Anita Maya Sutedja, Emiko Yanase, Irmanida Batubara, Dedi Fardiaz, Hanifah Nuryani Lioe
Kaempferol glycosides are functional components of jack bean. The chemical stability of kaempferol glycosides under simulated food processing conditions was evaluated in this study by subjecting the methanol extract and each compound to heat treatment. During the heat treatment, rearrangement of the anisoyl group on the rhamnose moiety of the kaempferol glycoside was observed, followed by hydrolysis upon long-term heat treatment. One of the two regioisomers produced under heating conditions showed higher α-glucosidase inhibitory activity than the dominant anisoyl kaempferol glycoside. This rearrangement reaction was also observed upon the heat treatment of methyl-3-O-anisoyl-rhamnose, with the rearrangement from the 3-position to the 2-position occurring preferentially. The approach adopted in this study can be used to design appropriate food processing conditions, which, in turn, will increase the functional value of foods. © 2022 American Chemical Society
Faculty of Applied Biological Sciences, Graduate School of Applied Biological Sciences, Gifu University, Yanagido 1-1, Gifu, 501-1193, Japan; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Campus Dramaga, West Java, Bogor, 16680, Indonesia; Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jl. Dinoyo 42-44, Surabaya, 60265, Indonesia; Department of Chemistry, Faculty of Mathematics and Natural Science, IPB University, IPB Campus Dramaga, West Java, Bogor, 16680, Indonesia; Tropical Biopharmaca Research Center, IPB University, IPB Campus Taman Kencana, Bogor, 16128, Indonesia