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: | , |
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| Format: | Conference or Workshop Item |
| Published: |
2007
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/24441/ |
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| Institution: | Universiti Teknologi Malaysia |