Effect of process variables on antioxidant activity from Curcuma xanthorriza (temulawak)
2004
R.A. Aziz | M.R. Sarmidi | Z.M. Taher | Z.A. Abidin, Teknologi Malaysia Univ. (UTM), 81310 Skudai, Johor (Malaysia). Faculty of Chemical Engineering & Natural Resources
Naturally occurring phytochemicals with antioxidant properties are now widely used in the food industry. Plant materials are subjected to a flow of processes in order to obtain the desired phytochemicals. However, processing is affecting the activity and the bioavailability of bioactive compounds. Thus, it is of great interest to study the effect of processing condition on the natural antioxidants in Curcuma xanthorriza oleoresin. Curcuma xanthorriza is chosen as the subject of the study due to its curcuminoid content, which has exhibited strong antioxidant activities. The process variables studied were parameters of curing process and solvent extraction. The yield of extract differs for different processing parameters.
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Эту запись предоставил Universiti Putra Malaysia