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Agung Wazyka
Fakultas Teknologi Pertanian, Universitas Wangsa Manggala, Yogyakarta, Indonesia, Jl Wates km 10 Argomulyo, Yogyakarta 55753
Agriculture, Biological Sciences & Forestry

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The Effect of Extraction Methods of White Saffron (Curcuma mangga Val.) on The Antioxidant Activity Dwiyati Pujimulyani; Agung Wazyka; Sri Anggrahini; Umar Santoso
agriTECH Vol 26, No 1 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1282.462 KB) | DOI: 10.22146/agritech.9470

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.
Co-Authors Dwiyati Pujimulyani Sri Anggrahini Umar Santoso