Antidiabetic components from the hexane extract of red kidney beans (Phaseolus vulgaris L.): isolation and structure determination

Anita Maya SutedjaFaculty of Applied Biological Sciences, Graduate School of Applied Biological Sciences, Gifu University, Gifu City, Japan;Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia;Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University, Surabaya, Indonesia

https://orcid.org/0000-0002-7734-7163

Emiko YanaseFaculty of Applied Biological Sciences, Graduate School of Applied Biological Sciences, Gifu University, Gifu City, JapanCorrespondence[email protected]

Irmanida BatubaraDepartment of Chemistry, Faculty of Mathematics and Natural Science, Bogor Agricultural University, Bogor, Indonesia;Tropical Biopharmaca Research Center, IPB University, Bogor, Indonesia

Dedi FardiazDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia

Hanifah Nuryani LioeDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia

https://orcid.org/0000-0003-1364-0798

Antidiabetic components from the hexane extract of red kidney beans (Phaseolus vulgaris L.): isolation and structure determination

Table 1. Fatty acid composition and unsaturation ratio in each fraction from GC/MS analysis.

Table 2. Mass number of parent peak and fragment peaks (diacylglycerol and acylium ion) of triacylglycerols (TAGs).

Table 3. Neutral loss and fatty acid loss determined for each diacylglycerol detected.

Table 4. Summary of TAG molecular species in the triacylglycerol fraction and IC₅₀ of α-glucosidase inhibition activity.

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Antidiabetic components from the hexane extract of red kidney beans (Phaseolus vulgaris L.): isolation and structure determination

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Table 1. Fatty acid composition and unsaturation ratio in each fraction from GC/MS analysis.

Table 2. Mass number of parent peak and fragment peaks (diacylglycerol and acylium ion) of triacylglycerols (TAGs).

Table 3. Neutral loss and fatty acid loss determined for each diacylglycerol detected.

Table 4. Summary of TAG molecular species in the triacylglycerol fraction and IC50 of α-glucosidase inhibition activity.

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Table 4. Summary of TAG molecular species in the triacylglycerol fraction and IC₅₀ of α-glucosidase inhibition activity.