Garuda - Garba Rujukan Digital

Jurnal Teknologi Dan Industri Pangan

Vol. 16 No. 2 (2005): Jurnal Teknologi dan Industri Pangan

Posman sibuea (Unknown)
Sri Raharjo (Unknown)
Umar Santoso (Unknown)

Publish Date
17 May 2010

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 used to determine the quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photo oxidation of palm oil. Erythrosine greatly increased the As photo oxidation of palm oil, as was expected. Quercetin was extremely effective at minimizing erythrosine-sensitized photo oxidation of palm oil. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide value of palm oils decreased significantly (p

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