TOTAL TANIN, FENOL, FLAVONOID, DAN ANTOSIANIN EKSTRAK BIJI KEDELAI HITAM ( Glycine soja (L.) Merr.) DAN BIJI KEDELAI KUNING ( Glycine max (L.) Merr.)

Abstract

Soybeans were a unique type of legume because they contained important secondary metabolites, such as polyphenol compounds. Phenolic compounds were classified into several groups, including phenolic acids, flavonoids, tannins, and stilbenes, which had a common structure with multiple hydroxyl groups attached to a benzene ring. Epidemiological studies and meta-analysis data provided strong evidence that long-term consumption of polyphenol-rich products could help protect against cancer, cardiovascular diseases, diabetes, obesity, osteoporosis, and neurodegenerative diseases. The aim of this study was to analyze the flavonoid, phenol, tannin, and anthocyanin content in commercially available yellow and black soybean extracts. The extraction process was carried out using the maceration method. The total tannin and phenol content was determined using the Folin-Ciocalteu method, with tannic acid and gallic acid as standards. The total flavonoid content was measured using the AlCl₃ method with quercetin as the standard. Anthocyanin content was analyzed using the pH differential method. All measurements were conducted using a UV-Visible spectrophotometer. The results showed differences in the tannin, phenol, flavonoid, and anthocyanin content between black and yellow soybeans. Black soybeans had higher levels, with 0.074 mg/g (total tannin), 244 mg GAE/g (total phenol), 20.9 mg QE/g (total flavonoid), and 2.189 mg/100 mL (anthocyanin content).Kedelai adalah salah satu jenis polong-polongan yang unik karena memiliki kandungan metabolit sekunder penting, seperti senyawa polifenol. Senyawa fenolik terbagi menjadi beberapa kelompok, di antaranya asam fenolat, flavonoid, tanin, dan stilbenes, yang memiliki struktur umum berupa beberapa gugus hidroksil yang terikat pada cincin benzen. Studi epidemiologi dan data meta-analisis menunjukkan bukti kuat bahwa konsumsi produk dengan kandungan polifenol tinggi dalam jangka waktu lama dapat melindungi tubuh dari kejadian kanker, penyakit kardiovaskular, diabetes, obesitas, osteoporosis, dan penyakit neurodegeneratif. Tujuan penelitian ini adalah menganalisis kandungan senyawa flavonoid, fenol, tanin, dan antosianin dalam ekstrak kedelai kuning dan kedelai hitam yang beredar di pasaran. Ekstraksi dilakukan dengan metode maserasi. Pengujian kadar total tanin dan fenol dilakukan menggunakan metode Folin-Ciocalteu dengan standar asam tanat dan asam galat. Pengujian kadar total flavonoid dilakukan dengan metode AlCl₃ menggunakan pembanding kuersetin, sedangkan pengujian kadar antosianin dilakukan dengan metode diferensiasi pH. Pengukuran kadar dilakukan menggunakan spektrofotometer UV-Vis. Hasil penelitian menunjukkan adanya perbedaan kandungan tanin, fenol, flavonoid, dan antosianin pada kedelai hitam dan kuning. Kedelai hitam memiliki kandungan yang lebih tinggi, yaitu 0,074 mg/g (kadar total tanin), 244 mg GAE/g (kadar total fenol), 20,9 mg QE/g (kadar total flavonoid), dan 2,189 mg/100 mL (kadar antosianin)Soybeans were a unique type of legume because they contained important secondary metabolites, such as polyphenol compounds. Phenolic compounds were classified into several groups, including phenolic acids, flavonoids, tannins, and stilbenes, which had a common structure with multiple hydroxyl groups attached to a benzene ring. Epidemiological studies and meta-analysis data provided strong evidence that long-term consumption of polyphenol-rich products could help protect against cancer, cardiovascular diseases, diabetes, obesity, osteoporosis, and neurodegenerative diseases. The aim of this study was to analyze the flavonoid, phenol, tannin, and anthocyanin content in commercially available yellow and black soybean extracts. The extraction process was carried out using the maceration method. The total tannin and phenol content was determined using the Folin-Ciocalteu method, with tannic acid and gallic acid as standards. The total flavonoid content was measured using the AlCl₃ method with quercetin as the standard. Anthocyanin content was analyzed using the pH differential method. All measurements were conducted using a UV-Visible spectrophotometer. The results showed differences in the tannin, phenol, flavonoid, and anthocyanin content between black and yellow soybeans. Black soybeans had higher levels, with 0.074 mg/g (total tannin), 244 mg GAE/g (total phenol), 20.9 mg QE/g (total flavonoid), and 2.189 mg/100 mL (anthocyanin content).