BibTeX
@article{IJASEIT442,
author = {Hasbullah Hasbullah and Sri Raharjo and Pudji Hastuti},
title = {Inhibition Effect of Mace Extract Microemulsion on Vitamin C Photooxidation in Aqueous Systems},
journal = {International Journal on Advanced Science, Engineering and Information Technology},
volume = {4},
number = {6},
year = {2014},
pages = {389--393},
keywords = {mace extract; microemulsion; photooxidation},
abstract = {Photooxidation in food systems cause nutritional losses and produces undesirable flavor, toxic and color compounds, which make foods less acceptable or unacceptable to consumers. The objective of this research was to know the effectiveness of mace extract microemulsion to inhibit vitamin C photooxidation in aqueous systems. Aqueous food systems used are both beverage model system and apple juice beverage, where in each system enriched by 100 ppm vitamin C as substrate and 20 ppm erytrosin as photosensitiser. It is about one percent and two percent of microemulsion that contain mace extract of 0, 500 and 750 ppm were added into each of aqueous food system. Inhibition effect of mace extract microemulsion toward vitamin C photooxidation based on the rate of vitamin C degradation in aqueous food systems that illuminated by fluorescent light with 2000 lux intensity within eight hours. The result indicated the mace extract microemulsion has anti-photooxidation activity and ability to inhibit vitamin C photooxidation in aqueous systems.},
issn = {2088-5334},
publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=442},
doi = {10.18517/ijaseit.4.6.442}
}
EndNote
%A Hasbullah, Hasbullah
%A Raharjo, Sri
%A Hastuti, Pudji
%D 2014
%T Inhibition Effect of Mace Extract Microemulsion on Vitamin C Photooxidation in Aqueous Systems
%B 2014
%9 mace extract; microemulsion; photooxidation
%! Inhibition Effect of Mace Extract Microemulsion on Vitamin C Photooxidation in Aqueous Systems
%K mace extract; microemulsion; photooxidation
%X Photooxidation in food systems cause nutritional losses and produces undesirable flavor, toxic and color compounds, which make foods less acceptable or unacceptable to consumers. The objective of this research was to know the effectiveness of mace extract microemulsion to inhibit vitamin C photooxidation in aqueous systems. Aqueous food systems used are both beverage model system and apple juice beverage, where in each system enriched by 100 ppm vitamin C as substrate and 20 ppm erytrosin as photosensitiser. It is about one percent and two percent of microemulsion that contain mace extract of 0, 500 and 750 ppm were added into each of aqueous food system. Inhibition effect of mace extract microemulsion toward vitamin C photooxidation based on the rate of vitamin C degradation in aqueous food systems that illuminated by fluorescent light with 2000 lux intensity within eight hours. The result indicated the mace extract microemulsion has anti-photooxidation activity and ability to inhibit vitamin C photooxidation in aqueous systems.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=442
%R doi:10.18517/ijaseit.4.6.442
%J International Journal on Advanced Science, Engineering and Information Technology
%V 4
%N 6
%@ 2088-5334
IEEE
Hasbullah Hasbullah,Sri Raharjo and Pudji Hastuti,"Inhibition Effect of Mace Extract Microemulsion on Vitamin C Photooxidation in Aqueous Systems," International Journal on Advanced Science, Engineering and Information Technology, vol. 4, no. 6, pp. 389-393, 2014. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.4.6.442.
RefMan/ProCite (RIS)
TY - JOUR
AU - Hasbullah, Hasbullah
AU - Raharjo, Sri
AU - Hastuti, Pudji
PY - 2014
TI - Inhibition Effect of Mace Extract Microemulsion on Vitamin C Photooxidation in Aqueous Systems
JF - International Journal on Advanced Science, Engineering and Information Technology; Vol. 4 (2014) No. 6
Y2 - 2014
SP - 389
EP - 393
SN - 2088-5334
PB - INSIGHT - Indonesian Society for Knowledge and Human Development
KW - mace extract; microemulsion; photooxidation
N2 - Photooxidation in food systems cause nutritional losses and produces undesirable flavor, toxic and color compounds, which make foods less acceptable or unacceptable to consumers. The objective of this research was to know the effectiveness of mace extract microemulsion to inhibit vitamin C photooxidation in aqueous systems. Aqueous food systems used are both beverage model system and apple juice beverage, where in each system enriched by 100 ppm vitamin C as substrate and 20 ppm erytrosin as photosensitiser. It is about one percent and two percent of microemulsion that contain mace extract of 0, 500 and 750 ppm were added into each of aqueous food system. Inhibition effect of mace extract microemulsion toward vitamin C photooxidation based on the rate of vitamin C degradation in aqueous food systems that illuminated by fluorescent light with 2000 lux intensity within eight hours. The result indicated the mace extract microemulsion has anti-photooxidation activity and ability to inhibit vitamin C photooxidation in aqueous systems.
UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=442
DO - 10.18517/ijaseit.4.6.442
RefWorks
RT Journal Article
ID 442
A1 Hasbullah, Hasbullah
A1 Raharjo, Sri
A1 Hastuti, Pudji
T1 Inhibition Effect of Mace Extract Microemulsion on Vitamin C Photooxidation in Aqueous Systems
JF International Journal on Advanced Science, Engineering and Information Technology
VO 4
IS 6
YR 2014
SP 389
OP 393
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 mace extract; microemulsion; photooxidation
AB Photooxidation in food systems cause nutritional losses and produces undesirable flavor, toxic and color compounds, which make foods less acceptable or unacceptable to consumers. The objective of this research was to know the effectiveness of mace extract microemulsion to inhibit vitamin C photooxidation in aqueous systems. Aqueous food systems used are both beverage model system and apple juice beverage, where in each system enriched by 100 ppm vitamin C as substrate and 20 ppm erytrosin as photosensitiser. It is about one percent and two percent of microemulsion that contain mace extract of 0, 500 and 750 ppm were added into each of aqueous food system. Inhibition effect of mace extract microemulsion toward vitamin C photooxidation based on the rate of vitamin C degradation in aqueous food systems that illuminated by fluorescent light with 2000 lux intensity within eight hours. The result indicated the mace extract microemulsion has anti-photooxidation activity and ability to inhibit vitamin C photooxidation in aqueous systems.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=442
DO - 10.18517/ijaseit.4.6.442
