Health Research Registry List

Research Registry No : HRID-00104_V9
 
University Departmental Research :
 
Registration Date : 2019-05-30
 
Title of Research : Determination of djenkolic acid concentrations in different preparations of djenkol beans (Da-Nyin Thee) Archidendron pauciflorum Benth.
 
Principle Investigator : Thet Thet Mar
 
Co-authors : Thaung Hla, Zin Me Thein, Wai Lwin Oo, Myo Myo Kyaw
 
Field of Research : Biochemistry
 
Publication Source : Myanmar Health Research Congress, 2014
 
 
Year of Publication : 2014
 
URL of Publication : www.mhrc-mohs.com
 
Presentation Source : 42nd Myanmar Health Research Congress. 2014
 
Placement of Presentation : Department of Medical Research, Yangon, Myanmar
 
Year of Presentation : 2014
 
Abstract : Djenkol (jenkol) bean poisoning is a cause of acute renal failure occurring in tropical countries. The beans are mildly toxic due to the presence of djenkolic acid which causes djenkolism (jengkol bean poisoning). Djenkolic acid, sulfur containing non-protein amino acid is a plant toxin of djenkol bean from Archidendron pauciflorum Benth. This amino acid precipitates as crystals which cause mechanical irritation of the renal tubules and urinary tract. The aim of the study was to determine the djenkolic acid concentrations in different preparations of djenkol bean. This study was laboratory based analytical study. About 250 g (9 seeds) of djenkol beans were prepared; raw, boiled, baked, fried and salted with water and extracted with 70% ethyl alcohol. The yield amounts of extracts were 22.23g, 19.95g, 20.89g, 23.46g and 17.34g respectively. Each of the extracts was isolated by using column chromatography and isolated djenkolic acid was confirmed by thin layer chromatography using standard djenkolic acid. The concentrations of djenkolic acids were 2.5329g, 0.3993g, 1.6333g, 0.2779g and 0.8446g respectively. Among all preparations raw bean was highest concentration of djenkolic acid and fried preparation was lowest concentrations. This study showed that djenkolic acid in fried preparation is significantly lower than raw, boiled and salted preparation of beans. So the fried preparation is suitable for consuming of people who likes to consume djenkol bean.
 
 
IRB/PRC/ERC Approval Date : 2012-01-31
 
Placement of IRB/PRC/ERC : Department of Medical Research (Lower Myanmar)
 
IRB/PRC/ERC Approval Letter/Document : Djenkol.pdf
 
Pre-existing Registration ID : -
 
Pre-existing Name of Organization : -
 
Pre-existing Website : -