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

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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Main Authors: Sarmidi, Mohd. Roji, Mat Taher, Zarani
Format: Conference or Workshop Item
Published: 2007
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TP Chemical technology
Online Access:http://eprints.utm.my/id/eprint/24441/
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Institution: Universiti Teknologi Malaysia
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spelling my.utm.244412017-02-07T07:44:28Z http://eprints.utm.my/id/eprint/24441/ Effects on extraction time, temperature and agitation on antioxidant activity of curcuma xanthorrizza Sarmidi, Mohd. Roji Mat Taher, Zarani TP Chemical technology 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. 2007 Conference or Workshop Item PeerReviewed 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.
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
topic TP Chemical technology
spellingShingle TP Chemical technology
Sarmidi, Mohd. Roji
Mat Taher, Zarani
Effects on extraction time, temperature and agitation on antioxidant activity of curcuma xanthorrizza
description 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.
format Conference or Workshop Item
author Sarmidi, Mohd. Roji
Mat Taher, Zarani
author_facet Sarmidi, Mohd. Roji
Mat Taher, Zarani
author_sort Sarmidi, Mohd. Roji
title Effects on extraction time, temperature and agitation on antioxidant activity of curcuma xanthorrizza
title_short Effects on extraction time, temperature and agitation on antioxidant activity of curcuma xanthorrizza
title_full Effects on extraction time, temperature and agitation on antioxidant activity of curcuma xanthorrizza
title_fullStr Effects on extraction time, temperature and agitation on antioxidant activity of curcuma xanthorrizza
title_full_unstemmed Effects on extraction time, temperature and agitation on antioxidant activity of curcuma xanthorrizza
title_sort effects on extraction time, temperature and agitation on antioxidant activity of curcuma xanthorrizza
publishDate 2007
url http://eprints.utm.my/id/eprint/24441/
_version_ 1643647474268635136

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