West Java is one of the vegetable-producing provinces which has a quite real role in producing various kinds of vegetables in Indonesia. Inventory of indigenous vegetables in Bogor area produces 24 kinds of indigenous vegetables which are successfully collected at the site of University Farm-IPB. The vegetables are marigold, beluntas, white mangkokan, mangkokan, chinese kedondong leaves, etlingera, basil, katuk, antanan, antanan beurit, pohpohan, leaves of ginseng or kolesom, purslane, turi flower, chives, takokak, moringa leaves, shoots of noni, violet, toli shad, pumpkin leaves, papaya flower, cashew shoots and fern leaves.
“Our research shows that the phenol content of the extract of indigenous vegetable is proportional to antioxidant activity”. This was conveyed by Professor of Faculty of Agricultural Technology, Bogor Agricultural Technology (Fateta IPB), Prof. Dr. Nuri Andarwulan, in the press conference of pre scientific oration in the Meeting Room of Council of Trustees / Majelis Wali Amanah (MWA), Campus of IPB Baranangsiang Bogor, Thursday (23/4).
In the material of speech which would be recited in Saturday (25/4), Prof. Nuri said almost all indigeneous vegetables had the potential of each as a source of certain compound which was known to have the physiological effects and the pharmacological active for health.
The content of total flavonoid which was the highest was marigold, followed by chinese kedondong, beluntas and others. The main flavonoid compounds identified in the indigenous vegetables were quercetin and kaempferol, and the highest content was found in katuk and marigold. Beluntas and marigold had the highest antioxidant activity. This research showed that katuk leaves, marigold, and beluntas were identified as the indigenous vegetables which were rich in flavonoid and antioxidant.
“From the empirical observation, takokak is believed for the treatment of infection of the prostate gland. Prostate patients are encouraged to consume takokak unripe fruit as 10-15 fruits every morning and evening. We identify and manage to find the compounds of torvosida G, torvosida H, and torvosida A to be compounds which act as antibacterial in takokak fruit. According to previous research, torvosida H is the active compound against herpes simplex virus type 1,” she said.
Other research showed that telang flower was able to demonstrate a good protection to the hull having pH 1-2 towards oxidation reaction which could lead to inflammation. The research result showed the quercetin glycosides and the anthocyanin ternatin of telang flower could be used as the ingredient of pharmaceuticals or nutraceuticals to the protection against the chronic inflammatory diseases by suppressing the production of pro-inflammatory mediators from the macrophages.
From the researches, the vegetables had been shown to provide a variety of health benefits. Increased consumption of vegetables correlated with the decreased risk of heart disease, stroke, arthritis, inflammatory bowel disease, and some types of cancer.
“Consumption of vegetables and their products in the adult population in Bogor is around 97-246 grams per day. Besides, the vegetables are consumed by 71 percents of nursing mothers because it can increase the quantity and quality of breast milk (ASI). Among the vegetables consumed, katuk and spinach leaves are most popular followed by papaya leaves and flowers. However, this figure is still less than the recommended 400 grams per day,” she said.
Meanwhile, in the development of functional food of vegetables, Prof. Nuri and her team got a patent for “Proses Pembuatan Lembaran Berserat Tinggi dari Bahan Baku Ekstrak Wortel / High Fiber Sheet Making Process of Carrot Extract Raw Materials”. Carrot product sheet form above, was one example of the development of functional food products. The development of a variety of dishes from the leaves of ginseng had also bee provided. The potential of indigenous vegetables of West Java was according to the result of research associated with bioactive components and properties which were very large to be developed as the ingredient and or functional food. (zul)