Stability of Bioactive Compound And Fatty Acid Composition After Thermal Processing of Winged Bean (Psophocarpus tetragonolobus)

Abstract

Young and mature Winged bean (Psophocarpus tetragonolobus) were undergone for different processing methods and analyzed for its bioactive compound. Thermal processing not only improve physical quality, but also change the bioactive properties. Effect of thermal processing on bioactive compound was evaluated to attain the best processed form. The most dominat fatty acid in winged beans are palmituc acid, oleic acid, linoleic acid and linolenic acid. Unsaturated fat in 7mature bean (66%) was greater than young winged bean (39%). Boilling and sterilization process on winged beans did not have a significant effect (P>0.05) on the composition of fatty acids. Phytochemical screening on polar (water), semi-polar (ethyl acetate) and non-polar (hexane) extract show that mature bean water extract is the richest in bioactive compound. It was found that total phenolic compound in boilled young bean water extract was 47,631 mgGAE/g. It also contain the highest antioxidant activity (93,255 mgAAE/g) using DPPH methods. Processing improved antioxidants activity in young winged beans, but reduce in mature beans.