Karakteristik Fisiko-Kimia Bunga Turi (Sesbania grandiflora) dan Potensinya sebagai Ingridien Pangan: Kajian Pustaka

Jatmiko Eko Witoyo, Panggulu Ahmad Ramadhani Utoro, Ajeng Astrini Brahmanti, Nelsy Dian Permatasari

Abstract


Bunga turi (Sesbania grandiflora) merupakan salah satu edible flower yang banyak ditemukan di berbagai wilayah di belahan dunia, termasuk Indonesia, dan memiliki efek farmakologis menguntungkan bagi manusia. Namun pemanfaatannya masih terbatas dan kurang optimal.  Tujuan  penelitian ini mengulas mengenai karakteristik fisiko-kimia bunga turi dan produk turunannya, meliputi fitokimia, komposisi nutrisi, dan aktivitas antioksidan serta potensinya sebagai ingridien pangan menggunakan pendekatan studi literatur dengan berbasis data dari  open access sources, seperti Google Scholar, dan basis data online lain yang relevan. Hasil studi literatur menunjukkan bahwa  secara fisik, bunga turi memiliki 2 warna yang berbeda, yaitu turi merah dan putih dengan tipe bunga majemuk.  Secara kualitatif, bunga turi segar dan produk turunannya mengandung berbagai macam senyawa fitokimia, termasuk alkaloid, terpenoid, steroid, triterpenoid, tanin, fenol, sterol, flavonoid, dan saponin. Selain itu, bunga turi segar dan produk turunannya juga memiliki kandungan senyawa bioaktif beragam seperti fenolik, flavonoid, antosianin (terutama pada bunga turi merah), dan karotenoid, serta kaya akan karbohidrat, serat, protein, vitamin, dan mineral, rendah lemak, dan memiliki aktivitas antioksidan yang cukup tinggi, yang berpotensi menjanjikan untuk dijadikan ingridien pangan .Penelitian lebih lanjut diperlukan untuk mengeksplorasi aplikasi bunga turi dan produk turunannya pada produk pangan untuk pengembangan dan diversifikasi produk makanan berbasis bunga turi.

References


Arthanari, S., & Periyasamy, P. (2020). Phenolic composition, antioxidant and anti-fibrotic effects of Sesbania grandiflora L. (Agastya) – An edible medicinal plant. AYU (An International Quarterly Journal of Research in Ayurveda), 41(4), 242–249. https://doi.org/10.4103/ayu.ayu_198_19

Asmara, A. P. (2017). Uji Fitokimia Senyawa Metabolit Sekunder Dalam Ekstrak Metanol Bunga Turi Merah (Sesbania grandiflora L. Pers). Al-Kimia, 5(1), 48–59. https://doi.org/10.24252/al-kimia.v5i1.2856

Bhokre, C., Gadhe, K., & Joshi, A. (2022). Assessment of Nutritional and Phytochemical Properties of Sesbania grandiflora Flower and Leaves. The Pharma Innovation Journal, 11(6), 90–94.

Bodhipadma, K., Noichinda, S., Udomrati, S., Nathalang, G., Kijwijan, B., & Leung, D. W. M. (2006). Anthocyanin accumulation in the hypocotyl and petal of Red Agati (Sesbania grandiflora), an ornamental legume. Journal of Applied Horticulture, 8(2), 143–146. https://doi.org/10.37855/jah.2006.v08i02.33

Chaiyasut, C., Sivamaruthi, B. S., Pengkumsri, N., Sirilun, S., Peerajan, S., Chaiyasut, K., & Kesika, P. (2016). Anthocyanin profile and its antioxidant activity of widely used fruits, vegetables, and flowers in Thailand. Asian Journal of Pharmaceutical and Clinical Research, 9(6), 218–224. https://doi.org/10.22159/ajpcr.2016.v9i6.14245

Chen, G., Weiskirchen, S., & Weiskirchen, R. (2023). Vitamin A: too good to be bad? Frontiers in Pharmacology, 14, 14:1186336. https://doi.org/10.3389/fphar.2023.1186336

Chinnasamy, P., Arumugam, R., & Ariyan, S. (2019). In silico validation of the indigenous knowledge of the herbal medicines among tribal communities in Sathyamangalam wildlife sanctuary, India. Journal of Traditional and Complementary Medicine, 9(2), 143–155. https://doi.org/10.1016/j.jtcme.2018.01.008

Devatha, S. M., & Raajeswari, P. A. (2025). Nutrient profile, antioxidant activity and property analysis of selected edible flowers. Sustainability, Agri, Food and Environmental Research, 13, 1–11.

Didier, A. J., Stiene, J., Fang, L., Watkins, D., Dworkin, L. D., & Creeden, J. F. (2023). Antioxidant and Anti-Tumor Effects of Dietary Vitamins A, C, and E. Antioxidants, 12(3), 632. https://doi.org/10.3390/antiox12030632

Duangmal, K., Saicheua, B., & Sueeprasan, S. (2008). Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink. LWT, 41, 1437–1445. https://doi.org/10.1016/j.lwt.2007.08.014

El-Sayed, W. M., El-Kalyoubi, M. H., Mostafa, M. M., & Salwa, A. F. (2019). Nutritional Evaluation of Roselle (Hibiscus sabdariffa L.) and its Application in Biscuit Supplementation. Arab Universities Journal of Agricultural Sciences, 27(5), 2563–2572. https://doi.org/10.21608/ajs.2020.20818.1138

Fadhli, H., Rizky Soeharto, A. B., & Windarti, T. (2018). Uji Aktivitas Antioksidan Kulit Buah Pulasan (Nephelium mutabile Blume) Dan Bunga Turi Putih (Sesbania grandiflora) Dengan Metoda DPPH. Jurnal Katalisator, 3(2), 114. https://doi.org/10.22216/jk.v3i2.2882

Grembecka, M. (2023). The Role of Mineral Components. In H. Staroszczyk & Z. E. Sikorski (Eds.), Chemical and Functional Properties of Food Components (Fourth Edi, pp. 73–104). CRC Press.

Guillasper, J. N., Gabriel, J. M. M., & Razalan, A. M. S. D. (2015). Pre-clinical evaluation of the aqueous extract of Sesbania grandiflora (Katuray) as Hypoglycemic Agent. BMJ Open, 5(Suppl 1), A1–A53.

Haaker, M. W., Vaandrager, A. B., & Helms, J. B. (2020). Retinoids in health and disease: A role for hepatic stellate cells in affecting retinoid levels. Biochimica et Biophysica Acta - Molecular and Cell Biology of Lipids, 1865, 158674. https://doi.org/10.1016/j.bbalip.2020.158674

Hariadi, H., Sunyoto, M., Nurhadi, B., & Karuniawan, A. (2018). Comparison of phytochemical characteristics pigmen extract (Antosianin) sweet purple potatoes powder (Ipomoea batatas L) and clitoria flower (Clitoria ternatea) as natural dye powder. Journal of Pharmacognosy and Phytochemistry, 7(4), 3420–3429.

He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D., Su, X., & Zhang, C. (2022). Effects of dietary fiber on human health. Food Science and Human Wellness, 11(1), 1–10. https://doi.org/10.1016/j.fshw.2021.07.001

Homayouni Rad, A., Karbalaei, F., Torbati, M. A., Moslemi, M., Shahraz, F., Babadi, R., & Javadi, M. (2022). Effect of Hibiscus sabdariffa and Camellia synensis extracts on microbial, antioxidant and sensory properties of ice cream. Journal of Food Science and Technology, 59(2), 735–744. https://doi.org/10.1007/s13197-021-05068-7

Hutabarat, D. J. C., & Irene. (2021). Chemical and Physical Characteristics of Fermented Beverages from Plant-Based Milk with the Addition of Butterfly Pea Flower (Clitoria ternatea L.) Extracts. IOP Conference Series: Earth and Environmental Science, 794, 012140. https://doi.org/10.1088/1755-1315/794/1/012140

Istiningrum, R. B. (2013). Analysis of Total Antioxidant Capacity on Ingredients of Lotek Menu by Ferric Reducing Antioxidant Power Assay. Eksakta, 13(1–2), 40–48. https://doi.org/10.20885/eksakta.vol13.iss1-2.art5

Janarny, G., Ranaweera, K. K. D. S., & Gunathilake, K. D. P. P. (2021). Antioxidant activities of hydro-methanolic extracts of Sri Lankan edible flowers. Biocatalysis and Agricultural Biotechnology, 35, 102081. https://doi.org/10.1016/j.bcab.2021.102081

Jiraungkoorskul, K., & Jiraungkoorskul, W. (2015). Sesbania grandiflora: New nutraceutical use as antidiabetic. International Journal of Pharmacy and Pharmaceutical Sciences, 7(7), 26–29.

Kantadoung, K., Rachkeeree, A., Puangpradab, R., Sommano, S., & Suksathan, R. (2018). Nutritive values of some edible flowers found in northern Thailand during the rainy season. Acta Horticulturae, 1210, 263–271. https://doi.org/10.17660/ActaHortic.2018.1210.37

Kartini, K., Huda, M. B., Hayati, Z. M., Sastika, N., & Nawatila, R. (2023). Scaling up stirring-assisted extraction and transformation of roselle anthocyanins into dried powder using spray-drying and oven-drying. Applied Food Research, 3(2), 100357. https://doi.org/10.1016/j.afres.2023.100357

Kathiresh, M., & Devi, Ps. (2012). Bioactive compounds in Sesbania sesban flower and its antioxidant and Antimicrobial activity. Journal of Pharmacy Research, 5(1), 390–293.

Krishnakumar, N., & Prabhasankar, P. (2022). Sesbania grandiflora as a food ingredient in pasta making: Processing, rheology, and its quality evaluation. Journal of Food Processing and Preservation, 46(7), e16640. https://doi.org/10.1111/jfpp.16640

Kumar, R., Janadri, S., Kumar, S., Dhanajaya, D. R., & Swamy, S. (2015). Evaluation of antidiabetic activity of alcoholic extract of Sesbania grandiflora flower in alloxan induced diabetic rats. Asian Journal of Pharmacy and Pharmacology, 1(1), 21–26.

Kumari, P., Ujala, & Bhargava, B. (2021). Phytochemicals from edible flowers: Opening a new arena for healthy lifestyle. Journal of Functional Foods, 78, 104375. https://doi.org/10.1016/j.jff.2021.104375

Lakshan, S. A. T., Jayanath, N. Y., Abeysekera, W. P. K. M., & Abeysekera, W. K. S. M. (2019). A commercial potential blue pea (Clitoria ternatea L.) flower extract incorporated beverage having functional properties. Evidence-Based Complementary and Alternative Medicine, 2019, 2916914. https://doi.org/10.1155/2019/2916914

Lewis, E. D., Meydani, S. N., & Wu, D. (2019). Regulatory role of vitamin E in the immune system and inflammation. IUBMB Life, 71(4), 487–494. https://doi.org/10.1002/iub.1976

Madavi, S., & Wadekar, M. B. (2021). Nutritional Values Of Some Wild Vegetables Used By Tribes Of Nutritional Values Of Some Wild Vegetables Used By Tribes Of Kurkheda And Desaiganj Tahsil, District Gadchiroli Maharashtra, India. International Journal of Current Science (IJCSPUB), 11(4), 309–318.

Maneeratanachot, S., Chetpattananondh, P., & Kungsanant, S. (2024). Encapsulation of anthocyanin from butterfly pea flowers (Clitoria ternatea L.) extract using foam-mat drying. Food and Bioproducts Processing, 145, 105–115. https://doi.org/10.1016/j.fbp.2024.03.003

Marpaung, A. M., Lee, M., & Kartawiria, I. S. (2020). The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization. Indonesian Food Science and Technology Journal, 3(2), 34–37. https://doi.org/10.22437/ifstj.v3i2.10185

Mrityunjaya, M., Pavithra, V., Neelam, R., Janhavi, P., Halami, P. M., & Ravindra, P. V. (2020). Immune-Boosting, Antioxidant and Anti-inflammatory Food Supplements Targeting Pathogenesis of COVID-19. Frontiers in Immunology, 11, 570122. https://doi.org/10.3389/fimmu.2020.570122

Munteanu, I. G., & Apetrei, C. (2021). Analytical methods used in determining antioxidant activity: A review. International Journal of Molecular Sciences, 22, 3380. https://doi.org/10.3390/ijms22073380

Muthukumaran, M., Parveen, M., & Velavan, S. V. (2024). Survey of the beneficial flowers available in Coimbatore District, Tamil Nadu, India. Plant Science Today, 11(1), 366–376. https://doi.org/10.14719/pst.3068

Netravati, Gomez, S., Pathrose, B., N, M. R., P, M. J., & Kuruvila, B. (2022). Comparative evaluation of anthocyanin pigment yield and its attributes from Butterfly pea (Clitorea ternatea L.) flowers as prospective food colorant using different extraction methods. Future Foods, 6, 100199. https://doi.org/10.1016/j.fufo.2022.100199

Nor Qhairul Izzreen, M. N., Noor Syafiqah, A., Hasmadi, M., Nurul Hanisah, J., Pindi, W., & Siti Faridah, M. A. (2023). The characteristic of whole wheat bread supplemented with roselle (Hibiscus sabdariffa) powder. Food Research, 7(4), 281–288. https://doi.org/10.26656/fr.2017.7(4).340

Nyam, K. L., Leao, S. Y., Tan, C. P., & Long, K. (2014). Functional properties of roselle (Hibiscus sabdariffa L.) seed and its application as bakery product. Journal of Food Science and Technology, 51(12), 3830–3837. https://doi.org/10.1007/s13197-012-0902-x

Ogundele, O. M. A., Awolu, O. O., Badejo, A. A., Nwachukwu, I. D., & Fagbemi, T. N. (2016). Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties. Food Science and Nutrition, 4(5), 679–685. https://doi.org/10.1002/fsn3.331

Oyeyemi, S. D., Arowosegbe, S., & Famosa, M. A. (2017). Phytochemical Constituents and Nutritional Evaluation of Three Selected Edible Flowers in Ado-Ekiti, Nigeria. ChemSearch Journal, 8(1), 41–48. http://dx.doi.org/10.4314/csj.v8i1.6

Panda, D., Behera, R. K., Behera, P. K., Padhi, S. K., & Nayak, J. K. (2024). Nutritional and Nutraceutical Potential of Underutilised Wild Flowers used by Tribal People of Koraput for Health Benefit. Proceedings of the National Academy of Sciences India Section B - Biological Sciences, 94(1), 201–207. https://doi.org/10.1007/s40011-023-01520-0

Paré, G., & Kitsiou, S. (2017). Methods for literature reviews. In Handbook of eHealth Evaluation: An Evidence-based Approach. University of Victoria.

Patil, P., & Shah, D. N. (2022). Sesbania grandiflora (L.) Pers. (Agati): its ethnobotanical knowledge, phytochemical studies, pharmacological aspects, and future prospects. TMR Integrative Medicine, 6, e22031. https://doi.org/10.53388/tmrim202206031

Pegg, R. B., & Amarowicz, R. (2023). Prooxidants and Antioxidants in Food. In H. Staroszczyk & Z. E. Sikorski (Eds.), Chemical and Functional Properties of Food Components (Fourth Edi, pp. 303–338). CRC Press.

Pinakin, D. J., Kumar, V., Suri, S., Sharma, R., & Kaushal, M. (2020). Nutraceutical potential of tree flowers: A comprehensive review on biochemical profile, health benefits, and utilization. Food Research International, 127, 108724. https://doi.org/10.1016/j.foodres.2019.108724

Pinedo-Espinoza, J. M., Gutiérrez-Tlahque, J., Santiago-Saenz, Y. O., Aguirre-Mancilla, C. L., Reyes-Fuentes, M., & López-Palestina, C. U. (2020). Nutritional Composition, Bioactive Compounds and Antioxidant Activity of Wild Edible Flowers Consumed in Semiarid Regions of Mexico. Plant Foods for Human Nutrition, 75(3), 413–419. https://doi.org/10.1007/s11130-020-00822-2

Pires, T. C. S. P., Barros, L., Santos-Buelga, C., & Ferreira, I. C. F. R. (2019). Edible flowers: Emerging components in the diet. Trends in Food Science and Technology, 93, 244–258. https://doi.org/10.1016/j.tifs.2019.09.020

Pires, T. C. S. P., Dias, M. I., Barros, L., Calhelha, R. C., Alves, M. J., Oliveira, M. B. P. P., Santos-Buelga, C., & Ferreira, I. C. F. R. (2018). Edible flowers as sources of phenolic compounds with bioactive potential. Food Research International, 105, 580–588. https://doi.org/10.1016/j.foodres.2017.11.014

Prabawati, N. B., Oktavirina, V., Palma, M., & Setyaningsih, W. (2021). Edible flowers: Antioxidant compounds and their functional properties. Horticulturae, 7, 66. https://doi.org/10.3390/horticulturae7040066

Priya, K. K., Shivaswamy, M. S., Sudhakar, V., & Kiruthiga, G. (2021). Incorporation of Sesbania grandiflora flower’s polyphenol extract in yoghurt and its effect. AIP Conference Proceedings, 2387, 040002. https://doi.org/10.1063/5.0068837

Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996). Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine, 20(7), 933–956. https://doi.org/10.1016/0891-5849(95)02227-9

Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2(4), 152–159. https://doi.org/10.1016/S1360-1385(97)01018-2

Rivas-García, L., Navarro-Hortal, M. D., Romero-Márquez, J. M., Forbes-Hernández, T. Y., Varela-López, A., Llopis, J., Sánchez-González, C., & Quiles, J. L. (2021). Edible flowers as a health promoter: An evidence-based review. Trends in Food Science and Technology, 117, 46–59. https://doi.org/10.1016/j.tifs.2020.12.007

Seo, E. L., Nau, G. W., & Seran, L. (2023). Inventarisasi jenis-jenis tumbuhan yang berpotensi sebagai imunomodulator oleh masyarakat Desa Kuanfatu Kabupaten Timor Tengah Selatan. JBIOEDRA: Jurnal Pendidikan Biologi, 1(3), 175–188.

Setha, B., Gaspersz, F. F., Idris, A. P. S., Rahman, S., & Mailoa, M. N. (2013). Potential Of Seaweed Padina Sp. As A Source Of Antioxidant. International Journal of Scientific & Technology Research, 2(6), 221–224.

Shahidi, F., & Zhong, Y. (2015). Measurement of antioxidant activity. Journal of Functional Foods, 18, 757–781. https://doi.org/10.1016/j.jff.2015.01.047

Shaikh, S. S. (2022). Pharmacognostical, phytochemical standardization and anticonvulsant activity study of sesbania grandiflora flowers. International Journal of Pharmaceutical Chemistry and Analysis, 9(2), 99–104. https://doi.org/10.18231/j.ijpca.2022.016

Singo, T. M., & Beswa, D. (2019). Effect of roselle extracts on the selected quality characteristics of ice cream. International Journal of Food Properties, 22(1), 42–53. https://doi.org/10.1080/10942912.2019.1567535

Skrajda-Brdak, M., Dąbrowski, G., & Konopka, I. (2020). Edible flowers, a source of valuable phytonutrients and their pro-healthy effects – A review. Trends in Food Science and Technology, 103, 179–199. https://doi.org/10.1016/j.tifs.2020.06.016

Stefaniak, A., & Grzeszczuk, M. (2019). Nutritional and biological value of five edible flower species. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47(1), 128–134. https://doi.org/10.15835/nbha47111136

Sujithra, S. (2019). Bioactive Components from Flowers of Sesbania grandiflora L.: Extraction and Optimization Studies. International Journal of PharmTech Research, 12(4), 13–21. https://doi.org/10.20902/ijptr.2019.120403

Suksathan, R., Rachkeeree, A., Puangpradab, R., Kantadoung, K., & Sommano, S. R. (2021). Phytochemical and nutritional compositions and antioxidants properties of wild edible flowers as sources of new tea formulations. NFS Journal, 24(June), 15–25. https://doi.org/10.1016/j.nfs.2021.06.001

Sulasmi, S., Astirin, O. P., & Widiyani, T. (2020). Short Communication: The most active fraction of red turi flowers (Sesbania grandiflora) on the cytotoxic activity of HepG2 cells. Nusantara Bioscience, 12(1), 68–72. https://doi.org/10.13057/nusbiosci/n120112

Takahashi, J. A., Rezende, F. A. G. G., Moura, M. A. F., Dominguete, L. C. B., & Sande, D. (2020). Edible flowers: Bioactive profile and its potential to be used in food development. Food Research International, 129, 108868. https://doi.org/10.1016/j.foodres.2019.108868

Utoro, P. A. R., Witoyo, J. E., & Alwi, M. (2022). Tinjauan literatur singkat bioaktivitas ekstrak daun matoa (Pometia pinnata) dari Indonesia dan aplikasinya pada produk pangan. Journal of Tropical AgriFood, 4(2), 67–76. https://doi.org/10.35941/jtaf.4.2.2022.9293.67-76

Veerabhadrapppa, K. V., & Raveendra Reddy, J. (2017). Antidiabetic activity of ethanolic extract of Sesbania grandiflora. International Journal of Research in Pharmaceutical Sciences, 8(4), 650–655.

Wagh, V. D., Wagh, K. V, Tandale, Y. N., & Salve, S. A. (2009). Phytochemical, Pharmacological and Phytopharmaceutics Aspects of Sesbania grandiflora (Hadga) : A review. Journal of Pharmacy Research, 2(5), 889–892.

Weerasinghe, K. A. U. D., & Gunathilake, K. D. P. P. (2020). Antioxidant properties of selected culinary spices. Annals. Food Science and Technology, 21(4), 783–791. https://doi.org/10.1515/hepo-2016-0003

Yuniarti, E., & Ramadhani, S. (2023). Vitamin. PT. Sonpedia Publishing Indonesia.


Full Text: PDF

Refbacks

  • There are currently no refbacks.


Creative Commons License
Copyright @ 2007 Department of Food Technology Universitas Pembangunan Nasional "Veteran" Jawa Timur
______________________________________________________________________

Pusat Publikasi | Teknologi Pangan | Fakultas Teknik (Gedung Giri Reka ) | Universitas Pembangunan Nasional "Veteran" Jawa Timur, Indonesia

Jln. Raya Rungkut Madya, Gunung Anyar Surabaya, 60294 Email : jtp@upnjatim.ac.id