Antioxidative properties of purple okra (abelmoschus esculentus l. moench) pudding

Nadya Rizki Fadilah; Evy Damayanthi; Zuraidah Nasution

doi:10.21927/ijnd.2024.1(1).%p

Antioxidative properties of purple okra (abelmoschus esculentus l. moench) pudding

Nadya Rizki Fadilah, Evy Damayanthi, Zuraidah Nasution

Abstract

ABSTRAK

Latar Belakang: Stres oksidatif merupakan gangguan keseimbangan pro-oksidan dan antioksidan dalam tubuh yang dapat mengarah pada perkembangan penyakit tidak menular. Pada kondisi stres oksidatif, antioksidan eksogen yang berasal dari asupan makanan sangat dibutuhkan untuk mempertahankan fungsi seluler. Okra ungu telah banyak diteliti karena senyawa antioksidannya yang melimpah, seperti flavonoid, yang lebih tinggi dibandingkan dengan okra hijau. Komponen bioaktif pada okra ungu dapat dimanfaatkan dalam bentuk pangan fungsional salah satunya puding karena okra menghasilkan mucilago yang dapat berperan sebagai gelling agent dalam memperbaiki tekstur makanan karena memiliki sifat hidrokoloid.

Tujuan: Penelitian ini bertujuan untuk mengembangkan puding okra ungu varietas zahira hasil biofortifikasi sebagai pangan fungsional dan menganalisis kandungan zat gizi, sifat antioksidatif, dan karakteristik mikrobiologinya.

Metode: Penelitian ini merupakan penelitian eksperimen laboratorium. Pembuatan puding okra ungu menggunakan metode blanching dan perebusan. Metode analisis terdiri dari AOAC, BPOM, dan SNI untuk uji proksimat, DPPH untuk uji aktivitas antioksidan, AlCl₃ untuk uji kandungan total flavonoid, dan HPLC untuk uji kandungan kuersetin, serta metode cawan tuang untuk uji mikroba.

Hasil: Puding okra ungu memiliki kadar air 92,86 g/100 g, kadar abu 0,4 g/100 g, lemak total <0,02 g/100 g, protein 0,91 g/100 g, karbohidrat 5,84 g/100 g, serta energi 26,98 kkal/100 g. Sifat antioksidatif yang teridentifikasi pada puding okra ungu adalah aktivitas antioksidan sebesar 53,66% inhibisi, total flavonoid 31,66±0,92 mg QE/g ekstrak, dan 1,01±0,04 mg/g ekstrak terduga turunan kuersetin. Karakteristik mikrobiologi puding okra ungu telah memenuhi standar BPOM untuk batas maksimal cemaran mikroba pada pangan olahan.

Kesimpulan: Puding okra ungu yang diformulasikan menujukkan potensi sebagai pangan fungsional dengan sifat antioksidatif.

KATA KUNCI: antioksidan; kuersetin; pangan fungsional; puding Okra ungu

ABSTRACT

Backgrounds: Oxidative stress is a disturbance in the balance of pro-oxidants and antioxidants in the body that can lead to the development of NCDs. In the condition of oxidative stress, exogenous antioxidants coming from dietary intake are needed to maintain cellular function. Purple okra has been widely studied for its abundant antioxidant compounds, such as flavonoids, which were higher compared to green okra. The bioactive components in purple okra can be utilized in the form of functional food, one of which is pudding since it produced mucilage that can act as a gelling agent in improving food texture because it has hydrocolloid properties.

Objectives: This study aimed to develop biofortified zahira variety purple okra pudding as a functional food and analyze its nutrient content, antioxidative properties, and microbiological characteristics.

Methods: This study was a laboratory experimental study. The making of purple okra pudding used blanching and boiling method. The analysis methods consisted of AOAC, BPOM, and SNI for the proximate test, DPPH for the antioxidant activity test, AlCl₃ for the total flavonoid content test, and HPLC for quercetin content, as well as pour plate method for microbial tests.

Results: Purple okra pudding has a water content of 92.86 g/100 g, ash of 0.4 g/100 g, total fat of <0.02 g/100 g, protein of 0.91 g/100 g, carbohydrate of 5.84 g/100 g, as well as energy of 26.98 kcal/100 g. Antioxidative properties identified in purple okra pudding were 53.66% inhibition of antioxidant activity, 31.66±0.92 mg QE/g extract of total flavonoid, and 1.01±0.04 mg/g extract of suspected quercetin derivative. Microbiological characteristics of purple okra pudding were in accordance with BPOM standards for maximum limits of processed food microbial contamination.

Conclusions: The formulated purple okra pudding showed its potential as a functional food with antioxidative properties.

KEYWORDS: antioxidant; functional food; purple okra pudding; quercetin

Keywords

antioksidan; kuersetin; pangan fungsional; puding Okra ungu; antioxidant; functional food; purple okra pudding; quercetin

Full Text:

PDF

References

Papachristoforou E, Lambadiari V, Maratou E, Makrilakis K. Association of Glycemic Indices (Hyperglycemia, Glucose Variability, and Hypoglycemia) with Oxidative Stress and Diabetic Complications. Journal of Diabetes Research. 2020;2020: 1–17. https://doi.org/10.1155/2020/7489795.

Tsatsakis AM, Docea AO, Calina D, Buga AM, Zlatian O, Gutnikov S, et al. Hormetic Neurobehavioral effects of low dose toxic chemical mixtures in real-life risk simulation (RLRS) in rats. Food and Chemical Toxicology. 2019;125: 141–149. https://doi.org/10.1016/j.fct.2018.12.043.

Sharifi-Rad M, Anil Kumar N V., Zucca P, Varoni EM, Dini L, Panzarini E, et al. Lifestyle, Oxidative Stress, and Antioxidants: Back and Forth in the Pathophysiology of Chronic Diseases. Frontiers in Physiology. 2020;11. https://doi.org/10.3389/fphys.2020.00694.

World Health Organization. Noncommunicable Diseases Country Profiles 2018. Geneva: WHO; 2018.

Nediani C, Giovannelli L. Oxidative stress and inflammation as targets for novel preventive and therapeutic approches in non communicable diseases. Antioxidants. 2020;9(4): 1–6. https://doi.org/10.3390/antiox9040290.

Kurutas EB. The importance of antioxidants which play the role in cellular response against oxidative/nitrosative stress: Current state. Nutrition Journal. 2016;15(1). https://doi.org/10.1186/s12937-016-0186-5.

Tan BL, Norhaizan ME, Liew WPP. Nutrients and oxidative stress: Friend or foe? Oxidative Medicine and Cellular Longevity. 2018;2018. https://doi.org/10.1155/2018/9719584.

Tyagita N, Utami KP, Zulkarnain FH, Rossandini SM, Pertiwi NP, Rifki MA, et al. Okra infusion water improving stress oxidative and inflammatory markers on hyperglycemic rats. Bangladesh Journal of Medical Science. 2019;18(4): 748–752. https://doi.org/10.3329/bjms.v18i4.42879.

Anjani PP, Damayanthi E, Rimbawan R, Handharyani E. Antidiabetic potential of purple okra (Abelmoschus esculentus L.) extract in streptozotocin-induced diabetic rats. In: IOP Conference Series: Earth and Environmental Science. Institute of Physics Publishing; 2018. https://doi.org/10.1088/1755-1315/196/1/012038.

Tyagita N, Mahati E, Safitri AH. Superiority of Purple Okra (Abelmoschus esculentus) to Green Okra in Insulin Resistance and Pancreatic β Cell Improvement in Diabetic Rats. Folia medica. 2021;63(1): 51–58. https://doi.org/10.3897/folmed.63.e51944.

Roy A, Shrivastava SL, Mandal SM. Functional properties of Okra Abelmoschus esculentus L. (Moench): traditional claims and scientific evidences. Plant Science Today. 2014;1(3): 121–130. https://doi.org/10.14719/pst.2014.1.3.63.

Darmawan M, Peranginangin R, Syarief R, Kusumaningrum I, Fransiska. Dina. The Effect of Addition Carrageenan for The Formulation of Instant Pudding Flour. JPB Perikanan. 2014;9(1): 83–95.

Aziah SA, Ahmad N, Asmeda R, Norizzah AR. Emulsifying properties of extracted Okra (Abelmoschus esculentus L.) mucilage of different maturity index and its application in coconut milk emulsion. International Food Research Journal. 2015;22(2): 782–787.

Cahyana AH, Kam N, Ellyn. Study on the stability of antioxidant and anti α glucosidase activities using soaking treatment in Okra (Abelmoschus esculentus L.) mucilage extraction. Chemistry International. 2017;3(3): 202–2011.

Badan Pengawas Obat dan Makanan. Peraturan Badan Pengawas Obat dan Makanan Nomor 26 Tahun 2021 tentang Informasi Nilai Gizi pada Label Pangan Olahan. Jakarta: BPOM; 2021.

Ghasemi K, Ghasemi Y, Ali Ebrahimzadeh M. Antioxidant activity, phenol and flavonoid contents of 13 Citrus species peels and tissues. Pakistan Journal of Pharmaceutical Sciences. 2009;22(3): 277–281.

Giyatmi, Zakiyah D, Hamidatun. Karakteristik Mutu Puding pada Berbagai Perbandingan Tepung Agar-agar dan Jus Okra. Jurnal Teknologi Pangan dan Kesehatan. 2022;4(1): 11–19.

Gemede HF, Haki GD, Beyene F, Woldegiorgis AZ, Rakshit SK. Proximate, mineral, and antinutrient compositions of indigenous Okra (Abelmoschus esculentus) pod accessions: implications for mineral bioavailability. Food Science and Nutrition. 2016;4(2): 223–233. https://doi.org/10.1002/fsn3.282.

Harris GK, Marshall MR. Ash Analysis. In: Nielsen S (ed.) Food Analysis. Fifth Edition. Springer International Publishing; 2017. p. 287–297. https://doi.org/10.1007/978-3-319-45776-5_16.

Dos Santos IF, Dos Santos AMP, Barbosa UA, Lima JS, Dos Santos DC, Matos GD. Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.). Microchemical Journal. 2013;110: 439–443. https://doi.org/10.1016/j.microc.2013.05.008.

Bawa SH, Badrie N. Nutrient profile, bioactive components, and functional properties of okra (Abelmoschus esculentus (L.) Moench). In: Watson RR, Preedy VR (eds.) Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion. Elsevier Inc.; 2016. p. 365–409. https://doi.org/10.1016/B978-0-12-802972-5.00018-4.

Engel S, Elhauge M, Tholstrup T. Effect of whole milk compared with skimmed milk on fasting blood lipids in healthy adults: A 3-week randomized crossover study. European Journal of Clinical Nutrition. 2018;72(2): 249–254. https://doi.org/10.1038/s41430-017-0042-5.

Elkhalifa AEO, Alshammari E, Adnan M, Alcantara JC, Awadelkareem AM, Eltoum NE, et al. Okra (Abelmoschus esculentus) as a potential dietary medicine with nutraceutical importance for sustainable health applications. Molecules. 2021;26(3). https://doi.org/10.3390/MOLECULES26030696.

Badan Pengawas Obat dan Makanan. Peraturan Badan Pengawas Obat dan Makanan Nomor 1 Tahun 2022 tentang Pengawasan Klaim pada Label dan Iklan Pangan Olahan. Jakarta: BPOM; 2022.

Nikpayam O, Safaei E, Bahreini N, Saghafi-Asl M. The effects of okra (Abelmoschus esculentus L.) products on glycemic control and lipid profile: A comprehensive systematic review. Journal of Functional Foods. 2021;87. https://doi.org/10.1016/j.jff.2021.104795.

Msomi NZ, Erukainure OL, Islam MS. Suitability of sugar alcohols as antidiabetic supplements: A review. Journal of Food and Drug Analysis. 2021;29(1): 1–14. https://doi.org/10.38212/2224-6614.3107.

Reine BGS, Houndékon BAP, Marcelline G, Pascal ADC, Worou CN, Hounankpon Y, et al. Phytochemical Composition and Antioxydant Capacity of Abelmoschus esculentus l. Fresh Immature Fruits. American Journal of Food Science and Technology. 2018;6(5): 223–227. https://doi.org/10.12691/ajfst-6-5-6.

Ahiakpa K, Quartey EK, Amoatey HM, George KYP, Achel G, Achoribo E, et al. Total flavonoid, phenolic contents and antioxidant scavenging activity in 25 accessions of okra (Abelmoschus spp L.). African Journal of Food Science and Technology. 2013;4(5): 129–135.

Graham JO, Agbenorhevi J, Kpodo FM. Total Phenol Content and Antioxidant Activity of Okra Seeds from Different Genotypes. American Journal of Food and Nutrition. 2017;5(3): 90–94. https://doi.org/10.12691/ajfn-5-3-2.

Wahyuningsih SPA, Mwendolwa AA, Winarni D, Anggreini RW, Mamuaya BKK. Protective Effect of Red Okra (Abelmoschus esculentus (L.) Moench) Pods against Sodium Nitrite-Induced Liver Injury in Mice. Veterinary Medicine International. 2021;2021: 1–11. https://doi.org/10.1155/2021/6647800.

Gemede HF. Nutritional Quality and Health Benefits of Okra (Abelmoschus esculentus): A Review. Journal of Food Processing & Technology. 2015;06(06). https://doi.org/10.4172/2157-7110.1000458.

Ansari NM, Houlihan L, Hussain B, Pieroni A. Antioxidant activity of five vegetables traditionally consumed by South-Asian migrants in Bradford, Yorkshire, UK. Phytotherapy Research. 2005;19(10): 907–911. https://doi.org/10.1002/ptr.1756.

Giada M de LR. Food Phenolic Compounds: Main Classes, Sources and Their Antioxidant Power. In: Oxidative Stress and Chronic Degenerative Diseases - A Role for Antioxidants. London: InTech; 2013. p. 87–112. https://doi.org/10.5772/51687.

Yang J, Chen X, Rao S, Li Y, Zang Y, Zhu B. Identification and Quantification of Flavonoids in Okra (Abelmoschus esculentus L. Moench) and Antiproliferative Activity In Vitro of Four Main Components Identified. Metabolites. 2022;12(6). https://doi.org/10.3390/metabo12060483.

Panighel G, Ferrarese I, Lupo MG, Sut S, Dall’Acqua S, Ferri N. Investigating the in vitro mode of action of okra (Abelmoschus esculentus) as hypocholesterolemic, anti-inflammatory, and antioxidant food. Food Chemistry: Molecular Sciences. 2022;5: 100126. https://doi.org/10.1016/j.fochms.2022.100126.

Shen DD, Li X, Qin YL, Li MT, Han QH, Zhou J, et al. Physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes of okra (Abelmoschus esculentus) fruit at different maturation stages. Journal of Food Science and Technology. 2019;56(3): 1275–1286. https://doi.org/10.1007/s13197-019-03592-1.

Irshad M, Debnath B, Mitra S, Arafat Y, Li M, Sun Y, et al. Accumulation of anthocyanin in callus cultures of red-pod okra [Abelmoschus esculentus (L.) Hongjiao] in response to light and nitrogen levels. Plant Cell, Tissue and Organ Culture. 2018;134(1): 29–39. https://doi.org/10.1007/s11240-018-1397-6.

Moradi A, Tarrahi MJ, Ghasempour S, Shafiepour M, Clark CCT, Safavi SM. The effect of okra (Abelmoschus esculentus) on lipid profiles and glycemic indices in Type 2 diabetic adults: Randomized double blinded trials. Phytotherapy Research. 2020;34(12): 3325–3332. https://doi.org/10.1002/ptr.6782.

Panche AN, Diwan AD, Chandra SR. Flavonoids: An overview. Journal of Nutritional Science. 2016;5. https://doi.org/10.1017/jns.2016.41.

Codorniu-Hernández E, Rolo-Naranjo A, Montero-Cabrera LA. Theoretical affinity order among flavonoids and amino acid residues: An approach to understand flavonoid-protein interactions. Journal of Molecular Structure: THEOCHEM. 2007;819(1–3): 121–129. https://doi.org/10.1016/j.theochem.2007.05.036.

Muriel P, Gordillo KR. Role of oxidative stress in liver health and disease. Oxidative Medicine and Cellular Longevity. 2016;2016. https://doi.org/10.1155/2016/9037051.

Luo Y, Cui HX, Jia A, Jia SS, Yuan K. The Protective Effect of the Total Flavonoids of Abelmoschus esculentus L. Flowers on Transient Cerebral Ischemia-Reperfusion Injury Is due to Activation of the Nrf2-ARE Pathway. Oxidative Medicine and Cellular Longevity. 2018;2018. https://doi.org/10.1155/2018/8987173.

Kumar S, Pandey AK. Chemistry and biological activities of flavonoids: An overview. The Scientific World Journal. 2013;2013. https://doi.org/10.1155/2013/162750.

Yang P, Xu F, Li HF, Wang Y, Li FC, Shang MY, et al. Detection of 191 taxifolin metabolites and their distribution in rats using HPLC-ESI-IT-TOF-MSn. Molecules. 2016;21(9): 1–26. https://doi.org/10.3390/molecules21091209.

Acquavia MA, Pascale R, Pappalardo I, Santarsiero A, Martelli G, Bianco G, et al. Characterization of Quercetin Derivatives in Crossing Combination of Habanero White and Capsicum annuum Peppers and of Anti-Inflammatory and Cytotoxic Activity. Separations. 2021;8(90): 1–12. https://doi.org/10.3390/separations.

Bhagwat S, Haytowitz DB, Holden JM. USDA Database for the Flavonoid Content of Selected Foods, Release 3.1. Beltsville; 2014. ars.usda.gov/nutrientfata/flav [Accessed 11th July 2023].

Arapitsas P. Identification and quantification of polyphenolic compounds from okra seeds and skins. Food Chemistry. 2008;110(4): 1041–1045. https://doi.org/10.1016/j.foodchem.2008.03.014.

Wu DT, Nie XR, Shen DD, Li HY, Zhao L, Zhang Q, et al. Phenolic compounds, antioxidant activities, and inhibitory effects on digestive enzymes of different cultivars of okra (Abelmoschus esculentus). Molecules. 2020;25(6). https://doi.org/10.3390/molecules25061276.

Xie Y, Guo QS, Wang GS. Flavonoid glycosides and their derivatives from the herbs of Scorzonera austriaca wild. Molecules. 2016;21(6). https://doi.org/10.3390/molecules21060803.

Anjani PP, Damayanthi E, Rimbawan R, Handharyani E. Potential of okra (Abelmoschus esculentus L.) extract to reduce blood glucose and malondialdehyde (MDA) liver in streptozotocin-induced diabetic rats. Jurnal Gizi dan Pangan. 2018;13(1): 47–54. https://doi.org/10.25182/jgp.2018.13.1.47-54.

Majd NE, Azizian H, Tabandeh MR, Shahriari A. Effect of Abelmoschus esculentus Powder on Ovarian Histology, Expression of Apoptotic Genes and Oxidative Stress in Diabetic Rats Fed with High Fat Diet. Iranian Journal of Pharmaceutical Research. 2019;18(1): 369–382.

Fan S, Zhang Y, Sun Q, Yu L, Li M, Zheng B, et al. Extract of okra lowers blood glucose and serum lipids in high-fat diet-induced obese C57BL/6 mice. Journal of Nutritional Biochemistry. 2014;25(7): 702–709. https://doi.org/10.1016/j.jnutbio.2014.02.010.

Badan Pengawas Obat dan Makanan. Peraturan Badan Pengawas Obat dan Makanan Nomor 13 Tahun 2019 tentang Batas Maksimal Cemaran Mikroba dalam Pangan Olahan. Jakarta: BPOM; 2019.

DOI: http://dx.doi.org/10.21927/ijnd.2024.1(1).%25p