EFFECT OF PROCESSING
INDONESIAN Cacao (Theobroma cacao) ON
GLUCOSE AND CHOLESTEROL PROFILE IN ALLOXAN INDUCED DIABETIC RABBITS
Departemen of Biology Pharmacy,
InstitutIlmuKesehatan, Kediri, Indonesia
email : cikranursanianto@yahoo.com
ABSTRACT
The objective of this research is to charaterize
glucose and cholesterol of Theobromacacao
(cacao bean) protein at every phase of cocoa processing, namely
fermenting and roasting.
Cocoa bean extract containing 54-1140
mg total ptotein, 2,98 – 7,41% total flavonoid and 5 -9,26% total phenolik per
gram extract) was prepared from fermented and
roasted (140°C, 20 min). In the present study, Glucose and cholesterol level
of cacao bean protein has been evaluated in alloxan-induced diabetic rabbits.
Twelve healthy, male rabbits were divided into four different groups including,
normal control, diabetic control, treated with isolated protein of cocoa bean
during processing, with 3 rabbits in each group. The isolated protein of cocoa
bean during processing were given orally for 24 days, 400µg/ml isolated
protein, per rabbit per day. At every 3rd day blood sample was collected, serum
separated and glycemic level and total cholesterol level, were determined by
kit method. The body weight was recorded on every 6th day’s interval. The results demonstrated that the higher glucose and
cholesterol level was performed by roasting cacao bean protein, the level was
increase due to cocoa processing. cacao on fresh and fermented bean was able
to decreased cholesterol level. Therefore, it is
concluded theantidiabetic activity was
decrease due to cocoa processing.
Key word :Theobroma
cacao, glucose, cholesterol, processing
0 comments:
Post a Comment