Antioxidant activity of crude peptides extract from fresh and overfermented mlanding (Leucaena leucocephala) tempe

¹ Doctoral Program of Agricultural Science, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Indonesia
² Department of Food Science and Technology, Universitas Sebelas Maret, Surakarta, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Leucaena leucocephala seed is a potential source of peptides with biological activity, including antioxidant activity. The seed has been long time used as a non-soy tempeh raw material, called mlanding tempe, by local resident in southern Java. However, there is a limited report on antioxidant activity of peptides extracted from mlanding tempe. This study aimed to investigate yield, soluble protein content and antioxidant activity (ABTS and DPPH radical scavenging activity) of crude peptides extract from fresh and overfermented tempe mlanding. Ripe seed of leucaena was fermented for 36 h and 72 h to obtain fresh and overfermented tempe mlanding. Furthermore the tempeh was freeze dried, powdered and extracted using ultrasound assistance to obtain a peptide extract. The result showed overfermentation did not affect yield (5.48 % for 32 h and 6.12 for 72 h) but increase soluble protein content (from 599.08 to 692.70 |ig/mg freeze dried extract) and antioxidant activity (from 2083.92 to 3378.08 mg TEAC/mg flour db) of mlanding tempe crude peptide extract. Thus, overfermentation of tempe mlanding did not only increase its usage as flavoring ingredient but also could be chosen as a simple strategy to increase its usage as functional ingredient, especially as antioxidant source.