MEKANISME DAN KINETIKA KUENSING KUERSETIN TERHADAP EFEK FOTOSENSITASI PEWARNA MAKANAN SINTETIK ERITROSIN DALAM OKSIDASI MINYAK SAWIT [Mechanisms and Kinetics of Quenching of Quercetin on Photosensitizing Effect of Synthetic Food Colorant Erythosine in Palm Oil Oxidation]

MEKANISME DAN KINETIKA KUENSING KUERSETIN TERHADAP EFEK FOTOSENSITASI PEWARNA MAKANAN SINTETIK ERITROSIN DALAM OKSIDASI MINYAK SAWIT [Mechanisms and Kinetics of Quenching of Quercetin on Photosensitizing Effect of Synthetic Food Colorant Erythosine in Palm Oil Oxidation]

The effect 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the singlet oxygen oxidation of palm oil in methylene chloride containing 100 ppm erythrosine, were studied during storage under 400 lux fluorecent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was us...

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Bibliographic Details
Main Authors: Zuheid Noor2), Umar Santoso2), Sri Raharjo2), Posman sibuea1)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2005-08-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Quercetin
erythrosine
photosensitiezed oxidation
singlet oxygen
palm oils
quenching mechanism and kinetics
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/478

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/478

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