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Effects on extraction time, temperature and agitation on antioxidant activity of curcuma xanthorrizza

Sarmidi, Mohd. Roji and Mat Taher, Zarani (2007) Effects on extraction time, temperature and agitation on antioxidant activity of curcuma xanthorrizza. In: 10th Asean Food Conference, 21-23 August 2007, Subang, Selangor.

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Abstract

Naturally occurring phytochemicals with antioxidant properties are widely used in food industry. Antioxidant activities of Curcuma xanthorrizza are mainly attributed by a group of polyphenolic compound known as curcuminoid. The curcuminoids ae contained in the oleoresin cells. Extraction of oleoresin involves several processing parameters that can alter the nutritional and chemical properties of raw materials. Optimum responses obtained from optimization process were 3.8% (w/) for oleoresin, 13.3% curcumin content and 77.2% antioxidant activity.

Item Type:Conference or Workshop Item (Paper)
Uncontrolled Keywords:curcuma xanthorriza, antioxidant activity, response surface methodology (RSM)
Subjects:T Technology > TP Chemical technology
Divisions:Chemical and Natural Resources Engineering (Formerly known)
ID Code:24441
Deposited By:INVALID USER
Deposited On:18 Apr 2012 05:39
Last Modified:07 Feb 2017 07:44

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