TOTAL ANTOSIANIN EKSTRAK BUAH SALAM DAN KORELASINYA DENGAN KAPASITAS ANTI PEROKSIDASI PADA SISTEM LINOELAT
Abstrak: Dark red colored
salam (Syzygium polyanthum [Wight.] Walp) fruits was expected contain of
anthocyanin compounds. Previous research results have shown that anthocyanins
from edible fruits were effective antioxidants. Antioxidative properties of
anthocyanins arise from their high reactivity as hydrogen or electron donors,
and from the ability of the polyphenol-derived radicals to stabilize and
delocalize the unpaired electron, and from their ability to chelate transition
metal ion. This research aims to determine total anthocyanin content of salam
fruits extracted with different solvent proportion and their correlation to the
anti peroxidation capacity on linoleic system. Results of this research indicated
total anthocyanin content of salam fruits exctract increased along to solvent
proportion raised. The anti peroxidation capacity showed no correlation with
the total anthocyanin content (R 0.283, P 0.644)
Penulis: Setyaningrum Ariviani
Kode Jurnal: jppertaniandd100209
