Abstract
Food choices with high antioxidant and low glycemic values may benefit the body's health. High total phenolic content will influence the antioxidant activity that works as a body shield from free radicals. On the other hand, higher glycemic values will increase the risk of non-communicable disease, specifically diabetes mellitus. It will be thoughtful to know the antioxidant activity and glycemic values of the food that consumed. Such in the case of non-meat products, including patty burger, which intended for meat patty burger substitution. This study aims to analyze the values of total phenolic content, antioxidant activity, glycemic response, glycemic index, and glycemic load of the non-meat burger patty. This is an experimental study with a completely randomized design. The total phenolic content was determined by Folin-ciocalteu method. Antioxidant activity was determined by DPPH method. The glycemic values were determined by an incremental area under the curve (iAUC) method. The values of total phenolic content and antioxidant activity of non-meat patty burger was in line. More phenolic content results in a higher antioxidant activity. Non-meat patty burger has a lower glycemic response compared to a reference food. Its glycemic index is high. However, it has a low glycemic load. Non-meat burger patty has phenolic substances result in antioxidant activity, while its consumption with the right serving size may contribute a low glycemic effect and protect blood glucose stability.
Highlights
During the last decades, the need for functional food has been increased
The materials used in antioxidant activity measurement were free radical DPPH, and materials used in total phenolic content measurement was reagent FolinCiocalteu
Total Phenolic Content and Antioxidant Activity Analysis of total phenolic content was performed on three formulations of the nonmeat burger patty product (Table 1)
Summary
The need for functional food has been increased. Lifestyle changes likely tend to be “back to nature” driven people to increase the utilization of natural food to obtain several benefits such as antioxidants. Antioxidants have been known as essential substances related to non-communicable diseases (NCDs), such as cancer. Antioxidants may prevent the oxidation process, the initial step of degenerative disease development. One of the most well-known biochemical substances that have high antioxidant activity is a Phenols. This compound acts as an antioxidant, providing H+ to neutralize free radicals. [1] found that phenolic compounds may prevent deterioration through quenching of radical reaction responsible for lipid oxidation This compound acts as an antioxidant, providing H+ to neutralize free radicals. [1] found that phenolic compounds may prevent deterioration through quenching of radical reaction responsible for lipid oxidation
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