Abstract :

Red beans (Phaseolus vulgaris L.) is one type of legume that has high nutritional value and has various benefits, including as a source of minerals, vitamins, proteins, carbohydrates and antioxidants. Germination process can increase the activity of secondary metabolite compounds in red bean seeds so that it will increase the content of phenol and antioxidant. The total phenol content formed is greatly influenced by germination time. The purpose of this study was to determine the effect of germination time on the total phenol content and antioxidant activity of ethanol extract of red bean sprouts. To achieve this goal, a series of research stages were carried out, namely carrying out the germination process for several germination times followed by extraction of the formed sprouts by maceration technique in ethanol. Vacuum evaporation was run to obtain a thick extract. Furthermore, the extract was analyzed to determine the total phenol content using the UV-Vis spectrophotometry method at a wavelength of 660 nm and the antioxidant activity was analyzed using the DPPH method. The results showed that the sprouts produced in germination times of 0, 24, 48, 72, 96 and 120 hours contained total phenols of (1.09; 1.19; 2.02; 1.57; 5.82 and 4.95)%, respectively and the antioxidant activities were 187.04; 134.89; 94.54; 153.91; 52.79 and 57.91 mg/L, respectively. It was evident that the highest levels of total phenols and antioxidant activities were produced by the red bean sprouts obtained with a germination time of 96 hours.

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Keywords :

Antioxidants., germination time, red beans, total phenol content

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References :

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