Correlation of flavonoid content on antidiabetic activity in red beans (Phaseulus vulgaris L.) and its processed products

Diabetes mellitus (DM) is a metabolic disorder characterized by hyperglycemia associated with abnormal carbohydrate, fat, and protein metabolism caused by decreased insulin secretion or decreased insulin sensitivity, or both and causes chronic microvascular, macrovascular, and neuropathic complications. Synthetic and natural antioxidant compounds are able to control blood glucose levels and prevent complications of diabetes. Red beans (Phaseolus vulgaris L.) one type of beans have antioxidant activity. IC₅₀ value of antioxidant activity of methanol extract of red beans was 164.44ppm. Processed red bean products in the form of tempeh fermented for 36 hours have antioxidant activity with an IC₅₀ value of 90.84ppm. This study aims to look at the correlation of flavonoid content on antidiabetic activity in red beans (Phaseulus vulgaris L) and its processed products. In vitro antidiabetic activity testing uses the antrorone-sulfate method. Determination of total flavonoid levels using the colorimetric method with AlCl₃ and CH₃COOK reagents. Correlation of flavonoid content with antidiabetic activity in red beans was analyzed by Pearson correlation method from SPSS software program. The total content of flavonoids in red beans and their processing products is different. Red bean juice has a total flavonoid content of 0.21%, red bean extract has a total flavonoid content of 0.54% and the largest total flavonoid content is owned by tempe extract which is 1.39%. The value of antidiabetic activity in EC₅₀ produced by these three samples is different where red bean juice is 458.0415ppm, red bean extract is 435.1279ppm, and red bean tempe extract is 108.0131ppm. There is a significant correlation between flavonoid content and antidiabetic activity in kidney beans (Phaseulus vulgaris L.) and its processed products.