Development of Functional Beverage with Antioxidant Properties using Germinated Red Rice and Tempeh Powder Mixture
Article Sidebar
Issue
Vol. 16 No. 2 (2021)
Accepted
9 April 2021
Published
29 July 2021
Keywords:
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daidzein, ferulic acid, genistein, HPLC, phenolic compounds
Abstract
The objectives of this study were to develop a functional beverage containing Germinated Red Rice (GRR) and tempeh powders and analyze the total soluble phenolic content, phenolics profile, in vitro antioxidant activity, and sensory evaluation. A mixture of GRR and tempeh powder at 1:2, 1:1, and 2:1 w/w ratios were mixed with water at 6% w/v concentration. The total soluble phenolic content and the antioxidant activity of the samples increased significantly (p<0.05) with the increasing level of GRR powder and the decreasing level of tempeh powder, whereas 2:1 w/w ratio of GRR and tempeh powder showed the highest total soluble phenolic content (79.79±12.10 ìg/ml GAE) and in vitro antioxidant activity (68.84±1.56%). However, a control beverage containing only GRR powder and only tempeh powder had the highest and lowest total soluble phenolic content and antioxidant activity, respectively. Ferulic acid was detected in all samples containing GRR, while daidzein was not detected and genistein was only detected in 1:2 and 1:1 sample ratios. All formulated samples in lemongrass sugar solution were accepted by the panelists (score 5 out of 7). In conclusion, GRR was responsible to increase the total soluble phenolic content and antioxidant activity of the beverage. A loss of isoflavone in the tempeh-containing beverage samples suggested that optimizing the dose and processing method were important to achieve the optimum health benefits of the ingredients.
References
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Ahnan-Winarno AD, Cordeiro L, Winarno FG, Gibbons J, Xiao H. 2021. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability.Comprehensive Reviews in Food Science and Food Safety 20(2):1717‒1767. https://doi.org/10.1111/1541-4337.12710
Anawachkul M, Jiamyangyuen S. 2009. The study of GABA content and development of GABA-enriched yogurt from germinated red rice (Munpu rice). Agric Nat Resour 43(5):224‒231.
Astawan M, Rahmawati IS, Cahyani AP, Wresdiyati T, Putri SP, Fukusaki E. 2020. Comparison between the potential of tempe flour made from germinated and nongerminated soybeans in preventing diabetes mellitus. Hayati J Biosciences 27(1):16‒23. https://doi.org/10.4308/hjb.27.1.16
Astawan M, Wresdiyati T, Sirait J. 2015. Pengaruh konsumsi tempe kedelai grobogan terhadap profil serum, hematologi, dan antioksidan tikus. Jurnal Teknologi dan Industri Pangan 26(2):155‒162. https://doi.org/10.6066/jtip.2015.26.2.155
Atthaillah ZA, Muzdalifah D, Lestari A, Devi AF, Udin LZ, Artanti N, Lioe HN. 2019. Phenolic compound profile and functionality of aqueous overripe tempe extracts. Curr Res Nutr Food Sci 7(2): 382‒392. https://doi.org/10.12944/CRNFSJ.7.2.08
Bastian F, Ishak E, Tawali AB, Bilang M. 2013. Daya terima dan kandungan zat gizi formula tepung tempe dengan penambahan semi refined carrageenan (SRC) dan bubuk kakao. Jurnal Aplikasi Teknologi Pangan 2(1):5‒8.
Chang TS. 2014. Isolation, bioactivity, and production of ortho-hydroxydaidzein and ortho-hydroxygenistein. Int J Mol Sci 15(4):5699‒5716. https://doi.org/10.3390/ijms15045699
Hu Z, Tang X, Liu J, Zhu Z, Shao Y. 2017. Effect of parboiling on phytochemical content, antioxidant activity and physicochemical properties of germinated red rice. Food Chem 214:285‒292. https://doi.org/10.1016/j.foodchem.2016.07.097
Huang H, Liang H, Kwok KC. 2006. Effect of thermal processing on genistein, daidzein and glycitein content in soymilk. J Sci Food Agric 86(7):1110‒1114. https://doi.org/10.1002/jsfa.2465
Kaur M, Asthir B, Mahajan G. 2017. Variation in antioxidants, bioactive compounds and antioxidant capacity in germinated and ungerminated grains of ten rice cultivars. Rice Sci 24(6):349‒359. https://doi.org/10.1016/j.rsci.2017.08.002
Lammi C, Arnoldi A. 2021. Food-derived antioxidants and COVID-19. J Food Biochem 45(1):e13557. https://doi.org/10.1111/jfbc.13557
Lee SJ, Kim JJ, Moon HI, Ahn JK, Chun SC, Jung WS, Lee OK, Chung IM. 2008. Analysis of isoflavone and phenolic compounds in Korean soybean (Glycine max (L.) Merrill) seeds of different seeds weights. J Agric Food Chem 56(8):2751‒2758. https://doi.org/10.1021/jf073153f
Maksup S, Pongpakpian S, Roytrakul S, Cha-Um S, Supaibulwatana K. 2018. Comparative proteomics and protein profile related to phenolic compounds and antioxidant activity in germinated Oryza sativa ‘KDML105’ and Thai brown rice ‘Mali Daeng’ for better nutritional value. J Sci Food Agric 98(2):566‒573. https://doi.org/10.1002/jsfa.8498
Malaypally SP, Ismail B. 2010. Effect of protein content and denaturation on the extractability and stability of isoflavones in different soy systems. J Agric Food Chem 58(16):8958‒8965. https://doi.org/10.1021/jf1023774
Natisri S, Mahattanatawee K, Thaiudom S. 2014. Improving the flavor of soy ice cream by adding lemongrass or pandan leaf extracts. Journal of Natural Sciences 13(1):469‒482. https://doi.org/10.12982/CMUJNS.2014.0050
Ribas-Agustí A, Martín-Belloso O, Soliva-Fortuny R, Elez-Martínez P. 2018. Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods. Crit Rev Food Sci Nutr 58(15):2531‒2548. https://doi.org/10.1080/10408398.2017.1331200
Sánchez-Magana LM, Cuevas-Rodríguez EO, Gutiérrez-Dorado R, Ayala-Rodríguez AE, Valdez-Ortiz A, Milán-Carrillo J, Reyes-Moreno C. 2014. Solid-state bioconversion of chickpea (Cicer arietinum L.) by Rhizopus oligosporus to improve total phenolic content, antioxidant activity and hypoglycemic functionality. Int J Food Sci Nutr 65(5):558‒564. https://doi.org/10.3109/09637486.2014.893284
Santos VAQ, Nascimento CG, Schmidt CA, Mantovani D, Dekker RF, da Cunha MAA. 2018. Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutrition. LWT 92:509‒515. https://doi.org/10.1016/j.lwt.2018.02.067
Sęczyk L, Swieca M, Gawlik-Dziki U. 2017. Soymilk enriched with green coffee phenolics – antioxidant and nutritional properties in the light of phenolics-food matrix interactions. Food Chem 223:1‒7. https://doi.org/10.1016/j.foodchem.2016.12.020
Sethi D, Tyagi SK, Anurag RK. 2016. Plant-based milk alternatives an emerging segment of functional beverages: A review. J Food Sci Technol 53(9):3408‒342. https://doi.org/10.1007/s13197-016-2328-3
Shahidi F, Ambigaipalan P. 2015. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – a review. J Funct Foods 18:820‒897. https://doi.org/10.1016/j.jff.2015.06.018
Shao Y, Hu Z, Yu Y, Mou R, Zhu Z, Beta T. 2018. Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice. Food Chem 239:733‒741. https://doi.org/10.1016/j.foodchem.2017.07.009
Sumczynski D, Kotásková E, Družbíková H, Mlček J. 2016. Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties. Food Chem 211:339‒346. https://doi.org/10.1016/j.foodchem.2016.05.081
Wahyuni LET, Hardinsyah H, Setiawan B. 2020. In-vitro alpha amylase inhibition and antioxidant activities of leaves extract of sundanese traditional salad (lalapan) from Indonesia. J Gizi Pangan 15(2):109‒118. https://doi.org/10.25182/jgp.2020.15.2.109-118
Widyawati PS, Suteja AM, Suseno TIP, Monika P, Saputrajaya W, Lugiori C. 2014. Pengaruh perbedaan warna pigmen beras organik terhadap aktivitas antioksidan. Agritech Journal Teknologi Pertanian 34(4):399‒406. https://doi.org/10.22146/agritech.9434
Xu M, Rao J, Chen B. 2020. Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process. Crit Rev Food Sci Nutr 60(5):740‒759. https://doi.org/10.1080/10408398.2018.1550051
Zhang Q, Cheng Z, Wang Y, Fu L. 2020. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Crit Rev Food Sci Nutr 1‒27. https://doi.org/10.1080/10408398.2020.1803199
Authors
AgustinahW., & YuandiJ. (2021). Development of Functional Beverage with Antioxidant Properties using Germinated Red Rice and Tempeh Powder Mixture. Jurnal Gizi Dan Pangan, 16(2), 109-118. https://doi.org/10.25182/jgp.2021.16.2.109-118
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