Antioxidative Properties of White Saffron Extract (Curcuma mangga Val) in The 0-Carotene Bleaching and DPPH-Radical Scavenging Methods
Study on antioxidative properties of white saffron extract in the emulsion system of b-carotene linoleic acid (b-carotene bleaching method) and DPPH-radical scavenging method was undertaken. The objective of this study was to examine the antioxidative activity of white saffron extract in the emulsio...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | مقال NonPeerReviewed |
| منشور في: |
[Yogyakarta] : Universitas Gadjah Mada
2004
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://repository.ugm.ac.id/24005/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6975 |
| الوسوم: |
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| الملخص: | Study on antioxidative properties of white saffron extract in the emulsion system of b-carotene linoleic acid (b-carotene bleaching method) and DPPH-radical scavenging method was undertaken. The objective of this study was to examine the antioxidative activity of white saffron extract in the emulsion system of b-carotene linoleic acid and for radical scavenging activity by DP PH method. The extraction was carried out as follows: fresh white saffron was peeled and blanched in the 0.5% boiling citric acid solution for 5 minutes, the blanched white saffron was grated, and added distilled water. The ratio between grated white saffron and distilled water were 1 : 1 |
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