Quantitative Analysis of L-Dopa (L-3,4-Dihydroxyphenylalanine) Content in Extracts of Various Products from Velvet Bean (Mucuna pruriens (L.) DC.) Tempe Processing

The research was focused on quantitative analysis of L-Dopa content in extracts of various products from velvet bean tempe processing. The procedures of velvet bean tempe processing were dehulling, soaking, steaming, inoculating with Raprima tempe inoculum that contain Rhizopus oligosporus NRRL 2771...

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Veröffentlicht in:	Oriental journal of chemistry 2016-01, Vol.32 (6), p.2921-2927
Hauptverfasser:	Ariani, Sri Retno, Matsjeh, Sabirin, Mustofa, Mustofa, Purwono, Bambang
Format:	Artikel
Sprache:	eng
Schlagworte:	Beans Chemistry Chromatography Densitometers Dihydroxyphenylalanine Ethanol Ethyl acetate Fermentation Functional foods & nutraceuticals Inoculum Laboratories Methods Pharmaceutical sciences Phytochemicals Quantitative analysis Raw materials Researchers Seeds Steaming Taxonomy
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