The Potential of Java Plum (Syzygium cumini)as Source of Food Natural Antioxidant
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2003
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/19053/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1877 |
Daftar Isi:
- Research on Potential of Java Plum (Syzygium cumini) as Source of Food Natural Antioxidant was devided into 3 steps. The first was to prove that the fruit contain anthocyanin, with anthocyanin-betacycmin testing . The second was to compare antioxidant activity from 3 different stages of maturity of the fruit and with BHT. The third was to separate and identify pigments in the fruit extract. First, the fruit was separated from the seed, freeze dried and kept in freezer during the research. Then, freeze dried fruit was extracted (macerated) with methanol-HC1 1% for overnight at 4 °C, and filtered with whatman no 1. This fruit extract was used for all steps of the research, sometimes concentrated with rotary evaporator at 40 °C when necessary. The first step proved that the fruit extract contained anthocyanin. It was showed by the stable ofpigment in HC1 2 M-100 °C for 5 minutes