%0 Journal Article
%T MEKANISME DAN KINETIKA KUENSING KUERSETIN TERHADAP EFEK FOTOSENSITASI PEWARNA MAKANAN SINTETIK ERITROSIN DALAM OKSIDASI MINYAK SAWIT [Mechanisms and Kinetics of Quenching of Quercetin on Photosensitizing Effect of Synthetic Food Colorant Erythosine in Palm Oil Oxidation]
%A Posman sibuea1)
%A Sri Raharjo2)
%A Umar Santoso2)
%A Zuheid Noor2)
%J Jurnal Teknologi dan Industri Pangan
%D 2005
%I Indonesian Food Technologists Association (IAFT)
%X The effect 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the singlet oxygen oxidation of palm oil in methylene chloride containing 100 ppm erythrosine, were studied during storage under 400 lux fluorecent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine the quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photo oxidation of palm oil. Erythrosine greatly increased the As photo oxidation of palm oil, as was expected. Quercetin was extremely effective at minimizing erythrosine-sensitized photo oxidation of palm oil. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide value of palm oils decreased significantly (p<0.05). The steady-state kinetic studies indicated that quercetin quenched singlet oxygen only to minimize the peroxide value of palm oils. The calculated total quenching rate of quercetin was 3,8   a?Ħħ 109 M-1 S-1.
%K Quercetin
%K erythrosine
%K photosensitiezed oxidation
%K singlet oxygen
%K palm oils
%K quenching mechanism and kinetics
%U http://journal.ipb.ac.id/index.php/jtip/article/view/478