* Corresponding Author
The Effect of Extraction Methods of White Saffron (Curcuma mangga Val.) on The Antioxidant Activity
https://doi.org/10.22146/agritech.9470 Dwiyati Pujimulyani(1*), Agung Wazyka(2), Sri Anggrahini(3), Umar Santoso(4)
(1) Fakultas Teknologi Pertanian, Universitas Wangsa Manggala, Yogyakarta, Indonesia, Jl Wates km 10 Argomulyo, Yogyakarta 55753
(2) Fakultas Teknologi Pertanian, Universitas Wangsa Manggala, Yogyakarta, Indonesia, Jl Wates km 10 Argomulyo, Yogyakarta 55753
(3) Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Sosio Yustisia, Bulaksumur, Yogyakarta 55281.
(4) Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Sosio Yustisia, Bulaksumur, Yogyakarta 55281.
(*) Corresponding Author
Abstract
A study on the effect of white saffron to distilled water ratio on the antioxidant activity ofwhite saffron extract has been conducted. White saffron rhizome was blanched in the 0.5% citric acid solution at 100Cfor 5 min, and grated. The grated rhizome was extracted with distilled water at the ratio of 1: 1, 1:2, 1:3 and 1:4, respectively. The antioxidant activity of white saffron extract was assayed with Ferry Thyo Cyanate (FTC) and Thio Barbituric Acid (TBA) methods and compared with standard of BHA. The antioxidant activity ofwhite saffron extract expressed as % .inhibition, and the control (without added white saffron extract) was considered as having 0 % activity. Higher decrease of antioxidant activity was found with higher ratio of white saffi-on to distilled water. The highest antioxidant activity of white saffron extract (MC method 20.17% and TBA method 32.15%) was found in 1:1 ratio.
Keywords
White saffron; antioxidant activity; extracttion method; inhibition
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PDF DOI: https://doi.org/10.22146/agritech.9470
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Copyright (c) 2014 Dwiyati Pujimulyani, Agung Wazyka, Sri Anggrahini, Umar Santoso
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.