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Kinetic study of flavanoid activity on oxidation of linoleic acid in fish meat

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Bibliographic Details
Main Author: Muhammad Hazriq, Aris
Other Authors: Dr. Zarina Zakaria (Advisor)
Format: Learning Object
Language:English
Published: Universiti Malaysia Perlis 2011
Subjects:
Antioxidant
Flavanoid
Fish meat
Linoleic acid
Lipid peroxidation
Online Access:http://dspace.unimap.edu.my/xmlui/handle/123456789/13377
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spelling my.unimap-133772011-08-03T08:41:38Z Kinetic study of flavanoid activity on oxidation of linoleic acid in fish meat Muhammad Hazriq, Aris Dr. Zarina Zakaria (Advisor) Antioxidant Flavanoid Fish meat Linoleic acid Lipid peroxidation Access is limited to UniMAP community. This research is to study the antioxidant activity which is flavanoid towards the lipid peroxidation inside the fish meat. Lipid peroxidation induces qualitative decay of foods, so various compounds possess antioxidant activity have been studied. The great interest in flavonoids today is because of their antioxidant property. The flavonoids also possess other important pharmacological properties. They also protect plants from attack by microbes and insects. These plant secondary metabolites also show anti-allergic, anti-inflamatory, anti-microbial and anticancer activity. Flavonoid contained in many foods such as fruits, vegetables, beans and spices. Citrus peel which is the by-product which becomes a problem to the industry as it creates large quantities of wastes. This food processing wastes such as citrus peel has been found to be new potential to be used as raw material for conversion into useful value added-products. Technique to measure peroxide value was by using Spectrophotometric Peroxide Mtehod (SPM). The stabilization factor (F) as a measure of the effectiveness which F = 1.3277, the oxidation rate ratio (ORR) as a measure of the strength activity and antioxidant activity which ORR = 0.981, A=F/ORR were determined and A = 1.354. The analysis of the kinetic data obtained showed that the flavonoid activity as antioxidant do inhibit the oxidation of Linoleic Acid. 2011-08-03T08:41:38Z 2011-08-03T08:41:38Z 2011-05 Learning Object http://hdl.handle.net/123456789/13377 en Universiti Malaysia Perlis School of Bioprocess Engineering
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Antioxidant
Flavanoid
Fish meat
Linoleic acid
Lipid peroxidation
spellingShingle Antioxidant
Flavanoid
Fish meat
Linoleic acid
Lipid peroxidation
Muhammad Hazriq, Aris
Kinetic study of flavanoid activity on oxidation of linoleic acid in fish meat
description Access is limited to UniMAP community.
author2 Dr. Zarina Zakaria (Advisor)
author_facet Dr. Zarina Zakaria (Advisor)
Muhammad Hazriq, Aris
format Learning Object
author Muhammad Hazriq, Aris
author_sort Muhammad Hazriq, Aris
title Kinetic study of flavanoid activity on oxidation of linoleic acid in fish meat
title_short Kinetic study of flavanoid activity on oxidation of linoleic acid in fish meat
title_full Kinetic study of flavanoid activity on oxidation of linoleic acid in fish meat
title_fullStr Kinetic study of flavanoid activity on oxidation of linoleic acid in fish meat
title_full_unstemmed Kinetic study of flavanoid activity on oxidation of linoleic acid in fish meat
title_sort kinetic study of flavanoid activity on oxidation of linoleic acid in fish meat
publisher Universiti Malaysia Perlis
publishDate 2011
url http://dspace.unimap.edu.my/xmlui/handle/123456789/13377
_version_ 1643790821768560640
score 13.222552

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