Nurdin, Samsu Udayana and Zuidar, Ahmad Sapta (2013) Effect of Sodium Hexamethaposphate on Dietary Fiber-Antioxidant Properties Extracted From Green Cincau (Premna oblongifolia Merr.) Leafs. Prosiding Seminar Nasional Patpi 2013. pp. 168-173. ISSN 9786029030495

Effect of Sodium Hexamethaposphate on Dietary Fiber-Antioxidant Properties Extracted.pdf

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Dietary fiber and antioxidants have received a lot of attention due to their ability to modulate health status. The aim of this research was to investigate physico-chemical and some functional properties and antioxidant capacity of dietary fiber-antioxidant extracted from Green cincauleafs (Premna oblongifolia Merr) using sodium hexamethaphosphate (SHMP) sequestering agent solution in different concentration. The results showed that increasing of SHMP concentrations increased the yield of dietary fiber-antioxidant and their pectin content. Degree of esterification (DE) of the pectin was in the range of 40 to 50 percent whereas increasing of SHMP increase the pectin DE. Water solubility and oil holding capacity were not affected by SHMP concentration but their viscosity reached maximum value when the SHMP concentration was 0.125%. All of the extract had free radicals scavenging activity but it was not affected by SHMP concentration. As the extract of green cincu leafs contains both high pectin concentration and antioxidant activity, it is worthwhile to develop it as a dietary fiber-antioxidant ingredient.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SAMSU UDAY
Date Deposited: 17 Feb 2020 04:17
Last Modified: 17 Feb 2020 04:17

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