Lim, Xiao Wen (2010) Evaluation of Hygrocybae Conica extract in food model as functional additive. Universiti Malaysia Sabah. (Unpublished)
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Abstract
The purpose of this study was to evaluate the antioxidant wild mushroom extract and the stability of the extract in food modeling system function as antioxidant in preventing or reducing lipid oxidation. Hygrocybae conica extract was analysed for its antioxidant capacity, as measured by DPPH radical scavenging activity assay, β-carotene bleaching inhibition assay, ABTS Trolox equivalent assay, and FRAP ion reduction assay. Solid Phase Extraction (SPE) had been used to further separate the hot water extract to three different fractions. after screening the fractions with the antioxidant test, five percent methanol fraction was found to have most potent of antioxidant activity with 88.27% of maximum DPPH radical scavenging capacity and 89.97% of maximum β-carotene bleaching inhibition; O.39mM Trolox/mg extract of TEAC value and O.64mM Fe(II)/mg extract of FRAP value. Therefore, five percent methanol fraction was chosen to incorporate in the fresh sausage to evaluate the efficacy of the fraction. As conclusion, five percent methanol fraction gave the highest antioxidant activity in four different antioxidant test among the three fractions. Additional of 200ppm and 300ppm of five percent methanol significant lower the peroxide value of sausage, thus gave equivalent of antioxidant characteristic as synthetic antioxidant to reduce the oxidation happened in refrigerated storage. This indicates that the additional of five percent methanol has significant lower the oxidation.
| Item Type: | Academic Exercise |
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| Keyword: | Hygrocybae Conica, Wild mushroom, Antioxidant |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 07 May 2012 16:40 |
| Last Modified: | 23 Oct 2017 11:41 |
| URI: | https://eprints.ums.edu.my/id/eprint/4001 |
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