e-journal

Antioxidative effect of loquat (Eriobotrya japonica Lindl.)fruit skin extract in soybean oil

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The aim of this study was to compare the effects of solvent and ultrasoundassisted extraction methods with supercritical fluid extraction on antioxidant activity of loquat (Eriobotrya japonica Lindl.) fruit skin extract in stability of soybean oil at 25°C. Oxidative stability alterations of soybean oils containing 400 (SEA) and 1000 ppm (SEB) of ethanol extract, 400 (SSA) and 1000 ppm
(SSB) of supercritical CO2 extract, 400 (SUA) and 1000 ppm (SUB) of ultrasound-assisted extract, and 100 ppm of tertiary butylhydroquinone (TBHQ) were monitored by measuring the peroxide value, thiobarbituric acid value, free fatty acids, conjugated dienes and trienes values. Oxidative changes in SEA were lower than that of oils treated with other extracts, but the best protection was observed in soybean oil consisting TBHQ. The solvent extraction method produces the maximum amount of phenolic and tocopherol compounds from loquat fruit skin. Therefore, solvent extraction method had a better effect on antioxidant activity of the loquat fruit skin extract.

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

Columbia : Food Science & Nutrition published by Wiley Periodicals, Inc.., 2015

Deskripsi Fisik

Food Science & Nutrition 2015; 3(1): 74 – 80

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.19

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2015; 3(1)

Subjek

Food Science & Nutrition

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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