文章基本信息

标题：Antioxidative Activity of Andaliman Fruit Extract (Z. acanthopodium DC.) on Several Food System and its Antioxidative Stability on Temperature and pH Influence
本地全文：下载
作者：Tensiska . ; C Hanny Wijaya ; Nuri Andarwulan 等
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2003
卷号：14
期号：1
页码：29
DOI：10.6066/657
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：The extraction of the andaliman fruit was conducted by using ethanol, and hexane. The hexane residue was reextracted by ethanol. The protection factor of the extracts is 3.823, 1.486, and 3.84 respectively. While the protection factor of BHT is 2.828. The research shows that andaliman fruit extract has the highest antioxidative activity on aqueous system. While in emulsion and oily system, andaliman extract still have a moderate activity. The antioxidative activity is relatively stabile during heating. Heating up to 175Ã¢â‚¬Å¾aC in aqueous system for 2 hours is merely reduce the activity to 17%. The protection effect increase during the increasing of pH (examined at pH 3,4,5,6, and 7), except at pH 4. Key words : Andaliman, antioxidative activity, heating, and pH.
关键词：Andaliman; antioxidative activity; heating; pH