldivar, S. O., & Perez-Carrillo, E. (2016). Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (phaseolus vulgaris) seed coats. Food Chemistry, 192, 90-97.
Chlopicka, J., Pasko, P., Gorinstein, S., Jedryas, A., & Zagrodzki, P. (2012). Total phenolic and total flavonoid content, antioxidant activity, and sensory evaluation of pseudocereal breads. LWT-Food Science and Technology, 46(2), 548-555.
Djaelani, E. K. P. (2015). Pengaruh sari buah labu siam terhadap perubahan tekanan darah pada lansia penderita hipertensi di pstw budhi luhur kasongan bantul yogyakarta. Yogyakarta: STIKES'Aisyiyah Yogyakarta.
Erawati, E., Pratiwi, D., & Zaky, M. (2016). Pengembangan formulasi dan evaluasi fisik sediaan krim ekstrak etanol 70% daun labu siam (sechium edule (jacq.) swatz). Jurnal Farmagazine, 3(1), 11-19.
Fenton-Navarro, B., Montes, F. O., & Hernández, A. V. (2019). Active compounds of medicinal plants, mechanism for antioxidant and beneficial effects. Phyton, International Journal of Experimental Botany, 88(1), 1-10.
Fidrianny, I., Ayu, D., & Hartati, R. (2015). Antioxidant capacities, phenolic, flavonoid, and carotenoid content of various polarities extracts from three organs of Sechium edule (Jacq.) Swartz. Journal of Chemical and Pharmaceutical Research, 7(5), 914-920.
Fidrianny, I. K., & Hartati. R. (2016). Evaluation of antioxidant activities of fruit extracts of chayote (sechium edule [jacq.] swartz) grown in different sites in java-Indonesia. Evaluation, 9(4).
Gbenga‐Fabusiwa, F. J., Oladele, E. P., Oboh, G., Adefegha, S. A., & Oshodi, A. A. (2018). Polyphenol contents and antioxidants activities of biscuits produced from ginger‐enriched pigeon pea–wheat composite flour blends. Journal of Food Biochemistry, 42(4). e12526.
Isdamayani, L., & Panunggal, B. (2015). Kandungan flavonoid, total fenol, dan antioksidan snack bar sorgum sebagai alternatif makanan selingan penderita diabetes mellitus tipe 2. Journal of Nutrition College, 4(2), 342-349.
Li, Y., Ma, D., Sun, D., Wang, C., Zhang, J., Xie, Y., & Guo, T. (2015). Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. The Crop Journal, 3(4), 328-334.
Lombardo-Earl, G., Roman-Ramos, R., Zamilpa, A., Herrera-Ruiz, M., Rosas-Salgado, G., Tortoriello, J., & Jiménez-Ferrer, E. (2014). Extracts and fractions from edible roots of sechium edule (Jacq.) Sw. with antihypertensive activity. Evidence-Based Complementary and Alternative Medicine, 1-9.
Mahdieh, G, Z. B., Mirmiran, P., Vakili, A. Z., & Azizi. F. (2016). Consumption of nitrate-containing vegetables is inversely associated with hypertension in adults: A prospective investigation from the Tehran lipid and glucose study. Journal of Nephrology, 29(3), 377-384.
Mudgil, D., Barak, S., & Khatkar, B. (2017). Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. LWT-Food Science and Technology, 80(1), 537-542.
Poudel, A. R. (2019). Preparation and quality evaluation of buckwheat flour incorporated biscuit. Institute of Science and Technology Food Technology Instruction Committee
Qin, X., Lu, Y., Peng, Z., Fan, S., & Yao, Y. (2018). Systematic chemical analysis approach reveals superior antioxidant capacity via the synergistic effect of flavonoid compounds in red vegetative tissues. Frontiers in Chemistry, 6, 9.
Ramírez-Jiménez, A., Reynoso-Camacho, R., Mendoza-Díaz, S., & Loarca-Piña, G. (2014). Functional and technological potential of dehydrated phaseolus vulgaris L. flours. Food Chemistry, 161, 254-260.
Riviello-Flores, M., Arévalo-Galarza, M., Cadena-Iñiguez, J., Soto-Hernández, R., Ruiz-Posadas, L., & Gómez-Merino, F. (2018). Nutraceutic characteristics of the extracts and juice of chayote (sechium edule (jacq.) sw.) fruits. Beverages, 4(2), 1-11.
Rosado-Pérez, J., Aguiñiga-Sánchez, I., Santiago-Osorio, E., & Mendoza-Núñez, V. M. (2019). Effect of sechium edule var. nigrum spinosum (chayote) on oxidative stress and pro-inflammatory markers in older adults with metabolic syndrome: An exploratory study. Antioxidants, 8(5), 1-10.
Shafie, S. R. (2019). Nutritional composition, total phenolic content and total flavonoid content of wheat bread and quinoa-wheat composite bread. Asia Pacific Environmental and Occupational Health Journal, 5(3), 16-21.
Sharma, G. N., Gupta, G., & Sharma, P. (2018). A comprehensive review of free radicals, antioxidants, and their relationship with human ailments. Critical Reviews™ in Eukaryotic Gene Expression, 28(2), 139-154.
Sibi, G., Kaushik, K., Dhananjaya, K., Ravikumar, K., & Mallesha, H. (2013). Antibacterial activity of sechium edule (Jacq.) swartz against gram negative food borne bacteria. Advances in Applied Science Research, 4(2), 259-261.
Sinaga, S. M., Iksen, I., Haro, G., & Wardhany, S. (2018). Potency of chives (allium schoenoprasum l.) leaves infuse as inhibitor calcium lithogenesis on urinary tract. Asian Journal of Pharmaceutical Clinical Research, 11(3), 77-80.
Soufi, O., Romero, C., Motilva Casado, M., Borrás Gaya, X., & Louaileche, H. (2016). Effect of dry salting on flavonoid profile and antioxidant capacity of algerian olive cultivars. Grasas y Aceites, 67(2), 1-9.
Tsai, M. J., Cheng, M. C., Chen, B. Y., & Wang, C. Y. (2018). Effect of high‐pressure processing on immunoreactivity, microbial, and physicochemical properties of hazelnut milk. International Journal of Food Science & Technology, 53(7), 1672-1680,
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Author
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
