02272nas a2200253 4500008004100000245010900041210006900150260001600219300001400235490000700249520147900256653002001735653002101755653001801776653002301794653002701817100002101844700002101865700002401886700002801910700002101938700002001959856003901979 2018 eng d00aEffects of Food Processing on Resveratrol and Total Phenolic Content in Melinjo (Gnetum gnemon L.) Seeds0 aEffects of Food Processing on Resveratrol and Total Phenolic Con cAugust 2018 a1096-11000 v103 a

Objective: Trans-resveratrol is a phenolic compound in the stilbene group present in Melinjo (Gnetum gnemon L.) seeds. In Indonesia, these seeds are consumed by roasting, frying (i.e., emping), and boiling. This study aimed to evaluate the effects of food processing on trans-resveratrol and total phenolic compound levels in melinjo seeds. Methods: Melinjo seed was roasted at 145oC for 10 and 20 min, boiled at 100oC for 5, 15, and 30 min, and fried at 160-170oC for 2 and 4 min. Samples were refluxed with 96% ethanol. The determination of trans-resveratrol levels was performed using high-performance liquid chromatography (HPLC), and total phenolic content was determined using Folin-Ciocalteu method. Results: Based on the results, it was found that trans-resveratrol and total phenolic content levels in Melinjo powder decreased from 36% to 10% (trans-resveratrol) and 15% to 4% (total phenolic) after 20 min of roasting, and in fried empings, it decreased 60%, 68%, and 92% (trans-resveratrol) and 41%, 45%, 97% (total phenolic) after 5, 15, and 30 min of boiling, respectively. Conclusion: There were significant changes in trans-resveratrol levels and total phenolic content in Melinjo seeds before and after various cooking processes (i.e., roasting, boiling, and frying).

10aFood processing10aGnetum gnemon L.10aMelinjo seeds10aResveratrol levels10atotal phenolic content1 aAhmad, Islamudin1 aAndriyani, Desta1 aGunawan, Christoper1 aFauziah, Nisrina, Dhiah1 aSutriyo, Sutriyo1 aMun’im, Abdul uhttps://www.phcogj.com/article/721