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

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 oleoresi...

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Bibliographic Details
Main Authors: Sarmidi, Mohd. Roji, Mat Taher, Zarani
Format: Conference or Workshop Item
Published: 2007
Subjects:
Online Access:http://eprints.utm.my/id/eprint/24441/
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Institution: Universiti Teknologi Malaysia