S. Ariviani, L.C. Sasmita, L.N. Khusafa’ah, N. Ratnaningsih, A. Yulviatun
Pigeon pea (Cajanus cajan) has been reported to exhibit antidiabetic activity such as hypoglycemic and hypocholesterolemic effects as well as antioxidant capacity in diabetic-hypercholesterolemia rats, alpha-glucosidase and alpha-amylase inhibitory activity, due to the bioactive compounds. Germination proved capable to increases the antidiabetic activity of pigeon pea. Elicitation has been known as a simple method for increasing the bioactive compounds and bioactivity of legumes sprouts. This study aimed to investigate the potential of Na-alginate elicitation in improving the antidiabetic activity of pigeon pea flour. The antidiabetic activity was determined by measuring the total flavonoid compounds, antioxidant activity (Trolox equivalent antioxidant activity, TEAC), alpha-amylase and alpha-glucosidase inhibitory activities. The effectiveness of Na-alginate elicitation in improving the antidiabetic activity was evaluated by comparing its antidiabetic activity to that of non-elicited pigeon pea sprout flour and non-treated pigeon pea flour. Na-alginate elicited pigeon pea sprout flour showed the highest levels of total flavonoid compounds, TEAC, as well as alpha-amylase and alpha-glucosidase inhibitory activities. Na-alginate elicitation was capable to increase the total flavonoid compounds, TEAC, alpha-amylase inhibitory activity, and alpha-glucosidase inhibitory activity of pigeon pea flour reach 107.2%, 41.7%, 237.5%, and 85.8%, respectively. It could be concluded that Na-alginate elicitation proved as an effective strategy to improve the antidiabetic potential of pigeon pea flour. These results showed positive evidence of developing legumes flour as a functional ingredient with antidiabetic potential. © 2022 The Authors. Published by Rynnye Lyan Resources.
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta, 57126, Indonesia; Food, Nutrition, and Public Health Research Center, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan, Surakarta, 57126, Indonesia; Department of Food Processing Education, Faculty of Engineering, Universitas Negeri Yogyakarta, Kampus Karangmalang, Yogyakarta, 55281, Indonesia
