TOTAL ANTOSIANIN EKSTRAK BUAH SALAM DAN KORELASINYA DENGAN KAPASITAS ANTI PEROKSIDASI PADA SISTEM LINOELAT

TOTAL ANTOSIANIN EKSTRAK BUAH SALAM DAN KORELASINYA DENGAN KAPASITAS ANTI PEROKSIDASI PADA SISTEM LINOELAT

Dark red colored salam (Syzygium polyanthum [Wight.] Walp) fruits was expected contain of anthocyanin compounds. Previous research results have shown that anthocyanins from edible fruits were effective antioxidants. Antioxidative properties of anthocyanins arise from their high reactivity as hydroge...

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Bibliographic Details
Main Author: Setyaningrum Ariviani
Format: Article
Language:English
Published: Universitas Trunojoyo Madura 2016-04-01
Series:Agrointek
Subjects:
salam fruits, extract, anthocyanin, anti radical capacity
Online Access:http://journal.trunojoyo.ac.id/agrointek/article/view/1364
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spelling doaj-e87a8487621941a09b20f561906056882021-07-02T11:55:10ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102016-04-01421211271162TOTAL ANTOSIANIN EKSTRAK BUAH SALAM DAN KORELASINYA DENGAN KAPASITAS ANTI PEROKSIDASI PADA SISTEM LINOELATSetyaningrum Ariviani0Jurusan Ilmu dan Teknologi Pangan UNSDark red colored salam (Syzygium polyanthum [Wight.] Walp) fruits was expected contain of anthocyanin compounds. Previous research results have shown that anthocyanins from edible fruits were effective antioxidants. Antioxidative properties of anthocyanins arise from their high reactivity as hydrogen or electron donors, and from the ability of the polyphenol-derived radicals to stabilize and delocalize the unpaired electron, and from their ability to chelate transition metal ion. This research aims to determine total anthocyanin content of salam fruits extracted with different solvent proportion and their correlation to the anti peroxidation capacity on linoleic system. Results of this research indicated total anthocyanin content of salam fruits exctract increased along to solvent proportion raised. The anti peroxidation capacity showed no correlation with the total anthocyanin content (R 0.283, P 0.644)http://journal.trunojoyo.ac.id/agrointek/article/view/1364salam fruits, extract, anthocyanin, anti radical capacity
collection DOAJ
language English
format Article
sources DOAJ
author Setyaningrum Ariviani
spellingShingle Setyaningrum Ariviani
TOTAL ANTOSIANIN EKSTRAK BUAH SALAM DAN KORELASINYA DENGAN KAPASITAS ANTI PEROKSIDASI PADA SISTEM LINOELAT
Agrointek
salam fruits, extract, anthocyanin, anti radical capacity
author_facet Setyaningrum Ariviani
author_sort Setyaningrum Ariviani
title TOTAL ANTOSIANIN EKSTRAK BUAH SALAM DAN KORELASINYA DENGAN KAPASITAS ANTI PEROKSIDASI PADA SISTEM LINOELAT
title_short TOTAL ANTOSIANIN EKSTRAK BUAH SALAM DAN KORELASINYA DENGAN KAPASITAS ANTI PEROKSIDASI PADA SISTEM LINOELAT
title_full TOTAL ANTOSIANIN EKSTRAK BUAH SALAM DAN KORELASINYA DENGAN KAPASITAS ANTI PEROKSIDASI PADA SISTEM LINOELAT
title_fullStr TOTAL ANTOSIANIN EKSTRAK BUAH SALAM DAN KORELASINYA DENGAN KAPASITAS ANTI PEROKSIDASI PADA SISTEM LINOELAT
title_full_unstemmed TOTAL ANTOSIANIN EKSTRAK BUAH SALAM DAN KORELASINYA DENGAN KAPASITAS ANTI PEROKSIDASI PADA SISTEM LINOELAT
title_sort total antosianin ekstrak buah salam dan korelasinya dengan kapasitas anti peroksidasi pada sistem linoelat
publisher Universitas Trunojoyo Madura
series Agrointek
issn 1907-8056
2527-5410
publishDate 2016-04-01
description Dark red colored salam (Syzygium polyanthum [Wight.] Walp) fruits was expected contain of anthocyanin compounds. Previous research results have shown that anthocyanins from edible fruits were effective antioxidants. Antioxidative properties of anthocyanins arise from their high reactivity as hydrogen or electron donors, and from the ability of the polyphenol-derived radicals to stabilize and delocalize the unpaired electron, and from their ability to chelate transition metal ion. This research aims to determine total anthocyanin content of salam fruits extracted with different solvent proportion and their correlation to the anti peroxidation capacity on linoleic system. Results of this research indicated total anthocyanin content of salam fruits exctract increased along to solvent proportion raised. The anti peroxidation capacity showed no correlation with the total anthocyanin content (R 0.283, P 0.644)
topic salam fruits, extract, anthocyanin, anti radical capacity
url http://journal.trunojoyo.ac.id/agrointek/article/view/1364
work_keys_str_mv AT setyaningrumariviani totalantosianinekstrakbuahsalamdankorelasinyadengankapasitasantiperoksidasipadasistemlinoelat
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