Thesis

Evaluation of Antioxidant Capacity in Combined Green Tea (Camellia sinensis), Rosemary (Rosemarinus officinalis), and Mixed-tocopherol Extracts and its Application in Refined, Bleached, Deodorized (RBD) Palm Olein

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Utilizing natural antioxidants is a crucial method for controlling lipid oxidation in food,
preventing deterioration and rancidity. Common natural antioxidants include green tea,
rosemary, and tocopherol. Polyphenols in green tea and rosemary scavenge oxidation, inhibit
free radical formation, and prevent lipid peroxidation. The phenolic compounds in
tocopherol also contribute to antioxidant activity by donating phenolic hydrogen. Moreover,
the combination of antioxidants were found to have interaction influenced by various
bioactive compounds and results in novel physiological properties. This project aims to
evaluate the effects of different ratios of antioxidant combinations (green tea-rosemary,
green tea-mixed tocopherol, and rosemary-mixed-tocopherol) using DPPH
(2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2,2’-Azino-bis(ethylbenzothiazoline-6-sulphonic
acid) diammonium salt) method. Results indicated that various ratios of combined
antioxidant showing synergistic interactions (FIC50I

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Availability

Detail Information

Series Title

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Call Number

FSN 24-020

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Antioxidant
green tea
mixed-tocopherol
rosemary

Specific Detail Info

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Statement of Responsibility

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