ABSTRAK KLE (4,76±0,26 %b/b EQ) and phenolic total content in BLEA (6,4±0,15 %b/b EG).

Summary Germinated Australian sweet lupin (ASL) flour (after germination for 7 days) was incorporated into muffin formulation at 0%, 2%, 4%, 6% and 8% of dried muffin weight. The effect on the physical characteristics of muffins including height, diameter, colour and texture (hardness, cohesiveness, springiness and chewiness) was measured. The stability of phenolic, phytosterol compounds and the antiradical activity of the muffins before and after baking (190 °C, 25 min) were determined. The level of incorporation of germinated ASL flour affected the volume, colour, hardness and muffin texture. Muffins incorporated with germinated ASL flour at the levels used in this research exhibited higher concentrations of total phenolic compounds, phytosterol and antiradical activity than those in control muffins. The baking process did not significantly reduce the phenolic compounds, phytosterol and antiradical activity.

The chemical contents and health benefits of black rice bran of some rice cul vars have been inves gated. However, there has been li le research on the 'Cempo Ireng' cul var from Sleman, Yogyakarta. The aim of this present study was to determine the anthocyanin, an oxidant ac vity, and macro-and micronutrients contents of black rice bran from this local cul var. The anthocyanin in the black rice bran was extracted using the macera on method with methanol as a solvent. The extract obtained was separated through a prepara ve thin layer chromatography (TLC) of silica GF254 and a mobile phase composed of n-butanol, ace c acid, and water. Two frac ons were collected and analyzed for the anthocyanin content. The prepara ve TLC spots were separated for further detec on and measurement of cyanidin 3-O-glucoside using HPLC followed by LC-MS. The an oxidant ac vity of the frac ons were measured using the DPPH free radical scavenging method. The results showed that the anthocyanin in frac on 1 was iden fied as cyanidin 3-O-glucoside (66.1 ± 10.6 µg/g). The IC 50 of frac ons 1 and 2 were 200.96 and 218.36 µg/mL, respec vely. Analysis of the macro-and micronutrients revealed that the black rice bran of 'Cempo Ireng' had nutrient contents comparable with other rice cul vars. Therefore, this local black rice bran can be used as a source of an oxidants and macro-and micronutrients.

In addition to their favourable nutritional profile, legumes also contain a range of bioactive compounds such as phenolic compounds and phytosterols which may protect against chronic diseases including cancer and cardiovascular disease. Germination of some legume seeds has been previously reported to increase the concentration of the bioactive compounds. In this study, the effect of germination of Australian Sweet Lupin (ASL) seeds for 9 days on the concentration of some bioactive compounds and the radical scavenging activity in the resulting flour was determined. The concentration of total phenolic compounds in methanolic extracts of germinated ASL flour was determined using Folin Ciocalteu reagent and phytosterols in oil extracts were analyzed by gas-liquid chromatography. The methanolic and oil extracts were also used to determine radical scavenging activity toward 2,2-diphenyl-1-picrylhydrazyl. In the methanolic extracts of germinated ASL flour, phenolic contents and the antioxidant activity were significantly increased following germination (700 and 1400 %, respectively). Analysis of the oil extracts of germinated ASL flour revealed that the concentration of phytosterols and the antioxidant activity were also increased significantly compared to ungerminated ASL flour (300 and 800 %, respectively). The relative proportion of phytosterols in germinated ASL flour was: β-sitosterol (60 %), stigmasterol (30 %) and campesterol (10 %). Germination increases the concentration of bioactive compounds and the radical scavenging activity in the germinated ASL flour.

Indonesia has a wide range of rice cultivars and pigments. This rice can be used as a source of phytochemical compounds for cancer prevention. This research aims to analyze the cytotoxic activities of the ethanolic extract of black rice bran of 4 local cultivars i.e. 'Cempo Ireng', 'Woja Laka', 'Toraja' and 'IR64' (white rice) on cancer cells and to determine the compounds groups of those extracts. First step, rice bran was extracted with ethanol. This extract was applied to Raji (a human Burkitt Lymphoma cancer), HepG2 (a human liver cancer), and Vero (a nonhuman cell line) cells in order to measure the cytotoxic activities by using MTT assay. To determine descriptively the compounds groups of phenolics, flavonoids, terpenoids, steroids, and alkaloids the thin layer chromatography method was performed. The IC 50 value was analyzed quantitatively by using probit analysis. Results showed that the IC 50 values of ethanolic extract of rice bran 'Woja Laka', 'Toraja', 'Cempo Ireng' and 'IR 64' on HepG2 cells were 857.23±99.19; 1,896.55±83,8; 1,494.47±87.81 and 727.89±145,97 µg/ml respectively. The IC 50 on Raji cells were 816.61±85.31; 1,079.93±28.31; 1,627.82; ±119.82, and 769.33±61.43 µg/ml respectively. The IC 50 on Vero cells were 1,295.2±37; 1,232.07±165.51; 1,874.14±169.56, and 724.4±122.79 µg/ml respectively. The ethanolic extracts of rice bran from four cultivars contain phenolics, flavonoids, terpenoids, and steroids. However, alkaloids could not be detected. The variety of rice cultivars indicates the variation of cytotoxic activities on cancer cells. The ethanolic extracts of rice bran from those four rice cultivars contain similar kinds of organic compounds groups but vary in the Rf values.