Aktivitas Antioksidan Ekstrak Polifenol Kasar Dari Kakao hasil Penyangraian Menggunakan Enerji Gelombang Mikro  

Oleh:

Supriyanto ; Haryadi ; Rahardjo, Budi ; Marseno, Djagal Wiseso

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Jurnal Teknologi dan Industri Pangan vol. 17 no. 3 (Dec. 2006), page 176.
Topik: Cocoa Bean; Antioksidan Ekstrak Polifenol Kasar; microwave; roasting; polyphenol; antioxidant activity.

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: TT33 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Microwave heating is faster than the conventional way, therefore it is interesting to apply this technology for cocoa roasting. This research aimed to analyze the effect ofmicrowave roasting of ground cocoa nib on the antioxidative properties of the crude polyphenol extract from the product. The results indicated that microwave roasting of ground cocoa nib for 5 min, adjusted at 20% of the full power (900W) gave no significant difference in the inhibition of linoleic acid oxidation and scavenging of DPPH radical activity of the crude polyphenol extract compared to that ofthe conventional roasting at 140°Cfor 40 min. But the product showed higher reduction offerric ion activity and lower chelating ferro ion activity. The crude polyphenol extract inhibited linoleic acid oxidation and scavenged DPPH free radical. The inhibition was lower than that ofeither BHTora-tocoferol at oncentrations lower than 400 ug/mI forlinoleic acid oxidation and lowerthan 40 ug/mI forDPPH free radical scavenging. The crude polyphenol extract reduced ferric ion, though lower than BHT

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