ULTRASONIC - ASSISTED EXTRACTION AND MICROENCAPSULATION OF BIOACTIVE COMPOUND FROM PIGEON PEA SEED

Abstract

The global COVID-19 pandemic that began at the end of 2019 has not finished until now. So it is necessary to use local food that contains antioxidant compounds that can improve the immune system. Pigeon pea is one of the indigenous foods that can be utilized as a functional food because it contains bioactive compounds - the objective of this work is to obtain the optimal condition for extracting pigeon pea seed based on total phenol content (TPC) and antioxidant activity and then microencapsulation it. It was demonstrated that the best extraction conditions were 30 min, a temperature of 60 °C, and 90% methanol with TPC 36.0219 mg GAE/30 g dry sample and antioxidant activity 19.6091 mg AAE/30 g dry sample. Pigeon pea seed extract was entrapped by Freeze-drying using gum arabic and maltodextrin as wall material. Microcapsules contained 8.85% water with a solubility of 87.35%. Microcapsules have a color of greenish-yellow chromaticity (GY) and irregular shape with an average size of 23.03 μm. The best bioactive compounds in pigeon pea seed extract showed the most compounds: mome inositol (42,76%) and isoflavones (13,85%). In addition, there are several other compounds showing bioactivity as antioxidants.